Champagne and Vanilla Cupcake with Vanilla Buttercream

  • Champagne and Vanilla Cupcake with Vanilla Buttercream
Ranked: 208th

Rated 4.71 out of 5 based on 7 votes


  • 1/2 cup unsalted butter, room temp
  • 2/3 cups white sugar
  • 3 x large eggs
  • 1 tspn vanilla extract
  • 1 1/2 cup plain flour
  • 1 1/2 tspn baking powder
  • 1/4 tspn salt
  • 1/4 cup cream
  • 2/3 cups champagne
  • 230 g unsalted butter (buttercream)
  • 4 cups icing sugar (buttercream)
  • 1 tspn vanilla (buttercream)
  • 1 tspn milk (buttercream)
  • 1/8 tspn salt (buttercream)


Cupcakes- makes 12

1. Preheat oven to 170 degrees C and line 12 muffin cups with paper liners

2. In the bowl of your electric mixer, beat the butter and sugar until light and fluffy

3. Add the eggs, one at a time, beating well after each addition

4. Beat in the vanilla extract

5. Combine cream and champagne in a cup and mix well with a spoon

6. In a separate bowl whisk together the flour, baking powder and salt

7. With the mixer on low speed, alternately add the flour mixture and the cream/champagne mixture, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed

8. Fill the liners 2/3 full with the batter and bake 15-18mins or until a toothpick comes out clean

9. Remove from oven and allow to stand for 5mins then take cakes out of the tray. Allow to completely cool before frosting


Add the butter, icing sugar, vanilla extract, milk and salt to the bowl of your electric mixer and mix on high speed until light and airy, approx 3-5 mins.
Add colour as desired

Leave a Review

Leave a rating