So excited to share this recipe with you today! I made these Champagne Cupcakes for our Valentine’s Photo Shoot and they are so delicious! What a great way to celebrate with your loved ones!
This recipe is by Sprinkle Bakes. I followed the step by step but I skipped the Champagne Pastry Creme Filling or my husband and son would eat them for breakfast, lunch and dinner!
1/2 cup butter softened
1 cup granulated sugar
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 sour cream
1/2 cup champagne, prosecco or your choice of sparkling wine
Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. in a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little). Add flour and champagne mixture alternately, beginning and ending with flour. Batter will be thick.
Fill cupcake papers with 1/4 cup level measures of batter.Bake for 17-22 minutes.Set aside.
1 cup plus 1 tbsp. champagne or prosecco
2 sticks of butter softened
2 1/2 cups confectioners’ sugar
Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus 1 tbsp. champagne from the bottle and mix well.
I frosted my cupcakes using a large star tip and decorated them using toothpicks and heart stickers. Can’t get any easier than that!
These are elegantly adorable & the recipe is so simple, compared to other champagne cake recipes I’ve come across. *One question: how many cupcakes does this recipe yield?
Thanks for all your sweetstuff awesomeness! 🙂
So glad you like them, April! Good question!! I am not so sure how many as my husband filled up the cups for me and I used only 6 for the photo shoot, but I believe it was over 12 cupcakes as we still have some in the fridge 🙂 I will have to make them again and let you know! They are so good! The recipe is by Sprinkle Bakes and she didn’t mention how many. And thank YOU for stopping by! So happy to have you here!!
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