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Perfect Champagne Cupcakes Recipe with Easy Gold Buttercream Frosting

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Light and tender champagne cupcakes paired with a luscious, shimmering gold buttercream frosting. Perfect for special occasions or casual celebrations, these cupcakes offer a subtle champagne flavor and elegant presentation.

Ingredients

Scale
  • 1 ½ cups (180 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) dry or brut champagne
  • ¼ cup (60 ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (230 g) unsalted butter, softened (for frosting)
  • 3 to 3 ½ cups (360–420 g) powdered sugar, sifted
  • 2 to 3 tablespoons heavy cream or whole milk (can substitute almond milk)
  • 1 teaspoon pure vanilla extract (for frosting)
  • 1 teaspoon edible gold luster dust
  • A pinch of salt (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners or lightly grease the cups.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Add half of the dry ingredients to the butter mixture, then pour in the champagne and milk. Add the remaining dry ingredients and mix on low speed until just combined. Do not overmix.
  6. Stir in the vanilla extract.
  7. Fill cupcake liners about 2/3 full with batter.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should spring back when touched gently.
  9. Remove from oven and cool completely on a wire rack before frosting, about 30-40 minutes.
  10. To make the frosting, beat softened butter on medium speed until creamy, about 2 minutes.
  11. Gradually add sifted powdered sugar, beating on low speed until combined.
  12. Add heavy cream, vanilla extract, and a pinch of salt. Beat on high until light and fluffy, about 3-5 minutes.
  13. Gently fold in or brush edible gold luster dust into the frosting for shimmer.
  14. Frost the cooled cupcakes using a piping bag or spatula. Decorate as desired.

Notes

Use dry champagne (brut or extra brut) for best flavor. Room temperature ingredients improve texture. Do not overmix batter to avoid toughness. Cool cupcakes completely before frosting to prevent melting. For dairy-free frosting, substitute coconut oil and coconut milk. Edible gold luster dust can be folded gently into frosting or brushed on top for shimmer.

Nutrition

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

Find it online: https://tempotaste.com/perfect-champagne-cupcakes-recipe-with-easy-gold-buttercream-frosting-tutorial/