Light, fluffy, and subtly sweet, these champagne cupcakes are perfect for birthdays, bridal showers, New Year’s Eve, or anytime you want a dessert that feels a little extra.
Ingredients
For the cupcakes
- 1 box white or vanilla cake mix
- 1 cup champagne (or sparkling wine)
- ½ cup vegetable oil
- 3 large eggs
For the champagne buttercream
- 1 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 3 tablespoons champagne (reduced for stronger flavor if desired)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Make the cupcakes
- Preheat oven to 350°F and line a cupcake pan with liners.
- In a large bowl, combine cake mix, champagne, oil, and eggs.
- Beat until smooth, about 2 minutes.
- Fill cupcake liners about ⅔ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Let cupcakes cool completely before frosting.
Make the champagne buttercream
- In a mixing bowl, beat the butter until smooth and fluffy.
- Gradually add powdered sugar, one cup at a time.
- Mix in champagne, vanilla, and salt.
- Beat until light and creamy. Add more powdered sugar if needed for thickness.
Optional Champagne Reduction (Extra Flavor)
For a stronger champagne taste, simmer 1 cup champagne over medium heat until reduced to ¼ cup. Cool completely and use 2–3 tablespoons in the frosting.
Decorating Ideas
- Top with sprinkles, edible gold dust, or pearl sprinkles
- Add a raspberry or strawberry on top
- Pipe frosting high for a bakery-style look
Serving Tip
These cupcakes taste best the same day but can be stored covered in the fridge for up to 2 days. Bring to room temperature before serving.
