The Best Champagne Cupcakes
Looking for a celebratory dessert? These champagne cupcakes are perfect for New Year’s Eve, graduation parties, birthdays and more! The light and fluffy cakes are paired with a delicious champagne buttercream.
Another year has come and gone and a new year is around the corner. My absolute favorite thing to bake for New Year’s Eve celebrations is champagne cupcakes. What better way to ring in the New Year than with a festive dessert? This recipe is relatively easy to follow and makes a delicious and celebratory treat!
Why this recipe works
Champagne is added to both the cake batter and the frosting so the flavor is infused throughout, but not overwhelming. The cupcakes taste like vanilla cupcakes, but with a bit of tangy champagne flavor. They turn out extra moist and fluffy thanks to the bubbles while the frosting is smooth and creamy.
Ingredient notes
- Champagne: Since cupcakes already contain sugar, a dry (less sweet) Champagne or Prosecco is best for baking. You can also use sparkling wine in this recipe.
- Flour: All purpose flour is best for this recipe.
- Butter: Unsalted butter at room temperature will make a tender and flavorful cake.
- Sour cream: If you want moist cupcakes, use sour cream. Full-fat will give you the best results. Plain Greek yogurt is a good substitute.
- Confectioners’ sugar: Also known as powdered sugar, this is used to make a soft and sweet buttercream frosting.
Recipe variations
Switch up the bubbly: You can use Champagne, Prosecco, sparkling wine or non-alcoholic sparkling wine in this recipe. You can also use pink champagne for these cupcakes!
Make them bite-sized: If you’re entertaining, I suggest making mini cupcakes (people love bite-sized desserts). Use a mini muffin tin and fill each cup two-thirds full. Baking time will be 10 to 12 minutes.
Decorating ideas: When it comes do decorating, I like using gold sanding sugar, nonpareils or sprinkles with New Year’s Eve cupcake toppers. If you’re making these for another occasion, like an engagement party or baby shower, swap out the sprinkles for different colors or use different toppers. Fresh fruit such as raspberries or strawberries are also a nice touch.
Semi-homemade: You can use a box of vanilla cake mix instead of baking cupcakes from scratch. Simply follow the recipe on the box, but replace the water (or milk) with champagne.
How to make champagne cupcakes
- Whisk together dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- Beat butter and sugar until light and fluffy. Add and mix in the eggs one at a time then the vanilla.
- Whisk together champagne and sour cream: In a separate medium sized bowl, whisk together 1/2 cup bubbly and 1/2 cup sour cream (mixture will fizz and bubble a little).
- Alternate adding flour mixture and sour cream mixture: Gently mix in a third of the flour mixture, then stir in half the sour cream-champagne mixture. Repeat and end with remaining flour mixture. Mix until batter is uniform and smooth.
- Bake the cupcakes: Transfer batter to muffin tin lined with paper liners. Fill three-quarters full and bake at 350 F for 20 minutes or until a toothpick inserted in the center comes out clean.
- Make the frosting: Beat the butter and sugar together until light and fluffy. Add the champagne (about 2 or 3 tablespoons) until desired frosting consistency is reached.
How to make champagne reduction
A reduction is boiling down a liquid to create a more concentrated flavor. For this recipe, bring 1 cup of champagne to a simmer and allow it to cook until approximately 2 to 3 tablespoons of liquid remains. Allow to cool before adding to frosting.
Expert tips
Use a kitchen scale to accurately measure your ingredients. If you don’t have a scale, be sure to spoon your flour into a measuring cup and level with a knife (don’t pack down flour). It also helps to use room temperature ingredients so you achieve a smooth batter and uniform cupcakes.
Pick the right champagne. A dry champagne will complement the sweetness of the cupcakes. For the best frosting flavor, reduce the champagne by simmering it on the stove. This will make a concentrated flavor without thinning out the frosting.
Avoid over-mixing the batter when combining the wet and dry ingredients as this will make the cupcakes dense instead of light and fluffy. Finally, let the cupcakes cool completely before frosting.
Frequently Asked Questions
No, the alcohol in the cupcakes is baked off. My recipe uses a reduction where the alcohol is cooked off for the frosting too.
Keep the cupcakes in an airtight container at room temperature for up to 5 days. They may also be frozen for up to 3 months. Defrost in the refrigerator before bringing to room temperature.
You can use a sparkling rosé in this recipe or try my recipe for moscato cupcakes.
Related recipes
If you enjoy baking with alcohol, then you will definitely enjoy these recipes too!
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Get the Recipe: The Best Champagne Cupcakes
Ingredients
- 1 ¾ cups (218 g) all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (124 g) sour cream, room temperature
- ½ cup Champagne or prosecco, (dry is best)
Frosting
- 1 cup plus 1 taplespoon Champagne or prosecco
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 2 ½ cups (300 g) confectioners' sugar
Instructions
Cupcakes
- Preheat oven to 350° F. Line a cupcake pan with baking cups.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
- In a medium sized bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).
- To the bowl of butter and sugar, add one third of the flour mixture and mix just until combined. Add half the sour cream mixture and mix again. Repeat and end by mixing in last third of the flour mixture. Do not over-mix the batter.
- Fill baking cups about 3/4 full and bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow cupcakes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frosting
- Place 1 cup of champagne in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. Transfer to a small bowl or condiment cup and allow to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoons champagne plus 1 tablespoon champagne from the bottle and mix well.
- Frost the cupcakes and serve with some bubbly!
