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red velvet cupcakes on a red cake stand

Champagne Red Velvet Cupcakes with Champagne Frosting

Made with a champagne batter and finished with champagne cream cheese frosting, these mini red velvet cupcakes are bite-sized perfection.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 48 mini cupcakes
Calories 125 kcal

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

  1. If making full-size cupcakes, adjust the baking time to 20 to 25 minutes, until cooked through. 
  2. 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.
  3. 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

Calories: 125kcalCarbohydrates: 21gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 15mgSodium: 98mgPotassium: 27mgSugar: 16gVitamin A: 110IUCalcium: 13mgIron: 0.4mg
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