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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!
Very delicious. I can’t wait too serve them tonight.
So glad to hear that!
Good morning, Lindsy.
I just made the champagne cupcake recipe and was comparing the ingredients to the most recent post and noticed some differences like no sour cream, no baking soda, using a champagne reduction, etc. The old recipe turned out great as usual and was wondering if the most recent recipe was modified from the old?
Happy New Year.
Pete K
They are fairly different recipes. This one is based on my newer cupcake base that I use and as you noted, there are a good number of differences. Both cupcakes are great, it’s really just going to boil down to preference.
These were so light and yummy but I don’t usually drink or have champagne on hand. What liquid could you substitute instead?
I’m so glad you enjoyed them! If you leave out the champagne and just want vanilla cupcakes, you can find that version here. https://www.lifeloveandsugar.com/easy-homemade-vanilla-cupcakes-recipe/
Hi Lindsay.
Can I make champagne reduce 1 or 2 days ahead ? If yes it has to be a room temperature or cold?
Thanks
Hi Lindsay
I want to tried to make this cupcakes for bridal shower in august 20th.
Can I double this recipe and get around 24 cupcakes .if yes what about temperature and cooking time?.
Yes, you can double it. The time and temperature should be the same.
Hi
What kind of champagne did you use for cupcakes?
I can’t remember exactly which one. But any will work.
Can I use gluten feee flour mix??
I would think it would be fine.
This has become a family favorite dish for New Years Eve! It’s so good, I’m having to make another batch today for New Years Day!
So glad to hear that!
Can I substitute tequila for champagne to start margarita cupcakes?
I would think that’d be fine.
your cupcakes are amazing and they look so good.
If I want to make 3 eight inch cake layers would I triple this recipe?
I would just double it.
Thanks!!👍🏻
What if you use extract instead of the 1/2 cup of champagne reduction? Would you add more milk?
Yes, replace it with milk.
The actual cupcakes are amazing. I love the flavor, but the frosting is not good. The shortening and the butter make it so heavy and completely cancel out the flavor of the champagne. Is there a different frosting recipe you would recommend to pair well with the cupcakes?
The comments reference yogurt or sour cream, but it’s not listed in the ingredients. Is this so.ething I need?
This recipe has been updated from an older version that included sour cream, which is why there are some comments about it. You do not need it in this version of the recipe.
Hey Lindsay!
I’m planning on making these cupcakes for my family and me. However, my daughter is underage. Can she still eat the cupcakes or will it have the same levels of alcohol as if you were to drink it?
Thanks in advance!
I have read conflicting things about that so that’s a decision you’ll have to make.
I am hoping to make these for our daughter’s wedding ( we had to cancel the real one due to Covid restrictions, so just a tiny wedding).
I want to make them in mini cupcakes. Should I change the baking time or any thing else?
Cheers!
If I use the full bottle of champagne, Can I freeze the Leftover champagne reduction for future use
I don’t see why that would be a problem.