Champagne Cupcakes (New Year’s Eve Party Dessert)
These Champagne Cupcakes are light, fluffy, and infused with a delicate bubbly flavor, making them the perfect elegant dessert for your New Year’s Eve party. The subtle champagne taste elevates the classic cupcake experience, and the optional champagne-infused frosting adds a festive finishing touch.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup champagne or sparkling juice
- 1 teaspoon vanilla extract
Optional Frosting
- Butter (quantity as desired, typically ½ cup softened unsalted butter)
- Powdered sugar (quantity as needed, typically 1 to 1½ cups)
- Splash of champagne (to taste)
Instructions
- Preheat and Prepare: Preheat your oven to 180°C (350°F). Line a cupcake tin with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this bowl aside for later.
- Cream Butter and Sugar: Using a mixer, cream the softened butter and sugar together for 2 to 3 minutes until the mixture becomes light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until fully combined and smooth.
- Combine Batter: Alternately add the dry ingredients and the champagne to the wet mixture, beginning and ending with the dry ingredients. This alternating process helps keep the batter smooth and well incorporated.
- Fill and Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 16 to 18 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and allow them to cool completely in the pan before frosting, ensuring that the frosting doesn’t melt on contact.
- Prepare Frosting: Whip softened butter and powdered sugar together until fluffy. Gradually add a small splash of champagne for aroma and flavor, blending well. Adjust sweetness and consistency as needed.
- Decorate: Frost the cooled cupcakes with the champagne frosting. Optionally, sprinkle with festive sprinkles to complete the party look.
Notes
- For a non-alcoholic version, substitute champagne with sparkling white grape juice or any sparkling juice.
- Make sure the butter is softened, not melted, for the best creaming results.
- Do not overmix the batter once the dry ingredients are added; mix until just combined to keep cupcakes tender.
- Allow cupcakes to cool completely before frosting to avoid melting the frosting.