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Champagne Cupcakes with Gold Glitter

Champagne Cupcakes - featured image
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These festive Champagne Cupcakes feature a fluffy vanilla crumb, a hint of bubbly champagne, and a rich buttercream topped with sparkling edible gold glitter. Perfect for celebrations, they’re easy to make and guaranteed to impress at any party or gathering.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (or cake flour for extra tenderness)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup champagne or sparkling wine (dry brut recommended)
  • 1/4 cup whole milk, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • For the Champagne Buttercream:
  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 3 tablespoons champagne
  • 1 teaspoon vanilla extract
  • Pinch salt
  • For Decoration:
  • Edible gold glitter or gold sanding sugar
  • Optional: Gold cupcake liners

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  4. Beat in eggs, one at a time, mixing well after each.
  5. Add vanilla extract, champagne, and milk. Mix until combined (batter may look curdled).
  6. Add dry ingredients to wet mixture in two additions, mixing gently with a spatula until just combined.
  7. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick comes out clean and tops are lightly golden.
  9. Transfer cupcakes to a wire rack and let cool completely (about 30 minutes).
  10. For the buttercream: Beat softened butter until creamy. Gradually add powdered sugar, mixing on low. Add champagne, vanilla, and a pinch of salt. Beat until fluffy and pale, 2-3 minutes.
  11. Pipe or spread buttercream onto cooled cupcakes. Sprinkle generously with edible gold glitter or sanding sugar.
  12. Serve and enjoy! Cupcakes are best eaten fresh, but frosting sets nicely after 30 minutes.

Notes

Use room temperature ingredients for best texture. Substitute gluten-free flour, dairy-free butter/milk, or sparkling juice for dietary needs. Sift powdered sugar for smooth buttercream. Sprinkle glitter while frosting is soft. Cupcakes can be made ahead and stored in an airtight container for up to 2 days, or frozen unfrosted for up to a month.

Nutrition

Keywords: champagne cupcakes, gold glitter dessert, festive cupcakes, party cupcakes, New Year's Eve dessert, bridal shower cupcakes, birthday cupcakes, easy cupcake recipe

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