Champagne Cupcakes

Happy New Year!

I may be nearly 2 weeks late with this post, but here’s a treat worthy of any special celebration: champagne cupcakes!

Champagne Cupcakes

These cupcakes have the most amazing texture! They also have the very distinct taste of champagne. Since I realize that may not appeal to the masses, in the future I am going to try the same recipe using Pellegrino. Wish me luck!

In order to start the new year off on a good note, I feel I must speak the truth here: you can feel free to pop open an actual bottle of Moet & Chandon, OR if you are like me you can just use it for photos (successfully avoiding the wrath of your parents) and “splurge” on a mini bottle of Henkell. The choice is yours! Now you know all of my secrets!

Champagne Cupcakes

I decorated these cupcakes using vanilla swiss meringue buttercream, gold and white sanding sugar, sugar pearls, and pearl jimmies – a lovely combination if I do say so myself!

Champagne Cupcakes

Champagne Cupcakes



Celebratory Champagne  CupcakesChampagne Cupcakes

Source: adapted from Sprinkle Bakes


  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 3/4 cups AP flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large egg whites
  • 1/2 cup plain greek yogurt
  • 1/2 cup champagne/prosecco/sparkling white wine


  1. Preheat the oven to 350 F. Prepare muffin tin with liners
  2. In the bowl of an electric mixer, cream the butter, sugar high speed until blended and lightened in colour, about 2 minutes.
  3. In a small bowl, add the dry ingredients and whisk until fully combined.
  4. Measure the champagne and add the yogurt to it. Set aside
  5. Add both egg whites to butter mixture and beat on medium just until combined (about 15-20 seconds)
  6. Scrape down the sides of the bowl with a spatula. Add half of the flour mixture and beat on medium speed just until combined (about 15 seconds)
  7. Add the champagne/yogurt mixture and beat on medium speed just until combined (about 15 seconds)
  8. Scrape down the sides of the bowl and add the remainder of the dry ingredients. Beat until fully combined (about 30-60 seconds), scraping down the sides of the bowl as necessary. The batter will be thick.
  9. Scoop batter into muffin tins using an ice cream scoop.
  10. Bake for 15-18 minutes, or until cakes spring back when touched. Cool completely before decorating.

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