Champagne Cupcakes
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Champagne cupcakes are the perfect treat for a New Year’s Eve party made with champagne in the cupcake and in the buttercream frosting!
These champagne cupcakes will be your new favorite fancy cupcake recipe to make for all occasions. We like to serve these with champagne truffles, and snickerdoodle cake!
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Champagne Cupcakes
Champagne Cupcakes
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Why you’ll love this recipe!
📌 Delicious champagne reduction flavors.
📌 Beautifully topped with gold sprinkles.
📌 Perfect for any celebration!
Champagne Cupcake Ingredients
- Flour – All-purpose flour.
- Baking powder – Make sure to use baking powder, not baking soda.
- Salt – Kosher.
- Butter – Unsalted, softened.
- Sugar – Granulated white.
- Oil – Vegetable oil.
- Vanilla – Real vanilla extract.
- Eggs – Large.
- Champagne – Use a quality, good-tasting champagne.
- Milk – Whole, skim or anything in between.
- Champagne buttercream frosting – Unsalted butter, powdered sugar, champagne reduction.
How do you make champagne cupcakes with champagne buttercream? (step-by-step directions)
⭐ First, make the reduction by heating the champagne in a medium saucepan over medium heat. Let champagne reduce, remove from heat and cool in the refrigerator. Place cupcake liners in a muffin tin and preheat the oven.
⭐ Next, whisk together flour, baking powder and salt in a medium bowl and set aside. Using a stand mixer, cream together sugar, butter and oil until light colored and fluffy. Add in vanilla and eggs mixing until incorporated.
⭐ Then, add in the champagne reduction and milk and stir until fully incorporated. Stir in the dry ingredients until thoroughly combined. Fill the cupcake liners with the cupcake mix and bake. Check for doneness with a toothpick test and remove from the oven to let cool.
⭐ Last, make the buttercream frosting by beating the butter until smooth and creamy. Slowly add the powdered sugar and mix until thoroughly incorporated. Add in the salt and champagne reduction and mix well. Put frosting into a piping bag and pipe frosting onto the cooled cupcakes. Add gold sprinkles if desired.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can champagne cupcakes be made ahead of time?
These are best enjoyed within the first 2-3 days so keep that in mind but yes, these can be made in advance and enjoyed when needed. If possible, wait to frost the cupcakes until the day you are going to serve them.
What kind of champagne to use for champagne cupcakes?
Make sure to use a brand of champagne that you enjoy. The flavors of the champagne really come through in these cupcakes so don’t skimp on the quality or taste.
Why does the champagne need to be reduced?
Reducing the champagne really helps bring the flavors of the champagne through to the cupcakes. Without reducing, you won’t really be able to taste the champagne.
Storage and leftovers
How long do champagne cupcakes last?
Store these cupcakes in the refrigerator in an airtight container for up to 5 days. Let the cupcakes warm to room temperature before serving.
Can you freeze champagne cupcakes?
These can be frozen, we recommend freezing before topping with the frosting. Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge and frost when ready to serve.
Tips and tricks
✅ When reducing the champagne, keep a close eye on it to ensure it doesn’t boil.
✅ Try not to overmix the batter as this can result in tough and dense cupcakes.
✅ Make sure cupcakes are completely cooled before adding the frosting!
Frequently asked questions
Can I substitute the champagne with a non-alcoholic alternative?
While the champagne contributes to the unique flavor of these cupcakes, you can experiment with non-alcoholic sparkling cider or grape juice as a substitute. Keep in mind that the taste may differ slightly.
What is the purpose of using both oil and butter in the cupcake batter?
The combination of oil and butter contributes to the texture and moistness of the cupcakes. Oil adds moisture, while butter provides moisture and flavor. The combination results in a balanced and rich cupcake.
Can I use a different type of frosting instead of champagne buttercream?
Yes, you can explore different frosting options based on your preference. A classic cream cheese frosting or brown sugar cream cheese frosting would complement the champagne cupcakes well if you prefer an alternative to the champagne-infused buttercream.
Do I need to use a specific type of champagne for the reduction?
Use a quality champagne that you enjoy drinking. However, you can experiment with different types to find the flavor profile that suits your taste preferences.
How do I know when the champagne reduction is ready?
The reduction is ready when it has reduced to half its original volume. Be cautious not to let it boil, and once reduced, remove it from heat and cool it in the refrigerator before incorporating it into the cupcake batter.
What to enjoy with champagne cupcakes (serving suggestions)
Champagne cupcakes are elegant, flavorful and perfect for any celebration like a wedding shower or your New Year’s Eve party! We like to serve them with old fashioned cocktails, honey garlic steak bites, and salt and vinegar potatoes.
More delicious cupcake recipes
- Lemon raspberry cupcakes
- Mocha cupcakes
- Apple cider cupcakes with salted caramel frosting
- White chocolate and peppermint cupcakes
- Pumpkin spice cupcakes with eggnog frosting
Tools we love
- Electric mixer – You can use an electric mixer to whip it together quickly.
- Spatula – These ingredients are ooey gooey and sticky. You for sure want to be using a spatula to make sure you’re properly measuring and using all your ingredients.
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How to Make Champagne Cupcakes
Champagne Cupcakes
Ingredients
Cupcakes
- 1½ cups champagne
- 1¼ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 6 tablespoons unsalted butter room temperature
- ¾ cup white granulated sugar
- 1½ teaspoons vegetable oil
- ½ teaspoon real vanilla extract
- 2 large eggs
- 2 tablespoons milk
Frosting
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- ¼ cup champagne reduction remainder from cupcakes
- optional topping: gold sprinkles
Instructions
Cupcakes
- In a saucepan over medium-low heat, gently simmer the champagne (do not let it boil) until it reduces to half its original volume. Remove from heat and place in the refrigerator to chill.
- In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
- In a large bowl, use an electric mixer to cream together the granulated sugar, butter, and oil (about three minutes) until light and fluffy. Add in vanilla and eggs, one at a time, mixing until incorporated.
- Pour in ½ cup of the champagne reduction and milk. Continue to stir until fully incorporated. It’s okay if the batter starts to look curdled. Stir in the dry cupcake ingredients, mixing until just combined (do not overmix).
- Pour batter into a lined cupcake pan to about ¾ full each and bake on middle rack of a preheated 350℉ oven for 14 - 16 minutes until fully cooked (use toothpick to confirm doneness). Remove to wire rack and allow to cool completely.
Frosting
- While cupcake are cooling, use an electric mixer to beat the butter until smooth and creamy (1-2 minutes). Slowly add the powdered sugar in ½ cup increments. Mix until thoroughly incorporated.
- Pour in remaining ¼ cup of champagne reduction and mix well.
- Pipe onto cupcakes and top with sprinkles (we used a 1mm star tip).
Notes
Nutrition
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Champagne Cupcakes
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These are so fluffy and tasty!! YUM!
These are so good! The cake texture is perfect, the frosting is amazing, and the flavors overall are just amazing.
OMG- these are FABULOUS! Perfect for so many different occasions!
I can’t wait to make these cupcakes again! It was definitely a winner!
Such an amazing treat! I’m definitely making this again!
Made these champagne cupcakes for a celebration, and they were a hit! The subtle champagne flavor and the light, fluffy texture—it’s a delightful treat!
OH MY! I bet these are wonderful! A must try