½cup(113 g or 1 stick) unsalted butter, room temperature
2large eggs, room temperature
1teaspoonpure vanilla extract
2Tablespoonsfresh orange juice, strained
⅓cup(80 g) sour cream, room temperature
½cup(120 ml) dry Champagne or prosecco
Frosting
1cup(240 ml) dry Champagne or prosecco, (to be simmered down)
1cup(226 g or 2 sticks) unsalted butter, room temperature
2 ½cups(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, add sugar and orange zest. Use your fingers to rub the zest into the orange (this increases the citrus flavor). Add the butter to the bowl and beat on medium-high speed until creamy. Mix in the eggs one at a time, beating well after each addition. Beat in the vanilla extract and orange juice.
In a medium sized bowl, whisk together 1/2 cup champagne and 1/3 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 the last third of the flour mixture. Scrape the bottom and sides of the bowl as needed. Do not overmix 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 heat until reduced to 3 tablespoons, about 10 minutes. Transfer to a small bowl and allow to cool.
In the bowl of a stand mixer fitted with the whisk attachment, beat butter on medium-high speed until smooth and creamy. Mix in the powdered sugar until thick and fluffy, about 2 minutes. Add 2 Tablespoons of the champagne reduction and mix until combined. If a thinner frosting is desired, add more champagne 1 teaspoon at a time until desired consistency is reached.
Transfer frosting to a bag fitted with desired tip. Frost cupcakes and garnish with an orange peel or slice.
Notes
Fresh-squeezed orange juice will provide the best flavor. I do not recommend bottled juice.Non-alcoholic sparking wine or cider is a good substitution. Keep in mind the alcohol is baked off in the cupcakes.Store covered at room temperature for 2 days or in the refrigerator for 4 days.Freeze for up to 3 months. Wrap cupcakes in plastic wrap and place in an airtight container. Defrost in the refrigerator before bringing to room temperature.