Champagne Cupcakes

Champagne Cupcakes

These champagne cupcakes are great for not only Christmas but for New Years Eve celebrations as well! The champagne adds a very nice texture and taste to the cupcake. I would have used some for the frosting, butttt I made this wonderful Holiday Sangria (recipe here if you missed it!!)

My frosting was very good, but I didn’t have any powdered sugar. I googled a recipe for frosting without powdered sugar. It tastes very good, but it requires milk to be boiled and thickened with flour. I didn’t realize just how long it would take for the milk to cool down before beating it into the sugar, butter, and vanilla extract. If you do make this frosting, I suggest making the frosting first, then make the cupcakes. This way, you have a much longer span of time for your milk and flour mixture to cool.

I retrieved my champagne cupcake recipe here! Instead of 1/2 c. champagne I used 3/4 c. champagne. For the frosting, I found my “non-powdered sugar” recipe here!

Below you can find the printable recipe for both the cupcake and the frosting! If you do not wish to use this frosting in the recipe, then you can use my vanilla buttercream or cream cheese frosting!

Buttercream found here

Cream Cheese found here


Champagne Cupcakes

Prep Time: 60 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

18 Cupcakes


    For the Cupcakes:
  • 1 stick butter (1/2 cup) at room temp
  • 1 cup Imperial sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup Greek yogurt
  • 3/4 cup champagne
    For the Frosting:
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 teaspoon vanilla extract


    For the Cupcakes:
  • Preheat your oven to 350 and line 2.5 dozen cupcake tins
  • In a small bowl, combine your flour, baking soda and salt. Set aside.
  • In a large bowl on medium speed, cream your butter and sugar together until light in color and fluffy in texture.
  • On slow speed, beat in your eggs one by one. Ensuring that each egg is fully incorporated before adding in the next egg.
  • Add in your vanilla and your Greek yogurt. Beat on slow-medium speed until fully incorporated. Beat in your champagne.
  • On slow speed, beat in your dry mix into your wet mix. Beat until it is just fully combined.
  • Using an ice cream scooper, or another tool, fill your cupcakes about half way full. Bake for 18 minutes. Let cool.
    For the Frosting:
  • Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly.
  • Cream butter, sugar and vanilla in bowl until light and fluffy. Add thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.
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