Cocktail Cupcakes: Champagne Cupcakes

This champagne cupcakes recipe makes a boozy dessert perfection for New Year’s Eve, graduation parties, birthdays and more!

Another year has come and gone and a new year is around the corner. My absolute favorite thing to bake for New Year’s Eve celebrations is champagne cupcakes. What better way to ring in the new year than with a boozy dessert?

This champagne cupcakes recipe is a twist on my vanilla cupcakes recipe. Champagne is added to both the cake batter and the frosting for an extra boozy dessert. Sometimes I brush the cupcakes with champagne if I want to give the dessert a real kick!

Ingredients
1 3/4 cups (218 g) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113 g or 1 stick) unsalted butter, room temperature
1 cup (200 g) granulated sugar
2 eggs
1 teaspoon vanilla
1/2 cup (124 g) sour cream
1/2 cup Champagne or prosecco (I used Chandon)
Frosting
1 cup plus 1 taplespoon Champagne or prosecco
1 cup (226 g or 2 sticks) unsalted butter, room temperature
2 1/2 cups (300 g) confectioners' sugar
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Instructions
Cupcakes

• Preheat oven to 350° F. Line a cupcake pan with baking cups.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In a large mixing bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
• In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).
• For full instructions please see : www.ifyougiveablondeakitchen.com

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