Champagne Cupcakes with Champagne Buttercream
These beautiful cupcakes are rich, moist and full of champagne flavor. They are topped with a luscious champagne buttercream, and some gold sprinkles to make them extra special!
I wanted to make something fancy this week for Mother’s Day coming up, so I thought champagne cupcakes with some gold bling would be fitting because all moms deserve a little glam once in a while. Being a mom is the best job in the world, but it can a thankless job and it’s certainly not a very glamorous one. So cheers to every mom out there, and thank you for all that you do!
This white vanilla cupcake recipe from Boston Girl Bakes is elevated with the addition of champagne to the batter. I flavored the buttercream with a champagne reduction which is a technique I learned from Sally’s Baking Addiction. I also brushed some of the concentrated reduction on top of the cupcakes for a more prominent champagne taste. And let me tell ya, a splash of bubbly not only brightens up the flavor of these cupcakes, it lightens up the overall texture as well.
These champagne cupcakes are fluffy and moist. They have a rich-buttery flavor with an elegant aroma. The buttercream is smooth and creamy with the sparkling taste of champagne. These cupcakes are definitely in a class of their own and are perfect for any special occasion, especially Mother’s Day and New Year’s Eve.
Champagne Cupcakes with Champagne Buttercream
Ingredients
For the Cupcakes
- 1 & 1/4 cups 156g all-purpose flour
- 1 & 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup sugar
- 1/4 cup (3/4 stick/85g) unsalted butter, room temperature
- 1 whole egg, room temperature
- 1 egg white, room temperature
- 1 tsp vanilla extract
- 1/2 cup (125ml) champagne
For the Frosting
- 1 cup (250ml) champagne
- 1/2 cup (114g) unsalted butter, room temperature
- 2 cups (250g) powdered sugar
- 1/2 tsp vanilla extract
- gold sprinkles or any kind of sparkling sugar
Instructions
- Preheat an oven to 350F. Line a standard 12-cup muffin pan with paper or foil liners.
- In a bowl, whisk together the flour, baking powder and salt. Set aside.1 & 1/4 cups 156g all-purpose flour, 1 & 1/2 tsp baking powder, 1/4 tsp salt
- In a large bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes.3/4 cup sugar, 1/4 cup (3/4 stick/85g) unsalted butter
- Reduce the speed to low, add the egg and egg white one at a time, beating well after each addition, then beat in the vanilla.1 whole egg, 1 egg white, 1 tsp vanilla extract
- Add the flour mixture in 3 additions, alternating with the champagne in 2 additions, beating until just combined. Scrape down the sides of the bowl as needed and be careful not to over beat.1/2 cup (125ml) champagne
- Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full (you should get about 11-12 cupcakes).
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes are baking; in a small saucepan, bring the champagne to a boil over medium-high heat. Reduce to medium and allow to simmer until it reduces down to about 1/4 cup (about 8-10 minutes). Reserve 2 tablespoons of the reduction for the frosting, and use the rest to brush on top of the warm cupcakes. I brushed each cupcake twice with the reduction and discarded the leftover. Let cupcakes cool completely before frosting.1 cup (250ml) champagne
- In large bowl, using an electric mixer, beat the butter, powdered sugar, vanilla and 2 tablespoon of the champagne reduction until smooth. Frost as desired and sprinkle with sparking sugar.1/2 cup (114g) unsalted butter, 2 cups (250g) powdered sugar, 1/2 tsp vanilla extract
I’ve made these before and they came out amazing! I was wondering if I can make the frosting in advance and store it in the fridge?
Yes, just bring to room temperature before frosting the cupcakes. Enjoy the cupcakes and happy New Year!
Have you done the champagne reduction in the cupcake batter itself? If so, what would you recommend for the measurement of the liquid, would it be the same amount of liquid reduced or not?
No, I have not and I don’t think it’s needed, but if you want to try then yes, it would be the same amount reduced. Let me know how it turns out.
Would you double the recipe exactly for 24 cupcakes?
Yes, you can double the recipe for 24 cupcakes. Enjoy!
Can they be frozen and then brought to room temperature? I usually freeze my cupcakes when making, it makes it easier for traveling in high temp climates.
Yes, these cupcakes can be frozen. Enjoy and happy baking!
What do you leave out if you use cake flour?
Nothing. It will just be softer because of the added cornstarch in the cake flour.
I just made these and they are amazing!! Easy to follow recipe and amazing flavor! We added a little strawberry extract to the frosting as well but was great both ways! We will definitely make this again!
Thank you for your lovely comment, Crystal! I’m so glad you think it’s amazing. Enjoy:)
Okay, I had to substitute the champagne for Prosecco because I didn’t realise just how expensive champagne really is. With that said, this is a phenomenal recipe. I used the same measurements with the alcohol as you listed. My mother, brother, and friend are all raving about this. The cupcakes came out so moist, light, and just perfect. Honestly one of the best things I’ve ever baked and had as a dessert.
Thank you for your wonderful feedback, Regina, and using Prosecco is a good choice. Save the good stuff for drinking! lol
Would using cake flour instead of all purpose for the cupcakes make a lighter batter.
Using cake flour will make for a slightly softer and more tender cupcake.
Do you have to do the champagne reduction or can you just put the champagne in the buttercream?
You can just add 2 tbsp of champagne to the buttercream and brush some on top of the cupcakes, but the flavor won’t be there. Reducing it makes a world of a difference.
Hello, I made these last year and they turned out so good! I’m planning to make as an 8in layer cake this time. Would you suggest I double or triple the recipe? Also any other suggestions or changes for making as a layer cake?
Thank you, Victoria! For a double layer 8″ cake you just need to double the recipe. No other changes, other than adjusting the baking time accordingly.
These cupcakes were so delicious! I used salted butter instead to provide a deep flavor. They were not overly sweet, just fabulous. I also made these in the larger muffin pans and thinned the frosting with a bit more champagne allowing the frosting to run down the sides a bit and then placed a few raspberries on the top. Over the top perfect for New Years Eve.
Thank you for your kind words, Penny, and happy New Year!
So yummy! I don’t think I reduced the champagne enough, but they are delicious, light and not too sweet.
I plan on making these for New Years this year. Do they need to be stored in the fridge?
Yes, they should be stored in the fridge and left out on the counter for 1 hour before serving to bring to room temperature. Enjoy and Happy New Year!