Champagne Cupcakes
Prep time
Cook time
Total time
A beautiful, delicious and festive cupcake fit for any special occasion! Recipe source: Adapted from Culinary Serendipity
Serves: Approx 20 cupcakes
Cupcake Ingredients:
  • 2 and ¾ cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • ⅔ cup butter
  • 1 and ½ cups sugar
  • ¾ cup sweet champagne
  • 6 egg whites
Champagne Buttercream Ingredients*:
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 6 and 1.2 cups powdered/confectioners sugar
  • 1 teaspoon vanilla extract
  • 6 Tablespoons champagne, room temperature
  • Food coloring, if desired. (I used 2 drops of red gel color.)
Champagne Reduction Ingredients
  • ½ cup champagne
  • ½ cup sugar
Cupcake Directions:
  1. Preheat oven to 350 degrees F.
  2. Prepare a cupcake pan with liners.
  3. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy, about 5 minutes.
  4. Meanwhile, in large bowl, whisk together flour, baking powder and salt.
  5. Measure out champagne.
  6. In another large bowl, beat the egg whites until stiff peaks form. Set aside.
  7. Add one-third of the flour mixture to the butter and sugar.
  8. Beat until just combined, then add half of the champagne. Beat until just combined.
  9. Add half of the remaining flour. Beat until just combined.
  10. Add the rest of the champagne. Beat until just combined, then add the rest of the flour, and again beat until just combined.
  11. Remove the bowl from the stand mixer.
  12. Using a gentle hand, fold in one-third of the egg whites into the batter.
  13. Once incorporated, fold in the remaining egg whites. Do not over mix.
  14. Fill the cupcake liners half full.
  15. Bake for 18-20 minutes or until a cake tester comes out clean.
  16. Remove from the cupcake tins as soon as you can, and allow to cool completely on a wire rack.
Champagne Reduction Directions:
  1. Combine sugar and champagne in a small, heavy-bottomed saucepan.
  2. Over medium heat, stir until the sugar dissolves.
  3. Allow to cool slightly, then generously brush the tops of the cupcakes with the syrup.
Champagne Frosting Directions:
  1. In the bowl of a stand mixer, using the paddle attachment, beat together powdered sugar and butter.
  2. Once combined, beat on medium-high for 2-3 minutes.
  3. Add vanilla and champagne, and beat on medium for another minute.
  4. Add food coloring if desired, then beat until light and fluffy.
  5. *Note: you can reduce the amount of frosting by half if you are flat-frosting your cupcakes. If you are piping the frosting, use the quantities above.
  6. Frost cupcakes as desired.
Recipe by Lemon Sugar at