Champagne Cupcakes


A few weeks ago, I threw a bridal shower with a French theme featured here. My theme for a French Soirée emerged from my friend’s (and bride-to-be’s) love affair with champagne. Her fiancé proposed to her in a winery in Napa where they spent most of the day sipping champagne at the champagnerie next door. Thus, it only seemed appropriate to incorporate this into her bridal shower.

I have never been particularly fond of alcohol in my baked goods mostly because the flavors are too strong for me. But these petit sweets were definitely an exception. The amount of champagne was just enough to provide flavor, without overpowering the cake itself.


Unfortunately, I forgot to take pictures while I was making these and only have pictures of the end product.

Recipe modified from

Mini Champagne Cupcakes

1/2 cup unsalted butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 3/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream

1/2 cup champagne

For the Champagne Buttercream Frosting

1 cup unsalted butter, softened

3 cups confectioners sugar, sifted

1/4 teaspoon table salt

4 tablespoons heavy whipping cream

4 tablespoons champagne

3 drops red food color

Preheat oven to 350°F. Line a cupcake pan with parchment cupcake liners.

In a large bowl, beat together the sugar and butter until the mixture is light and fluffy. Add eggs one by one as you continue to beat. Add the vanilla and mix.

In a medium-sized bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

In a small bowl mix together the sour cream and the champagne until the mixture is homogeneous.

Alternate adding the flour and sour cream mixtures to the large bowl (with the sugar-butter mixture). Mix well.

Spoon the batter into each cupcake liner until about half full.

Bake for 18-20 minutes. Let cool.

For the frosting, beat the butter on medium speed. Add the confectioners sugar and beat at low speed until completely mixed. Add the vanilla, salt, heavy whipping cream, champagne, and food color. Beat on medium speed for about 3 minutes or until the desired consistency is reached.

Pipe or spread the frosting on cooled cupcakes. I made the mistake of piping my frosting before my cupcakes had completely cooled and it turned into more of a glaze than a frosting.

Makes 50 mini servings


Bon appétit!