½cup(113 g or 1 stick) unsalted butter, room temperature
1cup(200 g) granulated sugar
2large eggs, room temperature
1teaspoonpure vanilla extract
½cup(124 g) sour cream, room temperature
½cupChampagne or prosecco, (dry is best)
Frosting
1cupplus 1 tablespoon Champagne or prosecco
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, 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!
Notes
If you wish to brush the cupcakes with champagne, do so after they have cooled and before frosting. About a teaspoon for each cupcake should be enough.Champagne: Dry champagne or prosecco works best. You can also use non-alcoholic sparkling wine.Reduction: This is the process of simmering a liquid to create a more concentrated flavor. By doing this to the champagne, you're able to make the flavor more evident in the frosting. You can still make the frosting without reducing the champagne, but the flavor will not be nearly as noticeable and the alcohol won't be cooked off.Store in an airtight container at room temperature for up to 5 days.Freeze for up to 3 months. Wrap cupcakes in plastic wrap to prevent freezer burn.Mini cupcakes: If you wish to make mini cupcakes, reduce baking time to 10 to 12 minutes or until a toothpick inserted in the center comes out clean.