Champagne cupcakes


Last year on New Year’s eve, I decided to make these fizzy cupcakes in Batroun. I had a big party at home during Corona times. needless to tell you we all did priorly PCRs and I was so ready to take a chance after the continuous lockdowns. I tested the recipe and what a success, this year I am making these cupcakes for sure and in Batroun, the only place where I feel happier nowadays,This recipe is certainly not mine, it belongs to Jennifer Meyering! I added the star cookies for an extra peps,

Let”s start!

Champagne cupcakes please


  • 3/4 cup butter room temperature
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 cup Rosé champagne or white
  • 2 cups Flour all purpose
  • 2 tsp baking powder

Champagne Buttercream

  • 1 cup butter
  • 1 tsp vanilla extract
  • 1/2 cup rosé champagne
  • 4 cups powdered sugar


  • Preheat the oven at 175C. Line cupcake tin with golden liners.
  • In a mixing bowl, cream together the butter, sugar and vanilla until fluffy. Add the eggs one by one mixing in between each addition.
  • Stir in the champagne. In a seperate bowl. mix in the flour, salt, baking powder and add them to the wet ingredients until fully combined. Do not over mix for gluten reasons.
  • Scoop batter into cake tins and bake for 18 to 20 minutes.
    Remove from oven and cool for 10 minutes.

Champagne frosting

  • Cream together butter and vanilla until fluffy. Add powdered sugar, one cup at a time until peaks form.
    Scoop out into piping bad and pipe onto cooled cupcakes. Keep it simple or garnish with star cookies. Chill before serving.
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: cupcakes champagne

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