With two different ways to prepare these tasty champagne cupcakes, anyone can make them – no matter your baking skill level! These are a fun and easy New Year’s Eve party treat, and all the alcohol is actually cooked out of them, so they’re safe for everyone.
Method #1- Two Ingredient Cake
Have you ever made a Sprite Cake before?? Same idea. All you need is one box of white cake mix, and some champagne (any kind will work.)
Whisk 12 oz. (1.5 cups) of champagne into the cake mix.
Using a 2 oz. ice cream scooper, scoop the batter into your prepared muffin pan. Bake at 350° for 16-19 minutes. This recipe will yield around 20 cupcakes. YUM!
Method #2- Cake from scratch
Adapted from this Pinterest recipe
- 1/2 cup (1 stick) unsalted butter
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup (8 oz.) milk
- 2 1/2 tsp. vanilla extract
- 2 1/2 cups sifted all-purpose flour
- 2 1/2 tsp. baking powder
- 1/4 tsp salt
- 3/4 cup champagne
- Preheat oven to 350° and prepare your muffin pan.
- Make sure all ingredients are at room temperature.
- Beat butter and sugar on medium speed for 3 minutes.
- Add eggs, one at a time, and continue beating for about 1 minute.
- Combine vanilla and milk.
- Sift together flour, baking powder, and salt.
- Add to butter mixture, alternately with milk mixture, beginning and ending with flour mixture.
- Beat on low speed after each addition, just until blended.
- Stir in champagne. (Don’t polish off the bottle just yet, you need some for the frosting. 😊 )
- Using a 2 oz. ice cream scooper, scoop the batter into your prepared muffin pan.
- Bake at 350° for 16-19 minutes, until the cake springs back when pushed. This recipe will yield around 24 cupcakes.
Both methods make really tasty cupcakes!
- 1 1/4 cups champagne
- 1 1/2 cups (3 sticks) unsalted butter
- 4 cups powdered sugar
- 1/4 tsp almond extract
- 1 tsp vanilla extract
- pinch of salt
- pink food coloring (optional)
- In a small saucepan, boil champagne until reduced to about 3 Tbsp., around 10 minutes.
- Pour into a small bowl to cool to room temperature.
- Add butter to the bowl of your standing mixer, and using whisk attachment, beat butter alone until white and fluffy.
- Beat in almond and vanilla extracts, salt, and pink food coloring if using.
- Gradually mix in powdered sugar, scraping down the sides of your bowl frequently.
- Beat in room temperature reduced champagne, and continue mixing until completely and evenly incorporated.
- Spread or pipe onto cupcakes after they have cooled completely.
Happy Cupcake Making!
Written by Danielle for Hip2Save. Danielle is a proud mom to 5 amazing kids in Utah, who lives for coffee and baking. She’s dedicated to balancing her own interests and passions, while encouraging her children to follow their own paths in life.