Enjoy special moments with my Celebration Cupcakes infused with the flavor of non-alcoholic sparkling wine. Ideal for occasions like New Year's or Valentine's Day, weddings, parties, or any festive occasion.
These cupcakes are a perfect blend of non-alcoholic sparkling wine in both the batter and the luscious buttercream topping. An indulgent treat for everyone, adding a touch of elegance to any special occasion!
Celebration Cupcakes with non alcoholic sparkling wine
Making these cupcakes is incredibly simple, requiring a maximum time of an hour and a half, which includes baking, preparing the buttercream, and decorating.
I used non-alcoholic sparkling wine with notes of grape and a hint of ripe strawberries. I avoided vanilla or any extract. Instead, I let the cupcakes flavor, which includes yogurt, and the buttercream (with a bit of heavy cream), stand out.
With all these flavors combined, the cupcakes tasted like a sophisticated twist on strawberries and cream.
Selecting the Right Wine for your cupcakes
- The impact on taste will depend the type of non alcoholic wine you use
- Feel free to choose your favorite. However If you're using non-alcoholic sparkling wine for the first time, it's a good idea to check the included ingredients or flavors.
- Some may have a mix of fruity flavors such as peach, strawberry, and raspberries. Keep in mind that these flavors will influence the taste of your cupcakes. If you like a combination of flavors, then go for it.
- Personally, I prefer using a non-alcoholic sparkling wine with a single flavor profile, like strawberries, as it allows me to have a better idea of the final flavor.
- Whichever non alcoholic wine you choose, be sure it's the sparkling type. The bubbles add an extra touch of light and fluffy texture to these cupcakes. 🥂
Coloring is optional
I chose not to add any coloring to the cupcakes or buttercream. The non-alcoholic sparkling wine I used had a red tint.
When mixed with the buttercream, it created a beautiful, subtle bronze-gold color.
Here are step by step pictures so you can see what the mixture at each stage should look like.
The full printable recipe with amounts and instructions are at the end of this post.
Make the cupcakes
- Flour mixture: In a medium bowl, combine and whisk 2 cups (240g) all-purpose flour, 1 teaspoon baking powder and ¼ teaspoon baking soda (bicarbonate of soda)
- In a separate large bowl, beat together 2 eggs, 1 cup (200g) white granulated sugar and ½ teaspoon salt with an electric mixer on high speed.
- Ensure that you continue beating for 4 - 5 minutes or until the mixture is pale in color.
- Add 1 cup (240 ml) plain unflavored yogurt or sour cream and ½ cup (120ml) vegetable oil. Beat on low speed until just combined, about 30 seconds.
- Add ⅓ of flour mixture and mix until combined.
- Add ¼ cup (60ml) of non-alcoholic sparkling wine and mix until smooth.
- Add another ⅓ of the flour mixture and once mixed in add remaining (¼ cup / 60ml) non-alcoholic sparkling wine.
- Finish with remaining flour mixture and mix just long enough to combine.
- Scoop the batter evenly into the cupcake liners, filling them halfway to the top. Be careful not to overfill, as this may lead to the batter overflowing during the baking process.
9 and 10: Bake at 356° F / 180° C (160° C fan) for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Let cool for 10 minutes in the pan then remove and continue cooling on a wire rack.
Make the buttercream frosting
Remember: To make buttercream, make sure all your ingredients, including butter, heavy cream, and non-alcoholic sparkling wine, are at room temperature. Measure the ingredients and let them sit at room temperature for at least an hour before preparing the buttercream.
Why this matters: If the butter is at room temperature, and you add cold cream and cold non-alcoholic sparkling wine to make the buttercream, it can cause the butter to harden and look curdled due to the temperature difference.
- Heavy (whipping cream mixture) - In a bowl add ¼ cup (60ml) heavy cream (whipping cream) and ½ cup (120ml) non-alcoholic sparkling wine
- Whisk to combine, and set aside.
- Butter mixture:In a separate large bowl, mix together 1 cup (226g) of unsalted butter, 1 cup (125g) of powdered (icing) sugar, and a pinch (slightly less than ¼ teaspoon) of salt.
- Use a stand mixer or handheld beater to whip the butter and powdered (icing) sugar on medium-high speed for 4-5 minutes until it turns pale in color and develops a light, creamy texture.
- Pour the Heavy (whipping cream mixture) into the Butter mixture.
- Beat at a medium speed. The mixture might seem quite watery and separated, but don't worry—this is normal. Just keep on beating.
- After beating for 5-6 minutes, you'll notice the mixture becoming creamier. If you're adding any coloring or extract to your buttercream, you can do so now. Add a small drop at a time until you achieve the preferred color.
- Continue beating for another minute, and your buttercream is ready to be piped or spread onto the cupcakes.
Refrigerate: Frosted cupcakes should be stored in the refrigerator, in an airtight container since the frosting contains perishable heavy cream. Store them for up to four days, and let them come to room temperature before eating
Freezing: You can also freeze the frosted cupcakes. Place the cupcakes in a freezer-safe container and freeze for up to 3 months. Defrost on the counter or in the refrigerator overnight.
Want even more delicious recipes? Subscribe free to receive new post notifications emailed to you. Or follow along on Facebook, Pinterest, and Instagram. If you love sharing recipes please come and join my All about cooking and baking Facebook group or Subscribe to my YouTube channel