If you need the perfect New Year's Eve dessert, look no further than these champagne cupcakes! With a simple champagne reduction in both the cupcakes and the buttercream frosting, these are sure to be the star of any party!
These champagne cupcakes are also perfect for weddings, bridal showers, or just any party that needs a boozy cupcake!!
Ingredient Notes
You just need a few simple ingredients to make these champagne cupcakes!
- Cake flour - I always use cake flour in my cupcakes because it makes them super soft and tender, but all purpose flour also works great!
- Champagne - You can use any champagne or sparkling wine to make these cupcakes! If you prefer rosé, you can make these rosé cupcakes!
How to Make a Champagne Reduction
I like to make a champagne reduction for these cupcakes because the flavor is much more concentrated than regular champagne and it incorporates much better into the buttercream.
In a small saucepan, bring 1 cup champagne to a boil over medium-high heat.
Once boiling, reduce to medium heat and allow to simmer until reduced down to a little less than ½ cup, about 15 minutes.
Set aside to cool completely. You want it room temperature or cold before adding it to the buttercream. You can let it cool in the fridge or make it up to 3 days in advance.
How to Make Champagne Cupcakes
Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.
Whisk the cake flour, baking powder, and salt together in a large bowl.
In a separate bowl, whisk the brown butter, sugar, brown sugar, granulated sugar, eggs, and vanilla together until combined.
Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full). Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack. Let the cupcakes cool completely before decorating.
Top with champagne buttercream and enjoy!
cupcake decorating tips
- Make sure you let the cupcakes cool completely before frosting!!
- For these big beautiful frosting swirls I use the 9FT tip from this decorating kit. The tips are much larger than standard sizes and so fun for decorating cupcakes!
- I also sprinkled some gold sprinkles and edible gold dust on top for extra shimmer!
Recipe FAQ's
When making the champagne reduction, most of the alcohol cooks off but there is still a small amount present.
No! You can also use prosecco or any other sparkling wine!
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Champagne Cupcakes
Equipment
Ingredients
Champagne Reduction
- 1 cup champagne, or sparkling wine
Cupcakes
- 1 ½ cups cake flour, substitute all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons champagne reduction
- ½ cup whole milk
Champagne Buttercream
- 1 cup unsalted butter, room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 3 tablespoons champagne reduction
Instructions
Champagne Reduction
- In a small saucepan, bring 1 cup of champagne to a boil over medium-high heat.
- Once boiling, reduce to medium heat and allow to simmer until reduced down to a little less that ½ cup, about 15 minutes.
- Set aside to cool completely. You want it to be room temperature or cold before adding it to the buttercream. You can let it cool in the fridge or make it up to 3 days in advance.
Cupcakes
- Preheat the oven to 350°F and line a 12 cup muffin pan with cupcake liners.
- Whisk the cake flour, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk the melted butter, sugar, eggs, vanilla, and champagne reduction together until combined.
- Stir in about half of the flour mixture. Then stir in the milk and the rest of the flour mixture and mix until fully combined. The batter will be thin.
- Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full). Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
- Remove from pan and let cool on wire rack. Let cupcakes cool completely before frosting.
Champagne Buttercream
- In a stand mixer fitted with the paddle attachment, cream together the softened butter, powdered sugar, and vanilla until smooth and creamy.
- Add in the champagne reduction 1 tablespoon at a time until fully combined. Beat the buttercream for 3-4 minutes on high speed until light and fluffy.
- Frost cooled cupcakes and enjoy!
Kayla DiMaggio says
Ooh I love this recipe! It is the perfect recipe for an event or a party. I am so excited to share these with friends.
Jeri says
These were such a hit at my friend's bridal shower! They were moist and tender, and so delicious! I served them with the edible gold dust on top, so pretty!
Erin says
The champagne flavor adds just the right amount of flavor to make these cupcakes really special. I am already thinking about the next occasion when I can make them again!
Amanda says
These were such fun little treats! I just love anything with champagne, and they turned out so soft and fluffy.
Alexandra says
These really are so perfect for a celebration!
Love the addition of champagne - and that buttercream is incredible!