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Perfect Champagne Cupcakes Recipe with Gold Sprinkles

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These champagne cupcakes with gold sprinkles are light, tender, and bursting with real champagne flavor. Perfect for celebrations, they feature a silky champagne buttercream and a gorgeous golden sparkle that makes every bite feel special.

Ingredients

Scale
  • 1 cup (240 ml) champagne or sparkling wine (brut or extra dry), plus extra for the reduction
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened to room temperature
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) whole milk, room temperature
  • ½ cup (120 ml) champagne, reduced to 2 tablespoons (for buttercream)
  • 1 cup (226 g) unsalted butter, softened (for buttercream)
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • 1–2 tablespoons heavy cream (if needed for consistency)
  • Gold sprinkles or edible gold glitter (for decoration)
  • Optional: small champagne bottles or edible pearls for extra flair

Instructions

  1. Reduce the Champagne: Pour 1 cup of champagne into a small saucepan and bring to a gentle simmer over medium heat. Let it reduce to about ¼ cup, about 8-10 minutes. Set aside to cool completely.
  2. Preheat and Prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
  4. Cream Butter and Sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  5. Add Eggs and Vanilla: Add eggs one at a time, beating well after each. Add vanilla extract and beat until combined.
  6. Alternate Dry and Wet Ingredients: With mixer on low, add one-third of flour mixture, then half of milk, another third of flour, remaining milk, and last of flour. Mix just until combined.
  7. Add Reduced Champagne: Gently fold in the cooled reduced champagne with a rubber spatula until just combined.
  8. Fill and Bake: Divide batter evenly among 12 liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Make Champagne Buttercream: Reduce another ½ cup of champagne to 2 tablespoons. Let cool. In a large bowl, beat softened butter until creamy. Gradually add sifted powdered sugar, one cup at a time. Add cooled champagne reduction, vanilla extract, and a pinch of salt. Beat on medium-high for 3-4 minutes until light and fluffy. Add heavy cream if needed.
  10. Frost and Decorate: Once cupcakes are completely cool, pipe frosting using a star tip. Immediately sprinkle gold sprinkles over frosting while still soft.

Notes

Do not skip reducing the champagne; it concentrates flavor and prevents soggy cupcakes. Room temperature ingredients are crucial for proper emulsification. Apply gold sprinkles immediately after frosting while buttercream is still tacky.

Nutrition

Keywords: champagne cupcakes, gold sprinkles, celebration cupcakes, champagne buttercream, easy cupcake recipe

Find it online: https://spoonmira.com/perfect-champagne-cupcakes-recipe-with-gold-sprinkles/