Champagne Cupcakes


  • 2 3/4 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup unsalted, room temperature, butter
  • 1 1/2 cups sugar
  • 3/4 cup champagne
  • 6 egg whites


To Make: 
Preheat oven to 350. Line cupcake/muffin tins with liners.

In a mixer, cream the butter and sugar until light and fluffy. Sift in the flour, making powder, and salt, followed by the champagne; mix together until combined. In a separate bowl, beat egg whites until stiff peaks. Fold into mix 1/3 at a time.

Fill cupcake liners until 2/3 full. Bake for 20 minutes until a toothpick comes out clean. Let cool and top with your favorite frosting.

(Recipe adapted from:

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Posted in Baked Goods.