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These Champagne Cupcakes are super moist and full of satisfying champagne flavor! They’d be perfect For New Year’s 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 – especially New Year’s Eve!
When it comes to champagne treats, I’ve 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 I’m sharing an updated version with you that’s 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 you’ll love them!
How to make Champagne Cupcakes
The first thing you’ll want to do when making these cupcakes is make a champagne reduction. You’ll 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 don’t 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, you’ll make the cupcakes. These use both butter and oil to give you the best of both worlds – butter for flavor and a little oil for added moisture. Start by creaming the butter, oil and sugar together until it’s light in color and fluffy. You’ll be able to see very visible change and know it’s creamed.
You’ll 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 don’t stop at adding champagne to the cupcakes, it’s 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 don’t dry out as quickly. All butter frosting doesn’t do as well at room temperature, so I use some shortening.
To your butter/shortening and powdered sugar mixture, you’ll 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 it’s 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 it’s safe to say that yes, these are alcoholic.
If you’re looking to make sure they have plenty of alcohol in them for a celebration and don’t 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. It’ll 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 They’re Made
Print
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! They’d be perfect For New Year’s 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 you’ve got 3/4 cup remaining. Don’t 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 350°F (176°C).
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 that’s 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 you’re doing to serve the cupcakes more than a few hours after adding the sprinkles, you may want to use a sprinkle that doesn’t 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!
What are some champagne you’d recommend using?
I believe I used Korbel in these, but most champagnes should be fine. I think I’ve used Barefoot before too.
Hello, quick question…
Did you melt the butter before mixing it into the cupcake batter?
Thanks!
I did not initially, but I often do now. You can do it either way.
What’s the difference between using egg whites vs. whole eggs? Coloring? Doubling this to make a cake!
I think egg whites tend to make a light and softer crumb. You could definitely use whole eggs in this cake though, especially when doubling it.
I have been looking for a cupcake that I LOVE and this one is it. They are easy to make, fantastic flavor & the consistency was wonderful too! Thank you for sharing!
I’m so glad you enjoyed them!
Hi I was so excited to make these and when I did they did not turn out at all like the picture 🙁 My batter was the consistency of a bread batter and they turned out more like a bread than a cupcake. I followed you’re recipe except used greek yogurt instead of sour cream. Could that be my problem? I’m hoping you can help I’d love to make them again later today and hopefully turn out better as I want them for a birthday party Saturday. Any tips would be appreciated!
I’m sorry they didn’t quite turn out. I do find that greek yogurt tends to make a denser cupcake, so that could be part of it and you could definitely try them again with the sour cream. But these are denser cupcakes than some anyways. Most people love them, but if you would prefer to try something that’s a little lighter you could try out this cake as cupcakes. It’d be easy to cut in half for 12 cupcakes or make the full recipe for about 24. It uses a sweet white wine instead of champagne, but it’s a lighter cupcake. You could still use the frosting from the champagne cupcakes and use the same wine from the cake/cupcakes in place of the champagne. I hope that helps!
I am so excited about these!!!! Have you ever added strawberries to either the cake or the icing? I have seen your strawberry cupcakes too. But I am just wondering about adding a little strawberry flavor and am curious if you would recommend adding them to the cake or the icing. Thoughts?
I think either way would be great. The chunks in the cupcakes would add some nice moisture to the cupcake, but in the frosting it’d be a nice pink. 🙂 Can’t go wrong.
Hi there. I’m planning on making these as minis. I saw your note about the butter and I was wondering if you think the butter will still bake through properly in a mini cupcake, or if you think melting it before would be better.
Thanks! Can’t wait to try this recipe!
It would probably be fine, but melting the butter might be the safer way to go.
These are beautiful! I can’t wait to make them. I always use the creaming butter and sugar method, add eggs, vanilla, and sour cream then dry ingredients. I used to work in a bakery so I like that method. I love champagne, thanks so much for sharing this wonderful recipe.
I tried these for NYE. Unfortunately, they are stuck to the wrappers! What did I do wrong?
Did you use different wrappers than usual? I find sometimes cakes come away more easily from some wrappers than others. Try giving them a quick spray next time with the non-stick spray. This always work but is not ideal for presentation as it can leave grease spots on your wrappers. Good luck!
Hi Lindsay, I love your blog and your vanilla cupcakes are the best. Best best best. I make them all the time. I will be running home to make these. Does it matter if the champagne is a little flat (last weekends left overs). Also when you are adding liquid flavouring to the vanilla cake recipe (champagne, espresso, caramel) do you adjust anything else or despite being runnier will they still rise correctly? this is something I have been wanting to experiment with but I’m a little apprehensive. Thanks. Love your work!
It should be fine with flat champagne. As for adjusting the recipe, in general it should be fine. But that isn’t always the case. Lemon for example will cause a problem.
Thanks. I guess it’s when you start to add things that react against each other. I will be experimenting. I might try these with fresh and flat champagne to see the difference. thanks again
Theses look yummy! I’m planning on making them tomorrow for New Year’s Eve, but have never made a frosting with shortening. What’s the benefit versus all butter? Thanks!
Hi Jess, I talk a bit about my preference in this post.
I just made these. I can’t taste the champagne, but I’m drinking it, too. So I’ll have to wait until tomorrow to judge that. Either way, they’re delicious and moist. I use Greek yogurt rather than sour cream. And I make a cooked flour buttercream frosting so it’s not as sweet, but i still added the same amount of champagne. Delicious! And gorgeous!
I have a similar recipe that I made with Pink Champagne and the color is a beautiful delicates shade of pink.
Hi! I’m going to make these for NYE Thursday, they look perfect! QQ- wanted to confirm you used salted butter for the cupcakes, and then what type for the icing (the recipe didn’t specify)? I usually go unsalted for everything, but I imagine the salted brings out the flavor for this? Thank you so much!
Yes, I used salted butter in the cupcakes, instead of unsalted butter and adding salt separately. I also use salted butter in the frosting. I think it does bring out flavor. That said, if you replace the shortening with butter (therefore using all butter), I’d suggest half salted and half unsalted.
Hi! I plan on making these this weekend as a part of my “12 Cupcakes of Christmas” feature, as well as for a holiday party- I was wondering how you got your sprinkles so gracefully laid in the crevices of the frosting? They look so elegant!!
Thanks Katie! I’m sorry to say I don’t have a special secret. However, it’s best to add the sprinkles right after piping the icing so that they stick.
Hey! These are so gorgeous and festive! Can I make the reduced champagne in advance and keep.in the fridge til ready to use?
Definitely.
What kind of tip for frosting do you use? I like your swirl.
It’s Ateco tip 844, but Wilton tip 1M would be fairly similar and you can usually find it in stores.