Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup champagne. 1/4 cup sour cream. 1/4 cup milk. For Champagne Buttercream Frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup champagne. 1 tsp vanilla extract. Gold sprinkles optional, for decoration.
Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a bowl, whisk together the flour, baking powder, and salt. In a separate mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Combine the champagne, sour cream, and milk in a separate bowl. Alternate adding the dry flour mixture and the champagne mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the Champagne Buttercream Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, champagne, and vanilla extract. Beat until the frosting is smooth and fluffy. Once the cupcakes are completely cooled, frost them with the Champagne Buttercream Frosting. Decorate with gold sprinkles if desired. Serve and enjoy your Champagne Cupcakes for New Year's Eve!
