I call this my "celebration" cake. It combines two of my favorite cakes for celebrating: champagne and funfetti. There is something nostalgically joyful about a funfetti cake. By combining it with a champagne cake, you create an adult version of a childhood classic. The soft, delicate texture of the champagne funfetti cupcakes are paired with a creamy strawberry buttercream, creating the perfect balance with the champagne flavoring.
What if I hate sprinkles?
I don't personally understand the aversion, but if you have no interest in them, cut them out. You will still be left with a really fantastic champagne cupcake! In fact, if you want to amplify this cake beyond a "fun" party cake, you definitely can remove the sprinkles. Why they don't alter the flavor of the cake that much, they do add a layer of sugar that isn't absolutely necessary here.
What champagne should I use?
A sweeter champagne is usually better! I recommend going with a dry or demi sec in your preferred brand. And, if you don't want to spend the money on champagne, you could always go with a prosecco. Here's a helpful guide to affordable champagne to use if you want to not break your bank.
Is the champagne flavor overpowering?
Nope! It's actually really mild, and it is well-balanced with the strawberry frosting. If you're serving these to someone who hates champagne, they will still love these cupcakes.
If you want to amp up the flavor, I'd recommend taking about 3 cups of champagne and reducing it to 1 cup over medium-low heat. Use that mixture to "soak" the cupcakes and in the frosting. First, it cooks out the alcohol making these now child-safe. Second, it amps up the champagne-flavor without adding any extra liquid.
You can also add in a ¼ teaspoon of a champagne flavoring. I'd recommend LorAnn Oils sparkling wine!
Champagne Funfetti Cake
Ingredients
Champagne Funfetti Cupcakes
- 1 cup unsalted butter
- 2 large egg yolks
- 2 cups granulated sugar
- 6 large egg whites
- 3 tablespoon vegetable oil
- 3 cups cake flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- 1 cup champagne plus more for soaking cake
- ½ cup rainbow sprinkles
Strawberry Champagne Frosting
- 1 ½ cups unsalted butter
- 5 cups powdered sugar
- 1 cup freeze dried strawberries
- ¼ cup champagne
Instructions
Champagne Funfetti Cupcakes
- Preheat oven to 375°F.
- Beat egg whites on low speed until they begin to froth. Slowly add in ¼ cup of white sugar while continuing to beat. Turn speed to medium and beat until stiff peaks begin to form.
- In a separate bowl, beat butter, remaining sugar, and egg yolks for 5 minutes until light and fluffy. Add in oil and vanilla. Add in dry ingredients, mixing until just combined. Add in champagne. Stir until cohesive.
- Using a large spoon, gently fold in ⅓ of the egg whites. Once combined, fold in another ⅓ until combined. As you add in the last ⅓ of the mixture, add in sprinkles, gently folding until everything is homogenous.
- Line your muffin tin, filling each liner ⅔ of the way full. Bake for 20-25 minutes until an inserted toothpick comes away clean.
- Once cool, brush with champagne. Let sit at least an hour to fully absorb before frosting.
Strawberry Champagne Frosting
- In a stand mixer, add butter and strawberries, creaming butter for 4-5 minutes until light and fluffy.
- Add in powdered sugar and champagne. You may need to add more powdered sugar/champagne depending on if the frosting is too hard or soft. You want it to be spreadable, but it shouldn't fall off your knife if you hold it over the bowl.
- Decorate the cupcakes, top with additional sprinkles, and enjoy!