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Perfect Champagne Cupcakes Recipe with Easy Gold Buttercream Frosting for Parties

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Light and airy champagne cupcakes topped with a smooth, shimmering gold buttercream frosting. Perfect for celebrations and parties, these cupcakes balance subtle champagne flavor with rich, buttery frosting.

Ingredients

Scale
  • 1 1/2 cups (190 g) all-purpose flour, sifted
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) champagne or sparkling wine, room temperature (brut or dry style preferred)
  • 1/4 cup (60 ml) whole milk, room temperature (can substitute almond milk)
  • For the Gold Buttercream Frosting:
  • 1 cup (227 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 2 to 3 tablespoons (30–45 ml) heavy cream
  • 1 teaspoon edible gold dust or luster dust (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Add vanilla extract.
  5. Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Gently fold in champagne with a rubber spatula to keep batter airy.
  7. Spoon batter into liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat softened butter on medium speed until creamy.
  11. Gradually add powdered sugar, mixing on low to avoid sugar clouds.
  12. Add vanilla extract and heavy cream, adjusting for smooth, spreadable consistency.
  13. Stir in or brush on edible gold dust for shimmer (optional).
  14. Frost cooled cupcakes using an offset spatula or piping bag with a star tip.

Notes

Use room temperature ingredients for best results. Fold champagne gently to keep batter light. Adjust frosting consistency with heavy cream or powdered sugar as needed. Store cupcakes in airtight container in refrigerator up to 3 days; freeze unfrosted cupcakes up to 2 months.

Nutrition

Keywords: champagne cupcakes, gold buttercream frosting, party cupcakes, celebration dessert, sparkling wine cupcakes, easy cupcake recipe

Find it online: https://tastypierecipes.com/perfect-champagne-cupcakes-recipe-with-easy-gold-buttercream-frosting-for-parties/