I always thought champagne cupcakes looked festive and pretty, but sounded kind of gross, until I had an order for some and actually tried one.  Oh, my, I was very wrong.

I used my favorite vanilla cupcake recipe for these and topped them with champagne buttercream.   They are super moist and full of champagne flavor. They would be perfect for New Years Eve or any other festive celebration!

Ingredients:
(yields 24 cupcakes)

For the cupcakes:
2 1/2 cups all purpose flour
2 cups sugar
1 tablespoon baking powder
1 tsp salt
1 cup milk (I use whole milk- the higher fat content, the better)
1/2 cup vegetable oil
1 tbsp vanilla extract
2 large eggs
1 cup very hot water

For the champagne buttercream:
1 cup room temperature butter
4 1/2 cups powdered sugar
4-5 tbsp champagne (I used a rose’ spumante, which is a sweet champagne)

Directions:

For the cupcakes:

1. Preheat oven to 350°F and prepare a cupcake pan with liners.
2. Add the flour, sugar, baking powder and salt to a large bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to your dry ingredients and mix well to combine.
4. Slowly add the water to the batter and mix carefully until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined. The batter will be very thin.
5. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.
6. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
7. Top with your champagne buttercream only after cooled completely.

For the champagne buttercream:

1. Beat the butter in a mixer until light and fluffy.
2. Add 2 cups of powdered sugar and mix until smooth.
3. Add champagne and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. dd a little more champagne, if needed, until desired consistency is reached.
6. Top cupcakes with frosting.