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Cozy Champagne Cupcakes with Edible Gold Pearls

champagne cupcakes with edible gold pearls - featured image
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These light and tender champagne cupcakes are topped with a rich champagne buttercream and finished with edible gold pearls. They’re perfect for celebrations or any day that needs a little sparkle.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup (120ml) champagne or sparkling wine, plus 2 tablespoons
  • ½ cup (120ml) champagne or sparkling wine (for reduction)
  • 1 cup (2 sticks, 226g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Edible gold pearls (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Reduce ½ cup (120ml) champagne for the frosting: bring to a simmer in a small saucepan over medium heat until reduced to about 2 tablespoons (5-7 minutes). Set aside to cool completely.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat softened butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each. Beat in vanilla and almond extracts.
  6. With mixer on low, add dry ingredients in three additions, alternating with the ½ cup (120ml) champagne (starting and ending with dry). Mix until just combined; do not overmix.
  7. Gently fold batter a few times with a rubber spatula to incorporate any remaining flour and air.
  8. Divide batter evenly among the 12 liners, filling each about two-thirds full.
  9. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting: In a large bowl, beat softened butter on medium speed until smooth, about 2 minutes. Gradually add powdered sugar, beating on low. Add vanilla, salt, and cooled reduced champagne. Beat on medium-high until light and fluffy, 2-3 minutes.
  11. Frost cooled cupcakes using a piping bag with a star tip (or spread with a knife). Garnish with edible gold pearls.

Notes

Use room temperature ingredients for best results. Do not overmix the batter. Let the champagne reduction cool completely before adding to the frosting. For a non-alcoholic version, substitute with sparkling apple cider.

Nutrition

Keywords: champagne cupcakes, edible gold pearls, celebration cupcakes, easy cupcake recipe, sparkling wine cupcakes

Find it online: https://fizzlefork.com/cozy-champagne-cupcakes-with-edible-gold-pearls/