Champagne Cupcakes for New Years Eve

Happy Christmas week! I wanted to share these Champagne Cupcakes for New Years Eve made with champagne, orange juice and orange zest. I used  Golden Blossom Honey which is family owned and has operated since 1921. Golden Blossom Honey is  100% American-made product and their signature patented blend is composed of three flowers — extra-white clover, sage buckwheat and orange blossom. Happy holidays everyone!!

Champagne Cupcakes

Cook Time:

25 minutes

Prep Times:

20 minutes


72 cupcakes


21/3 cups all-purpose flour
21/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup shortening (softened butter can be substituted)
1/2 cup granulated sugar
3 eggs
1 cup honey
1/2 orange juice
3/4 cups champagne
1 teaspoon grated orange zest

6 cups powdered sugar
1/2 cup butter softened
3 tablespoons champagne
6 tablespoons pulp free orange juice
3 tablespoons grated orange zest
gold colored sugar or edible glitter (found in the decorating section of the baking aisle)


1. Preheat oven to 350°

2. In a medium bowl mix flour, baking powder and salt. In a separate bowl beat butter on a medium speed, and gradually add sugar. Add eggs one at a time, then add honey, orange juice and champagne. Gradually add the mixed dry ingredients. Once combined, fold in orange zest.

3. Lined mini-cupcake tins (found in the baking aisle) with papers and pour batter evenly into a tin. Bake for 20 to 25 minutes or until golden brown.

1. In a large bowl whip powdered sugar, butter, champagne, orange juice, and orange zest on medium speed. Spread onto cupcakes and sprinkle with gold colored sugar or edible glitter.

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