Super simple cupcakes with rosé champagne added to the batter and topped with a rosé champagne buttercream frosting.
This post was created in partnership with Bob’s Red Mill. All opinions and text are my own. Thank you for supporting us and the brands that we love.
I have been on a huge champagne kick lately. I don’t know what it is but whenever I want a glass of wine recently, I feel myself grabbing a bottle of champagne instead.
I’ve always loved champagne but now there’s just something about it that I can’t get enough of. That happens often to me, there are times when I eat or drink something and then for weeks all I want is that thing.
Does that happen to you?
Anyway, since I’m on such a champagne kick it felt just natural to try and create a champagne cupcake when partnering with Bob’s Red Mill again for some delicious spring baking.
I love working with Bob’s Red Mill and their line of flours because their all-purpose white flour is unbleached and organic. It’s not enriched with any additives and produces supremely delicious light, and airy baked goods. Especially cupcakes.
Side Note: I seriously cannot wait for spring. Springtime here in Michigan is just gorgeous. And, of course, there is the warmer (!!!) weather and more sunny days that come along with that.
Springtime also calls for brunches out on covered (or uncovered) patios while sipping mimosas. Then brunch with mimosas makes me think of Easter and Mother’s Day. What better way to celebrate either of those holidays than with a rosé champagne cupcake?
And these beautiful rosé champagne cupcakes were born.
I not only added champagne to the cupcake batter but also the buttercream frosting so there is that full champagne flavor flowing throughout this cupcake.
I actually made these cupcakes while my mom was in town visiting and we celebrated an early Mother’s Day together since I probably won’t see her again until after. So it was nice to celebrate with these cupcakes while also sipping on the leftover champagne.
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup rosé champagne
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 tsp vanilla extract
- 1/2 cup rosé champagne
- 4 cups powdered sugar
- Preheat oven to 350° F and line cupcake tin with liners.
- In a large bowl, with electric mixer, or in stand mixer, cream together butter and sugar until fluffy. Add vanilla extract and eggs, mixing in between each addition and scraping down sides of bowl as necessary.
- Stir in the champagne.
- In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and mix to fully combine. Make sure you don’t over-mix.
- Scoop batter out into prepared cupcake liners, filling 2/3 full. Bake at 350° F for 18-20 minutes or until toothpick inserted in center comes out clean.
- Remove from oven and let cool for 5 minutes in pan and then transfer to wire rack to cool completly.
- While cupcake are cooling, make frosting by creaming together butter and vanilla until fluffy. Add champagne and mix. Add powdered sugar 1 cup at a time and whip until peaks form.
- Scoop out into piping bag and pipe onto cooled cupcakes.
This is a sponsored post written by me on behalf of Bob’s Red Mill.