Made with a champagne batter and finished with champagne cream cheese frosting, these champagne red velvet cupcakes are bite-sized perfection. Includes instructions for making mini versions for a party or full-size red velvet cupcakes.
Come quickly! I am drinking the stars.
So Dom Pérignon exclaimed centuries ago when he first tasted champagne, if you believe the legend. I can’t think of a more evocative way to describe how a sip of champagne tastes — so sparkly, light and magical. Out of this world.
Like these adorable star-studded red velvet cupcakes with champagne (or sparkling wine) in the batter and in the cream cheese frosting.
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They’re finished with a dusting of gold sugar, red sugar or edible gold stars.
Could you just die?
I first made these delicious red velvet champagne cupcakes in miniature size for an Oscars party.
But they would also be great for New Year’s Eve, Valentine’s Day or an anniversary or any random Tuesday… Maybe served with a red velvet hot cocoa bomb, if you’re feeling particularly decadent.
Just add a chocolate heart to the top and some seasonal cupcake wrappers to turn these into a romantic Valentine’s Day dessert.
Because who am I kidding? I can’t think of any moment that can’t be made better by red velvet cupcakes or champagne!
You can scroll to the end of this post for the full recipe and ingredient list. But you may want to keep reading for more tips on how to make champagne red velvet cupcakes with cream cheese champagne frosting.
How to Make Champagne Red Velvet Cupcakes
While you can buy red velvet cake mixes, I think these cupcakes are best made from scratch. Homemade cupcakes have a denser texture than those made from a box.
This recipe is worth the extra time it takes to make them from scratch.
Ingredients for Red Velvet Cupcakes & cream cheese frosting
- all-purpose flour
- sugar
- baking soda
- salt
- cocoa powder
- vegetable oil
- buttermilk
- champagne
- red food coloring
- eggs
- white distilled vinegar
- vanilla extract
- cream cheese
- unsalted butter
- powdered sugar
Make sure to take the eggs, butter and cream cheese out of the refrigerator ahead of time so they can come to room temperature and soften, respectively.
Prep by preheating your oven to 350 degrees. Line 48 mini muffin cups or 24 full-size ones with pretty cupcake liners. I like these miniature gold ones or these pretty dotted ones.
Sift together the flour, sugar and other dry ingredients in one bowl. In another bowl, whisk together the oil, buttermilk, champagne, food coloring, eggs, vinegar and extract.
Slowly add the dry ingredients, and use a mixer on medium until thoroughly combined and smooth.
Transfer the batter to muffin cups, being careful not to overfill. You’ll need to bake the mini cupcakes for 10 to 15 minutes and full-size cupcakes for 20 to 25 minutes, or until they springy when touched and a toothpick comes out clean.
Allow the cupcakes to cool in the pan for five minutes, then remove them to a rack to cool completely before frosting.
How to Make Champagne Cream Cheese Frosting
A cake or a cupcake isn’t complete without a cream cheese frosting. And when you add champagne, it adds a whole new level of yumminess and decadence.
A stand mixer really comes in handy when making frosting.
Begin by creaming together the cream cheese, butter, vanilla, champagne and vanilla extract. Then you’ll add the powdered sugar, in batches, beating on low at first so you don’t make a mess in the kitchen. Then, slowly increase the speed of the mixer to high and beat until light and fluffy. You want to be careful not to overmix and break the frosting.
Once the red velvet cupcakes have cooled completely, pipe them with frosting and garnish with edible gold stars or colorful sanding sugar. If you’re not skilled with a pastry piping bag, you’ll love this handy cake decorator tool. I use it every time I want to add a bit of fancy to a dessert, whether I’m using icing or whipped cream like on this frozen margarita pie.
Can I make full-size cupcakes instead?
Yes, this recipe can be used for mini or full-size cupcakes, as you can see from the updated photos in this blog post. You’ll just have to adjust the baking time, as noted in the recipe.
I’ve made these red velvet cupcakes both ways, and there’s just something magical about the bite-sized version. The texture is more dense in the compact format, and there’s a perfect frosting-to-cupcake ratio.
Plus, you don’t feel so guilty when you eat more than one!
