You’ve got the guest list, the confetti, and the playlist. Now you need sweets that feel as celebratory as the day. Bubbly Champagne Bridal Shower Cupcakes bring that effervescent, romantic vibe to your dessert table. They taste light, floral, and a little boozy—just right for toasts and giggles.
This collection of 10 bubbly cupcake recipes shows you everything from classic champagne cupcakes to rosé and elderflower takes. You’ll find recipes with champagne buttercream, simple champagne glacé, and one-bowl cake methods. Each recipe is designed for home bakers, with clear steps, realistic bake times, and helpful serving tips.
Pin the ones you love, mix and match flavors, or make a theme of champagne and roses. These Bubbly Champagne Bridal Shower Cupcakes will help you celebrate love with pretty presentation and delicious bites. Ready to bake and toast?
1. Bubbly Champagne Bridal Shower Cupcakes — Classic Champagne Vanilla
These classic cupcakes capture the essence of celebration. Light vanilla cake infused with real champagne has a tender crumb. The buttercream uses a reduced champagne syrup for bright, floral notes. They’re ideal for a bridal shower because they look elegant and taste delicate.
You’ll notice a soft, airy cake and glossy, slightly boozy frosting. Guests who love mild, sweet flavors will adore these. The first bite gives vanilla warmth and a whisper of bubbly.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1/2 cup (120ml) champagne, divided (use a dry or brut)
- 1/2 cup (120ml) whole milk, room temperature
- 1 1/2 cups (180g) powdered sugar, sifted
- 3/4 cup (170g) unsalted butter, softened for buttercream
- Edible pearls and shimmer, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. Set aside.
- Whisk 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
- In a large bowl, beat 1/2 cup butter and 3/4 cup sugar until pale and fluffy, about 3–4 minutes.
- Add 2 eggs, one at a time, beating until combined. Mix in 2 tsp vanilla.
- Alternate adding the dry mix and 1/2 cup milk, starting and ending with the dry mix. Mix until just combined.
- Fold in 1/4 cup champagne gently. Batter should be smooth and pourable.
- Divide batter into liners, filling each about 2/3 full. Bake 18–22 minutes, until edges are lightly golden and a toothpick comes out clean or with a few moist crumbs.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely, about 40 minutes.
- Meanwhile, make the champagne reduction: simmer 1/4 cup champagne over medium heat until reduced to 2 tbsp, about 6–8 minutes. Cool.
- For buttercream, beat 3/4 cup softened butter until creamy. Gradually add 1 1/2 cups powdered sugar and the cooled reduction. Beat until light and fluffy, about 3–4 minutes.
- Pipe or spread frosting on cooled cupcakes. Garnish with edible pearls and a light shimmer.
How to Serve It
Serve these on a white porcelain platter with fresh rose petals. Garnish each cupcake with edible pearls and a tiny rose petal for contrast. Pair with chilled brut champagne or sparkling rosé. Store unfrosted cupcakes in an airtight container at room temperature for 2 days, or freeze for 1 month. Frost them the day of serving for best texture. Great for spring or a delicate bridal shower spread.
2. Rosé Champagne Strawberry Cupcakes (Sparkling Rosé Cupcakes)
These rosé strawberry cupcakes are rosy and sweet. The cake uses rosé wine for a faint pink hue. A strawberry compote adds bright fruit pockets. The rosé buttercream is smooth and fragrant.
They taste fruity, floral, and mildly tangy. They fit bridal showers with blush palettes. Anyone who loves berries and bubbly will smile at these.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup (170g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup (120ml) rosé champagne or sparkling rosé
- 1/2 cup (120ml) buttermilk, room temperature
- 1 cup (150g) fresh strawberries, chopped
- 2 tbsp granulated sugar (for compote)
- 1 3/4 cups (210g) powdered sugar, sifted
- 3/4 cup (170g) unsalted butter, room temperature (for frosting)
- Fresh strawberry slices and tiny rose petals, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup tin with liners.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until light, about 3–4 minutes.
- Add eggs one at a time, beating briefly after each. Stir in vanilla.
