Name: Champagne Cupcakes Recipe
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Cuisine: American
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; 2 tbsp (30ml) milk; 1 1/2 cups (360ml) champagne (same as above, used for reduction); 3/4 cup unsalted butter, room temperature; 1/4 cup shortening; 4 cups (460g) powdered sugar; 4 tbsp champagne reduction (from above); 1/8 tsp salt

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 below)

2 tbsp (30ml) milk

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

1/4 cup shortening

4 cups (460g) powdered sugar

4 tbsp champagne reduction (for frosting)

1/8 tsp salt

Instructions

Step 1: To make the champagne reduction, pour all the champagne into a medium saucepan and cook over medium heat until about 3/4 cup remains. Avoid boiling. Measure by pouring into a glass measuring cup and return to the pan if more reduction is needed. Refrigerate the cooled reduction.

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.

Step 5: Add the eggs one at a time, mixing until mostly combined after each addition. Stir in the vanilla extract with the second egg. Scrape down the bowl sides to incorporate all ingredients.

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

Step 7: Mix in the milk and chilled champagne reduction. The batter may appear slightly curdled, which is normal.

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

Step 9: Fill cupcake liners about three quarters full and bake for 14-16 minutes, or until a toothpick inserted in the center comes out clean.

Step 10: Remove from the oven and cool cupcakes on a wire rack completely before frosting.

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

Step 12: Add half of the powdered sugar and mix until smooth.

Step 13: Add 3 tablespoons of champagne reduction and salt to the frosting and mix well.

Step 14: Stir in the remaining powdered sugar until smooth. Add more champagne reduction as needed to reach the desired consistency.

Step 15: Pipe the buttercream onto the cooled cupcakes. Optionally, add sprinkles that do not bleed if you plan to store cupcakes for several hours before serving.

Step 16: Store the cupcakes in an airtight container.

Tips & Variations

For a stronger champagne flavor, add a teaspoon of champagne extract to the batter along with the vanilla.

Use a light or brut champagne for less sweetness, or a sweeter champagne for a more pronounced flavor.

If you don’t have shortening for the frosting, you can substitute with an equal amount of butter for a richer texture.

Ensure the champagne reduction is fully cooled before adding to the batter or frosting to prevent curdling and maintain consistency.

Storage

Store the champagne cupcakes in an airtight container at room temperature for up to 2-3 days. If your home is warm, keep them refrigerated and bring to room temperature before serving. The frosting may firm up slightly when chilled; gently warm cupcakes in the microwave for a few seconds if desired.

FAQs

Can I use sparkling wine instead of champagne?

Yes, sparkling wine works perfectly and can be used as a more affordable substitute without sacrificing the bubbly flavor in the cupcakes and frosting.

How do I prevent the frosting from becoming too runny?

Make sure the champagne reduction is fully cooled before mixing into the frosting. If the frosting is too soft, add more powdered sugar gradually until you reach a spreadable consistency.