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Champagne Cupcakes Recipe

★★★★★

4.9 from 244 reviews
  • Author: Lily
  • Total Time: 36 minutes
  • Yield: 12 cupcakes 1x

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.

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 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

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

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