Easy and delicious champagne cupcakes, recently featured in First magazine, on newsstands nationwide! These light and moist cupcakes have champagne baked right into the batter and mixed into the frosting!
Who is ready for New Year’s Eve?! It’s one of my favorite nights of the year. That’s not because I go out and party all night (I’ve long since changed over to stay-at-home dinner party nights with friends) but one thing hasn’t changed, I love to celebrate with some bubbly!
Pop that champagne, y’all! So, when I was thinking about sharing a festive New Year’s Eve recipe with all of you, I decided a champagne cupcake with champagne buttercream frosting was in order. That’s right, this cupcake is bubbly from bottom to top!
Aren’t they elegant served up with mini bottles of bubbly and pretty champagne flutes for a New Year’s Eve dessert bar? Adding the bubble detail on top is my favorite element of these cupcakes (besides the delicious taste).
Decorating Champagne Cupcakes
I used a combination of mini white gumballs, white sixlets, and white pearl sugar sprinkles to create the champagne bubble effect (find at candy, cake, and craft stores).
I also used a small round piping tip to pipe some round bubbles on with frosting.
Then I added a few little taps of shimmer disco dust for touches of sparkle. They’re truly so easy to make and resemble the just-poured look of champagne! Cheers!
Now I used a doctored up cake mix for this recipe but you could certainly try a homemade from scratch cupcake recipe if you are against cake mixes.
The idea is the same, top with a delicious champagne buttercream (recipe below) and decorate with lots of “bubbles”. It truly makes a really delicious cupcake!
WHAT OTHERS ARE SAYING:
“I’ve been making these cupcakes on New Years Eve for several years in a row now. They are delicious and always a hit!! Thanks for a recipe that has become a tradition.” – Holly
“I made these last night for my New Year’s party. I have to say I was hesitant because It’s a cupcakes that are semi homemade. I was pleasantly surprised at how delicious this recipe is. Delicious, easy, fast and cute! This recipe is a keeper!” – Melanie
For the Cupcakes:
- 1 box white cake mix
- 3 large egg whites
- 1/3 cup vegetable oil
- 1 1/4 cups champagne
- 1 teaspoon almond extract
For the Frosting:
- 1/2 cup 1 stick butter, softened
- 4 cups powdered sugar
- 6 tablespoons champagne
For the Decorations:
- white sixlets
- white gumballs
- white pearl sugar sprinkles
- disco dust
- Preheat oven to 350 °F and line muffin tin with cupcake liners.
- In an electric mixer, combine cake mix and champagne. Add oil, eggs, and almond extract. Beat on low for 30 seconds and then medium for 1-2 minutes or until thoroughly combined.
- Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes or until lightly golden on top (and toothpick inserted in center comes out clean).
- For buttercream frosting, cream softened butter until light and fluffy.
- Add powdered sugar, 1 cup at a time, incorporating after each addition. add champagne and beat for 2 minutes on medium, until light and fluffy.
- If you want a stiffer frosting, add more powdered sugar. If you want a looser frosting, add more champagne.
- Frost cooled cupcakes with buttercream and decorate with piped frosting bubbles and candy bubbles. Top with a shimmer of disco dust!
I just love how they resemble just-poured fizzy champagne! They’re *almost* too pretty to eat but too delicious not to!
I hope you enjoy making these champagne cupcakes! For a few other champagne ideas, check out: