Champagne Cupcakes

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

Champagne Cupcakes
Photo: Jason Donnelly
Prep Time:
60 mins
Stand Time:
30 mins
Bake Time:
15 mins
Cool Time:
5 mins
Total Time:
60 mins
Servings:
24
Yield:
24 to 30 cupcakes

Ingredients

  • 6 eggs

  • cup butter

  • 1 vanilla bean, split, or 1 teaspoon pure vanilla extract

  • 2 ¾ cup all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon salt

  • 1 ½ cup granulated sugar

  • ¾ cup champagne or sparkling wine

  • cup raspberry or strawberry jam

  • 1 recipe Champagne Butter Frosting

  • White jimmies, coarse white sugar, and/or other white sprinkles

Champagne Butter Frosting

  • 6 tablespoon butter, softened

  • 1 16 ounce package powdered sugar (4 cups)

  • 4 tablespoon champagne, sparkling wine, or milk

  • 1 teaspoon vanilla

  • Champagne, sparkling wine, or milk

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°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.

Champagne Butter Frosting

  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.

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.

Nutrition Facts (per serving)

321 Calories
10g Fat
53g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 321
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 25%
Cholesterol 68mg 23%
Sodium 250mg 11%
Total Carbohydrate 53g 19%
Total Sugars 39g
Protein 3g
Vitamin C 0.8mg 4%
Calcium 48mg 4%
Iron 1mg 6%
Potassium 43mg 1%
Folate, total 33.4mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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