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Quick Champagne Cupcakes: Easy Gold Pearl Recipe

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These quick champagne cupcakes are light as air with a delicate fizz, topped with silky champagne buttercream and edible gold pearls. They’re fancy enough for New Year’s Eve but easy enough for a random Tuesday.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup champagne or sparkling wine, at room temperature
  • 1 cup unsalted butter, softened (for buttercream)
  • 3 ½ cups powdered sugar, sifted
  • 3 tablespoons champagne or sparkling wine, at room temperature (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • Edible gold pearls or gold sprinkles (for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract and beat for 30 seconds.
  5. With mixer on low, add one-third of the flour mixture, mixing until just combined. Add half the champagne and mix. Repeat with another third of flour, remaining champagne, and final third of flour. Stop mixing when flour disappears.
  6. Fold batter gently with a rubber spatula to ensure even mixing, keeping bubbles intact.
  7. Divide batter evenly among 12 liners, filling each about two-thirds full.
  8. Bake for 15-18 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Cool in tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For buttercream: Beat softened butter on medium speed until smooth, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating on low. Add champagne one tablespoon at a time, beating after each addition. Add vanilla and salt, then beat on medium-high for 2-3 minutes until light and fluffy.
  10. Pipe buttercream onto cooled cupcakes using a piping bag with a star tip. Immediately sprinkle with gold pearls.

Notes

Temperature matters: butter, eggs, and champagne should be at room temperature. Don’t open the oven during the first 12 minutes of baking. Fold champagne gently to keep bubbles intact. If buttercream curdles, place bowl over warm water for 10 seconds then beat again. Cupcakes taste better the next day. Store in airtight container in fridge for up to 3 days; bring to room temperature before serving. Unfrosted cupcakes can be frozen for up to 2 months.

Nutrition

Keywords: champagne cupcakes, gold pearl cupcakes, easy champagne cupcakes, quick dessert, New Year's Eve cupcakes, sparkling wine cupcakes, buttercream cupcakes

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