Sparkling Cranberry Champagne Cupcakes

These sparkling cranberry champagne cupcakes are light, soft, and delicately festive, with a gentle tang from cranberries and a subtle champagne sweetness. The sponge is tender and moist, finished with a silky champagne buttercream that feels celebratory without being overpowering. This is an easy to moderate bake that looks impressive but follows straightforward steps. From start to finish, allow around 1 hour including cooling and decorating.

Ingredients

For the cupcakes

• 125g unsalted butter, softened
• 125g caster sugar
• 2 large eggs, at room temperature
• 125g self-raising flour
• 1 tsp baking powder
• 2 tbsp champagne or prosecco
• 2 tbsp milk
• 75g fresh or frozen cranberries, roughly chopped
• 1 tsp vanilla extract

For the champagne buttercream

• 150g unsalted butter, softened
• 300g icing sugar, sifted
• 2 to 3 tbsp champagne or prosecco
• 1 tsp vanilla extract

To decorate

• Fresh cranberries
• Granulated sugar, for coating

How to Make Sparkling Cranberry Champagne Cupcakes

• Prepare the oven: Preheat the oven to 180°C or 160°C fan. Line a 12-hole muffin tin with cupcake cases and place the tray on the middle shelf.
• Mix the sponge: In a large bowl, beat the softened butter and caster sugar until pale and creamy. Add the eggs one at a time, beating well after each addition.
• Add the dry ingredients: Sift in the self-raising flour and baking powder. Fold gently until just combined, then stir in the vanilla, champagne, and milk.
• Fold in the cranberries: Gently fold the chopped cranberries through the mixture so they are evenly distributed.
• Bake: Divide the mixture evenly between the cupcake cases. Bake for 18 to 20 minutes until lightly golden and springy to the touch.
• Cool: Remove from the oven and leave the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
• Make the buttercream: Beat the butter until smooth. Gradually add the icing sugar, followed by the vanilla and champagne, beating until light and fluffy.
• Decorate: Pipe or spread the buttercream over the cooled cupcakes. Finish with sugared cranberries on top before serving.

Tips

How do I stop the cupcakes from sinking?

Make sure the oven is fully preheated and avoid opening the door during baking. Overmixing can also knock out air, so fold gently.

Can I use frozen cranberries?

Yes, frozen cranberries work well. Do not thaw them first, as this helps prevent excess moisture in the batter.

How strong is the champagne flavour?

The flavour is subtle and balanced. It adds a gentle sweetness rather than an alcoholic taste.

Serving Suggestions

• Serve with a glass of chilled prosecco or champagne
• Perfect for Christmas parties and New Year celebrations
• Lovely as part of an afternoon tea spread

Storage

Room temperature

Store in an airtight container for up to 2 days in a cool room.

Refrigerator

Keep refrigerated for up to 4 days. Bring to room temperature before serving for the best texture.

Freezing

The undecorated cupcakes can be frozen for up to 3 months. Defrost fully before icing.

Nutrition

• Calories: 295 kcal
• Carbohydrates: 36g
• Protein: 3g
• Fat: 15g
• Saturated fat: 9g
• Sodium: 95mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs