Stuffed Champagne Cupcakes

Recipe by
READY IN: 1hr 50mins


  • Cupcakes
  • 1
    cup unsalted butter, room temperature
  • 2
    cups sugar
  • 2 12
  • 2 12
    teaspoons baking powder
  • 12
    teaspoon kosher salt
  • 12
    cup champagne
  • 1
    teaspoon vanilla extract
  • 5
    large egg whites, whipped to a stiff peak
  • Decorations and filling
  • 1
    cup sugar, and edible decorations (mixed gold, white and silver sanding sugar)
  • 4
    cups vanilla buttercream frosting
  • sugar, for topping (silver and gold sanding sugar)


  • Preheat oven to 350 degrees F. Insert gold liners into a medium cupcake pan; set aside.
  • In a bowl of a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. In a medium bowl, whisk to sift the flour, baking powder and salt.
  • Turn mixer speed to low and add the flour in 3 additions, alternating with the Champagne. Stir in the vanilla extract then remove the bowl from the stand mixer. Using a rubber spatula, fold in 1/3 of the whipped egg whites until completely combined, then add the remaining egg whites and fold until well incorporated.
  • Fill cupcake liners with batter 3/4 to the top and bake until set, about 22-24 minutes. Let cool completely on a wire rack.
  • Use a medium star piping tip to remove the center of the cake, making sure not to cut all the way through to the bottom. Alternately, use the tip of a small sharp knife to cut a hole in the middle of each cupcake, making sure to keep the sides and bottom intact. Remove the piece of cake and fill the hole with a spoonful of the mixed edible decorations. Replace cake to cover hole and use a pastry bag fitted with a medium star (Wilton 190) tip to pipe on frosting. Sprinkle the top with more sanding sugar and serve.