These French 75 cupcakes, based on the classic Champagne cocktail, are light and sweet with a distinctly boozy punch. Frosted with a Champagne buttercream and soaked in a lemon, gin, and sparkling wine syrup, these cupcakes are sweeter than a typical cocktail, but boast more booze than a typical boozy cupcake.
Sensationally celebratory, these cupcakes are perfect for all your party needs, but simple enough for a night in with friends. Learn the basics of turning almost any cocktail into a cupcake with these French 75 cocktail cupcakes.
The Secret to Cocktail Cupcakes
You could take nearly any cupcake and turn it into a cocktail cupcake by making a flavored simple syrup to soak the cake. In this recipe, the cocktail’s base—Champagne—is cooked with sugar to make a Champagne syrup. Fresh lemon and a floral gin are added after the syrup has cooled so that their flavors, and the gin’s alcohol, aren’t cooked out.
French 75 Cupcakes
Makes 12
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon finely grated lemon zest
For the French 75 syrup:
- 1 cup dry sparkling wine, Brut Champagne, or prosecco
- 1 cup granulated sugar
- 1/4 cup floral gin, such as Hendricks
- 1/4 cup freshly squeezed lemon juice
For the Champagne buttercream:
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 4 cups powdered sugar
- 1/4 cup dry sparkling wine, Brut Champagne, or prosecco
- 12 lemon twists, for garnish (optional)
Make the Cupcakes:
1. Arrange a rack in the middle of the oven and heat to 325 F. Line a standard (12-well) cupcake pan with paper liners.
2. Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
3. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium speed until lightened in color. Beat in the eggs one at a time.
4. Add 1/3 of the flour mixture and beat until combined. Add the lemon juice and beat again, followed by another 1/3 of the flour mixture. Add the milk and vanilla and beat again. Finish by beating in the last 1/3 of dry mixture. Fold in the lemon zest. Divide the batter between the prepared muffin cups, about 1/3 cup per well.
5. Bake until the cupcakes spring back when touched, 18 to 20 minutes. While the cupcakes bake, make and cool the French 75 syrup.
Make the Syrup:
1. Combine the sparkling wine and sugar in a small saucepan and bring to a simmer, stirring to dissolve the sugar. Remove from the heat and add the gin and lemon juice. Set aside to cool.
2. Let the cupcakes cool in the pan on a wire rack for 10 minutes. Remove from the pan to the wire rack to cool completely before frosting.
Make the Frosting:
1. Place the butter in the bowl of a stand mixer fitted with the paddle attachment. (Alternatively, use an electric hand mixer and a large bowl.) Beat on medium speed until fluffy. Add the powdered sugar 1 cup at a time until fully incorporated. Add the Champagne at the very end and whip until smooth.
2. Brush each cupcake with about 1 tablespoon of the syrup. Frost with the Champagne buttercream and garnish with a lemon twist, if desired.
Recipe notes: Leftover cupcakes can be stored in the refrigerator for up to five days. Let come to room temperature before serving.
