This champagne cupcakes recipe makes a boozy dessert perfection for New Year’s Eve, graduation parties, birthdays and more!
Keyword Champagne Cupcakes
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Author Haley D Williams
1 3/4cups(218 g) all purpose flour
1/2cup(113 g or 1 stick) unsalted butter,room temperature
1cup(200 g) granulated sugar
2large eggs,room temperature
1/2cup(124 g) sour cream,room temperature
1/2cupChampagne or prosecco(I used Chandon)
1cupplus 1 taplespoon Champagne or prosecco
1cup(226 g or 2 sticks) unsalted butter, room temperature
2 1/2cups(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
¹ If you wish to brush the cupcakes with champagne, do so before frosting. About a teaspoon for each cupcake should be enough. 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.