Ring in the New Year or celebrate any occasion with these moist champagne cupcakes that are topped with a light and creamy champagne buttercream!
It’s amazing how quickly another year has passed. Not only are we closing out a year, but also a decade. As we approach the new year, I have been reflecting on not only the past year but the past 10 years. I graduated with a Masters, worked in the food industry, received my pastry degree and met my now-husband. And since then we got married, had two beautiful children and bought a home. It has been a whirlwind, to say the least, but one that has been full of much joy and accomplishment. And let’s not forget, this blog was created, something that I had been always talking about but never took action until two years ago.
As I look to 2020, there are many goals and dreams to fulfill. I’m excited about the plans and growth of The Sweet Occasion and to continue fostering a community of bakers that want to learn, improve and enjoy baking. I wish you a Happy New Year and the beginning of a decade full of much happiness, health and success. Now let’s celebrate with some champagne cupcakes!
These cupcakes are the perfect way to ring in the New Year! They are moist and have just the right balance of sweetness and champagne flavor. The tender crumb is topped with a light and airy champagne buttercream. These champagne cupcakes are not only a great treat for celebrating the New Year, but they are fun to make and serve for any occasion.
What you need to make champagne cupcakes
Cupcake baking pan
Medium mixing bowl
Sifter or whisk
Stand mixer bowl fitted with the paddle attachment
Cake flour. Using cake flour in these cupcakes will yield a lighter, softer and more tender cake than if using all-purpose flour. Cake flour has a lower protein content than all-purpose flour and produces less gluten.
Baking powder. Used as a leavening agent which causes the cupcakes to rise. It also lightens the texture of the cupcakes.
Baking soda. This will aid in the leavening of the cupcakes but also add some tenderness.
Salt. Adds a balance to the sweetness of the cupcakes, but its main function is to enhance the flavors of the other ingredients.
Butter. Use unsalted butter that has been softened to room temperature.
Sugar. The main role of the granulated sugar is to add sweetness to the cupcakes. However, the sugar also helps tenderize the cake, add moisture and leaven the cake (air is added into the batter when sugar is creamed with the butter).
Egg whites. Using just the whites of an egg will result in a lighter cupcake.
Vanilla. Always use good quality vanilla. It will make a difference in the flavor of your cupcakes.
Sour cream. Used to add moisture to the cupcakes without compromising the consistency of the batter. The acidity of sour cream activates the baking soda in this recipe.
Champagne. Select champagne that you also enjoy drinking. Used in both the batter and the buttercream.
Powder sugar. Used to make the American style buttercream in this recipe.
How to make champagne cupcakes
- Sift. Begin by sifting the dry ingredients into a medium bowl and set aside.
- Mix ingredients. Beat together softened butter and sugar on medium-high speed for about 4-5 minutes or until smooth and creamy. Scrape down the sides of the mixing bowl as needed to ensure butter and sugar are completely incorporated. Beat in egg whites, one at a time until combined. Add in vanilla until incorporated and then sour cream. With the mixer on low speed and in three parts, alternately add the dry ingredients and the champagne to the batter, beginning and ending with the dry ingredients. Beat until just combined.
- Bake. Fill cupcake liners 3/4 full and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool on a wire rack completely before frosting.
How to make champagne buttercream
- Mix. Beat butter on medium-high speed for 5 minutes. Turn down the mixer to low speed and slowly add in the powdered sugar and salt. Continue to beat the mixture until the sugar is completely incorporated. Add the vanilla and beat until incorporated. Add, one tablespoon at a time, the champagne until desired consistency is achieved. Beat the buttercream on medium-high for an additional 5 minutes to create a light and creamy texture.
Tips and takeaways
- To fill the cupcake liners with batter, use a cookie scoop to divide batter quickly and efficiently. Alternatively, fill a pastry bag with batter and fill each cupcake liner until 3/4 full.
- Champagne buttercream can be made up to 1 week in advance and stored covered in an airtight container in the refrigerator. Bring to room temperature and re-whip using a handheld mixer or stand mixer fitted with the paddle attachment. Beat buttercream for about 5 minutes to recreate the light and airy texture.
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For the cupcakes
- 1 1/2 cups (165 g) sifted cake flour
- 1 teaspoon (4.6 g) baking powder
- 1/4 teaspoon (1.5 g) baking soda
- 1/4 teaspoon (1.4 g) salt
- 1 stick (113 g) unsalted butter, softened to room temperature
- 1 cup (220 g) granulated sugar
- 3 large egg whites (120 g), at room temperature
- 1 teaspoon (3 g) pure vanilla extract
- 1/2 cup (120 g) sour cream, at room temperature
- 1/2 cup (120 g) champagne, at room temperature
For the frosting
- 2 sticks (226 g) unsalted butter, softened to room temperature
- 1 pound (450 g) powdered sugar
- Pinch of salt
- 1 teaspoon (3 g) pure vanilla extract
- 2–4 tablespoons (15-30 g) champagne
For the cupcakes
- Preheat oven to 350°F/177°C. Line a muffin pan with cupcake liners. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat together softened butter and sugar on medium-high speed until smooth and creamy, 4-5 minutes. Scrape down the sides of the bowl as needed. Beat in egg whites, one at a time, until combined. Scrape down the sides of the bowl and beat in vanilla until mixed well and then sour cream. With the mixer on low speed and in three parts, alternately add the dry ingredients and the champagne to the batter, beginning and ending with the dry ingredients. Beat until just combined.
- Fill cupcake liners 3/4 full and bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely in the pan set on a wire rack before frosting.
For the frosting
- In a large bowl using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for 5 minutes. With the mixer on low speed, slowly add in the powdered sugar and salt, beating until the sugar is completely incorporated. Add the vanilla and beat until incorporated. Add, one tablespoon at a time, the champagne until desired consistency is achieved. Beat the buttercream on medium-high for an additional 5 minutes.
- Make Ahead: Make cupcakes up to 1 day in advance. Cover in an airtight container at room temperature. Champagne buttercream can be made up to 1 week in advanced and stored covered in an airtight container in the refrigerator. When ready to use bring to room temperature and rewhip for 5 minutes using a handheld mixer or stand mixer fitted with the paddle attachment.
- Freezing: Freeze cupcakes frosted or unfrosted for up to 2-3 months. Thaw overnight in the refrigerator and allow to sit for 30 minutes at room temperature before serving.
- Baker’s tools: KitchenAid Stand Mixer, spatula, cupcake pan, cupcake liners, pastry bags, pastry tip.
Keywords: champagne cupcakes, new years, cupcakes