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Champagne Cupcakes Recipe

★★★★★

4.7 from 93 reviews
  • Author: Andria
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

Delight in these elegant Champagne Cupcakes, featuring a light, fluffy batter infused with champagne reduction and topped with a creamy champagne buttercream frosting. Perfect for celebrations, these cupcakes combine classic vanilla flavors with the subtle sophistication of champagne for a festive treat.

Ingredients

Scale

Cake

  • 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, cooled
  • 2 tbsp (30ml) milk

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 Champagne Reduction: Pour all of the champagne into a medium saucepan and warm over medium heat. Reduce by simmering gently until 3/4 cup remains—avoid boiling to preserve delicate flavors. Measure by pouring into a glass measuring cup, returning any excess to the pan if needed. Refrigerate the cooled reduction until ready for use.
  2. Prepare Baking Setup: Line a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixer bowl, beat the unsalted butter, sugar, and vegetable oil together until the mixture is light in color and fluffy, about 3 minutes. This creaming step is crucial for a tender crumb.
  5. Add Eggs and Vanilla: Incorporate eggs one at a time, mixing until mostly combined after each addition. Add vanilla extract with the second egg. Scrape the bowl sides periodically to ensure even mixing.
  6. Add Dry Ingredients Partially: Add half of the flour mixture to the batter and mix until mostly combined.
  7. Add Liquids: Stir in the milk and 1/2 cup of chilled champagne reduction. The batter may look curdled at this stage, which is normal.
  8. Add Remaining Dry Ingredients: Add the remaining flour mixture and mix just until combined and smooth. Scrape down the bowl to incorporate all ingredients fully. Be careful not to overmix.
  9. Fill and Bake: Spoon the batter into cupcake liners, filling them about three-quarters full. Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool the Cupcakes: Remove cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
  11. Make the Buttercream: Beat together the unsalted butter and shortening in a large bowl until smooth.
  12. Add Powdered Sugar and Part of Reduction: Add about half of the powdered sugar and mix until well combined and smooth.
  13. Add Champagne Reduction and Salt: Mix in 3 tablespoons of champagne reduction and the salt until well combined.
  14. Add Remaining Powdered Sugar: Incorporate the remaining powdered sugar, mixing until smooth. Adjust with additional champagne reduction as needed to achieve a pipeable consistency.
  15. Decorate Cupcakes: Using a piping bag fitted with Ateco tip 844, pipe the champagne frosting onto the cooled cupcakes in a swirl pattern. Add sprinkles if desired, choosing non-bleeding varieties if the cupcakes will be stored for several hours before serving.
  16. Storage: Store cupcakes in an airtight container. For best quality, consume within 2-3 days.

Notes

  • Do not boil the champagne reduction to preserve its delicate flavors; gentle simmering is key.
  • Ensure butter is at room temperature for proper creaming to make the batter light and fluffy.
  • The batter may look curdled after adding liquids—this is normal and won’t affect the final texture.
  • Do not overmix after adding the dry ingredients to keep cupcakes tender.
  • If making ahead, refrigerate cupcakes uniced; frost just before serving for best results.
  • Use non-bleeding sprinkles if adding decorations that will sit on cupcakes for hours.
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: champagne cupcakes, champagne reduction, champagne frosting, festive cupcakes, party dessert, elegant cupcakes

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