Celebrate the New Year with these festive Champagne Cupcakes topped with a fun, fizzy frosting. This recipe brings a touch of sparkle to your party.
Author:Jun Spoon
Prep Time:25 minutes
Cook Time:20 minutes
Total Time:45 minutes
Yield:12 cupcakes
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup champagne, chilled
1 cup powdered sugar, sifted (for frosting)
2 tablespoons champagne (for frosting)
1/4 teaspoon cream of tartar (for frosting)
Pinch of edible glitter (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of chilled champagne. Mix until just combined. Do not overmix.
Fill the cupcake liners about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely on a wire rack.
To make the fizzy frosting, beat the powdered sugar, 2 tablespoons of champagne, and cream of tartar together until smooth and fluffy. If the frosting is too thick, add a few more drops of champagne.
Once cupcakes are cool, pipe or spread the fizzy frosting on top. Sprinkle with edible glitter, if using.
Notes
Use a dry sparkling wine if you do not have actual champagne.
Chill your champagne well before using it in the batter and frosting for the best fizz effect.
Make sure the cupcakes are completely cool before frosting them.