- Alternate adding dry mix and buttermilk mixed with rosé, beginning and ending with dry mix.
- Cook strawberries with 2 tbsp sugar over medium heat until softened and syrupy, 5 minutes. Cool.
- Skewer a small hole in each cupcake top after baking and spoon about 1 tsp compote into each cake.
- Bake 18–22 minutes, until a toothpick is clean or has moist crumbs. Cool 10 minutes in pan, then on rack.
- For frosting, beat 3/4 cup butter, then add powdered sugar gradually. Add 1–2 tbsp rosé if needed to thin. Beat 3–4 minutes.
- Frost cooled cupcakes and top with a strawberry slice and a tiny rose petal.
How to Serve It
Arrange on a pale pink cake stand with fresh strawberries. Add small name tags if you like. Pair with chilled rosé or a strawberry mocktail. Store cupcakes in the fridge for 2–3 days in an airtight container. Bring to room temperature before serving. Make the compote a day ahead and refrigerate.
3. Bubbly Champagne Bridal Shower Cupcakes — Champagne Buttercream with Champagne Soak
This recipe focuses on champagne flavor through a soak and a light buttercream. The cake is tender and moist. The champagne soak keeps each cupcake juicy without making it soggy.
You’ll notice a subtle, aromatic sparkle in every bite. These suit a bridal shower where guests will toast and nibble. Anyone who loves bold champagne notes will enjoy them.
Ingredients
- 2 cups (250g) cake flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup (170g) unsalted butter, room temp
- 1 cup (200g) granulated sugar
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 3/4 cup (180ml) sour cream, room temp
- 1/4 cup (60ml) champagne, plus 3 tbsp for soak
- 1 cup (120g) powdered sugar
- 1/2 cup (115g) unsalted butter, softened for buttercream
- Zest of 1 lemon
- Tiny edible gold flakes, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup tin.
- Whisk cake flour, baking powder, baking soda, and salt.
- Cream 3/4 cup butter with 1 cup sugar until light, about 3 minutes.
- Add eggs one at a time, then 2 tsp vanilla. Mix well.
- Fold in dry mix alternating with 3/4 cup sour cream and 1/4 cup champagne. Don’t overmix.
- Fill liners 2/3 full. Bake 18–24 minutes, until tops spring back and toothpick is clean.
- Let cupcakes cool in pan 5 minutes, then transfer to rack. Cool completely, about 30–40 minutes.
- Make soak: combine 3 tbsp champagne with 1 tbsp sugar. Brush about 1 tsp over each cupcake while warm for best absorption.
- For buttercream, beat 1/2 cup softened butter until smooth. Add 1 cup powdered sugar and lemon zest, then 1–2 tsp champagne to reach piping consistency. Beat 3 minutes.
- Frost cupcakes, top with edible gold flakes.
How to Serve It
Serve on a mirrored tray with lemon slices at the side. Garnish with tiny edible gold flakes and a lemon zest curl. Pair with a dry champagne or sparkling water with lemon. Store in fridge up to 3 days and bring to room temperature before serving. Soak cupcakes right before frosting if making ahead.
4. Lemon-Prosecco Cupcakes with Champagne Glaze
These lemon-prosecco cupcakes are zippy and bright. The cake has lemon zest and prosecco for lift. A champagne glaze adds shine and a glossy sweet-tang.
They feel fresh and effervescent on the palate. Citrus lovers and fans of light, tangy sweets will adore them. You’ll smell lemon and bubbles at first bite.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 2 tbsp lemon zest (from 2 lemons)
- 1/4 cup (60ml) prosecco
- 1/2 cup (120ml) buttermilk, room temperature
- 1 cup (120g) powdered sugar (for glaze)
- 2–3 tbsp champagne for glaze
- 1 cup (170g) unsalted butter, room temp (for buttercream)
- Thin lemon slices or candied lemon peel, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup tin.
- Combine flour, baking powder, baking soda, and salt.
- In a bowl, whisk sugar, melted butter, eggs, lemon zest, prosecco, and buttermilk until smooth.
- Add dry ingredients and mix until just combined.
- Fill liners 2/3 full. Bake 17–20 minutes, until tops are lightly golden and a toothpick is clean.
- Cool in pan 5 minutes, then on rack until completely cool.
- For glaze, whisk 1 cup powdered sugar with 2–3 tbsp champagne to a pourable consistency. Drizzle over cooled cupcakes.
- For buttercream, beat 1 cup butter and gradually add powdered sugar until fluffy. Add 1–2 tsp lemon juice if needed.
- Pipe buttercream if desired and finish with a candied lemon slice.
- Let glaze set 15–20 minutes before stacking or storing.
How to Serve It
Place on a bright ceramic platter with fresh lemon slices. Garnish with candied lemon peel and a sprinkle of lemon zest. Pair with cold prosecco or a lemon iced tea. Store in the fridge for 2–3 days in an airtight container. Make glaze the morning you serve for the freshest shine.
5. Bubbly Champagne Bridal Shower Cupcakes — Elderflower Champagne Cupcakes
Elderflower and champagne pair like springtime. These cupcakes use elderflower cordial plus champagne for a floral, fragrant cake. The frosting is light and floral, with a hint of lemon to balance sweetness.
They smell of blooming flowers and taste delicate. They’re perfect for a garden-style bridal shower. Guests who like floral desserts will be delighted.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup (170g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup (80ml) elderflower cordial
- 1/3 cup (80ml) champagne
- 1/2 cup (120ml) buttermilk, room temperature
- 1 3/4 cups (210g) powdered sugar (for frosting)
- 3/4 cup (170g) unsalted butter, room temp (for frosting)
- 1 tbsp lemon juice
- Fresh elderflower sprigs or tiny edible flowers, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup tin.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until pale, about 3–4 minutes.
- Add eggs one at a time, then vanilla.
- Mix elderflower cordial with champagne and buttermilk.
- Alternate adding dry mix and liquid to the batter until just combined.
- Fill liners and bake 18–22 minutes. Test with a toothpick for doneness.
- Cool cupcakes completely on a rack, about 30–40 minutes.
- For frosting, beat 3/4 cup butter, add powdered sugar gradually, then 1 tbsp lemon juice to brighten. If too stiff, add 1 tsp elderflower cordial.
- Pipe frosting and top with fresh elderflower or edible petals.
How to Serve It
Serve on a vintage silver tray with small bowls of elderflowers. Garnish with tiny edible flowers or a lemon twist. Pair with chilled elderflower champagne cocktail or sparkling water. Refrigerate up to 3 days and bring to room temperature before serving. You can make the batter a day ahead and bake the morning of the event.
6. Chocolate-Champagne Cupcakes with Raspberry Filling
Chocolate and champagne make a luxe pairing. These cupcakes have a tender cocoa cake with a boozy raspberry filling. The chocolate buttercream balances the bright berries.
They’re rich but not heavy. Chocolate lovers who appreciate a fruity twist will enjoy them. You’ll get a deep cocoa aroma and a pop of raspberry.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1/2 cup (50g) unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp fine salt
- 3/4 cup (150g) granulated sugar
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (180ml) milk, room temperature
- 1/4 cup (60ml) champagne
- 1 cup (125g) fresh or frozen raspberries
- 2 tbsp granulated sugar (for filling)
- 1 1/2 cups (180g) powdered sugar, sifted
- 3/4 cup (170g) unsalted butter, room temperature (for frosting)
- Fresh raspberries and cocoa dust, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line 12-cup tin with liners.
- Whisk flour, cocoa, baking powder, baking soda, and salt.
- Cream butter and sugar until light, about 3 minutes. Add eggs one at a time, then vanilla.
- Alternate adding dry mixture and milk mixed with champagne, beginning and ending with dry mix.
- Fill liners 2/3 full. Bake 18–22 minutes, until a toothpick comes out with a few moist crumbs.
- Cool in pan 5 minutes, then on rack.
- For filling, cook raspberries with 2 tbsp sugar until they break down, 5–7 minutes. Strain if you prefer smooth filling. Stir in 1 tbsp champagne off heat.
