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When you have a reason to celebrate, these Confetti Cupcakes with Champagne Custard are the perfect celebratory treat! The cake is packed with sprinkles, filled with a delicious champagne custard, and topped with a vanilla champagne buttercream.

Confetti Cupcakes with Champagne Custard

When you have a reason to celebrate, these Confetti Cupcakes with Champagne Custard are the perfect celebratory treat! The cake is packed with sprinkles, filled with a delicious champagne custard, and topped with a vanilla champagne buttercream.
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Course: Dessert
Cuisine: American
Keyword: Alcohol in Cupcakes, Champagne Recipes, Cute Cupcakes, Filled Cupcakes
Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 12 cupcakes
Author: Sues

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ Tbsp baking powder
  • ¼ tsp salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 ½ Tbsp vanilla extract
  • ½ cup whole milk
  • ¼ cup rainbow sprinkles, plus more for topping (I like to use a different "fancier" kind of sprinkles for topping)
  • 1 batch Champagne Custard (recipe below)
  • 1 batch Vanilla Champagne Buttercream (recipe below)

Champagne Buttercream

  • 4 large egg yolks
  • cup granulated sugar
  • 1 cup champagne
  • 1 ½ tsp cornstarch

Vanilla Champagne Buttercream

  • 1 cup (2 sticks) unsalted butter
  • 4 cups confectioners' sugar
  • ¼ tsp salt
  • 3 Tbsp champagne
  • 1 Tbsp vanilla extract

Instructions

  • Pre-heat oven to 350 degrees and line a cupcake tin with 12 papers.
  • In a medium bowl, whisk together flour, baking powder, and salt.
  • In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
  • Add eggs in one at a time, mixing well after each addition. Mix in vanilla extract.
  • With mixer on low speed, beat in dry ingredients in 2 additions, alternating with the milk. Mix in each addition until just incorporated. Gently fold in rainbow sprinkles.
  • Fill cupcake liners about ¾ of the way with batter. Bake cupcakes for 17-20 minutes, until edges are golden and tester comes out clean.
  • Let cupcakes cool in tin for 5 minutes before moving to wire racks to cool completely.
  • Once cupcakes are completely cool, core out a small section from the middle (either using a cupcake corer or with a knife). Fill center of cupcake with champagne custard.
  • Fill a pastry bag with buttercream frosting, fit with pastry tip (I like to use a Wilton 2A) and frost cupcakes. Top with additional sprinkles.

Champagne Custard

  • In a double boiler set over medium heat (or in a heat-proof bowl set securely over a saucepan of gently boiling water), whisk all the ingredients together. Cook for about 10-12 minutes while intermittently whisking, until mixture thickens.
  • Remove from heat and place custard in fridge to cool completely. Custard will continue to thicken as it cools.

Vanilla Champagne Buttercream

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter until creamy, 1-2 minutes.
  • With mixer on low, slowly blend in the confectioner’s sugar, cup by cup until well-combined.
  • Mix in champagne and vanilla until combined.
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