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Champagne Cupcakes Recipe

★★★★★

4.6 from 64 reviews
  • Author: Ella
  • Total Time: 36 minutes plus cooling and chilling time
  • Yield: 12 cupcakes 1x

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.

Ingredients

Scale

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

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

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Find it online: https://delishwithella.com/champagne-cupcakes-recipe/