New Year’s Eve Dessert: Bubbly Champagne Cupcakes
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!
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Champagne Cupcakes
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
Champagne Cupcakes
Ingredients
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
Instructions
- 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!
Nutrition
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:
I LOVE these Courtney! So gorgeous and I’m sure tasty! Pinning!!!!
Simply Gorgeous! Pinned!
What temperature should these be baked at?
350! Sorry about that!
Thanks!
Can’t wait to try them
These are almost too pretty to eat!
I haven’t even started thinking about New year yet.. all that’s been on my mind is Christmas! Thanks for reminding me that New Years is around the corner.. these cupcakes are perfect too.
Thanks!
Can’t wait to try them
This may be a silly question but is the alcohol burned out? These sound so good, wanted to see if my kids could have any.
I believe it would indeed be baked out of the cupcake and the amount in the frosting is minuscule but you could always make regular vanilla and decorate to look like the bubbly champagne ones for the adults to be safe!
Yay!! Thank you!
Hello,
Can you let me know what size cake mix you used? I see sizes that vary from 15.2, 16.5 to 18.2 oz. Thanks!
The one I used was Duncan Hines White Cake Mix – I think it was 18.2.
Thanks!! Also, do you think these could be made a day ahead, and left out in a cupcake carrier in a relatively cool kitchen?
Hi Beth! Yes, I think you could!
Hi! These are beautiful! You may not care about this but there’s a local bakery that’s using one of your photos on their business Facebook page and claiming it’s their own. They’re D’annata Tookies. As I said, you may not be concerned, but you did such great work! I wish I had this talent!
I actually just let them know as well because I realized this wasn’t the most appropriate format for doing this. Whoops! They may not necessarily be “claiming it”. It’s just on their Facebook page.
Thank you SO much for telling me! I called them and they should be removing it STAT!
The cupcake box says to use 1 cup of water, should I still use that or does the champagne in the cake mix make up for that? I don’t want the batter to be too liquidy.
Theresa, don’t follow the instructions on the back of the box. Just follow the recipe so you own’t use a cup of water. Does this make sense? Just use the dry mix.
hi, I’m planning to make this for a party later today and I was wondering if it was possible to pour the champagne into frosting that’s already made or would that just ruin the frosting itself?
What an amazing recipe! I used a bundt pan and drizzled the icing on it, since I was rushed. The taste reminds me of wedding cake, yum!! My icing was a little thin and very rich, so I’ll have to tweak it next time. Thanks for sharing!
I’m so glad I found this recipe! Surprisingly, I have some leftover champagne that I would love to find a use for! Thanks for the great recipe!
What kind of champagne do you suggest? Dry, sweet, etc? Brut or?
You can use any you have on hand, it won’t make a HUGE difference. I just remade these recently and used Brut.
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! So happy I discovered your blog for food and entertaining ideas. Thank You Courtney! Happy Holidays!
Hi Melanie! Thank you for this sweet comment. It made my day! I love fully homemade recipes too, but sometimes a semi-homemade is nice (if it’s a GOOD one) so I’m so glad you appreciated it too! :)
Hello I love this recipe can’t wait to use have a question could I use ginger ale instead of champagne and vanilla instead of almond there are for a wedding and the couple doesn’t drink
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. Happy New Year!
Thank you SO much, Holly!
Can’t wait to try them
Can’t wait to try This Cup Cake
Thank you so much for this delightful recipe! I made these for a New Year’s Eve party and they are not only beautiful but SO DELICIOUS!
I made these for New Years Day and they were fabulous!! I doubled the recipe! Can you give me some tips on making “Piped frosting bubbles”?
Everyone loved them!
Very Excited to try this one, looks delicious.
I made these for New Years Day and they were fabulous!! I doubled the recipe! Can you give me some tips on making “Piped frosting bubbles”?
Really very excited o try this ..
thanks for sharing
Thank you for sharing this delightfully easy, mouthwateringly delicious recipe. Have baked this cake several times since I first tried it a few weeks back and it’s been a huge success each time!
Wow! I love these Bubbly Champagne Cupcakes, I will make this today. Thank you so much for your recipes.
Love these delicious Cupcakes, thanks for sharing this one with us.
Super, It looks very Delicious
Thank you so much for this delightful recipe!
I really love these cupcakes…Looks So Yummy
Thank you so much for your recipes….
Wow! Such delightful recepie you are shared.
Thanks for sharing
Could you use flavored seltzer water (or non flavored) in place of champagne, for a non alcoholic version and get the same airy texture?
Made these for NYE! Fabulous and beautiful! Thank you for making me feel accomplished! ;o)
Any adjustments needed to make in a Bundt pan?
Thanks!
I’ve made these cupcakes several times. They are absolutely delicious and I get so many compliments on how they taste and look. I’m going to make some now using a pumpkin spice cake mix. Fingers crossed!
delicious
Looking so yummy!
It looks so tempting! Thank you for sharing this amazing recipe!!
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This looks so delicious and tempting. Thank you for sharing this amazing recipe!!
Such delightful recipe you shared. Thanks for sharing! Cute cupcakes!!
“Perfect for celebrating the new year! Thanks for sharing!”