Champagne cupcakes with lemon champagne buttercream
I make these champagne cupcakes with lemon champagne buttercream almost every year. If you have leftover champagne from New Year's (HA!) then bake these!
Author: Eva Bakes
2 and 3/4cupsall-purpose flour
2/3cupunsalted butterat room temperature
1 and 1/2cupsgranulated sugar
Lemon champagne frosting
1/2cup (1 stick)buttersoftened
Zest of 1 lemon
Juice of 1 lemon
Make the cupcakes
Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners.
In the bowl of a stand mixer or a large large bowl with a hand mixer, beat the egg whites until stiff peaks form (about 5 minutes). Transfer the egg whites to a large bowl and set aside.
Wash the stand mixer bowl and clean thoroughly. Then add the butter and sugar into the stand mixer bowl and cream thoroughly until very light and fluffy. If you used a hand mixer to beat the egg whites, simply find another large bowl to cream the butter and sugar.
In a separate large bowl, sift together the flour, baking powder, and salt.
Alternately add the dry mixture with the champagne. Gently fold in 1/3 of the egg whites into batter. Once it is incorporated, fold in remaining egg whites.
Fill the cupcake liners about 2/3 full and bake in the oven for 20 minutes, or until a toothpick inserted into the cake comes out clean.
Make the frosting
In the bowl of a stand mixer, beat the butter until it is smooth and creamy.
Slowly add the powdered sugar until it is fully incorporated and the frosting appears smooth.
Add in the lemon zest and lemon juice and mix well. Finally, add in the champagne and beat until well mixed and to the consistency you desire to frost the cupcakes. If the frosting is too runny, add more powdered sugar, about a 1/4 cup at a time.
Once the cupcakes are cooled, frost the tops with the lemon champagne buttercream.
Cupcakes should be stored in an airtight container and will keep for about 2-3 days.Source: Cupcakes from The Curvy Carrot; Frosting is an Eva Bakes original