This champagne cupcakes recipe makes a boozy dessert perfect for New Year’s Eve, graduation parties, birthdays and more!
This post was originally published December 2014. It was last updated October 2020..
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 boozy dessert?
This champagne cupcakes recipe is a twist on my vanilla cupcakes recipe. Champagne is added to both the cake batter and the frosting for an extra boozy dessert. Sometimes I brush the cupcakes with champagne if I want to give the dessert a real kick!
Step by step instructions
- Whisk together dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- Beat butter and sugar until light and fluffy. Add 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 champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).
- Alternate adding flour mixture and champagne mixture: Gradually add in the flour mixture in three parts, alternating with champagne (So it goes flour, champagne, flour, champagne, flour). 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.
How to make champagne frosting
Champagne frosting requires a champagne reduction, butter and powdered sugar. 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
Champagne reduction is champagne boiled down to create a more concentrated flavor. For this recipe, bring 1 cup of champagne to a simmer and allow is to cook until 2 tablespoons of liquid remains. Allow to cool before adding to frosting.
Frequently Asked Questions
Are champagne cupcakes alcoholic? No, the alcohol in the cupcakes is baked off. However, the frosting can contain champagne depending on the recipe. If you only use champagne reduction, then the alcohol is cooked off.
What is the best champagne for champagne cupcakes? Opt for a less expensive champagne for cupcakes. I used Moet Chandon since I had it on hand, but I’ve also used prosecco brands such as LaMarca and Mionetto.
How do you make pink champagne cupcakes? You can use a rosé champagne in this recipe or try my recipe for moscato cupcakes.
Desserts with champagne
Champagne gives a signature flavor to desserts. I’m personally a fan of frosted champagne cookies (the frosting is so good!). If you want to serve a breakfast treat with your mimosas, try champagne donuts.
Light and sweet, these festive champagne cupcakes are the perfect treat to celebrate the new year. So bring out the party blowers and pop some bubbly—the new year is here!
- 1 3/4 cups (218 g) all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 1/2 cup (124 g) sour cream, room temperature
- 1/2 cup Champagne or prosecco (I used Chandon)
- 1 cup plus 1 taplespoon Champagne or prosecco
- 1 cup (226 g or 2 sticks) unsalted butter, room temperature
- 2 1/2 cups (300 g) confectioners’ sugar
- 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).
- Gradually add in the flour mixture in three parts, alternating with champagne (So it goes flour, champagne, flour, champagne, flour). Mix until batter is uniform and smooth.
- Fill baking cups about 3/4 full and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven, transfer cupcakes to a cooling rack, and allow them to cool to room temperature before frosting.¹
- 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!²
² Store in an airtight container at room temperature for up to 5 days.
³ If you wish to make mini cupcakes, reduce baking time to 14 minutes or until a toothpick inserted in the center comes out clean.