Champagne Cupcakes
These Champagne Cupcakes are super moist and full of champagne flavor! They’d be perfect For New Year’s Eve, or another special occasion.
Well, this weekend was a great weekend. Our family slowly tapered off and made their way home, with my parents leaving today. We were busy bouncing around from activity to activity.
My niece (she’s 8) played in a basketball game on Saturday morning. My brother is the coach and does a great job. My niece scored 10 of the team’s 13 points and they won the game! Then most everyone went to a movie, but my mom and I took the opportunity to do some returns and shopping. Some of our favorite times are when we are shopping. We have a great time together.
Then Saturday night, my dad went back to my brother’s house with him family and my mom, the hubs and I went to get some drinks and dinner. The only place near us that wasn’t packed was Carrabba’s, so that’s where we ended up. It was kind of a nod to my 30th birthday with the drinks, so my mom and the hubs decided we need to do a shot.
My mom can keep up with the best of them. Most of the time, she can out-party me. 🙂
They looked to me to pick the shot and since I’ve got a sweet tooth and everything I pick is sweet, I went with a buttery nipple. #imsoclassy
The waiter literally laughed out loud when we ordered it and we were pretty sure the bartender grabbed his phone to google how to make it. I guess they don’t get a lot of people in Carrabba’s asking for a buttery nipple shot.
We classed it up a little more when we got home and got into the Blackberry Champagne Bellinis. We also turned on some music and had an all out dance party. The best and only way to celebrate anything. Dance parties with my mom, grandmother and cousin have always been a regular thing and one of my favorite things.
We started out jamming to the 90s pop mix on Pandora, then moved onto some Motown, then finished up with the Elvis station – the hubs’ favorite. For the first time since probably college, we were up until 3 am – dancing around the house. #bestdancepartyever
Then the Carolina Panthers beat the Atlanta Falcons and it was the cherry on top of a great weekend. Yay for the Panthers going to the playoffs!
MY OTHER RECIPESNow we have New Year’s to look forward to. Isn’t this time of year just crazy? It’s one thing right after another.
These cupcakes definitely need to be on your New Year’s menu.
The recipe is based on my vanilla cupcake, which has been a big hit. It’s an easy, one bowl recipe. You can’t beat that. You combine the dry ingredients, mix in the wet, then bake. Easy peasy.
One thing to note – you might notice little bits of butter in the batter after you mix it – that’s normal and will incorporate into the cupcakes when they bake. I’m told that it works to melt the butter and add it, rather than just using room temperature butter, so you could try that if you’d like. Just make sure you don’t over-mix the batter.
This is a very moist cupcake. It’s not super dense, but it’s not super fluffy either. Kind of right down the middle. There’s just more than 1/2 a cup of champagne in the recipe, which gives it plenty of champagne flavor! You know I like my flavors plenty noticeable and this one qualifies. Not too much, but clearly there.
The icing also has champagne. Hey, if you’re going to celebrate, go all out right? Why skimp? And is there any better way to bring in a new year than with champagne and cupcakes? I think not.
Check out my most recent Champagne Cupcakes with Champagne Truffle Filling! They are a lighter version of a champagne cupcake with a whipped champagne truffle filling!
Champagne Cupcakes
- Yield: 12-14 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
CHAMPAGNE CUPCAKES
- 1 2/3 cups all purpose flour
- 1 cup sugar
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup salted butter, room temperature
- 3 egg whites
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup + 2 tbsp champagne
CHAMPAGNE FROSTING
- 1/2 cup butter
- 1/2 cup shortening
- 4 cups powdered sugar
- 4-5 tbsp champagne
Instructions
Notes
You may notice little bits of butter in the batter, but that’s ok. They will melt into the cupcake as they bake.
Enjoy!
You might also like:
Mini Strawberry Champagne Cupcakes
I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Bring on the sugar!
Gorgeous! And once again, I’m drinking that champagne as it goes into the frosting!
I would’ve cracked up at that shot order, too. But you’re a brave woman, risking mockery for a party night out!
These look stunning! Happy 2015!
You make the prettiest cupcakes I’ve ever seen. Indulgent and irresistible!
Hope you had a wonderful Christmas!
I adore these cupcakes. Also happy birthday! I love when the moms can outparty us haha.
Considering how much I love your vanilla cupcakes, I am 1000% sure these will be my new favorite!!
