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Easy Champagne Cupcakes Recipe

These Champagne Cupcakes are light, fluffy, and delicately flavored with real champagne in both the batter and buttercream. Perfect for New Year’s Eve, bridal showers, anniversaries, or any elegant celebration.
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Prep Time 30 minutes
Cook Time 17 minutes
Total Time 2 hours
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 495
Ingredients Method Notes

Ingredients
  

  • 1¾ cups white sugar
  • 12 tbsp butter softened
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 2 tbsp milk
  • 2¾ cups all-purpose flour
  • ¾ tsp salt
  • 2 tsp baking powder
  • 1 cup champagne or prosecco
  • Pink food coloring or icing gel
  • 1 cup butter softened (for frosting)
  • 4 cups confectioners’ sugar
  • ¾ cup champagne reduction
  • 1 tsp vanilla extract for frosting
  • 1 –2 tbsp milk as needed
  • Decorative sprinkles optional

Method
 

  1. Preheat oven to 350°F (177°C) and line cupcake pans with paper liners.
  2. Cream butter and sugar together until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in vanilla extract and milk until smooth.
  5. In a separate bowl, whisk together flour, baking powder, and salt.
  6. Alternately add dry ingredients and champagne to the batter, mixing just until combined.
  7. Add pink food coloring until desired color is reached.
  8. Fill cupcake liners two-thirds full with batter.
  9. Bake for 14–17 minutes, until tops spring back when lightly touched.
  10. Cool cupcakes completely before frosting.
  11. For frosting, beat butter until smooth, then gradually add confectioners’ sugar.
  12. Mix in vanilla extract and cooled champagne reduction until fluffy.
  13. Add milk if needed for consistency and tint with pink food coloring.
  14. Frost cooled cupcakes and decorate with sprinkles if desired.

Notes

Use room-temperature ingredients for best texture. Champagne reduction enhances flavor intensity. Non-alcoholic sparkling wine can be substituted if desired.