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Cranberry Champagne Cupcakes

These Cranberry Champagne Cupcakes are a classy and festive cupcake, fit for any holiday celebration. Each cupcake has a touch of champagne, is filled with a sweet cranberry sauce, and is topped with cranberry cream cheese frosting.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Champagne, Cranberries, cupcakes
Prep Time: 30 minutes
Cook Time: 30 minutes
Cranberry Sauce Chilling Time: 2 hours
Total Time: 1 hour
Makes: 2 dozen
Author: Sues


  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 ¼ cups granulated sugar, divided
  • 1 ¼ cups champagne
  • 1 Tbsp vanilla extract
  • 7 large egg whites
  • ½ cup fresh cranberries
  • 2 cups Cranberry Sauce Filling (recipe below)
  • 1 batch Vanilla Cranberry Cream Cheese Frosting (recipe below)

Cranberry Sauce Filling

  • ½ cup orange juice
  • ½ cup water
  • ¾ cup granulated sugar
  • 3 cups fresh cranberries

Vanilla Cranberry Cream Cheese Frosting

  • ½ cup (1 stick) unsalted butter, room temperature
  • ½ tsp salt
  • 8 oz. cream cheese, room temperature
  • 2 ½ cups confectioners' sugar
  • 1 Tbsp vanilla extract
  • 2 Tbsp Cranberry Sauce Filling (recipe above)


  • Pre-heat oven to 350 degrees  and line two cupcake tins with cupcake liners.
  • In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  • In the bowl of a stand mixer, beat butter and 1 ½ cups sugar together until light and fluffy, about 3 minutes.
  • Slowly beat flour mixture into butter/sugar, alternating with the champagne. Take care not to over-mix batter.
  • In a separate large bowl, using a hand mixer (or a whisk and arm strength), beat egg whites until stiff peaks form. Fold egg whites into the batter, again taking care not to over-mix. Batter will likely look lumpy.
  • Fill prepared cupcake tins about ¾ of the way full and bake for about 17-19 minutes, until cupcakes are just starting to turn golden around edges. Let cool in the pan for a few minutes before moving to wire rack to cool completely.
  • Once cooled, core the center of each cupcake (either with a knife or a cupcake corer) and spoon in about a tablespoon of cranberry sauce. Make sure to reserve a couple tablespoons of cranberry sauce for the frosting.
  • Frost cupcakes with Vanilla Cranberry Cream Cheese Frosting and top with sugared cranberries or decorations of your choice.

Cranberry Sauce Filling

  • In a medium saucepan over high heat, combine orange juice, water, and sugar. Once it begins to boil, add cranberries and let mixture come back to a boil.
  • Once boiling, lower heat to let berries simmer for 10-12 minutes, stirring occasionally, until you notice the cranberries are beginning to burst.
  • Remove sauce to a separate bowl and put in the fridge to chill.

Vanilla Cream Cheese Frosting

  • In the bowl of a stand mixer, beat together butter and salt. Then add cream cheese and continue to beat until very well combined.
  • Beat in confectioners' sugar one cup at a time. Beat in vanilla and cranberry sauce. 


  • I recommend making cranberry sauce in advance as it will need at least 2 hours to chill in fridge.
  • If you're looking for a good tutorial for making sugared cranberries, I recommend this one.
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