- Core each cupcake center with a small spoon and fill with about 1 tsp raspberry mixture.
- Make frosting: beat 3/4 cup butter, add powdered sugar gradually, beat until smooth. Add 1–2 tbsp milk if needed.
- Frost cupcakes, dust lightly with cocoa, and top with a fresh raspberry.
How to Serve It
Display on a dark platter to contrast the chocolate. Add extra fresh raspberries for color. Pair with a demi-sec champagne or a mocha coffee. Store filled cupcakes in fridge for 2–3 days in a covered container. Let them warm to room temperature before serving.
7. Champagne-Peach Cupcakes with Whipped Champagne Frosting
These cupcakes are soft and summery. Peach puree and champagne add juicy flavor. The whipped champagne frosting is light and airy, not overly sweet.
They taste fruity and slightly floral. Peach fans and folks who want lighter frosting will love this option. The aroma is fresh, like late-summer fruit.
Ingredients
- 1 1/2 cups (190g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (170g) unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/3 cup (80ml) peach puree (fresh or canned), strained
- 1/4 cup (60ml) champagne
- 1/2 cup (120ml) milk, room temperature
- 1 1/2 cups (360ml) heavy cream, chilled
- 1/2 cup (60g) powdered sugar
- 1–2 tbsp champagne (for whipped frosting)
- Thin fresh peach slices, for garnish
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup pan.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until light. Add eggs one at a time and vanilla.
- Combine peach puree with champagne and milk.
- Alternate adding dry ingredients and liquid until just combined.
- Fill liners and bake 18–22 minutes, until tops spring back and toothpick is clean.
- Cool completely on a rack, about 30–40 minutes.
- Chill a mixing bowl and beaters. Whip 1 1/2 cups heavy cream with 1/2 cup powdered sugar until soft peaks form. Add 1–2 tbsp champagne and whip to medium peaks.
- Pipe or dollop whipped champagne frosting and top with a thin peach slice.
- Keep chilled until serving.
How to Serve It
Serve on a pale wooden board with fresh peach slices. Garnish with mint leaves and a peach wedge. Pair with a light sparkling wine or iced peach tea. Store in the fridge for up to 2 days since whipped cream is perishable. Make the frosting the day you plan to serve.
8. Grapefruit-Champagne Cupcakes with Citrus Curd
Grapefruit adds a pleasing bitterness that balances the sweet frosting. These cupcakes include a tart grapefruit curd center. Champagne-infused frosting brings the bubbly note.
They’re bright and slightly tangy. Fans of citrus desserts will appreciate the complexity. The aroma is citrusy, with a soft bubbly hint.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup (170g) unsalted butter, room temp
- 1 cup (200g) granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk, room temp
- 1/4 cup (60ml) champagne
- For grapefruit curd: 3 large egg yolks, 1/2 cup (100g) granulated sugar, 1/3 cup (80ml) grapefruit juice, 3 tbsp unsalted butter
- 1 1/2 cups (180g) powdered sugar (for frosting)
- 3/4 cup (170g) unsalted butter, room temp (for frosting)
- Grapefruit zest or thin segments, for garnish
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup tin.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until light. Add eggs one at a time, then vanilla.
- Mix milk with champagne and add alternately with dry ingredients.
- Fill liners 2/3 full and bake 18–22 minutes, until skewer is clean.
- Cool cupcakes completely.
- Make grapefruit curd: whisk yolks and sugar, add grapefruit juice in a saucepan, cook over medium-low stirring until thick, about 6–8 minutes. Remove from heat and stir in 3 tbsp butter. Chill.
- Core each cupcake and fill with 1 tsp curd.
- For frosting, beat 3/4 cup butter, add powdered sugar gradually, and add 1–2 tsp champagne to thin. Beat until fluffy.
- Pipe frosting and garnish with grapefruit zest.
How to Serve It
Arrange on a white platter with grapefruit segments. Garnish with finely grated zest and edible flowers. Pair with a citrus-forward sparkling wine or mocktail. Store in fridge for 2–3 days; let come to room temperature before serving. Make the curd ahead and refrigerate.