But the full-size ones are pretty, special, too. I especially like the larger ones for Valentine’s Day dessert.
Can I use a boxed cake mix instead?
If you don’t have time to make red velvet cupcakes from scratch, you can use a boxed mixed. Just substitute champagne for half of the liquid called for in the instructions on the box.
What kind of champagne should I use for this recipe?
You can use any champagne, prosecco or sparkling wine to make these cupcakes. You can use a sweet or dry champagne, depending on your taste preference. I definitely recommend using a champagne that enjoy drinking. Why cook with something you don’t like?
Save what you don’t use for baking to make one of these sparkling cocktails — a Hibiscus Cocktail or a Pomegranate Mimosa.
Can I make a red velvet cake instead of red velvet cupcakes?
I think this recipe would be fabulous as a champagne red velvet layer cake.
Instead of a mini cupcake pan, use two 8-inch cake pans lined with parchment and greased. Bake for 25 to 30 minutes, or until the surface of the cake is springy and a toothpick inserted in the center comes out clean.
Allow the cake to cool for five minutes before removing from the pans and cooling completely. Assemble the cake, with a layer of cream cheese frosting between the two layers, and ice with champagne cream cheese frosting.
Do I have to use food coloring?
If you prefer not to use food coloring, you can leave it out. You’ll essentially have a light chocolate cake.
You can use either one ounce of red liquid food coloring or 2 teaspoons of red gel food coloring.
Do I have to use buttermilk and vinegar?
Buttermilk and vinegar are essential ingredients in red velvet cake and cupcakes. The vinegar helps make the red color more vibrant, and you won’t taste it at all. The buttermilk adds essential buttery flavor to the cake.
However, if you don’t have buttermilk, you can make your own substitute using fridge and pantry staples.
Just add 1 teaspoon of freshly squeezed lemon juice or 1 teaspoon of white vinegar to a measuring cup, then top with enough whole milk to make one cup. Let set for 5 minutes before adding it to the recipe.
What can I substitute for powdered sugar in the cream cheese frosting?
If you don’t have any powdered sugar in your pantry, you can make your own by combining 4 cup of white, granulated sugar with 4 Tablespoons of cornstarch.
Pulse in a food processor or high-powered blender until it reaches a powdery consistency.
Measure the homemade powdered sugar and use in the cream cheese champagne frosting recipe as directed.
More Dessert Recipes
Try one of these other delicious desserts:
- Red Velvet Hot Chocolate Bombs
- Pecan Turtle Cookie Dip
- How to Make Boxed Brownies Taste Homemade
- No-Bake Cherry Yum Yum
- Bourbon Chocolate Pecan Derby Pie
Don’t miss my Oscars party ideas. These red velvet cupcakes were a favorite treat among my guests.
Champagne Red Velvet Cupcakes with Champagne Frosting
Equipment
- Electric mixer
- cupcake pans
- Spatula
- cake decorating or piping bags with tips
Ingredients
For the cupcakes
- 2½ cups all-purpose flour
- 1½ cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk
- 1 cup champagne
- 1 1-ounce bottle red food coloring
- 2 large eggs at room temperature
- 1 tsp white distilled vinegar
- 1 tsp vanilla extract
For the Frosting
- 8 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- splash champagne or more to taste
- edible gold stars or gold sugar optional
Instructions
- Preheat oven to 350 degrees. Line 48 mini muffin cups with cupcake liners.
- Sift together the flour, sugar and other dry ingredients.
- In a separate bowl, combine the oil, buttermilk, champagne, food coloring, eggs, vinegar and extract. Whisk.
- Slowly add the dry ingredients, and use a mixer on medium until thoroughly combined and smooth.
- Transfer batter to muffin cups, being careful not to overfill.
- Bake at 350 degrees for 10-15 minutes, until cupcakes are springy when touched and a toothpick comes out clean.
- Remove from the oven. Cool for 5 minutes in the pan, then remove to a rack to cool completely.
For the Frosting
- In a mixer, cream together the cream cheese, butter, vanilla, champagne and vanilla extract.
- Slowly add the powdered sugar, beating on low, until combined. Increase the speed to high and beat until light and fluffy, but be careful not to overmix.
