Sparkling Champagne Cupcakes

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We can’t take all the credit for this bubbly recipe. Our good friend Christy (who is also super crafty in the kitchen) came up with the idea of wine infused cupcakes. We recently celebrated a good friend’s birthday at a winery and Tinsley thought these adorable cupcakes would be perfect for the occasion. After collaborating with Christy, we came up with a simple way to make these awesome cupcakes. They were a hit and are perfect for New Year’s Eve. Instead of toasting a glass of champagne, make a new tradition and toast a cupcake!

Champagne White Cake Ingredients: Sparkling Champagne Cupcakes

  • 1 box of white cake mix
  • 1 cup of sparkling sweet champagne
  • 1/3 cup of vegetable oil
  • 3 whole eggs


Preheat oven to 350. Prepare a cupcake pan with liners. Blend cake mix, champagne, oil and eggs in a large prep bowl with a hand mixer on low speed for 2 minutes. Pour batter in liners, filling them about 3/4 full. Bake for 20 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10-15 minutes before removing cupcakes from the pan. Cool cake completely before frosting.

Champagne Buttercream Frosting Ingredients:

  • 6 cups powdered sugar
  • 2 cups butter, at room temperature
  • 1 tsp vanilla extract
  • 6 tbsp sparking champagne, at room temperature


With a hand mixer, beat together sugar and butter until fluffy. Add vanilla and champagne, beating on medium for another minute.

Frost cupcakes as you wish by using a pastry knife or piping bag. We chose to top each cupcake with pearl candies to echo the bubbles from the champagne.

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