Mini Sparkling Wine Cupcakes

  • Author: Natanja
  • Prep Time: 50 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: 40 1x


Mini sparkling wine cupcakes that make a large batch. Perfect for a New Year’s Eve Party.



Mini Cupcakes

  • 200g flour (1 and 1/2 cups)
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 100g butter, softened (3.5 oz)
  • 180g white granulated sugar (1 cup)
  • 2 large eggs plus extra 1 yoke
  • 120ml milk (1/2 cup)
  • 3 drops almond extract
  • 120ml sparkling wine (1/2 cup)
  • Red and pink Wilton gel food colors (optional)
  • Silver sugar pearls, large and small (optional)


  • 125g butter (1 stick plus 1 tablespoon)
  • 500g powdered sugar (18oz)
  • 1/2 teaspoon salt
  • 2 tablespoons sparkling wine
  • 12 tablespoons water


Mini Cupcakes

  1. Preheat your oven to 180°C (350°F) and line your mini muffin tin with cupcake liners.
  2. In a medium bowl, mix the flour with salt and baking powder.
  3. In a large bowl, cream together the butter and sugar for about 2min with an electric handmixer.
  4. Add in the eggs and mix until well combined.
  5. Add the rest of the wet ingredients- milk, almond extract, food colors and sparkling wine and mix until well incorporated.
  6. With a teaspoons fill the liners with batter 3/4 full.
  7. Bake for 12min or until a toothpick inserted comes out clean. (Or 22min for regular size cupcakes.)
  8. Let cool completely before frosting.


  1. Cream the butter in a large bowl until light and fluffy.
  2. Add the powdered sugar, salt and sparkling wine and continue to mix.
  3. Add the water one tablespoon at a time until your frosting has the consistency of ice cream.
  4. Frost the cupcakes- I used a Wilton 22 tip. Starting from the outside, pipe a ring and continue piping in a circular motion going inwards.
  5. Decorate with sugar pearls if desired.


Store in an airtight container for up to 4 days.