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These Champagne Cupcakes are super moist and full of satisfying champagne flavor! Theyโd be perfect For New Yearโs Eve or any other special occasion.
Champagne Cupcakes
I am a big fan of using champagne in desserts when I can. Champagne is pretty much the universal celebration drink and dessert is the universal celebration food, so why not combine them? It gives you the best of both worlds and the perfect treat for a special occasion โ especially New Yearโs Eve!
When it comes to champagne treats, Iโve made No Bake Champagne Cookie Pops, Mini Strawberry Champagne Cheesecakes, Mini Strawberry Champagne Trifles, a Strawberry Champagne Layer Cake and even Champagne Mousse! But of course these Champagne Cupcakes (originally posted back in 2014) have always been a favorite. Today Iโm sharing an updated version with you thatโs even better than before!
How are these even better? First, they contain even more champagne. Second, the texture of these cupcakes is even better than before! These are based on my newest Moist Vanilla Layer Cake, which is a favorite for me whether making a cake or cupcakes. I used it here as cupcakes and it makes the most lovely, fluffy cupcakes! These Champagne Cupcakes truly are the best and I know youโll love them!
How to make Champagne Cupcakes
The first thing youโll want to do when making these cupcakes is make a champagne reduction. Youโll use one and a half cups of champagne and cook it down to 3/4 cup. This allows you to add twice the amount of flavor with half the amount of liquid, so you donโt mess up the texture of the cupcakes. Once the champagne is reduced, set it aside to cool. You could even pop it in the fridge.
Next, youโll make the cupcakes. These use both butter and oil to give you the best of both worlds โ butter for flavor and a little oil for added moisture. Start by creaming the butter, oil and sugar together until itโs light in color and fluffy. Youโll be able to see very visible change and know itโs creamed.
Youโll then add the eggs and vanilla extract, followed by alternating the dry ingredients and milk/champagne. Bake the cupcakes, then set them aside to cool.
Champagne Buttercream
These cupcakes donโt stop at adding champagne to the cupcakes, itโs also in the buttercream! Gotta go all out, right?!
The buttercream is made with my usual butter and shortening, but always feel free to use all butter. I personally prefer the shortening, since I like to leave my cakes and cupcakes at room temperature when I can. I think they taste better that way and donโt dry out as quickly. All butter frosting doesnโt do as well at room temperature, so I use some shortening.
To your butter/shortening and powdered sugar mixture, youโll add the champagne reduction that remains to give you your champagne flavor. Once well combined, your champagne buttercream is ready to go!
Are Champagne Cupcakes alcoholic?
While some alcohol does bake out of the champagne when itโs cooked on the stove (and in the oven), generally there is still some alcohol that remains. How much remains can very (read more about that here), but itโs safe to say that yes, these are alcoholic.
If youโre looking to make sure they have plenty of alcohol in them for a celebration and donโt want it all cooked, you could add some additional champagne to the cupcakes after they are baked. Poke some holes in the tops of them with a toothpick and then brush the tops with some additional champagne. Itโll also add even more flavor!
These Champagne Cupcakes are sure to be a hit no matter what! They are seriously full of flavor and such a tasty, light cupcake! I hope you enjoy them!
Check out my recent Champagne Cupcakes with Champagne Truffle Filling! They are another version of a champagne cupcake with a whipped champagne truffle filling!
Recipe updated 12/23/19. If you are fan of the original recipe, you can download that here.
You might also like
No Bake Champagne Cookie Pops
Strawberry Champagne Layer Cake
Mini Strawberry Champagne Trifles
Champagne Mousse with Chambord
Raspberry Peach Champagne Popsicles
Watch How Theyโre Made
Champagne Cupcakes
- Prep Time: 45 minutes
- Cook Time: 16 minutes
- Total Time: 1 hour 1 minutes
- Yield: 12-14 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Champagne Cupcakes are super moist and full of satisfying champagne flavor! Theyโd be perfect For New Yearโs Eve or any other special occasion.
Ingredients
- 1 1/2 cups (360ml) champagne
CHAMPAGNE CUPCAKES
- 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, above
- 2 tbsp (30ml) milk
CHAMPAGNE BUTTERCREAM
- 3/4 cup unsalted butter, room temperature
- 1/4 cup shortening
- 4 cups (460g) powdered sugar
- 4 tbsp champagne reduction, above
- 1/8 tsp salt
Instructions
1. To make the champagne reduction used in the cupcakes and frosting, add all of the champagne to a medium sized saucepan and cook over medium heat until youโve got 3/4 cup remaining. Donโt boil. To measure how much champagne remains, pour into a glass measuring cup. Add it back to the pan if it needs longer to cook down. When done, refrigerate until cool.
2. To make the cupcakes, prepare a cupcake pan with cupcake liners and preheat the oven to 350ยฐF (176ยฐC).
3. Combine the flour, baking powder and salt in a medium sized bowl and set aside.
4. Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes. Do not skimp on the creaming time.
5. Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
6. Add half of the dry ingredients to the batter and mix until mostly combined.
7. Add the milk and champagne reduction and mix until well combined. The batter might look a little curdled, but thatโs ok.
8. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
9. Fill the cupcake liners about 3/4 full and bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
10. Remove cupcakes from the oven and place on a cooling rack to cool.
11. To make the buttercream, combine the butter and shortening in a large mixer bowl and beat until smooth.
12. Add about half of the powdered sugar and mix until smooth and well combined.
13. Add 3 tablespoons of the champagne reduction and the salt to the frosting and mix until well combined.
14. Add the remaining powdered sugar and mix until smooth. Add additional champagne reduction as needed to get the right consistency.
15. Pipe the frosting onto the cupcakes. I used Ateco tip 844. To see how to create the swirl design, see my tutorial. Add sprinkles, if desired. Note that if youโre doing to serve the cupcakes more than a few hours after adding the sprinkles, you may want to use a sprinkle that doesnโt bleed, like the ones shown.
16. Store the cupcakes in an air-tight container. Cupcakes are best if eaten within 2-3 days.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 406
- Sugar: 44.4 g
- Sodium: 14.7 mg
- Fat: 20.7 g
- Carbohydrates: 54.1 g
- Protein: 2.2 g
- Cholesterol: 65.8 mg
Categories
Enjoy!
I have made champagne cupcakes before and I really loved this recipeโฆ until I tasted the cupcakes. The cakes bake up beautifully. The ingredients are clean, easily accessible, bake evenly. My one complaint is that I couldnโt taste any of the champagne! I did double the recipe, reduced the champagne and everything, and I feel like the flavor is lost in the sugar, flour and vanilla. Iโve already made a strawberry Swiss meringue buttercream but may try and add more of the reduced champagne to the buttercream to rey and reign in that champagne flavor.
Would you suggest any adjustments for baking at high altitude (6000ft)?
I donโt know much about high altitude baking, but I hear this is a good guide.
looks great. what would be your adjustments for mini cupcakes?
You would do everything the same, but the bake time would be less. Probably around eight minutes.
How many days in advance can you make this and stay fresh.
You can easily make them a day ahead. You could try to stretch it to two.
How long can these stay in the freezer, and still stay moist?
I havenโt done a ton of testing on these particular cupcakes, but generally cupcakes should only be frozen for up to 3 months.
Can these be made ahead and frozen?
Sure. Iโd recommend freezing them before frosting and then thawing in the fridge.
I love these champagne cupcakes so much I make them every year and I made them twice this last new year eve week. Thanks for sharing and these are delicious alone and with a glass of champagne!
So glad you enjoy them!