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Champagne Cupcakes with Champagne Frosting

Need a fun and easy dessert for New Year's Eve? Make these Champagne Cupcakes! This recipe uses champagne in the cupcake batter and the champagne buttercream frosting. But don't worry, these cupcakes are easy to make even for beginner bakers—I use boxed cake mix as a shortcut and jazz it up!

This is a great New Year's Eve party dessert and a great recipe to use up leftover champagne after NYE.

Close up of a pink champagne cupcake with champagne frosting
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New Year's Eve Cupcakes

What better way to ring in the new year than by enjoying some new year's eve-themed cupcakes??

These cupcakes have champagne in the cupcake batter and in the frosting, making them the perfect New Year's Eve dessert, or the perfect dessert anytime you need something a little sweet, a little classy, a little grown up.

Champagne cupcake with the liner removed to show texture.

Easy champagne cupcakes

If this is your first time here, you'll quickly learn that most of the desserts on this blog are quick and easy—either using minimal ingredients or using shortcuts such as boxed cake mix to transform boring boxed cake into something completely unexpected.

This easy champagne cupcake recipe is no exception! Simply grab a box of your favorite vanilla cake mix and mix together with some oil, eggs, and pink champagne (or whatever kind of champagne you have, more on that later!)

Mix it together, bake, and allow to cool.

Champagne cupcake in gold liner with champagne buttercream frosting

While the cake is baking, make the champagne buttercream frosting, then decorate the cupcakes. Don't worry if it doesn't come out perfect, a few golden glittery sprinkles on top will cover any imperfections!

Related recipe: Cranberry Mimosas

What kind of champagne to use for cupcakes

I used a pink champagne, just because that's what I had on hand. The pink really doesn't show in the cupcakes or in the champagne frosting, so you can use any yellow champagne or sparkling wine, such as prosecco. I recommend using a sweet or semi-sweet champagne instead of something really dry, however the dry one can be a nice option for a slightly different flavor that tastes more "grown up."

Speaking of which...

What can I use instead of champagne?

If you want to make non-alcoholic champagne cupcakes, you can use a 50/50 mix of non-alcoholic sparkling apple cider or sprite and seltzer to mimic a semi-sweet champagne. Or you can use sparkling apple cider for a sweeter dessert. The important part is to use a bubble liquid in the cupcake batter, it makes for a great fluffy cupcake texture.

The amount of champagne in the finished cupcakes is not that much—you end up with about ⅔ tablespoon champagne per cupcake (some of the alcohol evaporates as they bake) plus about ½ teaspoon of champagne in the frosting of each cupcake (that one does not evaporate). But of course, if you're avoiding alcohol completely or baking for a kids' party, you'll want to use the non-alcoholic option for these cupcakes.

If you're short on leftover champagne, I would recommend substituting the champagne in the cake part (since you can't taste it in there as much), and only using the champagne for the frosting, since that has a nice subtle champagne flavor.

Champagne buttercream frosting

This champagne frosting is made with unsalted butter, powdered sugar, champagne, and a splash of milk. The recipe calls for 4-5 cups of powdered sugar. I used almost 5 cups. The more powdered sugar, the thicker the frosting will be, and the amount you need will depend on the humidity of your kitchen and how accurately you measure the liquid ingredients for the frosting.

It is so so good I can eat it with a spoon!

I used a 2M piping tip to decorate these cupcakes, which is the open star shape.

And of course, I couldn't skip the golden sparkly sugar or golden sprinkles, since I was going for an elegant New Year's Eve dessert theme here!

Collage of 2 ingredients showing the ingredients for champagne cupcakes

Ingredients

For the champagne cupcakes:

  • 1 box vanilla cake mix
  • 1 cup pink champagne (or any champagne or sparkling wine. See tips above for a non-alcoholic substitute)
  • ½ cup oil
  • 3 large eggs

For the champagne frosting:

  • 8 tablespoons unsalted butter, softened (1 full stick or 2 half-sticks)
  • ¼ cup pink champagne
  • 1 tablespoon milk
  • 4-5 cups powdered sugar
  • Gold sprinkles or gold pearlized sugar for decoration

Equipment

Aside from measuring cups and spoons and bowls, here's what you'll need for make these New Year's Eve cupcakes:

Instructions

Step 1: Preheat oven to 350 degrees Fahrenheit. Line two 12-cup cupcake pans with cupcake liners and set aside.

