These Champagne Cupcakes are a perfect way to celebrate New Year's Eve with a touch of elegance and a hint of bubbly. The champagne-infused cupcakes are topped with a decadent champagne buttercream frosting, making them the ultimate party dessert!
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 milk. 1/4 cup sour cream. For Champagne Buttercream Frosting:. 1/2 cup unsalted butter, softened. 4 cups powdered sugar. 1/4 cup champagne. 1 tsp vanilla extract. Gold or silver edible glitter for decoration.
Instructions: Preheat your oven to 350F 175C and line a muffin tin with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Alternate adding the dry ingredients and champagne into the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Stir in the milk and sour cream until the batter is smooth. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the muffin tin for a few minutes, then transfer them to a wire rack to cool completely. For the Champagne Buttercream Frosting, beat the softened butter until creamy, then gradually add the powdered sugar, champagne, and vanilla extract. Beat until smooth and fluffy. Once the cupcakes are completely cooled, frost them with the Champagne Buttercream Frosting. Decorate with gold or silver edible glitter for that extra New Year's Eve sparkle! Serve and enjoy your Champagne Cupcakes as a delightful treat to ring in the New Year!
Prep Time: 20 minutes
Cook Time: 18-20
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