Champagne Cupcakes Recipe

Indulge in the bubbly delight of these exquisite Champagne Cupcakes! Inspired by the beloved "Crazy About Cupcakes" cookbook, this recipe creates light and airy cupcakes with a subtle champagne flavor that's perfect for celebrations or a sophisticated afternoon treat. Get ready to impress with these elegant and easy-to-make cupcakes!

Prep Time 20 mins

Cook Time 35 mins

Calories 208.6 kcal

Protein 6g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Champagne Cupcakes

1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
½ cup chilled Champagne
4 large egg whites

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How to Make Champagne Cupcakes

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy (about 3-5 minutes) using a hand mixer or stand mixer.
In a separate medium bowl, whisk together 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
Gradually add the dry ingredients to the creamed butter mixture, alternating with ½ cup chilled Champagne, beginning and ending with the dry ingredients. Mix until just combined.
In a clean, large bowl, beat 4 large egg whites with an electric mixer until stiff, glossy peaks form.
Gently fold one-third of the egg whites into the batter to lighten it. Then, fold in the remaining egg whites until just combined. Be careful not to overmix.
Fill each cupcake liner about ¾ full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Frost and decorate as desired!