I’m twenty-eight years old today and though I’ve never been big on birthdays, this is the first one in awhile that I’ve felt happy and that things were on the right track. Birthday or not, I’d say that’s always worth celebrating and these festive champagne cupcakes were perfect for the occasion! Fluffy moist cake dotted with rainbow sprinkles and topped with vanilla buttercream frosting (also made with champagne) make for a colorful and celebratory treat. Wash them down with a few glasses of champagne or sparkling cider and enjoy whatever moment in your life (big or small) that you deem worth it!
(makes 15 cupcakes)
1 cup of sugar
1/2 cup unsalted butter, softened
1 tsp vanilla
1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne (the cheap stuff works great)
1/2 cup rainbow sprinkles
Vanilla Champagne Frosting:
1 cup (2 sticks) unsalted butter, softened
1/4 cup champagne
1 tsp vanilla extract
4 cups of powdered sugar
Preheat oven to 350 degrees F (176 degrees C) and line a muffin tin with paper cupcake liners.
In a large bowl cream together sugar and butter until fluffy. Beat in eggs one at a time and then vanilla extract.
Using a separate medium sized bowl, whisk together flour, baking soda, baking powder, and salt. In a THIRD small bowl (I know.. I’m making an awful lot of dishes for you), whisk together sour cream and champagne. Alternate adding flour mixture and champagne mixture to butter and sugar bowl until completely mixed and smooth. Fold in rainbow sprinkles until mixed evenly.
Fill cupcake liners about 3/4 of the way full.
Place in the oven to bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. Place on a cooling rack for about 5 minutes. Pop cupcakes out and place on cooling rack to finish cooling another 15 minutes.
While waiting on them to cook and cool, you can prep the frosting.
In a large bowl using an electric mixer, cream together butter, champagne, and vanilla extract. Slowly beat in powdered sugar one cup at a time, scraping down the sides as needed until fluffy and smooth. Transfer frosting to an icing back and pipe on top of the cupcakes once they’re fully cooled. Add sprinkles and serve or make them the night before and store in an airtight container in the refrigerator. Allow cupcakes to come down to room temperature before serving.