• Home
  • About
  • Recipe Index

Cookie Madness

menu icon
go to homepage
  • Home
  • About
  • Recipe Index
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
×
Home » Cupcakes

Champagne Cupcakes

Modified: Feb 1, 2022 · Published: Dec 30, 2013 by Anna · This post may contain affiliate links · 6 Comments

Jump to Recipe

We always have leftover champagne this time of year, so to take advantage of the situation Fuzz and I made these champagne cupcakes. They’re white cupcakes with a tiny hint of champagne flavor and a vanilla flavored pink frosting.

Champagne Cupcake

They also have a really nice, soft, fluffy, texture; slightly domed tops and a not-too-sweet flavor.

Champagne Cupcake Texture

I used White Lily flour which I have to special order and keep in my deep freeze. If you can't find White Lily, use an alternative listed below. The most important thing is that whatever flour you use weighs in at around 6.2 ounces or 174 grams.

For the champagne, you’ll probably want to use whatever you’ve been drinking, but I think a slightly sweet champagne would work best, as these cupcakes aren’t very sweet. Not sure what the champagne labels mean? Unlike wine, where the term “dry” is often associated with “less sweet” or “less fruity”, a “dry” champagne is usually slightly sweeter.  “extra dry” champagne is little sweeter than dry, whereas “brut” and “extra brut” have the least levels of sweetness.

  • Happy New Year Champagne Banana Muffins
  • Sweet Potato Bread
  • Small Batch Chocolate Pecan Pie Bars
  • Irresistible Spiced Walnuts and Cashews
  • Maple Cream Cheese Frosted Sweet Potato Bars

Recipe

Champagne Cupcake

Champagne Cupcakes

Cookie Madness
Champagne cupcakes are white cupcakes with champagne mixed into the batter. The pink frosting is vanilla with a touch of champagne mixed in.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 23 minutes mins
Total Time 43 minutes mins
Course Cakes
Cuisine American
Servings 12

Ingredients
 

  • 1 ½ cups White Lily or 1 ½ cups plus 1 tablespoon of cake flour. Whichever flour you're using it should weigh around 6.2 ounces or 175 grams**
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 large egg whites
  • 6 tablespoons unsalted butter softened (84 grams)
  • ¾ cup 147 grams granulated sugar
  • 2 tablespoons whole milk
  • 1 ½ teaspoon vanilla extract
  • ¼ cup plus 2 tablespoons dry or extra dry champagne

Pink Frosting

  • 1 stick/8 tablespoons 115 grams butter, at room temperature -- salted or unsalted
  • 1 ½ cups sifted powdered sugar
  • 1 tablespoon cream at room temperature milk not recommended**
  • ¼ teaspoon vanilla
  • 1 tablespoon champagne at room temperature or more cream
  • Pinch of salt
  • Dash of red food paste

Instructions
 

  • Preheat oven to 350 degrees F. Line 12 cupcake cups with paper liners.
  • Mix together the flour, baking powder, and salt.
  • With an electric mixer, beat the egg whites until soft peaks forms; set aside.
  • With the same mixer, beat the butter and sugar until pale and fluffy. Beat in the vanilla and milk. By hand, stir in the flour alternately with the champagne until smooth. With a silicone scraper, fold egg whites into the batter until smooth. Divide batter among cupcake cups and bake for 20-23 minutes or until tops spring back when touched. Let cool completely, then ice with Pink Champange Frosting.
  • To make the frosting, beat the butter until creamy. Gradually add the powdered sugar and continue beating, scraping sides of the bowl. Add room temperature cream and continue beating, then add vanilla and beat until smooth. Add champagne if desired, or use more cream as needed.

Notes

I used White Lily, but if I hadn't had any around I would have used cake flour. Because cupcakes sometimes benefit from a little gluten, these might also be good with a mix of 1 cup cake flour and ½ cup all-purpose to equal 6.2 ounces.
If you don’t have a scale, make sure to stir and aerate the flour before measuring.
This frosting is excellent, but will curdle if the ingredients aren't at room temperature or in some cases, if milk is used in place of cream. As for the salt, regular or salted butter is okay. If you use unsalted, add a very tiny pinch of salt to counter the sweetness a bit.
Tried this recipe?Let us know how it was!

More Cupcakes Archive

  • Easy Vanilla Cupcakes
    Easy Yellow Cupcakes
  • German Chocolate Cupcakes
    German Chocolate Cupcakes
  • Gale Gand's Brown Sugar Chocolate Cake as cupcakes
    Brown Sugar Chocolate Cake Cupcakes
  • Back of the Box Ultimate Vanilla Cupcakes

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *






  1. Anna says

    January 02, 2014 at 12:55 pm

    T, I really should be more picky about champagne, but the truth is I am not. I made these with some cheap German champagne I found at Trader Joe's. We picked it based on price and the fact it was German therefore it had to be good ;). It was okay, but we drank one glass each, moved onto our "good" wine and I had a lot leftover. But to answer your question, yet! I could taste the champagne. What's really fun is when you bake with it (or with wine), it gives off this yeasty aroma that makes the house smell like doughnuts or fresh homemade bread.

  2. T. Martin says

    January 02, 2014 at 12:45 pm

    Did you really feel the champagne flavor came through? That has always been my curiosity about the champagne cake recipes that I see as I drink the good stuff and would be bummed to waste a drop ;-).

  3. Anna says

    December 31, 2013 at 8:10 am

    Mary and Carole,
    I haven't tested either item, but I don't see why they wouldn't work. The ginger ale and the grape would just add a different flavor. That being said, here's a link to another very good white cupcake. You could just leave out the bubble entirely and go the confetti/Funfetti route!

    https://www.cookiemadness.net/2010/04/funfetti-cupcake-clones-and-tie-dye-cupcakes/

  4. Carole Resnick says

    December 30, 2013 at 11:02 pm

    5 stars
    How about extra dry ginger ale. Like Mary, I seldom (if ever) drink alcohol.

  5. Mary says

    December 30, 2013 at 10:08 pm

    Hello Anna -- My husband and I rarely drink alcohol, but sometimes have sparkling grape juice. How do you think it would work in these cupcakes? I'm thinking that none of the ingredients are exotic or pricey and it seems to be a rather easy recipe, so it might be worth a try.

  6. Amy @ What Jew Wanna Eat says

    December 30, 2013 at 9:47 pm

    5 stars
    So pretty! Champagne doesn't tend to last long in my house, but I'd buy extra to make these!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

Hello!

I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

About

Footer

About

Privacy

Contact

    Cookie Madness is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    © All rights reserved. Do not copy, distribute, or reproduce without permission.