Champagne Cupcakes (Edit recipe)

Celebrate New Years, or any occasion, with these absolutely delicious champagne cupcakes. Moist, fluffy, and very easy to make, these champagne cupcakes are the perfect dessert for your NYE gatherings or toasting to good things ahead, and there is nothing wrong with that!

15 minutes

18 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	174
Fat:	13 g
Carbohydrates:	13 g
Protein:	1 g
Cholesterol:	4 g
Sodium:	70 mg
Fiber:	0 g
Sugars:	7 g
Calculated per serving.

by Morgan Peaceman

View original recipe

Serves: 14

Ingredients

192 gram All Purpose Flour
1.5 tsp Baking Powder
125 gram Cane Sugar
1 tsp Vanilla Extract
.75 cup Vegetable Oil
.25 cup Champagne, (Prosecco or semi-dry)
2 Eggs
3 Tbsp Heavy Cream (Whipping Cream), (or half and half)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375˚F and line two muffin tins with baking cups.
Whisk together the flour and baking soda and set aside.
In a large bowl, mix together the eggs and sugar until fully combined.
Pour in the oil, vanilla extract, heavy cream, and Prosecco or champagne. Whisk until the wet ingredients are fully combined and turn a pale yellow, approximately 2 minutes.
Gently pour the dry ingredients into the wet a little at a time, whisking continuously. Once the batter is fully combined, mix until the flour is fully incorporated and stop.
Taking a cookie scoop, divide the batter across the two muffin tins, filling 14 or 15 baking cups 1/2 of the way full, leaving room for the cupcakes to rise. Bake for 18 minutes.
Let the cupcakes cool for 40 minutes before adding frosting or buttercream.