Champagne Cupcakes

A splash of bubbly champagne lightens up the texture and brightens up the flavor of the vanilla cupcake batter and frosting.

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4.5 by 8 people

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  • Makes: 24 servings
  • Makes: 24 to 30 cupcakes
  • Prep: 1 hr
  • Stand: 30 mins
  • Bake: 15 mins 350°F

Champagne Cupcakes

Directions

  1. Separate eggs; discard 4 of the yolks. Allow remaining yolks, the egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, generously grease twenty-four to thirty 2 1/2-inch muffin cups. If using vanilla bean, use a sharp knife to scrape seeds from vanilla bean halves; set seeds aside. In a medium bowl stir together flour, baking powder, and salt.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight); set aside.
  3. In another large mixing bowl beat butter on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating about 2 minutes or until light and fluffy. Beat in the reserved egg yolks and the vanilla seeds or vanilla extract. Alternately add flour mixture and champagne to butter mixture, beating on low speed after each addition just until combined. Fold half of the beaten egg whites into the batter to lighten; fold in remaining beaten egg whites. Spoon batter into prepared muffin cups, filling each about three-fourths full.
  4. Bake about 15 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire rack.
  5. Place jam in a pastry bag fitted with a round tip. Insert the tip into the top of each cupcake. Squeeze about 1 teaspoon of the jam into the center of each cupcake. Spread or pipe Champagne Butter Frosting on cupcakes. Decorate with jimmies, coarse sugar, and/or other white sprinkles.

From the Test Kitchen

To Make Ahead:

Prepare cupcakes as directed through Step 4. Place cooled cupcakes in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw at room temperature. Continue as directed in Step 5.

Champagne Butter Frosting

Directions

  1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add 1 cup of the powdered sugar, beating well. Slowly beat in champagne and vanilla. Gradually beat in the remaining powdered sugar. Beat in enough additional champagne until frosting reaches spreading consistency.
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Nutrition Facts (Champagne Cupcakes)

  • Per serving:
  • 321 kcal ,
  • 10 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 68 mg chol. ,
  • 250 mg sodium ,
  • 53 g carb. ,
  • 0 g fiber ,
  • 39 g sugar ,
  • 3 g pro.
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Reviews (2)

8 Ratings
410 Days Ago
5.0
I tinted the frosting purple and piped it on to look like various flowers using a large open star tip.
1537 Days Ago
Delicious recipe! I used this recipe for my wedding cake (making several batches and creating cake layers instead of cupcakes). It was delicious! I used a homemade raspberry sauce between the layers.

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