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Fluffy Champagne Cupcakes with Luxurious Buttercream Frosting

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Light and airy champagne cupcakes topped with a rich, silky buttercream frosting that brings a subtle celebratory sparkle. Perfect for special occasions or an elegant everyday treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ¾ cup (180ml) champagne (dry or brut style)
  • 1 tsp vanilla extract
  • ¼ cup (60ml) milk (whole or 2%, can substitute almond milk)
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 to 3 ½ cups (360-420g) powdered sugar, sifted
  • 2 tbsp (30ml) champagne (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • A pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed for 3-4 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.
  5. Mix in the vanilla extract.
  6. Add the dry ingredients in three additions, alternating with the champagne and milk in two additions, beginning and ending with dry ingredients. Fold gently with a spatula until smooth but light.
  7. Fill each cupcake liner about 2/3 full with batter.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Start checking at 18 minutes to avoid overbaking.
  9. Remove from oven and cool in the pan for 5 minutes, then transfer cupcakes to a wire rack to cool completely before frosting.
  10. For the buttercream, beat the softened butter on medium-high speed for about 3 minutes until creamy and pale.
  11. Gradually add powdered sugar, one cup at a time, mixing on low speed to avoid sugar clouds, then increase speed as sugar incorporates.
  12. Slowly pour in the champagne, vanilla extract, and salt, mixing until the frosting is light and fluffy.
  13. Pipe or spread the buttercream generously over the cooled cupcakes. Optionally, add a light dusting of edible glitter or a small fresh berry for decoration.

Notes

Fold champagne gently into batter to keep air in for fluffiness. If buttercream is too soft, chill for 15 minutes and re-whip before frosting. Start checking cupcakes at 18 minutes to avoid overbaking. Sift powdered sugar for smooth frosting. Use a large star piping tip for professional swirls or an offset spatula for a simple spread.

Nutrition

Keywords: champagne cupcakes, buttercream frosting, easy cupcakes, celebration dessert, party cupcakes, homemade frosting, fluffy cupcakes

Find it online: https://junomeals.com/fluffy-champagne-cupcakes-recipe-easy-homemade-buttercream-frosting/