These champagne cupcakes look and taste fancy, but they’re super easy to make (trust me). I came up with this recipe when I needed to use up some leftover champagne from the night before. The champagne makes the cupcakes insanely moist and I use egg whites in the batter to make them extra light.

And don’t be skimpy with the frosting. It’s SOOOO good. I like to “accidentally” make too much and use the leftovers to dip strawberries in as a dessert for two (ok, for one). This recipe screams spring, so make them as soon as berries are back in season. YUMMY.

Ingredients:
(Makes 24-28 mini cupcakes)

For the champagne cupcakes

1 1/2 cups of unbleached all purpose flour
1 1/2 tsp of baking powder
1/2 tsp of salt
1 stick of unsalted butter, melted
4 egg whites at room temperature
1 1/2 tbs of vanilla extract
3/4 cup of sugar
3/4 cup of champagne
1/2 cup of sour cream
12 oz of berries (raspberries, blueberries and strawberries)

Ingredients for champagne cupcakes

For the frosting

1 stick of softened unsalted butter
1 8 oz package of cream cheese
4 cups of powdered sugar
4 tsp of champagne

Procedures: 

For the champagne cupcakes 

Preheat your oven to 350 degrees. Whisk together the dry ingredients (the flour, baking powder, salt, sugar). Add the melted butter, egg whites, vanilla, champagne and sour cream and mix on medium high speed until smooth, (Do not over mix). This should take about 3-4 minutes.

Fill mini cupcake tins with paper liners. Fill the liners about 3/4 full with the batter. Bake them for 13-14 minutes, insert a toothpick into one of the middle cupcakes until it comes out clean. Let the cupcakes cool in the tin for 2-3 minutes before you remove them to a cooling rack. Wait until they’ve cooled completely before you frost them.

Champagne cupcakes out the oven

For the frosting 

In the mixing bowl, combine the butter and cream cheese and beat them until smooth. Add two cups of the powdered sugar and beat the frosting until smooth. Add the additional cups of sugar and mix them until smooth. Add in the champagne and beat for one minute until completely smooth. If it’s still a little lumpy (it happens), throw in an extra tbs of champagne.

Frost the cupcakes using a piping bag and top each cupcake with a raspberry, blueberry and strawberry slice. Reserve the leftover frosting in an airtight container for my dessert tonight. (Or pop it in the fridge for up to a week)

Frosting champagne cupcakes

Note: If you would like to make 12 standard sized cupcakes instead, just add 3-4 minutes to the bake time and check the center with a toothpick. 

Champagne Cupcakes ready to be packed

Ready champagne cupcakes ready to go

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