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Perfect Champagne Cupcakes Recipe with Easy Light Buttercream Frosting

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Delicate champagne cupcakes with a light, fluffy texture paired with a silky, light buttercream frosting. Perfect for celebrations and easy to make in under 45 minutes.

Ingredients

  • All-purpose flour – 1 ½ cups (190g)
  • Baking powder – 1 ½ teaspoons
  • Salt – ¼ teaspoon
  • Unsalted butter – ½ cup (113g), softened
  • Granulated sugar – ¾ cup (150g)
  • Large eggs – 2, room temperature
  • Champagne or sparkling wine – ½ cup (120ml)
  • Vanilla extract – 1 teaspoon
  • Whole milk – ¼ cup (60ml), room temperature
  • Unsalted butter – ½ cup (113g), softened (for frosting)
  • Powdered sugar – 1 ½ cups (180g), sifted
  • Champagne or sparkling wine – 2 tablespoons (30ml)
  • Vanilla extract – ½ teaspoon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners and set aside.
  2. Whisk together dry ingredients: sift or whisk the all-purpose flour, baking powder, and salt in a medium bowl. Set aside.
  3. Cream the butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating each fully before adding the next. Scrape down the sides of the bowl occasionally.
  5. Mix in vanilla extract and champagne gently to combine.
  6. Alternate adding dry ingredients and milk in three batches, beginning and ending with the flour mixture. Mix each addition just until incorporated.
  7. Fill cupcake liners about two-thirds full using a spoon or ice cream scoop.
  8. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tops should spring back gently when touched.
  9. Cool cupcakes completely on a wire rack for at least 30 minutes before frosting.
  10. Prepare the light buttercream frosting: Beat softened butter on medium speed until creamy, about 2 minutes. Gradually add powdered sugar on low speed. Add champagne, vanilla extract, and a pinch of salt. Whip on medium-high speed for 3-4 minutes until fluffy and light.
  11. Frost the cooled cupcakes using a piping bag or knife. Optionally, sprinkle edible gold dust or fresh berries on top.

Notes

Use room temperature ingredients for best results. Do not overmix batter after adding flour to avoid dense cupcakes. If frosting is too soft, chill for 10 minutes before applying. Champagne or sparkling wine should be dry or brut style. Almond flour can be used for gluten-free but expect denser texture. Dairy-free milk and butter substitutes work but may alter texture slightly.

Nutrition

Keywords: champagne cupcakes, buttercream frosting, celebration cupcakes, easy cupcakes, party dessert, sparkling wine cupcakes

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