Yes, the Champagne posts continue! It is, after all, New Year’s and what else would I be drinking? I made these Champagne Cupcakes for tomorrow night because the only thing better than drinking Champagne would be eating it. Okay, maybe I’m wrong. Drinking Champagne is definitely better. But these will pair perfectly with a glass of bubbly!
Champagne Cupcakes, makes 1 dozen cupcakes
For the cupcakes:
1 cup sugar
1/2 cup unsalted butter, room temperature
2 eggs
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup sour cream or greek yogurt
1/2 cup sparkling wine
Champagne Frosting
For the frosting:
1/2 cup unsalted butter, room temperature
4 cups powdered sugar
1/4 cup sparkling wine
1 tsp. vanilla extract
sprinkles
Preheat your oven to 350°. In the bowl of your stand mixer, cream together the sugar and butter until fluffy. Add eggs and vanilla extract and mix until combined. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. In another bowl whisk together sour cream/yogurt and sparkling wine. Slowly add wine mixture and flour mixture into sugar and eggs.
Distribute batter evenly with a tablespoon among a lined tray and place in oven. Bake for 25 minutes or until a toothpick inserted in center comes out clean. Let cupcakes cool about 15 minutes. While they’re cooling you can make the icing.
In the bowl of your stand mixer combine all frosting ingredients and beat until smooth. Fill a pastry bag and frost the cupcakes. Decorate with sprinkles. I used these gold ones.
This is the same recipe that I made when I did Rosé Champagne Mini Cupcakes for A Beautiful Mess. I changed the wine to regular sparkling wine instead of Rosé and didn’t add food coloring to the batter or frosting. I used a Prosecco because I didn’t want to use the really good stuff. I’m saving that for midnight! These Champagne Cupcakes still turned out pretty good. The first time I made this recipe I used sour cream. This time around I did Greek yogurt and I have to admit that the sour cream ones were better. So go with the sour cream! They still came out light and fluffy but were a little less moist.
The best part about making these is you get to drink the rest of the sparkling wine. Make sure you save a glass to wash these Champagne Cupcakes down with though! I hope you will be making these for your New Year’s Eve festivities. Let me know how they turn out in the comments below. Happy New Year everyone! xo