Champagne cupcakes are the perfect dessert to make your next gathering feel extra special. These festive treats combine light, fluffy champagne-infused cupcakes with a rich champagne buttercream, creating an elegant option for holidays, New Year’s Eve, bridal showers, or weddings.
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With New Year’s Eve and other celebrations coming up, these champagne cupcakes are an easy way to offer something festive that feels elevated but is simple to prepare.
They’re family-friendly too: while adults may enjoy a glass of bubbly, the cupcakes provide a fun, celebratory flavor that kids can enjoy as well.
Cupcakes are always crowd-pleasers and are easy to serve at parties of any size.
Ingredients
Below are the ingredients separated for the cupcakes and the frosting.
For the cupcakes:
- White cake mix – one box and the additional ingredients listed on the box
- Champagne – about 1/4 cup, any bottle you like
For the frosting:
- Butter – softened to room temperature for easy creaming (about 3 sticks)
- Powdered sugar – roughly 4–5 cups, depending on desired sweetness and stiffness
- Champagne – 1 tablespoon to flavor the buttercream
- Sprinkles – optional, for decoration
How to Make Champagne Cupcakes
Despite sounding fancy, these cupcakes are straightforward to make.
Prepare the white cake mix according to the package directions, and stir in 1/4 cup of champagne with the wet ingredients.
Line two 12-count cupcake pans with paper liners that match your occasion, or use a single 24-count pan if preferred.
Fill each liner about halfway with batter. Bake at 350°F for the time indicated on your cake mix box—usually around 15–20 minutes—until a toothpick inserted in the center comes out clean.
Allow the cupcakes to cool completely before frosting.
How to Make Champagne Buttercream
While the cupcakes cool, prepare the champagne buttercream.
Cream the softened butter in a stand mixer or with a hand mixer until it becomes light and fluffy.
Add the powdered sugar one cup at a time, pausing the mixer briefly with each addition to avoid a cloud of sugar. Beat well after each cup so the sugar fully incorporates.
Stir in 1 tablespoon of champagne, then whip on medium-high until the frosting is light and fluffy. Adjust powdered sugar or a splash more champagne to reach your desired consistency.
Frost the Cupcakes
When cupcakes are cooled, transfer the buttercream to a piping bag fitted with your favorite tip and pipe concentric swirls on each cupcake for a polished look.
If you don’t have a piping bag, fill a sturdy gallon-size zip-top bag, push the frosting to one corner, snip the tip with scissors, and pipe that way.
Finish with sprinkles or other small edible decorations to suit the celebration.
Is there alcohol in champagne cupcakes?
There is 1/4 cup of champagne in the cake batter and 1 tablespoon in the buttercream. Most of the alcohol cooks off during baking, and the small amount in the frosting is minimal. If you prefer to avoid any alcohol in the buttercream, substitute the tablespoon of champagne with vanilla extract.
Storing
Store frosted cupcakes in an airtight container at room temperature for up to four days. A large Tupperware or a cupcake storage container works well to keep them fresh and protected.
Tips and Tricks
- Use a cupcake scoop to portion batter evenly into liners for uniform cupcakes.
- Use white cake mix rather than yellow for a lighter color that complements the champagne flavor.
- Check doneness with a toothpick; cakes are finished when it comes out clean.
Other Cupcake Recipes
Champagne cupcakes are elegant yet playful—great for any special occasion. If you enjoy baking cupcakes, try experimenting with other flavors and frostings to expand your dessert menu.
Make a batch for your next party and enjoy!
Champagne Cupcakes
Ingredients
For The Cake
- 1 box white cake mix
- ¼ Cup Champagne of your choice
For The Frosting
- 3 sticks butter softened to room temperature
- 5 cups powdered sugar
- 1 tbsp champagne
- Sprinkles for decoration, optional
Instructions
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Preheat oven to 350°F (175°C).
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Prepare cake mix according to box directions, stirring in 1/4 cup champagne with the wet ingredients.
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Line cupcake pans with liners and fill each about halfway with batter.
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Bake 15–20 minutes or until a toothpick inserted in the center comes out clean.
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While cupcakes bake, beat softened butter until light and fluffy.
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Add powdered sugar one cup at a time, mixing well after each addition.
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Whip in 1 tablespoon champagne and beat until the frosting is light and airy.
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Pipe or spread frosting on cooled cupcakes, then add sprinkles as desired.
Notes
- Using a cupcake scoop helps fill liners evenly for uniform cupcakes.
- White cake mix yields a lighter, prettier cupcake than yellow cake mix.
- Test doneness with a toothpick; it should come out clean when cupcakes are done.
Nutrition
recipe originally published December 27, 2018
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