Cake, Cupcakes, Desserts

Champagne Cupcakes

January 8, 2014

Who’s excited for Valentines day??? I normally am pretty neutral, since there are 364 other days in in the year that my hubby shows me he cares, but this year I’m getting sucked into the pretty reds, chocolate, and champagnes. Around New Years I decided that champagne cupcakes would be a fun (and boozy) way for me to show my love that I care. Or more that I care about myself since he is not into champagne! Eh. At least I tried, right?!

strawberry champagne cupcakes

Champagne Cupcakes


  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 teaspoon vanilla extract
  • 3 egg whites
  • 1 cup Champagne


  1. Preheat your oven to 350 degrees. Line two muffin tins with paper liners.
  2. In a small bowl combine the flour, baking powder, and salt. Whisk the egg whites until peaks form and set aside.
  3. Cream together the butter and sugar. Add the vanilla followed by the dry ingredients and champagne. Fold in the egg whites.
  4. Divide the dough between your paper liners. Bake for 15-18 minutes, or until a toothpick comes out clean.

strawberry champagne cupcake filling

Now it’s time for the good stuff. These would have been great all on their own, but I decided to fill my cupcakes with a simple strawberry sauce. I added a bit of champagne, but it really wasn’t necessary. That sauce is delicious all on it’s own (try it on top of my cinnamon or chocolate waffles. You won’t be disappointed!).

strawberry champagne cupcake filled

In case you missed it, you can see a full tutorial on how to fill a cupcake in yesterday’s post! The strawberry filling really adds a punch of fruity flavor to the soft and spongy cake. Don’t skip this part. It also helps to break up the champagne flavor and adds a nice sweetness to the center.

strawberry champagne cupcake buttercream

And finally, I topped the cakes with a champagne buttercream! So easy to make it’ll make your head spin. Pipe it on and  you are ready to PAR-TAY!

Champagne Cupcakes


  • 3 cups powdered sugar
  • 1 cup butter, softened
  • 4 tablespoons champagne


  1. Whisk the butter with an electric mixer until light and fluffy. Slowly add the powdered sugar followed by the champagne. Whisk until fluffy.


strawberry champagne cupcake recipe

I’m not kidding when I say they are champagne flavor packed. You can taste it from the cake to the frosting. Top them with a candied strawberry and you’ve got a very elegant, and slightly romantic, Valentines day treat!

cake recipe from 20 something cupcake frosting adapted from Food Network


Comments (17)

  • Yvonne @ TriedandTasty Reply

    January 8, 2014 at 7:41 am

    Wow, these are so pretty and VERY romantic! It’s crazy to already be thinking of Valentine’s Day.. but it’s just around the corner I suppose! Pinning!

  • jessica Reply

    January 10, 2014 at 6:27 pm

    These look fabulous, I love the strawberry surprise in the middle. Your photos are very nice too! Coming from Tater Tots and Jello!

  • Andrea @ This Pug Life Reply

    January 10, 2014 at 6:37 pm

    I have a low-key bachelorette party to plan soon, and I think these cupcakes might be the ticket! Thanks!

  • Champagne Cupcakes - Cupcake Daily Blog - Best Cupcake Recipes .. one happy bite at a time! Reply

    January 12, 2014 at 1:40 am

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  • Amber Stout Reply

    May 14, 2014 at 3:56 pm

    Does this frosting pipe well? I wanted to make ruffles with it. Also how many cupcakes does this recipe make? Thank you! Cant wait to try them…. OOOH and do you think the strawberry sauce would mix well with lemonade to make strawberry lemonade?

    • Jesseca Reply

      May 14, 2014 at 6:04 pm

      It piped well for me. I think it all depends on how much powdered sugar you add in.

      And it makes an amazing strawberry lemonade!

  • iron knight hack Reply

    August 13, 2014 at 10:04 am

    Good site you have here.. It’s difficult to find quality writing like yours these days.
    I seriously appreciate individuals like you! Take care!!

  • Shadow Marie Reply

    August 31, 2014 at 11:48 pm

    Do you have to use a certain champagne, or would any kind work?

    • Jesseca Reply

      September 8, 2014 at 9:23 pm

      I’d keep it to a dry champagne if you can, but any will work in a pinch.

  • Lyria Reply

    December 31, 2014 at 4:18 pm

    Best recipe for a white cake. My husband is a big fan and I couldn’t never be happy with a recipe until now. He’s raving about it. Thank you for sharing.

    • Pat Reply

      March 10, 2015 at 5:53 pm

      so, I made the champagne cupcakes which are very good. The champagne butter cream frosting is rather odd for lack of another word. It is the most weirdest tasting frosting I have ever tasted, very little frosting is too much. Will make the cake again but not the frosting. The fun part was drinking the champagne while I was cooking:)

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    February 3, 2015 at 6:41 pm

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  • Wendy Reply

    May 15, 2015 at 3:28 pm

    i made a half a batch of cupcakes today for a test. I thought they were heavy feeling. Not bade tasting. I did use peach champane. What do you think. Also spongy which I think might be right.

  • Ashley Reply

    December 24, 2015 at 3:09 pm

    So I was so excited about these and especially the icing. Just spent the last two hours trying to fix the champagne icing to no avail. After research I noticed the amount of buttered called for is listed wrong at 1 cup softened. It should be 1/3 cup and now I have no icing, no time, and because it’s Christmas eve no way to fix these in time for christmas. Super dissapointed.

    • Jesseca Reply

      December 24, 2015 at 3:46 pm

      Hi Ashley,

      If you want to email me at I would be happy to troubleshoot with you. I’ve made these cupcakes several times since posting and haven’t had a problem.

  • Hope Reply

    July 15, 2016 at 5:26 pm

    I made these for a shower and used a whole strawberry instead of the sauce and they were amazing!!!! Everyone raved about them for months!! Do you think that it is possible to get the same great taste in a cake and do you think that I could spread the strawberry sauce across the layers?
    Thank you!!

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