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Champagne Cupcakes featuring Cupcake Vineyards Prosecco :: Recipes

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cupcake wines cupcakes

I hope you are proud of me! Last night , I made the most complex cupcake recipe I’ve ever made and they turned out amazing! (Remember, I typically use a box mix and canned frosting!) So, why did I get so crazy and make a 3 part cupcake recipe, you ask? Well, I am excited to announce that I am partnering with Cupcake Vineyards and thought that sharing a cupcake recipe today that actually uses wine or champagne would be a perfect fit!

champagne cupcakes

I definitely prefer sweeter wines and champagne, so I searched for a recipe that would work with Cupcake Vineyards Prosecco. I found a Sparkling Champagne Cupcakes Recipe by Sprinkles Bakes, which is a very popular blog, so I knew they would be delicious! The recipe calls for champagne every step of the way and luckily, I was able to enjoy a glass while I was making them and still have enough for the recipe. Perfect!

Champagne Cake (15 -17 cupcakes)
  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup champagne or prosecco

Preheat oven to 350 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy.  Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside.  in a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).  Add flour and champagne mixture alternately, beginning and ending with flour.  Batter will be thick.

Fill cupcake papers with 1/4 cup level measures of batter.  Bake for 17-22 minutes.  Set aside.

Champagne Pastry Creme Filling
  • 1/2 cup heavy cream, divided
  • 1/2 cup champagne or prosecco
  • 2 tbsp cornstarch
  • 5 tbsp granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla

In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.

Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture.  Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook.  Return the remaining champagne/heavy cream mixture to a boil.  Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens.  Remove from heat and beat in the butter and vanilla.

Cut a divot into the top of each cupcake and fill with pastry cream.  Trim the cut-out cake pieces flat to make a “lid” and place on top of the filled divot.

Champagne Frosting
  • 1 cup plus 1 tbsp. champagne or prosecco
  • 2 sticks of butter softened
  • 2 1/2 cups confectioners’ sugar

Place 1 cup of champagne in a small saucepan.  Simmer over medium-high heat until reduced to 2 tablespoons.  Transfer to a small bowl or condiment cup and allow to cool.

In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together.  Once the frosting is thick and fluffy, pour in the reduced 2 tbsp. champagne plus  1 tbsp. champagne from the bottle and mix well.

Frost the cream-filled cupcakes (I used our kit) and decorate with pearls.

Recipe by Sprinkles Bakes

Fullscreen capture 12122012 11432 AM

I hope you try this champagne cupcake recipe, as well as Cupcake Vineyards wines if you haven’t yet!

Connect with Cupcake Vineyards:

Cupcake Vineyards wine is a perfect hostess gift for all of your holiday parties this year! Attach a simple gift tag like this one I designed with pretty ribbon for pretty presentation!

Click here to download this free printable tag design!

champagne prosecco cupcakes cupcake vineyards


December 13, 2012

Post Date:

  1. Congratulations Kim! Definitely a must for New Years. They look so yummy.

  2. What a lovely recipe and great idea for a hostess gift, or to celebrate the new year! I love Cupcake Wines too. I am excited about getting the Prosecco now and trying this cupcake recipe. It seems a bit long, though, so I will have to wait for my kiddies to be in bed, and maybe I can enjoy some champagne too while I bake! xo

  3. Tina Dahl says:

    Love this…..hello New Year’s Eve goodies!!

    I love the Cupcake Chardonnay and I am NOT a Chardonnay lover 🙂

  4. Jana Maciag says:

    I’ll definitely try this recipe. Cupcake Prosecco is my favorite!

  5. Tiffany says:

    I didn’t think it was possible to make a cupcake better, but there you go doing it!

  6. Definitely a MUST try for New Year’s!

  7. Wendy says:

    The pictures are beautiful Kim!
    I prefer sweeter wines too so I cannot wait to try the Cupcakes wines!

  8. Chrystina says:

    This looks absolutely incredible. I’m going to have to mark this page to make them later. For someone super special. Maybe myself 😉

  9. Jen says:

    I made these tonight. Holy sh!t. They transcend yummy.

    I’m not much of a baker (more of a cook), but my hubby gifted me with a Kitchenaid Mixer today and yours was the first recipe I made with it. Your directions were spot on. I’d never made a pastry cream before – it turned out heavenly! And the frosting? Unreal…I had no idea that reducing the champagne would do what it did. I’m going to be making these again next week for our office holiday party. Thank you!!

  10. Jessica says:

    I’ve made these before…with the same exact champagne…..very delicious! They’re definitely my go to cupcake for an elegant event.

  11. I am making these for my son’s wedding on Valentines Day, they look delicisous and I can’t wait to make them.

  12. BJ says:

    I consider myself an awesome cook and I tried these tonight. Major fail! 🙁 I was so disappointed. I changed nothing on the ingredients. The cupcake itself was very dense (which I do not like in a cupcake). The cooler they got, the denser. The filling–not easy and didn’t turn out thick, way too soupy.
    Sorry but I was not pleased with these–ended up tossing em out!

    • Jodie says:

      I had the same problem and I bake all the time. I did use moscato d’asti but I can’t imagine that was the problem. My cupcake was almost like bread. And the filling was totally liquid. 🙁

  13. Lise says:

    I do marketing for a winery so when I found this on Pinterest I had to give them a try for an employee appreciation party we are having. I used a semi-sweet sparkling wine from the winery where I work. I have NEVER baked from scratch before…but now I think I will never again use a box mix! Bothies recipe is amazing! The cakes were light and soft, the filling was creamy, and the frosting was perfect! They were a HUGE hit. Thank you for this wonderful inspiration!

  14. Stumbled across your post when looking for a recipe just like this for a very special birthday. Instead of cupcake papers I baked them in ice cream cones. They were a hit at the party.
    Thank you!

  15. Sahil says:

    Yum! Your cupcakes look amazing! Love the flavor!!

  16. Ana says:

    Do you recommend a pan size and oven temperature to make in cake form?

  17. Jennie dreiling says:

    Can you bake these the night before an event? Or would they get soggy?

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