You’re so cute with your dance parties! I doubt I could get my mom to join in, and my grandmas… Well, let’s just say they’d probably stay on the couch. 😉 So glad you had a lovely time with your family! And these cupcakes… I totally wish I could have 2 of these instead of a glass of champagne (or Martinelli’s) on NYE! Pinned!
I am definitely sure that I am gonna make and love these cupcakes. The perfect new years treat. Sounds like you had a fabulous Christmas
How fun! Sounds like you had a really great week and these gorgeous cupcakes are such a great way to cap it all off! Hope you have a great NYE Lindsay!
I love the idea of champagne cupcakes! They sound delicious. And I totally just googled a “buttery nipple” lol!
Hi. What have you got sprinkled on the top? Guessing at brown sugar but want to try making this weekend so would be good if I knew for definite? Thanks
They are actually just gold colored sugar sprinkles. I can usually find them at the grocery store. Enjoy the cupcakes!
Hello! Can you please let me know how many cupcakes this recipe makes? Thanks!
I’m sorry that got left off. It’ll make 12-14 cupcakes.
Does it matter what type of champage you use? what kind do you use?
I don’t think it matters. I used Korbel.
So I just made your cupcakes (twice). the first time they were a little under cooked (i can be a little impatient), but the second batch came out great. It’s incredible what 2 more minutes in the oven can do for the taste. the first batch tasted a little sour, but the second batch was not sour at all.
could you substitute Greek yogurt for the sour cream?
yes, you can. It will change the texture and flavor of the cupcake a little though. I find them to be more dense with yogurt.
can I bake this as cakes? And how many 8″ layer cake can I bake with this recipe? thank you
You can bake it as a cake. I’d double it and make three 8 inch layers.
Can’t wait to try these! Does the champagne need to be cold???
No, it doesn’t.
What kind of tip for frosting do you use? I like your swirl.
It’s Ateco tip 844, but Wilton tip 1M would be fairly similar and you can usually find it in stores.
Hi! I plan on making these this weekend as a part of my “12 Cupcakes of Christmas” feature, as well as for a holiday party- I was wondering how you got your sprinkles so gracefully laid in the crevices of the frosting? They look so elegant!!
Thanks Katie! I’m sorry to say I don’t have a special secret. However, it’s best to add the sprinkles right after piping the icing so that they stick.
Hi! I’m going to make these for NYE Thursday, they look perfect! QQ- wanted to confirm you used salted butter for the cupcakes, and then what type for the icing (the recipe didn’t specify)? I usually go unsalted for everything, but I imagine the salted brings out the flavor for this? Thank you so much!
Yes, I used salted butter in the cupcakes, instead of unsalted butter and adding salt separately. I also use salted butter in the frosting. I think it does bring out flavor. That said, if you replace the shortening with butter (therefore using all butter), I’d suggest half salted and half unsalted.
I have a similar recipe that I made with Pink Champagne and the color is a beautiful delicates shade of pink.
I just made these. I can’t taste the champagne, but I’m drinking it, too. So I’ll have to wait until tomorrow to judge that. Either way, they’re delicious and moist. I use Greek yogurt rather than sour cream. And I make a cooked flour buttercream frosting so it’s not as sweet, but i still added the same amount of champagne. Delicious! And gorgeous!
Theses look yummy! I’m planning on making them tomorrow for New Year’s Eve, but have never made a frosting with shortening. What’s the benefit versus all butter? Thanks!
Hi Jess, I talk a bit about my preference in this post.
Hi Lindsay, I love your blog and your vanilla cupcakes are the best. Best best best. I make them all the time. I will be running home to make these. Does it matter if the champagne is a little flat (last weekends left overs). Also when you are adding liquid flavouring to the vanilla cake recipe (champagne, espresso, caramel) do you adjust anything else or despite being runnier will they still rise correctly? this is something I have been wanting to experiment with but I’m a little apprehensive. Thanks. Love your work!
It should be fine with flat champagne. As for adjusting the recipe, in general it should be fine. But that isn’t always the case. Lemon for example will cause a problem.
Thanks. I guess it’s when you start to add things that react against each other. I will be experimenting. I might try these with fresh and flat champagne to see the difference. thanks again
I tried these for NYE. Unfortunately, they are stuck to the wrappers! What did I do wrong?
