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Perfect Champagne Cupcakes Recipe with Easy Gold Buttercream Frosting

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These sparkling, fluffy champagne cupcakes with a silky gold buttercream frosting are perfect for celebrations and special occasions. They are quick, easy, and use simple pantry ingredients with a luxurious twist.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) champagne (dry or brut)
  • 1 teaspoon vanilla extract
  • ¼ cup (60 ml) milk (whole or 2%)
  • For the Gold Buttercream Frosting:
  • 1 cup (227 g) unsalted butter, softened
  • 3 to 4 cups (360–480 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) champagne
  • 1 teaspoon vanilla extract
  • 1 teaspoon edible gold dust or gold luster dust

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract. Alternate adding the dry ingredients and champagne, starting and ending with the dry ingredients. Add the milk along with the champagne. Fold gently with a spatula to avoid overmixing.
  6. Spoon batter evenly into the 12 liners, filling each about two-thirds full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  8. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. To make the gold buttercream, beat the softened butter on medium speed until creamy (2-3 minutes). Gradually add powdered sugar, vanilla extract, and champagne. Beat until fluffy, about 3-4 minutes.
  10. Fold in the edible gold dust until evenly blended.
  11. Pipe or spread the gold buttercream on cooled cupcakes. Optionally, dust a little more gold dust on top for extra sparkle.

Notes

Fold champagne gently into the batter to keep bubbles intact. Use softened but not melted butter for best texture. Cool cupcakes completely before frosting to prevent melting. For non-alcoholic version, substitute champagne with sparkling white grape juice or sparkling water with lemon juice. You can add berries or cocoa powder for variations.

Nutrition

Keywords: champagne cupcakes, gold buttercream frosting, celebration cupcakes, easy cupcakes, festive dessert, sparkling cupcakes

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