Champagne-Infused Meringue Cupcakes: Sparkling Party Dessert

a close up shot of pink champagne meringue cupcakes — Champagne Meringue Cupcakes

January birthdays often get overlooked. If your celebration falls right after the holiday season, you can end up competing with tight budgets and everyone’s strict “new year” resolutions. But birthdays deserve a proper celebration, and what better way to mark a fresh start than with Champagne Meringue Cupcakes? These are festive, indulgent, and just the right mix of sparkle and comfort.

This recipe brings together classic baking comforts—cake flour, sugar, eggs, and butter alternatives—plus a splash of champagne. The cupcakes are tender and light, and they’re finished with a glossy, marshmallow-like meringue flavored with a touch of champagne and colored a soft blush. For a final flourish, a whisper of edible gold dust makes them feel extra special. They’re perfect for a January birthday, Valentine’s Day, a bridal shower, or any moment that calls for a little celebration.

Whether you make them for someone you love or treat yourself, these cupcakes are worth the indulgence. The champagne adds delicate flavor without overwhelming the cake, and the Swiss-style meringue frosting adds sweetness and drama. Follow the steps and enjoy the process—baking and celebrating go hand in hand.

a bottle of pink champagne placed among pink cupcake wrappers — You don’t actually need this big of a bottle of champagne (you can use a mini bottle) but I was feeling celebratory and decided to toast the January birthday babies while I baked. 😉

liquefy coconut oil by submerging the jar in a bowl of hot water — Pro tip: to quickly and easily liquify coconut oil from a solid to a liquid, simply give it a quick bath in a bowl of hot water. It will melt from solid to liquid within a few minutes while your prep the other ingredients.

pouring coconut oil into the cupcake batter — They should blend together into a smooth and velvety texture.

Champagne Meringue Cupcakes dough in a mixing bowl, not over mixed — Once you’ve added the dry ingredients to the wet, don’t over-mix. This helps keep the cupcakes light and airy.

a cookie scoop sits beside a bowl of cupcake batter and 12, filled cupcakes liners in a tray ready for the oven — Use a cookie scoop to fill the cupcakes liners about ¾ of the way full. You should get about 2 dozen cupcakes per batch.

a close up of a shot of baked cupcakes just out of the oven — The cupcakes should rise up just above the liner line without doing too much or sinking in the center.

Becky Sue separates an egg yolk from its whites by shifting it back and forth between shell halves — Pure, clean egg whites are key to a light and fluffy meringue. Keep those yolks far, far away.

egg whites and sugar whisked together forms an airy mix that stands up at the tip of the whisk in a soft peak when placed upside down — Whisk those egg whites and sugar together until you’ve got sweet, soft little peaks like this.

slowly adding hot liquid sugar to meringue in the mixing bowl by pouring down the sides — Slowly and carefully add that boiling hot liquid sugar mixture, allowing it to run down the sides of the bowl without letting it touch the whisk.

Becky Sue marvels at the meringue on the whisk — The meringue is ready when it holds nice big stiff peaks. Dayum, look at the swoop.

using the tip of a knife to add just a drop of red food coloring to the meringue — Just a kiss of blush will give you a soft pink meringue.

Becky Sue fills a pastry piping bag with meringue from a mixing bowl. — When filling my piping bag, I like use a vase to hold it in place while I fill it with meringue.

thick swirls of pink meringue are piped onto the top of the baked cupcakes — I like to use a fat tip to pipe it on thick!

Becky Sue blows edible gold dust from her palm onto the meringue of a cupcake

Just blow a kiss of gold dust onto these blush beauties to make them extra special.

a super close up shot of a finished pink champagne meringue cupcake — How sweet is that little swirl?

Party on Champagne Meringue Cupcakes, party on. <3

Champagne Meringue Cupcakes next to a bottle of champagne — Champagne Meringue Cupcakes, let’s raise a glass and celebrate all of those January babes. Enjoy with a bottle of fizz! <3

an extreme close up of edible gold dust adorning the meringue swirl atop a pink champagne cupcake — All glitzed up and ready to party.

This Champagne Meringue Cupcakes recipe is adapted from Julie Richardson’s Champagne Cake in Vintage Cakes. The meringue frosting is based on a classic Food & Wine technique.

Recipe

Champagne Meringue Cupcakes

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Author: Baking The Goods

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Description

These sparkly, blush cupcakes combine tender champagne-scented cake with a glossy, marshmallow-like meringue and a hint of edible gold for a refined, celebratory treat.

Ingredients

Champagne Cupcakes

3 cups cake flour, sifted
2 ½ teaspoons baking powder
½ teaspoon fine salt
4 large eggs, at room temperature
1 ¾ cups granulated sugar
2 teaspoons pure vanilla extract
1 cup coconut oil, melted
1 cup dry sparkling champagne (pink or white)

Meringue Frosting

⅔ cup plus 2 tablespoons granulated sugar
¼ cup water
3 large egg whites
⅛ teaspoon cream of tartar
1 teaspoon pure vanilla extract
2–3 tablespoons dry sparkling champagne
1–3 drops red or pink food coloring (optional)
Edible gold dust (optional)

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Instructions

Champagne Cupcakes

Preheat oven to 350°F. Line two 12-count muffin tins with liners (double liners optional).
Place the jar of coconut oil in a bowl of hot water to melt it quickly.
Sift together cake flour, baking powder, and salt. Whisk to aerate.
In a stand mixer fitted with the paddle, beat eggs, sugar, and vanilla on medium for one minute. With mixer on low, drizzle in the melted coconut oil until smooth and velvety.
Add the flour mixture in three additions, alternating with the champagne in two additions, beginning and ending with flour. Mix each addition until just combined.
Stop the mixer before the last flour is fully incorporated and finish folding gently by hand to avoid overmixing.
Divide batter among liners, filling each about ¾ full (yields ~24 cupcakes).
Bake on center racks for 16–20 minutes, or until a toothpick comes out clean.
Cool completely on a wire rack.

Meringue Frosting

Combine ⅔ cup sugar and water in a small saucepan. Stir over low heat until sugar dissolves, wipe down any crystals on the pan sides with a wet brush, then boil without stirring until the syrup reaches 240°F (about 7–9 minutes).
Meanwhile, in a clean mixer bowl with the whisk, beat egg whites and cream of tartar on medium-high until soft peaks form. Add 2 tablespoons sugar and beat until whites are firm.
With the mixer on low-medium, carefully drizzle the hot syrup down the side of the bowl, avoiding the whisk. Beat until stiff, glossy peaks form (about 3 minutes). Mix in vanilla and 2–3 tablespoons champagne, then tint with a drop or two of food coloring if desired. Let cool slightly.
Fill a piping bag with the meringue and pipe generous swirls onto cooled cupcakes. Finish with a light dusting of edible gold dust, if using.
Serve immediately or enjoy shortly after decorating for the best texture.

Notes

This recipe is adapted from Julie Richardson’s Champagne Cake in Vintage Cakes. The meringue technique is inspired by a classic Food & Wine method.