Champagne Cupcakes

Made by Maria Kveton

Time: 45 minutes
Serves: 24 people




  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • ½ tsp salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 6 egg whites
  • 2 cups champagne
    or sparkling white wine


  • 4 egg whites
  • 1¼ cups sugar
  • 1⅓ cups butter, softened and cut into 1 tbsp cubes
  • ¼ cup Champagne or sparkling white wine
  • Silver and gold sprinkle



  1. Preheat the oven to 350°F.

  2. In a bowl, sift together flour, baking powder, and salt.

  3. In a separate bowl, cream the butter and sugar with a mixer until light and fluffy, approximately 5-7 minutes. Add the egg whites one at a time until well blended.

  4. Alternate adding the dry ingredients and the champagne in three additions, starting and ending with the dry ingredients, and mixing until just blended. Fill cupcake liners ¾ full and bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.


  1. Combine the egg whites and sugar in a heatproof bowl and set over a pot of simmering water. Heat, whisking frequently, until the sugar has dissolved.

  2. Transfer the mixture another bowl and beat on medium-high speed until stiff peaks form and the mixture had cooled to room temperature, about 8 minutes. The bowl will be cool to the touch. Reduce speed to medium and add the butter, 2 tbsps at a time. (If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again).

  3. Blend in the Champagne until smooth and completely incorporated, scraping down the sides of the bowl as needed.

  4. Frost the cooled cupcakes with the buttercream and dust with silver and gold sprinkles. Place in a refrigerator or cool place until serving.