These Easy Champagne Cupcakes are soft, elegant, and laced with real sparkling wine for a treat that feels like a party with every bite. You don’t need to be a seasoned baker or throw a black-tie gala to pull these off—just a mixing bowl, some pantry staples, and a splash of your favorite fizz.
Whether you’re toasting a big win, hosting brunch, or just craving something that feels extra, these cupcakes bring the celebration to you—without the stress. With a delicate crumb, a hint of champagne in every bite, and a silky buttercream that melts like a toast on your tongue, this is the kind of dessert you’ll come back to again and again.
Why You’ll Love These Cupcakes
- Easy enough for beginners, impressive enough for guests
- Light, moist crumb with a hint of champagne and vanilla
- The champagne buttercream takes them over the top
- Perfect for any celebration, big or small
- No boxed mix here—just simple ingredients and amazing results
Ingredients
For the Cupcakes (makes 12):
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, room temperature
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup champagne or sparkling wine (any dry variety works well)
- ¼ cup sour cream (adds moisture and tang)
For the Champagne Buttercream:
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 ½ cups powdered sugar
- 3 tbsp champagne
- 1 tsp vanilla extract
- Pinch of salt
Optional for garnish: gold sprinkles, edible glitter, fresh raspberries, or mini champagne bubbles candy
Step-by-Step Instructions
1. Prep Your Tools
Preheat your oven to 350°F. Line a standard 12-cup muffin tin with cupcake liners.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter & Sugar
In a large bowl using a hand or stand mixer, beat the butter and sugar together on medium speed until light and fluffy (about 2–3 minutes). This step creates air pockets for a soft cupcake.
4. Add Eggs & Vanilla
Add the eggs one at a time, beating well after each. Mix in the vanilla extract.
5. Incorporate the Champagne
On low speed, add the dry ingredients in three additions, alternating with the champagne and sour cream. Begin and end with the dry mixture. Mix until just combined—don’t overbeat.
6. Bake to Perfection
Divide the batter evenly among the 12 cupcake liners (they’ll be about ¾ full). Bake for 17–20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
Make the Champagne Buttercream
1. Beat the Butter
In a large bowl, beat the butter on medium-high speed for about 2 minutes until pale and creamy.
2. Add Powdered Sugar
Gradually add the powdered sugar, about ½ cup at a time, beating on low to start and increasing to medium as it incorporates. Scrape down the bowl as needed.
3. Finish with Champagne & Vanilla
Add the champagne, vanilla, and a pinch of salt. Beat for another 2–3 minutes until the frosting is light and spreadable. If it’s too thick, add a splash more champagne. Too thin? Add a tablespoon of powdered sugar.
Frost & Decorate
Once cupcakes are completely cool, pipe or spread the champagne buttercream on top. Garnish with whatever festive toppings your heart desires—gold sugar pearls, edible glitter, or a raspberry on top. Serve with a glass of bubbly for the full effect!
Make-Ahead Tips
- Cupcakes can be baked a day ahead and stored in an airtight container at room temperature.
- Buttercream can be made 2–3 days ahead—store it in the fridge and re-whip before using.
- Want to freeze? The unfrosted cupcakes freeze beautifully for up to 2 months.
These Easy Champagne Cupcakes strike the perfect balance between fancy and fuss-free. They’re the kind of dessert that feels luxurious but doesn’t require you to spend your entire afternoon in the kitchen. And with just the right amount of champagne flavor in both the cupcake and frosting, they taste like a celebration in every bite.
Go ahead—pop the bubbly and preheat the oven.
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