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Perfect Champagne Gold Ombre Leo Birthday Cupcakes

champagne gold ombre cupcakes - featured image
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These cupcakes feature a bold champagne gold ombre look with a champagne-infused buttercream frosting, perfect for celebrations with a touch of glam and sparkle.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 ½ teaspoons (12g) baking powder
  • ½ teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (5ml) champagne extract or 2 tablespoons (30ml) actual champagne
  • ¾ cup (180ml) whole milk, room temperature
  • Gel food coloring (gold and champagne shades), optional
  • For the buttercream:
  • 1 cup (227g) unsalted butter, softened
  • 4 ounces (115g) cream cheese, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (5ml) champagne extract or a splash of champagne
  • Edible gold dust or glitter

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tin with cupcake liners.
  2. Sift together flour, baking powder, and salt in a medium bowl; set aside.
  3. Beat butter and sugar on medium-high speed for 3-4 minutes until fluffy and light.
  4. Add eggs one at a time, fully incorporating each before adding the next. Mix in vanilla and champagne extract.
  5. Reduce mixer speed to low. Alternately add dry ingredients and milk in three parts, starting and ending with flour mixture. Mix just until combined.
  6. Divide batter evenly into 3 bowls. Tint each with gel food coloring: pale gold, medium champagne, and rich gold. Fold gently.
  7. Layer batter in cupcake liners starting with lightest color, then medium, then darkest, filling each about ⅔ full.
  8. Bake 18-22 minutes or until toothpick inserted comes out clean. Avoid opening oven early.
  9. Cool cupcakes in pan for 5 minutes, then transfer to wire rack to cool completely.
  10. Beat butter and cream cheese until smooth. Gradually add powdered sugar, beating well after each addition.
  11. Mix in vanilla and champagne extract. Frosting should be creamy and hold shape.
  12. Frost cupcakes using piping bag or offset spatula. Dust with edible gold glitter or brush on gold dust.

Notes

Do not rush creaming butter and sugar for a lighter crumb. Use room temperature eggs and milk to avoid curdling. Fold colors gently to maintain fluffiness. Layer batter quickly to keep crisp ombre lines. Cool cupcakes completely before frosting to prevent melting. Store unfrosted cupcakes airtight at room temperature for up to 2 days or freeze for longer. Frost after thawing if frozen. Chill frosting if too soft before piping.

Nutrition

Keywords: champagne cupcakes, ombre cupcakes, birthday cupcakes, gold cupcakes, buttercream frosting, Leo birthday, celebration cupcakes

Find it online: https://avabake.com/perfect-champagne-gold-ombre-leo-birthday-cupcakes-easy-diy-tutorial/