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 mini red velvet cupcakes with champagne (or sparkling wine) in the batter and in the cream cheese frosting.
Could you just die?
I made these delicious minis for my Oscars party, but they would also be great for Valentine’s Day or an anniversary or any random Tuesday…
Because who am I kidding? I can’t think of any moment that can’t be made better by red velvet cupcakes or champagne!
Before I get into the recipe, let me say that I really recommend making these as mini cupcakes instead of full-size ones.
I’ve made them 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!
- 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
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- splash of champagne, or more to taste
- 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 20-25 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.
- 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 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.
Don’t miss my Oscars party ideas. These red velvet cupcakes were a favorite treat among my guests.
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