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 instructions)

2 tbsp (30ml) milk

3/4 cup unsalted butter, room temperature (for buttercream)

1/4 cup shortening (for buttercream)

4 cups (460g) powdered sugar

4 tbsp champagne reduction (for buttercream)

1/8 tsp salt (for buttercream)

Instructions

Step 1: Prepare the champagne reduction by pouring all the champagne into a medium saucepan. Heat over medium, reducing the liquid carefully until about 3/4 cup remains. Avoid boiling. Use a glass measuring cup to check volume and return it to the pan if more reduction is needed. Refrigerate until cool.

Step 2: Preheat the oven to 350°F (176°C) and line a cupcake pan with liners.

Step 3: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 4: In a large mixing bowl, beat the butter, sugar, and vegetable oil until light and fluffy, about 3 minutes. This creaming step is important for texture.

Step 5: Add the eggs one at a time, beating until just combined after each addition. Add vanilla extract with the second egg. Scrape down the bowl sides to mix evenly.

Step 6: Add half of the dry ingredients to the batter and mix until mostly combined.

Step 7: Mix in the milk and cooled champagne reduction. The batter may look a bit curdled, which is normal.

Step 8: Add the remaining dry ingredients and mix until just smooth. Be careful not to overmix. Scrape the sides as needed.

Step 9: Fill each cupcake liner about 3/4 full with batter. Bake for 14-16 minutes or until a toothpick inserted in the center comes out clean.

Step 10: Remove cupcakes from the oven and transfer to a cooling rack to cool completely.

Step 11: For the buttercream, beat together the butter and shortening in a large bowl until smooth.

Step 12: Add half the powdered sugar and continue beating until well combined and smooth.

Step 13: Stir in 3 tablespoons of the champagne reduction and salt, mixing well.

Step 14: Add the remaining powdered sugar and beat until smooth. Adjust the consistency with additional champagne reduction if needed.

Step 15: Pipe the buttercream onto cooled cupcakes. For a classic swirl, use a piping tip like Ateco 844. Decorate with sprinkles if desired, choosing non-bleeding types if serving after several hours.

Step 16: Store the cupcakes in an airtight container. They are best enjoyed within 2-3 days.

Tips & Variations

Make sure not to boil the champagne when reducing to preserve its delicate flavor.

Use room temperature butter and eggs to ensure smooth batter and frosting.

For a non-alcoholic version, substitute the champagne with sparkling white grape juice and reduce similarly.

If you want a more intense champagne flavor, add a little more reduction to the frosting, adjusting sugar to keep texture balanced.

FAQs

Can I use prosecco or another sparkling wine instead of champagne?

Yes, prosecco or any dry sparkling wine can be used as a substitute. The cupcake flavor will remain light and bubbly, with subtle differences depending on the wine’s profile.

Why does the batter look curdled after adding the champagne reduction?

This is normal due to the mix of wet and dry ingredients and champagne acidity. As long as you do not overmix, the cupcakes will bake up light and tender.