Did you use different wrappers than usual? I find sometimes cakes come away more easily from some wrappers than others. Try giving them a quick spray next time with the non-stick spray. This always work but is not ideal for presentation as it can leave grease spots on your wrappers. Good luck!
These are beautiful! I can’t wait to make them. I always use the creaming butter and sugar method, add eggs, vanilla, and sour cream then dry ingredients. I used to work in a bakery so I like that method. I love champagne, thanks so much for sharing this wonderful recipe.
Hi there. I’m planning on making these as minis. I saw your note about the butter and I was wondering if you think the butter will still bake through properly in a mini cupcake, or if you think melting it before would be better.
Thanks! Can’t wait to try this recipe!
It would probably be fine, but melting the butter might be the safer way to go.
I am so excited about these!!!! Have you ever added strawberries to either the cake or the icing? I have seen your strawberry cupcakes too. But I am just wondering about adding a little strawberry flavor and am curious if you would recommend adding them to the cake or the icing. Thoughts?
I think either way would be great. The chunks in the cupcakes would add some nice moisture to the cupcake, but in the frosting it’d be a nice pink. 🙂 Can’t go wrong.
Hi I was so excited to make these and when I did they did not turn out at all like the picture 🙁 My batter was the consistency of a bread batter and they turned out more like a bread than a cupcake. I followed you’re recipe except used greek yogurt instead of sour cream. Could that be my problem? I’m hoping you can help I’d love to make them again later today and hopefully turn out better as I want them for a birthday party Saturday. Any tips would be appreciated!
I’m sorry they didn’t quite turn out. I do find that greek yogurt tends to make a denser cupcake, so that could be part of it and you could definitely try them again with the sour cream. But these are denser cupcakes than some anyways. Most people love them, but if you would prefer to try something that’s a little lighter you could try out this cake as cupcakes. It’d be easy to cut in half for 12 cupcakes or make the full recipe for about 24. It uses a sweet white wine instead of champagne, but it’s a lighter cupcake. You could still use the frosting from the champagne cupcakes and use the same wine from the cake/cupcakes in place of the champagne. I hope that helps!
I have been looking for a cupcake that I LOVE and this one is it. They are easy to make, fantastic flavor & the consistency was wonderful too! Thank you for sharing!
I’m so glad you enjoyed them!
What’s the difference between using egg whites vs. whole eggs? Coloring? Doubling this to make a cake!
I think egg whites tend to make a light and softer crumb. You could definitely use whole eggs in this cake though, especially when doubling it.
Hello, quick question…
Did you melt the butter before mixing it into the cupcake batter?
Thanks!
I did not initially, but I often do now. You can do it either way.
What are some champagne you’d recommend using?
I believe I used Korbel in these, but most champagnes should be fine. I think I’ve used Barefoot before too.
How well do these cupcakes freeze (prior to frosting)?
If I remember correctly, they should freeze fine. I always recommend defrosting still covered in the fridge.
I just made these and they stuck to the wrappers. I bake all the time and never had this happen before. Is it because I didn’t cream the butter and sugar? I never made cupcakes without doing that step but wanted to follow your direction as this was the first time I made these. what I could scrape off the wrappers tasted really good but the majority of them ended up in the trash
Hmm, I don’t know why that would happen. It’s not the creaming – these cupcakes don’t use that method. Sometimes, it can be the wrappers themselves. I’m not sure though.
My daughter and I just tried these and they didn’t come out well – they were flat and oily/buttery. We melted the butter (1 1/2 sticks) and used Swan’s cake flour instead of all purpose flour. We want to try them again tomorrow for NYE. Any suggestions? Thank you so much. The frosting was perfect though and had to stop ourselves from eating it from the bowl!
Heyyy, thank you so much for the recipe!
I really want to make some of these cupcakes for New Year’s, but I can’t really find shortening around here, I’ve never actually sen in stores. Do you have any sughestion of a substitute? I was thinking butter, but I don’t have much baking knowledge so I am looking forward to listening to your advice. Thankss and Happy New Year!!
Yes, butter is the right substitute for shortening.
Hello, I made these for this past New Year’s celebration, and I must say, they were the BEST cupcakes & frosting I’ve ever made (and I make TONS of cupcakes)! Your buttercream recipe with my high-ratio shortening made some of the BEST piping buttercream I’ve ever worked with, and I’ll probably use it for everything, lol! The best part, everything actually tasted like champagne (I actually used prosecco)! I wish I could share pictures. Thanks so much for sharing your recipes 😊
I’m so glad you enjoyed them!
