Champagne Cupcakes Recipe

Introduction

Champagne cupcakes are a delightful treat that add a touch of elegance to any celebration. Light and fluffy with a subtle champagne flavor, these cupcakes are topped with a luscious champagne-infused buttercream frosting. Perfect for special occasions or whenever you want to impress your guests.

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
• 1/2 cup (120ml) champagne reduction (see below)
• 2 tbsp (30ml) milk
• 3/4 cup unsalted butter, room temperature (for frosting)
• 1/4 cup shortening (for frosting)
• 4 cups (460g) powdered sugar
• 4 tbsp champagne reduction (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 and cook over medium heat until it reduces to 3/4 cup. Avoid boiling. Use a glass measuring cup to check volume and return to the pan if more reduction is needed. Refrigerate until cool.
2. Step 2: Preheat the oven to 350°F (176°C) and line a cupcake pan with liners.
3. Step 3: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
4. Step 4: In a large bowl, beat butter, sugar, and vegetable oil with a mixer until light and fluffy, about 3 minutes.
5. Step 5: Add eggs one at a time, mixing after each addition. Add vanilla extract with the second egg. Scrape down the bowl to incorporate all ingredients.
6. Step 6: Add half of the dry ingredients to the batter and mix until mostly combined.
7. Step 7: Mix in milk and cooled champagne reduction. The batter may appear slightly curdled, which is normal.
8. Step 8: Add the remaining dry ingredients and mix until smooth, scraping the bowl as needed. Avoid over mixing.
9. Step 9: Fill cupcake liners about three-quarters full and bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.
10. Step 10: Remove cupcakes from the oven and cool completely on a wire rack.
11. Step 11: To make the frosting, beat butter and shortening together in a large bowl until smooth.
12. Step 12: Add half the powdered sugar and mix until smooth.
13. Step 13: Mix in 3 tablespoons of champagne reduction and salt until well 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 frosting onto cooled cupcakes using your preferred tip. Decorate with sprinkles if desired.
16. Step 16: Store cupcakes in an airtight container and enjoy within 2-3 days for best flavor.

Tips & Variations

• Use a high-quality champagne or sparkling wine for the best flavor impact.
• The champagne reduction can be made a day ahead to save time.
• For a more pronounced champagne taste, adjust the amount of champagne reduction in the frosting.
• If you prefer, substitute vegetable oil with a light olive oil or melted coconut oil.
• Use non-bleeding sprinkles if decorating the cupcakes several hours before serving.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 3 days. Before serving, bring refrigerated cupcakes to room temperature for the best texture. If refrigerated, allow the frosting to soften slightly or re-whip before piping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sparkling wine instead of champagne?

Yes, any sparkling wine will work well as a substitute and will provide a similar bubbly flavor.

How do I prevent the batter from curdling?

The curdled appearance is normal when adding liquids like champagne reduction. Just mix gently and avoid over mixing after adding the wet ingredients to keep the batter smooth.

Champagne Cupcakes Recipe

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★★★★★

4.9 from 244 reviews

• Author: Lily
• Total Time: 36 minutes
• Yield: 12 cupcakes 1x

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Description

Celebrate any special occasion with these elegant and delicious Champagne Cupcakes. Moist and fluffy cupcakes infused with champagne reduction, topped with a smooth champagne buttercream frosting. Perfect for parties, bridal showers, or a festive treat.

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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 cups (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. Make the champagne reduction: Pour all the champagne into a medium saucepan and heat over medium heat. Simmer gently, without boiling, until the liquid reduces to 3/4 cup. Measure carefully by pouring into a glass measuring cup and return to heat if not reduced enough. Once done, refrigerate until cool.
2. Prepare oven and pan: Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners.
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 for about 3 minutes until the mixture is light in color and fluffy. Proper creaming is important for texture.
5. Add the eggs and vanilla: Add eggs one at a time, mixing until mostly combined after each addition. Add vanilla extract with the second egg. Scrape down the bowl sides to ensure even mixing.
6. Add dry ingredients in two parts: Add half of the flour mixture to the wet ingredients and mix until mostly combined.
7. Add liquids: Add the milk and 1/2 cup cooled champagne reduction to the batter, mixing until well combined. The batter may appear slightly curdled, which is normal.
8. Add remaining dry ingredients: Add the rest of the flour mixture and mix gently until smooth and incorporated. Avoid over-mixing to keep cupcakes tender.
9. Fill cupcake liners and bake: Spoon batter into cupcake liners, filling about 3/4 full. Bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
10. Cool cupcakes: Remove from oven and place pan on a cooling rack. Allow cupcakes to cool completely before frosting.
11. Make the buttercream: In a large bowl, beat together butter and shortening until smooth.
12. Add powdered sugar: Add half of the powdered sugar and beat until smooth and well combined.
13. Add champagne reduction and salt: Mix in 3 tablespoons of the champagne reduction and salt until fully integrated.
14. Add remaining powdered sugar: Add the remaining powdered sugar and mix until frosting is smooth. Add more champagne reduction as needed to achieve desired consistency.
15. Frost cupcakes: Pipe the champagne buttercream onto cooled cupcakes using a piping tip (e.g., Ateco tip 844) for a swirl design. Optionally add sprinkles. Use non-bleeding sprinkles if cupcakes will be stored for several hours.
16. Store properly: Place cupcakes in an airtight container. Best enjoyed within 2-3 days for optimal freshness.

Notes

• Do not boil the champagne while reducing to avoid altering the flavor.
• Ensure butter is at room temperature for proper creaming.
• The batter might look curdled after adding liquids; this is normal and does not affect the outcome.
• Do not over-mix the batter after combining all ingredients to keep cupcakes tender.
• Use non-bleeding sprinkles if decorating several hours before serving.
• Store cupcakes in an airtight container and consume within 2-3 days for best quality.

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

Keywords: champagne cupcakes, champagne buttercream, party cupcakes, festive cupcakes, elegant cupcakes, champagne reduction, baked cupcakes, cocktail cupcakes