Prep time

15 mins

Cook time

15 mins

One stick of butter (room temp)

Cupcakes: Preheat oven to 350 degrees and place muffin liners in your muffin tin. Cream the butter, eggs, sugar, and vanilla bean paste together with a mixer. Whisk together dry ingredients in a separate bowl. Begin mixing in dry ingredients and wet ingredients into the creamed mixture, rotating between dry/wet until completely mixed in. Use a large scoop to place batter in the muffin tins (two dozen cupcakes). Bake for 14-15 minutes. Allow to cool completely before frosting.

Frosting: Beat the softened butter on medium with an electric mixer until creamy. Gradually add the powdered sugar, vanilla, and champagne, beating on low speed to combine. Once combined, add 1-2 Tbsp milk if consistency is thick. If the consistency gets too thin, add additional powdered sugar until the desired consistency is reached. Place in a piping bag when ready to frost your cupcakes.

I love topping these iced cupcakes with blush pink sprinkle beads and decorating sugar as it gives them a little sparkle and the appearance of little champagne bubbles. Fun!

It's a New Year, and time to CELEBRATE! What better addition to any NYE party than these deliciously festive cupcakes?!