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Amazing 18-Minute Champagne Cupcakes Recipe

Champagne Cupcakes
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Celebrate the New Year with these festive Champagne Cupcakes! They are light, bubbly, and perfect for your holiday gathering. Sasha brings her intuitive touch to this sparkling treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup champagne (brut recommended)
  • 1/2 cup buttermilk
  • For Frosting: 1 cup unsalted butter, softened; 3 cups powdered sugar; 1/4 cup champagne; 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
  3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate small bowl, whisk the champagne and buttermilk together.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the champagne mixture. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  9. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low speed until incorporated.
  10. Add the champagne and vanilla extract. Beat on medium-high speed until the frosting is light and fluffy.
  11. Once the cupcakes are completely cool, frost them generously. Garnish with edible glitter or a small piece of candied lemon peel if desired.

Notes

  • Use a dry or brut champagne for the best flavor that won’t make the cake too sweet.
  • Make sure your butter and eggs are at room temperature before starting for a smooth batter.
  • Sasha suggests tasting the frosting as you go; if it seems too thick, add a tiny splash more champagne.

Nutrition

Find it online: https://savorsensations.com/champagne-cupcakes-new-years-eve-dessert/