Celebrate with Champagne Cupcakes

Some desserts feel celebratory without needing a reason.

These champagne cupcakes are light, soft, and just sweet enough… the kind of treat that feels a little special but still easy to make. The cake is tender with a subtle hint of bubbly, and the buttercream is rich and smooth without being heavy. Nothing fussy. Nothing overdone. Just a cupcake people keep reaching for.

They’re the kind of dessert that works for gatherings, birthdays, or quiet nights when you want something a little more fun than a plain vanilla cupcake. Familiar, but elevated… and always a hit.

Why You’ll Love These Cupcakes

• Easy to Make:You don’t need advanced baking skills or special techniques. These come together simply and bake beautifully.

• Balanced Flavor: The champagne adds a soft, delicate note without overpowering the cupcake or making it overly sweet.

• Perfect for Sharing: They’re light, dependable, and disappear fast… which is always the sign of a good dessert

What I Used to Make These Cupcakes

This recipe comes together easily with a few kitchen staples I use all the time.

•  hand mixer or stand mixer

•  mixing bowl

•  muffin pan

• cupcake liners

• piping bag or  offset spatula

Ingredients You’ll Need

This recipe uses classic baking staples with one little upgrade… champagne or prosecco for a subtle, celebratory twist.

For the Cupcakes

• 1½ cups all-purpose flour

• 1½ teaspoons baking powder

• ¼ teaspoon salt

• ½ cup butter, softened

• ¾ cup sugar

• 2 eggs

• ½ cup champagne or prosecco

• 1 teaspoon vanilla

  
  

For the Buttercream Frosting

• 1 cup butter, softened

• 3–4 cups powdered sugar

• 2–3 tablespoons champagne (no reducing needed)

• 1 teaspoon vanilla

  
  

How to Make Champagne Cupcakes

Preheat your oven to 350°F and line a muffin pan.

1. Cream the butter and sugar together until light and fluffy using a hand mixer. If you prefer, a  stand mixer works just as well.

2. Add the eggs and vanilla and mix again until everything is well combined.

3. In a separate mixing bowl, whisk together the dry ingredients.

4. Alternate adding the dry ingredients and champagne to the batter, mixing just until everything comes together and being careful not to over mix.

5. Line a muffin pan with liners and set aside.

6. Divide the batter evenly between the liners and bake for 16–18 minutes, until the cupcakes are set. Let them cool completely before frosting.

7. Beat all the frosting ingredients together until smooth. If the frosting feels a little soft, add more powdered sugar until it reaches your desired consistency.

8. Frost the cooled cupcakes using a piping bag or offset spatula, then enjoy.

   
   

How to Serve These Cupcakes

These cupcakes don’t need much dressing up… they’re lovely just as they are.

• Serve with coffee for a simple dessert

• Pair with a glass of bubbly if you have some open

• Add sprinkles for a playful touch or keep them classic

They’re versatile, dependable, and the kind of dessert people don’t overthink… they just grab one.

Final Note

These champagne cupcakes are light, simple, and quietly celebratory. They don’t shout for attention, but they always get noticed. Whether you’re baking for friends or just want something a little special at home, they’re an easy win… and one you’ll come back to again and again.