- You may add more champagne, as desired, but be careful not to add too much to make your frosting watery.
- Once cupcakes have completely cooled, pipe them with frosting and garnish with edible gold stars or gold sugar.
Notes
- If making full-size cupcakes, adjust the baking time to 20 to 25 minutes, until cooked through.
- if you don’t have buttermilk, make your own substitute. by adding 1 teaspoon of freshly squeezed lemon juice or 1 teaspoon of white vinegar to a measuring cup, then topping with enough whole milk to make one cup. Let set for 5 minutes before adding it to the recipe.
- If you don’t have powdered sugar, pulse together 4 cups white, granulated sugar and 4 Tablespoons cornstarch in a food processor or high-powered blender until it reaches a powdery consistency. Measure again before using in the cream cheese frosting recipe.
Nutrition
Pin This! Champagne Red Velvet Cupcakes
Caryn
I would like to make only 24 mini cupcakes. When I adjusted the recipe, it didn’t adjust the number of cupcake liners I am concerned the recipe ingredients might not be correct either.
Can you please confirm how best to adjust this?
Thank you.
Also, is it ok to use grapeseed oil instead of veg oil?
Caryn
Atta Girl Amy
Caryn, the recipe, as written, makes 48 mini cupcakes or about 18 REGULAR size cupcakes.
To make 24 mini cupcakes, you’ll just need to divide the recipe in half, as follows:
* 1 1/4 cups all-purpose flour
* 3/4 cups sugar
* 1/2 tsp baking soda
* 1/2 tsp salt
* 1/2 tsp cocoa powder
* 3/4 cups vegetable oil
* 1/2 cup buttermilk
* 1/2 cup champagne
* 1/2 oz red food coloring
* 1 large egg at room temperature
* 1/2 tsp white distilled vinegar
* 1/2 tsp vanilla extract
For the Frosting
* 4 ounces cream cheese softened
* 1/8 cup unsalted butter softened
* 2 cups powdered sugar
* 1/2 teaspoon vanilla extract
* splash champagne or more to taste
* edible gold stars or gold sugar optional
If you’re making mini cupcakes the baking time remaims the same.
If you’re making full-sized cupcakes you’ll need to adjust the baking time to 20 to 25 minutes, until cooked through.
I haven’t tried this recipe with grapeseed oil, so I can’t give you any advice there. If you’ve successfully used grapeseed oil in other baked goods (cakes, cupcakes), then it should be fine.
I’ve just changed the recipe card I’m using on the blog, so I will check and make sure it’s working correctly for dividing and doubling a recipe. Thanks for bringing it to my attention. The proportions above are ones I calculated myself so they should work.
Ana
can you use box mix if you have it?
Atta Girl Amy
I haven’t tried this recipe with a box mix, so I don’t know how it would work out. If you try it, please let me know how it goes.
Teresa
can you send me your Spring Rolls recipe?
Theresa @DearCreatives
Oscars, wedding or big event these are great ideas and those cupcakes look so yummy!! Thanks for sharing at the party! Hope to see you again this week. Shared….
Nicola - Pink Recipe Box
Champagne and red velvet are possibly two of the best flavours ever – great idea to combine them!
Katherines Corner
You are ready for the big night my friend! Thank you for sharing at the Thursday Fvaorite Things blog hop. Watch for your feature on Monday xo
Katherines Corner
oops type o…sorry
Grace
Oh my, yum! What a tasty twist to Red Velvet cupcakes 🙂 Stopping by from the Pin It party; would love for you to check out my baking blog and say hello!
Susan
I so-ooo need these red velvet cupcakes to get through these dark and crazy cold days. Thanks for sharing at the This Is How We Roll Link Party on Organized 31.
Kyla @HouseofHipsters
That’s it. I wanna come to parties at your house! These look divine! Thanks you for sharing over at Found & Foraged.
Atta Girl Amy
Come on over! Oscar viewing party on Sunday night! (I even have a few chocolate Oscars left.) Thanks for hosting such a great party.
Suzie@homemaker-mom
Wow this looks amazing. I simply love any thing cupcakes.
Atta Girl Amy
Me too! Especially red velvet cupcakes.