Champagne Cupcakes Recipe

Introduction

Champagne cupcakes are a delightful, elegant treat perfect for celebrations or any special occasion. These light and fluffy cupcakes capture the subtle fizz of champagne both in the cake and the frosting, creating a unique and festive flavor.

Ingredients

• 1 1/2 cups (360ml) champagne
• 1 1/4 cups (163g) all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cups (155g) sugar
• 1 1/2 tbsp vegetable oil
• 1/2 tsp vanilla extract
• 2 large eggs
• 2 tbsp (30ml) milk
• 3/4 cup unsalted butter, room temperature (for frosting)
• 1/4 cup shortening (for frosting)
• 4 cups (460g) powdered sugar (for frosting)
• 1/8 tsp salt (for frosting)

Instructions

1. Step 1: To make the champagne reduction, pour all the champagne into a medium saucepan. Cook over medium heat until about 3/4 cup remains. Avoid boiling. Measure by pouring into a glass measuring cup and add back if needed. Refrigerate until cool.
2. Step 2: Preheat the oven to 350°F (176°C). Line a cupcake pan with liners.
3. Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. Step 4: In a large mixing bowl, beat the butter, sugar, and vegetable oil together until light and fluffy, about 3 minutes.
5. Step 5: Add eggs one at a time, mixing after each until mostly combined. Add vanilla extract with the second egg. Scrape down sides of the bowl as needed.
6. Step 6: Add half of the dry ingredients to the wet mixture and mix until mostly combined.
7. Step 7: Add the milk and champagne reduction. Mix until well combined. The batter may look curdled, which is normal.
8. Step 8: Add the remaining dry ingredients and mix until smooth and fully combined. Do not overmix. Scrape the bowl sides as needed.
9. Step 9: Fill cupcake liners about 3/4 full with batter. Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
10. Step 10: Remove cupcakes from oven and transfer to a wire rack to cool completely.
11. Step 11: For the frosting, beat the butter and shortening in a large bowl until smooth.
12. Step 12: Add half of the powdered sugar and mix well.
13. Step 13: Mix in 3 tablespoons of the champagne reduction and salt until combined.
14. Step 14: Add the remaining powdered sugar and beat until smooth. Adjust consistency with more champagne reduction if needed.
15. Step 15: Pipe the frosting onto cooled cupcakes using your preferred tip. Add sprinkles if desired, choosing non-bleeding types for longer display.

Tips & Variations

• Do not rush the creaming of butter and sugar; it creates a lighter cupcake texture.
• Use a non-bleeding sprinkle variety if decorating cupcakes several hours before serving.
• For extra flavor, try substituting half of the vegetable oil with melted white chocolate.
• Make sure the champagne reduction is fully cooled before adding to the batter and frosting to avoid melting the butter.

Storage

Store cupcakes in an airtight container at room temperature for up to 2-3 days. For longer storage, refrigerate but bring cupcakes to room temperature before serving for best texture. Reheat briefly in a warm oven if desired to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sparkling wine instead of champagne?

Yes, any good quality sparkling wine will work well and give similar flavor and fizz to the cupcakes.

How do I prevent the frosting from getting too runny?

Use the champagne reduction sparingly and ensure it is chilled before adding. If frosting becomes too soft, add more powdered sugar to thicken it up.

Champagne Cupcakes Recipe

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★★★★★

4.6 from 64 reviews

• Author: Ella
• Total Time: 36 minutes plus cooling and chilling time
• Yield: 12 cupcakes 1x

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Description

Delightful Champagne Cupcakes feature a delicate champagne-infused batter and a luscious champagne buttercream frosting, perfect for celebrations or a touch of elegance in everyday treats. Light and fluffy cupcakes are enhanced with a subtle fruitiness from the champagne reduction, complemented by a smooth, creamy frosting that balances sweetness and sophistication.

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Ingredients

Scale 1x2x3x

Champagne Reduction

• 1 1/2 cups (360ml) champagne

Cupcake Batter

• 1 1/4 cups (163g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp (84g) unsalted butter, room temperature
• 3/4 cup (155g) sugar
• 1 1/2 tbsp vegetable oil
• 1/2 tsp vanilla extract
• 2 large eggs
• 1/2 cup (120ml) champagne reduction, cooled
• 2 tbsp (30ml) milk

Champagne Buttercream Frosting

• 3/4 cup unsalted butter, room temperature
• 1/4 cup shortening
• 4 cups (460g) powdered sugar
• 4 tbsp champagne reduction, cooled
• 1/8 tsp salt

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Instructions

1. Prepare Champagne Reduction: Pour all the champagne into a medium saucepan and heat over medium heat, reducing the liquid until only 3/4 cup remains. Avoid boiling. Pour into a glass measuring cup to check the volume, returning it to the pan if further reduction is needed. Once reduced, refrigerate until completely cool.
2. Preheat Oven and Prepare Pan: Line a cupcake pan with cupcake liners. Preheat the oven to 350°F (176°C).
3. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
4. Cream Butter, Sugar, and Oil: In a large mixing bowl, beat the unsalted butter, sugar, and vegetable oil together on medium speed until the mixture is light in color and fluffy, approximately 3 minutes. Thorough creaming is essential for light cupcakes.
5. Add Eggs and Vanilla: Incorporate eggs one at a time, beating until mostly combined after each addition. Add vanilla extract with the second egg. Scrape down the sides of the bowl to ensure even mixing.
6. Add Half the Dry Ingredients: Mix in half of the flour mixture until mostly combined.
7. Add Liquids: Stir in the milk and 1/2 cup of the cooled champagne reduction. The batter may appear curdled, which is normal.
8. Add Remaining Dry Ingredients: Add the rest of the flour mixture and combine until smooth and well incorporated. Avoid over mixing to keep the cupcakes tender.
9. Fill Cupcake Liners: Spoon the batter into cupcake liners, filling each about three-quarters full.
10. Bake: Bake in the preheated oven for 14-16 minutes or until a toothpick inserted in the center comes out clean.
11. Cool Cupcakes: Remove the cupcakes from the oven and transfer them to a cooling rack to cool completely.
12. Make Buttercream Frosting: Beat the softened butter and shortening together in a large bowl until smooth.
13. Add Powdered Sugar: Add about half of the powdered sugar to the butter mixture and beat until smooth and fully incorporated.
14. Add Champagne Reduction and Salt: Mix in 3 tablespoons of the cooled champagne reduction and the salt until well combined.
15. Add Remaining Powdered Sugar: Beat in the remaining powdered sugar until the frosting is smooth. Adjust the consistency with additional champagne reduction if necessary.
16. Decorate Cupcakes: Pipe the frosting onto the cooled cupcakes using a piping tip (such as Ateco tip 844) to create an elegant swirl. Optionally, top with sprinkles that won’t bleed if serving more than a few hours later.
17. Store Properly: Place the finished cupcakes in an airtight container. For best flavor and texture, consume within 2-3 days.

Notes

• Do not boil the champagne when making the reduction to preserve flavor.
• Ensure butter and shortening for frosting are at room temperature for smooth mixing.
• Do not over mix the batter to avoid dense cupcakes.
• If frosting consistency is too thick, add more champagne reduction a teaspoon at a time.
• Choose non-bleeding sprinkles for decoration if cupcakes need to be stored for several hours after decorating.
• Store cupcakes in airtight containers to maintain freshness.

• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Champagne cupcakes, champagne frosting, celebration cupcakes, party dessert, elegant cupcakes, champagne reduction, buttercream frosting