Champagne Red Velvet Cupcakes with Champagne Frosting

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?

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.

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