Woke up on New Year’s Day to a half-empty bottle of champagne and a vague memory of promising to “get my life together” this year? Same girl, same.
Before you pour that bubbly down the drain, turn it into these fluffy, sparkly Leftover Champagne Cupcakes. They’re light, sweet, and just a little fancy—the perfect way to ease into the new year without facing anything too… sober.
Whether your champagne was the good stuff or something that came in a plastic cork situation, these cupcakes make it shine again.
You’ll get a hint of that crisp champagne flavor baked right into a soft vanilla cupcake, topped with creamy frosting and gold sprinkles for a little “new year, new glam” moment.
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About This Recipe
- The perfect way to use up leftover bubbly. Whether you popped prosecco, sparkling wine, or actual champagne last night, this recipe turns the dregs of the bottle into something way more delicious than a flat mimosa.
- Light, fluffy and festive. These cupcakes bake up soft with a subtle champagne flavor that pairs beautifully with vanilla or buttercream frosting.
- New Year’s Day brunch approved. Serve these instead of muffins. You’ll look fancy while secretly using leftovers.
- Customizable. Add gold sprinkles, edible glitter or a few raspberries on top to make them as extra (or as chill) as your mood allows.
- Easy cleanup. No complicated steps, no massive energy required. Just mix, bake, frost, and call it a celebration redo.
Ingredients for Champagne Cupcakes
- Flour – All-purpose flour gives these cupcakes structure.
- Sugar – Regular granulated sugar adds sweetness and helps the cupcakes brown slightly.
- Butter – Use unsalted, softened butter for rich flavor and smooth crumb.
- Eggs – Room temperature eggs blend easily and help the cupcakes rise evenly.
- Champagne (or sparkling wine) – Any bubbly works! Use what’s leftover from your New Year’s Eve toast. Dry varieties keep the flavor balanced.
- Baking powder & salt – For lift and balance.
- Milk – A splash of milk keeps the texture light and moist.
- Vanilla extract – Brings warmth and ties together the buttery and champagne notes.
- Frosting – Use your favorite buttercream or whipped frosting—white or champagne-tinted for full “New Year, new glam” effect.
- Sprinkles or edible glitter – Optional but strongly encouraged.
See recipe card for ingredient amounts.
How to Make Champagne Cupcakes
- Mix the dry stuff: Whisk flour, baking powder, and salt together.
- Cream the butter and sugar: Beat until pale and fluffy — this gives you that bakery-style crumb.
- Add eggs and vanilla: Mix until smooth and creamy.
- Alternate wet and dry: Add the flour mixture and milk in turns, stirring gently.
- Pour in champagne: Slowly mix in your leftover bubbly; the batter will fizz a little (that’s the magic).
- Bake: Spoon into cupcake liners and bake at 350°F for 18–22 minutes.
- Cool and frost: Let them cool, then swirl on buttercream and top with gold sprinkles or glitter.
How to Make Champagne Frosting
Beat the butter in a large mixing bowl until it’s light and fluffy, about 2 minutes.
Add powdered sugar one cup at a time, mixing on low until incorporated, then increasing to medium speed.
Mix in salt and vanilla extract.
Slowly pour in champagne, one tablespoon at a time, until the frosting reaches your desired creamy, pipeable consistency. (Use milk if you prefer a non-alcoholic version.)
Frost the cooled cupcakes using a piping bag or offset spatula.
Top with gold sprinkles for that extra sparkle—because your cupcakes deserve to party too. 🥂
Process Shots Below
Recipe Notes
No champagne? No problem: Use prosecco, sparkling wine, or even ginger ale for a similar bubbly texture and light flavor. (Just… maybe skip the LaCroix.)
Don’t over mix: Once the flour disappears, stop stirring. Overmixing will make your cupcakes dense, and no one needs that kind of energy in January.
Room temperature ingredients = bakery-level results: Let your butter, eggs, and milk sit out for 30 minutes before you start mixing.
Frosting flavor ideas: A splash of champagne or a few drops of almond or vanilla extract in your buttercream gives it a subtle, elegant twist.
Storage: Store frosted cupcakes in an airtight container at room temperature for up to two days or refrigerate up to four. They also freeze beautifully—minus the frosting.
Make it brunch-ready: Top each cupcake with a raspberry or strawberry for that “mimosa in dessert form” vibe.
PIN TO SAVE FOR LATER
If you love dessert-inspired drinks try my Lemon Drop Martini.
For another festive sip check out my Two Ingredient Pumpkin Spice Cocktail.
If you’re craving something bold and citrusy make my Blood Orange Martini next.
For another party-worthy recipe try Gooey Butter Cake Cookies. They start with a cake mix!
Need a salty sweet treat for snacking? Try White Chocolate Chex Mix.
If you’re into quick candies you’ll love this easy Sugar Cookie Fudge.
Want more holiday baking inspo check out this Christmas Cookie Roundup so you're the envy of the cookie swap!
If you like to bake ahead, How to Freeze Cookies post will ease your holiday baking.
Champagne Cupcakes Recipe
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Recipe
Champagne Cupcake
Start your year with sparkle! These easy Champagne Cupcakes are made with leftover bubbly from your New Year’s Eve toast. Basic ingredients for light, fluffy, cupcakes.
Ingredients
- For the cupcakes :
- ¾ cup unsalted butter, softened
- 1 ⅔ cup sugar
- 6 large egg whites
- 1 tablespoon vanilla extract
- ½ cup champagne
- ¼ cup milk
- ¼ cup vegetable oil
- 2 cups all purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon sea salt
- For the frosting :
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3-4 tablespoons champagne (or milk for non-boozy)
- Gold assorted sprinkles
Instructions
- Preheat the oven to 350 degrees. Line two standard muffin pans with cupcake liners. Set aside.
- In the bowl of a stand mixer, combine the softened butter, vanilla, and sugar. Cream until smooth.
- Add in the oil, milk, champagne, and egg whites. Mix until combined.
- Add in the flour, baking powder, and salt. Mix on low until combined and then bump up the speed to medium and mix until smooth, scraping the sides often.
- Divide the batter between the cupcake liners, filling each about ½ to ⅔ full.
- Bake in the preheated oven for 14-16 minutes or just until the edges are golden. Allow to cool before decorating.
- For the frosting, in the bowl of a stand mixer, combine the softened butter, salt, vanilla, and about half of the powdered sugar. Mix on low until combined.
- Add in the remaining powdered sugar and about half of the champagne. Mix on low until combined. Bump up the speed and mix on medium until whipped and smooth. Scrape the sides often. Add additional champagne if needed.
- Transfer the frosting to a piping bag fitted with a large star tip. Pipe a large dollop of frosting on each cupcake.
- Decorate with gold sprinkles.
Notes
Storage: Store the cupcakes in an airtight container in the fridge for up to 2 days.
Recommended Products
This post and/or recipe may contain affiliate links, which means if you click through and make a purchase, I'll earn a commission. As an Amazon Associate I earn from qualifying purchases. See Disclosure policy.
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Baker's Joy The Original No-Stick Baking Spray with Flour 5 oz. Can -
The Sugar Lab Confectioners Sugar - Extra Coarse Sugar - 1 Pound - Con AA - Sugar Crystals for Baking and Cupcake Decorations - Excellent for Decorating Candy - Perfect for Bakeries Sanding Sugar
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KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, White
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 324Total Fat 16gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 36mgSodium 161mgCarbohydrates 42gFiber 0gSugar 33gProtein 2g
Nutrition information is just an estimate because I am not a registered dietician.
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