Step 2: In a large mixing bowl, combine the cake mix, champagne, oil, and eggs and mix with an electric mixer until well incorporated.

Collage of 2 pictures for how to make cupcake batter with champagne

Step 3: Spoon the batter into the liners of the prepared cupcake pans. Bake for 12-15 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with baked crumbs. Allow to cool COMPLETELY before frosting.

Collage of 2 pictures: cupcake batter in a cupcake tin and baked cupcakes in a tin

Step 4: Prepare the frosting: use an electric mixture whip the butter until creamy—go a minute or two longer than you think is necessary.

Step 5: Carefully add in the champagne, milk, and powdered sugar, 1 cup at a time.

Collage of 2 pictures showing how to make pink champagne buttercream frosting with a mixer

Step 6: Whip until well incorporated, adding 1 cup of powdered sugar at a time until the desired consistency is reached. I ended up using almost 5 cups of powdered sugar. The more sugar you use, the thicker the cupcakes will be.

Champagne buttercream frosting on a spoon

Step 7: Load your piping bag with a 2M piping tip and the champagne frosting. Frost cupcakes and decorate with gold sprinkles.

Piping champagne frosting onto cupcakes

If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!

Print Recipe
5 from 6 votes

Champagne Cupcakes with Champagne Frosting

These Champagne Cupcakes with Champagne Buttercream Frosting are very easy to make thanks to a boxed cake mix. They're elegant, delicious, a great NYE dessert idea, or a delicious way to use leftover champagne!
Prep Time30 mins
Cook Time15 mins
Cooldown time1 hr
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 24 cupcakes
Author: Kate

Ingredients

For the champagne cupcakes:
  • 1 box vanilla cake mix
  • 1 cup pink champagne - see notes below for substitutions and non-alcoholic options
  • ½ cup vegetable oil
  • 3 large eggs
For the champagne frosting:

Special equipment

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line two 12-cup cupcake pans with cupcake liners and set aside.
  • In a large mixing bowl, combine the cake mix, champagne, oil, and eggs and mix with an electric mixer until well incorporated.
    Collage of 2 pictures for how to make cupcake batter with champagne
  • Spoon the batter into the liners of the prepared cupcake pans, leaving a little room on top. Bake for 1-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean or with baked crumbs. Allow to cool COMPLETELY before frosting.
Make the champagne frosting:
  • Prepare the frosting: use an electric mixture whip the butter until creamy—go a minute or two longer than you think is necessary.
  • Carefully add in the champagne, milk, and powdered sugar, 1 cup at a time. Beat slowly at first to avoid a sugar cloud
  • Whip until well incorporated, adding 1 cup of powdered sugar at a time until the desired consistency is reached. (I ended up using almost 5 cups of powdered sugar. The more sugar you use, the thicker the cupcakes will be.)
  • Load your piping bag with a 2M piping tip and the champagne frosting. Once your cupcakes are completely cooled, frost cupcakes and decorate with gold sprinkles.

Notes

Champagne: any champagne or sparkling wine will work, semi-sweet is best. Sweet champagne will yield slightly sweeter cupcakes, dry champagne will add a slight "dry" flavor. Short on champagne? Use the non-alcoholic option for the cupcakes themselves, and save the champagne for the frosting.
Non-alcoholic option: use sparkling apple cider, sprite or 7-up, or a mix or sparkling apple cider and seltzer for a less sweet option.

Nutrition

Calories: 203kcal (10%) | Carbohydrates: 38g (13%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 3g (15%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 30mg (10%) | Sodium: 159mg (7%) | Potassium: 34mg (1%) | Fiber: 0.2g (1%) | Sugar: 29g (32%) | Vitamin A: 140IU (3%) | Calcium: 53mg (5%) | Iron: 1mg (6%)

The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.

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