Champagne Cupcakes

February 13, 2017

That time of year has come again...


- that being tomorrow. 


....of when those of you who are like me, are planning to grab the best bottle of wine to snug up with since no Valentine exists in our lives. 


{whispers} maybe one year...



After all, champagne is valentine af.

Now - even though this recipe doesn't call for an entire bottle of champagne, the taste of it is just enough to pop out so you want to be sure to get a good quality champagne. 


plus, there's leftovers for drinking, duh!

So trust me, although the cheap 6.99$ bottle looks better than a 15$ korbel....get the korbel.

I am a sucker for buttercream frosting. Espically the really light kind, but not with too much sugar...


I know you know what i'm sayin..

But - I won't lie. I totally used a little hack. 


Yep. I said it. 

Because buttercream and me, we don't get along. 

I've fought with the kitchenaid multiple times over the damn buttercream. 


SO - i've found an alternative.

Pillsbury Pure Simply Buttercream mix. 


I had no idea this even existed. But its totally worth it!! Just added an extra few ingredients to taste a little more homemade-ier.

And lets touch on the decoration. 

Aren't these little edible balls just the cutest?


It reminded me of the bubbles in champagne so I thought they would add a cute note to the look.

Super light and airy and super moist.

My little trick was using coconut milk!


But if you don't have that, you can sub in sour cream. 


Hope you enjoy these lovely cakes of cup yall.


Champagne Cupcakes


yield: 12 cupcakes

prep time: 10 minutes

cook time: 10-12 minutes



  • 1 stick of butter (room temp)

  • 1 c sugar

  • 2 eggs (room temp)

  • 1 1/2 tsp pure vanilla extract

  • 1/2 c coconut milk

  • 1 c champagne

  • 2 c all purpose flour

  • 1/2 tsp baking powder

  • 1/2 tsp baking soda

  • big pinch of kosher salt

  • pinch of cinnamon


  • Pillsbury Purely Simple Buttercream Mix

  • 1 stick of butter (room temp)

  • 1/4 c champagne

  • 2-3 Tbs heavy cream

  • 1 tsp vanilla



  1. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners, set aside.

  2. In a bowl, cream together the butter and sugar until light fluffy. 

  3. Add in the eggs one at a time until incorporated, then add the vanilla and coconut milk. 

  4. Mix well. 

  5. Add in all dry ingredients and mix until just combined. Don't over beat, use a spatula to finish off the mixing process. 

  6. Pour the batter in the cupcake lines about 3/4 way up. 

  7. Bake for 8 minutes, starting...keep checking with a toothpick until the toothpick comes out JUST clean, we want these to be just a touch underdone because they will continue to bake when you take them out.

  8. Let cool and meanwhile make your buttercream.

  9. In a bowl beat together the butter and the buttercream mix until crumbles form. Add in the champagne slowly until the icing JUST comes together. Then add in the heavy cream and vanilla and beat on high until the buttercream is light and airy. about 1 minute.

  10. When cupcakes are cool, ice them and ENJOY! 

happy valentines lovebugs.

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