Champagne Cupcakes

What better way to celebrate Easter or Mother’s Day than with these beautiful Rosé champagne cupcakes? This bubbly recipe calls for champagne in both the cupcake batter and the buttercream frosting, so there is is a full and delightful champagne flavor throughout.

Recipe courtesy of Jennifer Meyering.

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Votes: 6
Rating: 4.83
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Servings 18cupcakes
Prep Time 15minutes
Cook Time 20minutes
Submitted By Jennifer Meyering
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.83
You:
Rate this recipe!
Servings 18cupcakes
Prep Time 15minutes
Cook Time 20minutes
Submitted By Jennifer Meyering
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Cupcakes
  1. Preheat oven to 350° F and line cupcake tin with liners.
  2. In a large bowl, with electric mixer, or in stand mixer, cream together butter and sugar until fluffy. Add vanilla extract and eggs, mixing in between each addition and scraping down sides of bowl as necessary.
  3. Stir in the champagne.
  4. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix to fully combine. Make sure you don't over-mix.
  5. Scoop batter out into prepared cupcake liners, filling 2/3 full. Bake at 350° F for 18-20 minutes or until toothpick inserted in center comes out clean.
  6. Remove from oven and let cool for 5 minutes in pan and then transfer to wire rack to cool completely.
For the Frosting
  1. Cream together butter and vanilla until fluffy. Add champagne and mix. Add powdered sugar 1 cup at a time and whip until peaks form.
  2. Scoop out into piping bag and pipe onto cooled cupcakes.
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