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Best Champagne Cupcakes Recipe

These champagne cupcakes are light, fluffy, and perfectly festive. Made with real champagne and topped with a silky champagne buttercream, they’re ideal for celebrations, parties, weddings, or any special occasion that calls for an elegant dessert.
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 1 hour 30 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 3/4 cups white sugar
  • 12 tablespoons butter softened
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 2 3/4 cups all-purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup champagne or prosecco
  • Pink food coloring or icing gel
  • 1 cup butter softened (for frosting)
  • 4 cups confectioners’ sugar
  • 3/4 cup champagne reduced (for frosting)
  • 1 teaspoon pure vanilla extract for frosting
  • 1 –2 tablespoons milk if needed
  • Sprinkles for garnish

Method
 

  1. Preheat oven to 350°F (177°C) and line a cupcake pan with liners.
  2. Cream sugar and butter until light and fluffy.
  3. Add eggs, milk, and vanilla extract and mix until combined.
  4. Whisk flour, baking powder, and salt in a separate bowl.
  5. Alternate adding dry ingredients and champagne to the batter, mixing just until combined.
  6. Add pink food coloring if desired and mix gently.
  7. Fill cupcake liners two-thirds full and bake for 14–17 minutes.
  8. Cool cupcakes completely on a wire rack.
  9. Simmer champagne for frosting until reduced by half and let cool.
  10. Beat butter and confectioners’ sugar, then add vanilla and cooled champagne reduction.
  11. Adjust frosting consistency with milk if needed.
  12. Frost cooled cupcakes and decorate with sprinkles.

Notes

Be sure the champagne reduction is completely cool before adding to the frosting to prevent melting. For a non-alcoholic version, substitute sparkling cider.