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Perfect Champagne Cupcakes Recipe Easy Homemade Buttercream Frosting

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Delicate champagne cupcakes with a light crumb and silky buttercream frosting, perfect for celebrations and special occasions.

Ingredients

  • All-purpose flour – 1 ½ cups (190g), sifted
  • Baking powder – 1 ½ teaspoons (6g)
  • Salt – ¼ teaspoon (1.5g)
  • Unsalted butter – ½ cup (115g), softened
  • Granulated sugar – 1 cup (200g)
  • Large eggs – 2, room temperature
  • Vanilla extract – 1 teaspoon (5ml)
  • Champagne or sparkling wine – ½ cup (120ml), chilled
  • Whole milk – ¼ cup (60ml), room temperature
  • Unsalted butter – 1 cup (230g), softened (for frosting)
  • Powdered sugar – 3-4 cups (360-480g), sifted (for frosting)
  • Champagne – 2 tablespoons (30ml), chilled (for frosting)
  • Vanilla extract – 1 teaspoon (5ml) (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside.
  3. Using a mixer on medium speed, beat ½ cup softened unsalted butter with 1 cup granulated sugar until light and fluffy, about 3 to 5 minutes.
  4. Add 2 large eggs one at a time, beating well after each addition.
  5. Stir in 1 teaspoon vanilla extract until combined.
  6. Alternate adding the flour mixture in three parts with champagne (½ cup) and whole milk (¼ cup), starting and ending with the dry ingredients. Mix gently on low speed until just combined.
  7. Spoon batter into cupcake liners about ⅔ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should spring back when lightly pressed.
  9. Let cupcakes rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  10. For the buttercream frosting, beat 1 cup softened unsalted butter on medium speed until creamy, about 2 minutes.
  11. Gradually add 3-4 cups sifted powdered sugar, one cup at a time, mixing well between additions.
  12. Add 2 tablespoons chilled champagne, 1 teaspoon vanilla extract, and a pinch of salt. Beat on high for about 3 minutes until fluffy and spreadable. Adjust consistency with more powdered sugar or champagne as needed.
  13. Frost cooled cupcakes generously using a piping bag or knife. Decorate as desired.

Notes

Use room temperature eggs and butter for best results. Be gentle when mixing after adding liquids to avoid dense cupcakes. Use dry or brut champagne for subtle flavor. Let cupcakes cool completely before frosting to prevent melting. Adjust buttercream consistency with powdered sugar or champagne as needed.

Nutrition

Keywords: champagne cupcakes, buttercream frosting, celebration cupcakes, easy cupcakes, homemade frosting, party dessert

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