Champagne Cupcakes

Champagne CupcakesI was able to use this recipe a couple of times this spring. Another Pinterest find, it just screamed SPECIAL OCCASION to me. I was able to make them for both my mother’s & my father-in-law’s birthdays. This picture is from my father-in-law’s birthday, I left the frosting a creamy, off-white color for my mom.

These are probably some of my favorite cupcakes right now, I fully enjoyed the flavor of them. If you make them, buy a champagne that you enjoy though. I’m not really a drinker, so I’m not the best at picking out wine or champagne to cook with. For the first batch I made, I picked up Middle Sister’s Glamour Girl. I liked the taste of the cupcakes (and the champagne) much better than when I used some Sparkling Rosé that my husband picked out. Both batches were very good though.

Have fun making your next cupcakes just a little bit fancier!



For the Cake:
  • 1 stick unsalted butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1¾ cups all purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • ½ cup champagne
For the Frosting:
  • 2 sticks unsalted butter, softened
  • ½ teaspoon vanilla extract
  • 3-4 cups powdered sugar
  • 3-5 tablespoons champagne


Preheat your oven to 350°F. Grease a 12 capacity muffin tin or line the holes with paper cases. Beat the butter and sugar together on a high speed until light and fluffy. Add the vanilla extract. Beat in the eggs one at a time until well incorporated. In a separate bowl mix together the flour, baking powder and salt. In a separate bowl, gently combine the sour cream and champagne together. Slowly add the flour mix, alternating with the champagne mix, ending with the flour mix. Mix until just combined ensuring you do not over mix. Spoon the mixture into prepared muffin tin. Bake for 18 to 22 minutes, or until a skewer inserted into the center comes out clean. Transfer them to a wire rack to cool. To make the frosting, cream the butter until pale and fluffy. Add the vanilla and two cups of the powdered sugar and mix until fluffy. Add about half of the champagne, and depending on your desired flavor and consistency, either add more powdered sugar or champagne to the frosting. Pipe the frosting onto the fully cooled cupcakes and decorate as desired.