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Perfect Champagne Cupcakes Recipe with Easy Gold Sprinkle Buttercream Frosting

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These champagne cupcakes feature a delicate, airy texture with a subtle tang from champagne, topped with a buttery gold sprinkle buttercream frosting. Perfect for celebrations or a special treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) champagne or sparkling wine, chilled
  • ¼ cup (60ml) buttermilk
  • 1 cup (227g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for buttercream)
  • 2 tablespoons (30ml) champagne, chilled (for buttercream)
  • Edible gold sprinkles or gold dust for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat ½ cup softened unsalted butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in 1 teaspoon vanilla extract.
  5. Alternately add the dry mixture and buttermilk to the butter mixture in three parts, starting and ending with dry ingredients. Mix gently until just combined; do not overmix.
  6. Gently fold in ½ cup chilled champagne with a rubber spatula to keep batter airy.
  7. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and tops spring back lightly when pressed.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the buttercream, beat 1 cup softened butter on medium speed until creamy.
  11. Gradually add sifted powdered sugar, beating on low speed to avoid powder clouds.
  12. Add 1 teaspoon vanilla extract and 2 tablespoons chilled champagne, then beat on high for 3-4 minutes until fluffy.
  13. Pipe buttercream onto cooled cupcakes and garnish with edible gold sprinkles or dust.

Notes

Fold champagne gently into batter to preserve bubbles and keep cupcakes light. Use room temperature eggs and butter for best texture. Avoid overbaking to maintain moisture. Keep buttercream cool in warm kitchens to prevent melting. Add a splash more champagne or buttermilk if batter is too thick.

Nutrition

Keywords: champagne cupcakes, gold sprinkle buttercream, celebration cupcakes, easy cupcakes, festive dessert, sparkling wine cupcakes

Find it online: https://junomeals.com/perfect-champagne-cupcakes-recipe-with-easy-gold-sprinkle-buttercream-frosting/