9. Mini Sparkling Champagne Cupcakes with Honey Drizzle
Mini cupcakes are perfect for grazing. These include a hint of honey and a champagne-infused glaze. They’re bite-sized and elegant.
You’ll get a sweet, floral honey note with a bubbly finish. They’re great for mingling guests. Minis are ideal when you want variety on the dessert table.
Ingredients
- 1 1/4 cups (155g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, room temp
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1/3 cup (80ml) milk, room temp
- 1/4 cup (60ml) champagne
- 1/4 cup (85g) honey
- 3/4 cup (90g) powdered sugar (for glaze)
- 1/2 cup (115g) unsalted butter, softened (for frosting)
- Edible gold sprinkles and thyme leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Prepare mini muffin pan with liners; makes about 24 minis.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until light. Add eggs one at a time and vanilla.
- Mix milk with champagne and add alternately with dry mix.
- Stir in 1/4 cup honey.
- Fill mini liners about 3/4 full. Bake 10–12 minutes, until tops spring back and a toothpick is clean.
- Cool 10 minutes in pan, then on a rack.
- For glaze, whisk 3/4 cup powdered sugar with 1–2 tbsp champagne until pourable. Drizzle over cooled minis.
- For a light frosting, beat 1/2 cup butter and add 1/2 cup powdered sugar to make a soft frosting. Pipe tiny swirls.
- Top with edible gold sprinkles and a tiny thyme leaf.
How to Serve It
Serve on a tiered stand so guests can grab easily. Garnish with thyme and small edible gold sprinkles for sparkle. Pair with small champagne flutes or a cocktail station. Store in an airtight container at room temperature for 2 days or refrigerate for 3–4 days. Make glaze the day you serve.
10. Champagne Vanilla Bean Cupcakes with Sparkling Sugar
This vanilla bean cupcake is classic with a champagne twist. Real vanilla seeds add depth. A sparkling sugar finish gives a festive crunch.
They’re elegant, timeless, and very pretty. Vanilla lovers who want a hint of celebration will enjoy these. You’ll taste warm vanilla and a light floral bubble.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp fine salt
- 3/4 cup (170g) unsalted butter, room temp
- 1 cup (200g) granulated sugar
- 2 large eggs, room temp
- 1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)
- 1/2 cup (120ml) champagne
- 1/2 cup (120ml) whole milk, room temp
- 1 3/4 cups (210g) powdered sugar (for frosting)
- 3/4 cup (170g) unsalted butter, room temp (for frosting)
- 2–3 tbsp champagne for frosting
- Sparkling coarse sugar and silver dragees, for topping
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup tin.
- Whisk flour, baking powder, and salt.
- Cream butter and sugar until pale, 3–4 minutes. Mix in vanilla bean seeds.
- Add eggs one at a time.
- Alternate adding dry mix and milk mixed with champagne until combined.
- Fill liners 2/3 full. Bake 18–22 minutes, until tops spring back and a toothpick is clean.
- Cool in pan 5 minutes, then on rack completely.
- For frosting, beat 3/4 cup butter, add powdered sugar gradually, and add 2–3 tbsp champagne to reach a creamy consistency. Beat 2–3 minutes.
- Frost cupcakes and sprinkle with coarse sparkling sugar and silver dragees.
- Let frosting set 15–20 minutes before stacking.
How to Serve It
Place on a mirrored cake stand to reflect the sparkle. Top each cupcake with a small sprinkle of coarse sugar right before serving. Pair with classic brut champagne or a vanilla latte. Store in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days. Bring to room temperature before serving.
These 10 bubbly recipes give you a range of flavors, from classic champagne vanilla to rosé strawberry and chocolate-raspberry surprises. You’ve got options for a garden shower, a chic brunch, or a glam evening event. Save or pin the ones you want to try, and mix flavors for a dreamy dessert table.
Which cupcake are you baking first? Share with your friends or save this for your bridal shower plan. Don’t forget to snap a photo and tag someone to help you taste-test. Cheers to cupcakes, bubbly, and celebrating love!