The Story
Happy New Year, and welcome to 2025! There’s something about the start of a new year that feels like opening a blank notebook. Everything is fresh, full of possibility, and for a moment, you truly believe you can rewrite the habits and quirks you’ve been dragging around for years. That’s how I feel every January 1st. Like, this year is going to be the one where I finally get it all together.
This year, I’ve got two resolutions. The first? To stop being late places. Let’s just say time management isn’t exactly my strong suit. Whether it’s showing up to school, meeting a friend, or even logging into Zoom calls during COVID (remember those?), I have this magical ability to convince myself I have more time than I actually do. It’s not that I don’t care about being on time -- I do! I just somehow always manage to underestimate how long things will take. Like thinking I can “quickly” bake cookies 30 minutes before I need to leave the house. Spoiler alert: I cannot.
The second resolution? To wear my retainers every night. It’s embarrassing how bad I am at this. I’ve had Invisalign. I’ve been through the pain of rubber bands and pokey plastic and the awkward years where I had a lisp every time I tried to speak. You’d think, after all that effort, I’d be religious about keeping my teeth straight. And yet, here I am, forgetting my retainers at least half the week and wondering why my teeth are ever so slightly shifting. This year, no more excuses. My future self deserves better!
So, to kick off 2025, I wanted to bake something that felt celebratory but also symbolized my resolutions. Enter: these golden champagne cupcakes. The light, airy texture reminds me of the fresh start that comes with a new year, while the touch of champagne feels like a toast to all the promises we make to ourselves on January 1st. Plus, baking something festive on time and enjoying it with a big, confident smile feels like the perfect start to a year where I’m trying to be just a little more put-together.
Here’s to 2025 -- a year of showing up, smiling bright, and, let’s be real, probably running just a little late every now and then. But at least I’ll have good intentions (and cupcakes) to carry me through.
Ingredients:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup champagne (or sparkling wine)
- 1/4 cup milk
For the Champagne Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3-4 tablespoons champagne (or sparkling wine)
- 1 teaspoon vanilla extract
- Gold sprinkles or edible glitter (optional, for decoration)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, mixing well.Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the champagne and milk, starting and ending with the dry ingredients. Mix until just combined.Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting.Make the Champagne Buttercream:
In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, one cup at a time, followed by the champagne and vanilla extract. Beat until light and fluffy.Frost the Cupcakes:
Spoon or pipe the buttercream onto the cooled cupcakes. For an extra festive touch, sprinkle the tops with gold sprinkles or edible glitter.
Tips:
- If you want to keep things non-alcoholic, swap the champagne for sparkling apple cider (that's what I did). It’s just as festive!
- For an extra light and fluffy frosting, chill the buttercream for 15 minutes before piping it onto the cupcakes.
- These cupcakes are best enjoyed fresh, but they’ll keep in an airtight container for up to 3 days.
Enjoy,
Lauren