Can you leave out the champagne in the cupcake, to make it a vanilla cupcake.
You can. That recipe is here. If you’re looking for a vanilla cupcake recipe, this is my newest version.
Good afternoon! I was wondering if the egg whites must be whipped for this recipe… Thank you and greetings from Argentina 🙂
No, I don’t whip them before adding.
Just tried out this recipie with just a little twist and it turned out wonderfully! Subbed lemon flavored yogurt for the sour cream and replaced the champagne in the batter with a reduction like in your Champagne cheesecake (I used prosecco to save a little money though) and it had an amazing lemony flavor with the tangy sweet taste of champagne. It was so good! Topped them off with the Champagne frosting and white chocolate covered strawberries for Valentines day. My roommates loved them and a friend told me to quit school and open a bakery so I’d say this recipie is a winner! Next time I might use half lemon yogurt half plain yogurt so the taste of champagne is stronger compared to the lemon.
I am very critical of my foods. I was not happy with the final product with this recipe. They looked awsome, absolutely beautiful.
However, the cake ended with a doughy bland flavor and the icing was super sweet.
So did I beat the batter to long or not enough? How would I also make the cake more flavor-able?
I’m sorry you weren’t happy with them. It’s possible that it’s simply a preference thing. These are a denser cupcake than some. Here’s a newer champagne cupcake recipe of mine that uses the creaming method – just be sure the butter and sugar are fully creamed to get a light and fluffy cupcake.
Hey LINDSAY, this is the first time I tried CHAMPAGNE CUPCAKES with your recipe and my family loves it so much. Thank you! I’m going to make some variation with this recipe and shall let you know if I come up with something great
I like making this recipe but I found that as instructed, the butter bits gave me greasy cakes with butter pooling in the pan! Now I do the standard creaming method and it comes out great. Have you tried it with pink champagne? I’m curious but I don’t want to do food coloring for the pink.
I plan on making these this weekend! I really want the champagne flavour to come through. Does it with this recipe or should I be adding more?
I believe that it does, but if you’d like even more flavor you can double up the amount of champagne listed for the frosting and reduce it in half on the stove. You’ll end up with the same amount of champagne to add to the frosting, but it’ll be stronger.
I definitely plan on making these! Could they be made in foil cups?
Foil cups should be fine. Enjoy them!
Just tried this recipe and I followed your directions exactly but it’s SUPER buttery and airy (lots of big visable holes). When I say buttery, I mean it’s seeping through the baking cups and even after I remove the cupcakes, there’s a puddle of melted butter in the cupcake tray. Is there something I’m doing wrong?
I don’t normally notice them being that buttery, but some people have described them that way before.
Hi, I just tried this recipe but found they’re really doughy and smell yeasty, more reminding !e of bread than cupcakes, any idea what went wrong?
Hmmm, no I’m not sure. I’m sorry!
The champagne gives it the yeasty-fermented smell like sourdough. I like it 🙂
Can I use the creaming method for this recipe? I baked these twice now and followed the directions and they came out beautiful, perfectly domed but once they were cooled, it was very dense. All my ingredients were at room temp., not expired and did not over beat because there were still bits of butter in the batter like you mentioned.
These cupcakes use the creaming method. You can swap out the orange juice for milk – or even a little more champagne.
Mafe these for a retirement party. Many of the guests commented that they were the best cupcakes they’d ever had! Thank you!
Wonderful! So glad to hear that!
I have made these twice now. Once for a friends Anniversary party and last week for a rehearsal dinner. I added a sugared rose petal to the top they were beautiful. I made one change I did 3/4c butter 1/4 c shortening they were so good many said best they ever had.
★★★★★
I’m so glad you enjoyed the Cupcakes!
Will I have problems with this recipe if I use the extra dry Champagne?
Any type of champagne should be fine.
If I don’t have an electric mixer can I cream the butter and sugar, and do wet and dry ingredients separately then combine?
Just made these for a New Year’s Eve party tonight and they came out delicious (always test before serving!). 🙂 I topped them with a thin slice of strawberry and it’s a wonderful compliment to the taste. Thank you!
★★★★★
Wonderful! So glad you enjoyed them!