Description
Light and airy champagne-flavored cupcakes topped with a smooth buttercream frosting.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup champagne, room temperature
- ¼ cup milk
- 1 teaspoon vanilla extract
- For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup champagne
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix on low speed until the mixture resembles coarse crumbs.
- In a separate small bowl, whisk together the eggs, champagne, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Do not overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the cupcakes cool, prepare the buttercream frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, alternating with the champagne, beating until smooth and fluffy. Add the vanilla extract and beat until combined.
- Once the cupcakes are completely cool, frost them generously with the buttercream frosting.
Notes
- Ensure your champagne is at room temperature for best results.
- For a stronger champagne flavor, you can reduce the milk slightly and increase the champagne.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American