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Champagne Cupcakes Recipe

★★★★★

4.6 from 75 reviews
  • Author: Gabriel
  • Total Time: 36 minutes
  • Yield: 12 cupcakes 1x
  • Diet: Vegetarian

Description

These elegant Champagne Cupcakes are a delightful treat perfect for celebrations. Featuring a light and fluffy cupcake infused with champagne reduction, topped with a smooth champagne buttercream frosting that delivers a subtle, sophisticated sparkle in every bite.

Ingredients

Scale

Cupcake 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

Champagne Reduction

  • 1 1/2 cups (360ml) champagne (same as above, used for reduction)

Frosting Ingredients

  • 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

Instructions

  1. Make Champagne Reduction: Pour 1 1/2 cups champagne into a medium saucepan. Heat gently over medium heat until the volume reduces to 3/4 cup, avoiding boiling. Use a glass measuring cup to check volume and add back if necessary. Once reduced, refrigerate until cool.
  2. Preheat Oven and Prepare Pan: Line a cupcake pan with liners and preheat your 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, Sugar, and Oil: In a large mixing bowl, beat the butter, sugar, and vegetable oil on medium-high speed until light and fluffy, approximately 3 minutes. This creaming process is essential for a tender cupcake.
  5. Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Add vanilla with the second egg. Scrape down the sides of the bowl to ensure even mixing.
  6. Add Dry Ingredients in Portions: Add half of the dry ingredients to the batter and mix until just combined.
  7. Add Liquids: Stir in the milk and half cup of the chilled champagne reduction until combined. The batter may appear slightly curdled, which is normal.
  8. Add Remaining Dry Ingredients: Add the remaining dry ingredients and mix until smooth and well combined. Avoid overmixing to keep cupcakes tender. Scrape sides as needed.
  9. Fill and Bake: Divide batter evenly into cupcake liners, filling about 3/4 full. Bake in the preheated oven for 14-16 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool Cupcakes: Remove from oven and transfer cupcakes to a cooling rack to cool completely before frosting.
  11. Prepare Buttercream: Beat together the 3/4 cup butter and shortening in a large bowl until smooth and creamy.
  12. Add Powdered Sugar: Gradually add half of the powdered sugar and beat until fully incorporated and smooth.
  13. Add Flavor and Salt: Mix in 3 tablespoons of the champagne reduction and salt into the frosting until well combined.
  14. Add Remaining Sugar and Adjust Consistency: Add the remaining powdered sugar and beat until smooth. Add additional champagne reduction as needed to reach desired consistency for piping.
  15. Pipe and Decorate: Use a piping bag fitted with Ateco tip 844 to frost cupcakes with a swirl design. Optionally add sprinkles that do not bleed if cupcakes are to be stored for several hours.
  16. Store Properly: Place cupcakes in an airtight container. Best enjoyed within 2-3 days for optimal freshness.

Notes

  • Do not boil the champagne during reduction to preserve flavor nuances.
  • Creaming the butter and sugar thoroughly is crucial for a light cupcake texture.
  • Do not overmix the batter once dry ingredients are added to avoid dense cupcakes.
  • The batter may appear curdled after adding liquids; this is normal and will not affect the final texture.
  • Use non-bleeding sprinkles if decorating in advance to avoid color running.
  • Store cupcakes in an airtight container to maintain moisture and freshness.
  • Cupcakes are best consumed within 2-3 days for optimal flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: champagne cupcakes, champagne reduction, celebration cupcakes, champagne buttercream, party dessert

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