Champagne Cupcakes with Buttercream Frosting
These Champagne Cupcakes with Buttercream Frosting are my go-to dessert for celebrations! Whether it’s New Year’s Eve, anniversaries, bridal showers, or birthdays, these cupcakes feel elegant yet playful—perfect for any special occasion.
The light, fluffy cake has a subtle champagne flavor that’s just enough to feel indulgent without overpowering the sweetness. Topped with silky buttercream and a hint of sparkle (because who doesn’t love edible glitter?), these cupcakes are as beautiful as they are delicious.
What I really love is how easy they are to make—no complicated steps, just simple ingredients that come together for a show-stopping dessert. Trust me, these cupcakes will have everyone raising a glass (or a cupcake) to toast your baking skills!
Questions I Often Get Asked About This Recipe
Q: Can I make these cupcakes without alcohol?
A: Absolutely! You can replace the champagne with sparkling grape juice or even soda water for a non-alcoholic version that’s still bubbly and festive.
Q: What kind of champagne should I use?
A: A dry or semi-sweet champagne works best. Avoid overly sweet options since the buttercream already adds plenty of sweetness.
Q: Can I make the frosting ahead of time?
A: Yes! The buttercream can be made up to 3 days in advance. Just store it in an airtight container in the fridge and bring it to room temperature before piping.
Q: How do I keep the cupcakes moist?
A: Be careful not to overbake them! Test with a toothpick, and as soon as it comes out clean, they’re ready. Adding sour cream or yogurt to the batter also helps keep them moist.
Q: Can I decorate these cupcakes for different themes?
A: Of course! Add edible pearls for weddings, gold sprinkles for New Year’s Eve, or pink sugar crystals for Valentine’s Day. They’re super versatile!
What You Need to Make Champagne Cupcakes with Buttercream Frosting
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup champagne (dry or semi-sweet)
- ¼ cup sour cream
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons champagne
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnishes:
- Edible glitter
- Gold or silver sprinkles
- Fresh berries
How to Make Champagne Cupcakes with Buttercream Frosting
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Make the Batter: Whisk together the flour, baking powder, and salt in a bowl. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
- Incorporate Wet and Dry Ingredients: Add half the flour mixture to the butter mixture, followed by the champagne and sour cream. Mix gently, then add the remaining flour mixture. Stir until just combined.
- Bake: Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
- Prepare the Buttercream: Beat the butter until smooth, then gradually add the powdered sugar. Stir in the champagne, vanilla extract, and a pinch of salt. Beat until fluffy.
- Frost and Decorate: Pipe or spread the frosting onto the cooled cupcakes. Add sprinkles, edible glitter, or berries for a festive touch.
Tips for Perfect Champagne Cupcakes
- Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for a smoother batter.
- Don’t Overmix: Stir just until the ingredients are combined to keep the cupcakes light and fluffy.
- Champagne Frosting Consistency: Add more powdered sugar if the frosting is too thin or a splash of champagne if it’s too thick.
- Chill the Frosting: For cleaner piping, chill the buttercream for about 10 minutes before decorating.
- Decorate Creatively: Use gold sprinkles, edible pearls, or mini fondant toppers to match your celebration theme.
Reader Reviews
⭐⭐⭐⭐⭐ “I made these for my best friend’s bridal shower, and they were an absolute hit! The champagne flavor was subtle but perfect.” – Amy
⭐⭐⭐⭐⭐ “These cupcakes were so easy to make, and the buttercream frosting was heavenly. Definitely adding this to my go-to dessert list!” – Sarah
⭐⭐⭐⭐⭐ “I love how versatile this recipe is! I decorated mine with gold stars for New Year’s Eve, and everyone was obsessed.” – Emily
⭐⭐⭐⭐⭐ “The champagne flavor was just enough to make these cupcakes feel fancy without being overpowering. Highly recommend!” – Jessica
⭐⭐⭐⭐⭐ “These are hands-down the best cupcakes I’ve ever baked. The buttercream is dreamy, and the recipe was so simple to follow.” – Rachel
Printable Recipe
Champagne Cupcakes with Buttercream Frosting
These Champagne Cupcakes with Buttercream Frosting are perfect for celebrations! Light, fluffy cupcakes with a hint of champagne and topped with creamy frosting make every occasion feel special.
Ingredients
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup champagne (dry or semi-sweet)
- ¼ cup sour cream
- For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons champagne
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional Garnishes:
- Edible glitter
- Gold or silver sprinkles
- Fresh berries
Instructions
Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Make the Batter:
- Whisk together the flour, baking powder, and salt in a bowl. In another bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
Incorporate Wet and Dry Ingredients:
- Add half the flour mixture to the butter mixture, followed by the champagne and sour cream. Mix gently, then add the remaining flour mixture. Stir until just combined.
Bake:
- Divide the batter evenly among the cupcake liners and bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely.
Prepare the Buttercream:
- Beat the butter until smooth, then gradually add the powdered sugar. Stir in the champagne, vanilla extract, and a pinch of salt. Beat until fluffy.
Frost and Decorate:
- Pipe or spread the frosting onto the cooled cupcakes. Add sprinkles, edible glitter, or berries for a festive touch.
Check Out Some Of Our Other Recipes / Crafts
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If You Enjoyed This Recipe, Please Share!
If these Champagne Cupcakes with Buttercream Frosting added a little sparkle to your celebration, I’d love for you to share this recipe! Post a photo on social media, tag your friends, and let everyone know about this elegant yet easy dessert. Whether it’s a wedding shower or just a Tuesday night treat, these cupcakes are sure to be the star of the show. Don’t forget to save the recipe and spread the sweetness!
