Description

Elegant and light champagne cupcakes with a delicate sparkle, perfect for celebrations. These cupcakes balance sweetness and texture with a subtle fruity depth from champagne.

Ingredients

Scale

1 ¾ cups (220 g) all-purpose flour
2 teaspoons baking powder
¾ cup (150 g) granulated sugar
½ cup (113 g) unsalted butter, softened
2 large eggs, room temperature
½ cup (120 ml) champagne (brut or dry recommended)
¼ cup (60 ml) whole milk, room temperature
1 teaspoon vanilla extract
¼ teaspoon salt
For the frosting:
½ cup (113 g) unsalted butter, softened
1 ½ cups (180 g) powdered sugar, sifted
2–3 tablespoons (30–45 ml) champagne
½ teaspoon vanilla extract
Pinch of salt

Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Sift together the flour, baking powder, and salt in a bowl. Set aside.
In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3-4 minutes with an electric mixer.
Beat in the eggs one at a time, mixing well after each addition.
In a small bowl, combine the champagne, whole milk, and vanilla extract.
Gradually add the dry ingredients and the champagne mixture alternately to the butter mixture, starting and ending with the dry ingredients. Mix gently just until combined.
Spoon the batter into the cupcake liners, filling each about 2/3 full.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat the softened butter until creamy. Gradually add powdered sugar and a pinch of salt, mixing on low speed.
Slowly add the champagne and vanilla extract, beating until light and fluffy. Adjust consistency with more powdered sugar or champagne if needed.
Frost the cooled cupcakes using a piping bag or spatula. Optionally garnish with edible glitter or fresh berries.

Notes

Let champagne come to room temperature before mixing to prevent butter from seizing. Fold champagne gently into batter to preserve bubbles and fluffiness. Check cupcakes at 18 minutes to avoid overbaking. Chill frosting if too runny. Cool cupcakes completely before frosting to prevent melting.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 180
Fat: 7
Carbohydrates: 25
Protein: 3

Keywords: champagne cupcakes, light cupcakes, elegant dessert, celebration cupcakes, buttercream frosting, party dessert