Champagne Cupcakes

Light and fluffy champagne-hinted cupcakes topped with a swirl of silky smooth pink champagne buttercream, the best way to bring in the new year!

Why make these champagne cupcakes?

Looking for a way to welcome the new year?! These champagne cupcakes are the perfect treat for any new year celebration. When I think of champagne I think of fun and celebrations, which is exactly how the new year should be brought in.

These cupcakes are made with champagne for a super light and fluffy texture, and the buttercream is made from a champagne reduction. The resulting frosting is silky smooth with a sweet champagne-reminiscent flavor- the perfect cupcake flavor.

I used pink champagne, but feel free to substitute it with whatever you have on hand. Whether that be sparkling wine or regular champagne.

How to make champagne buttercream

The champagne buttercream is the highlight of these cupcakes. Made from a champagne reduction the alcohol is completely cooked off, resulting in a sweet, slightly tangy, and almost vanilla-like flavor that works wonders in a buttercream.

Here are a couple of tips to get the best buttercream:

Reduce the champagne until thickened

When reducing the champagne with sugar you need to let it cook down to a thick syrup before taking it off the heat. If there is too much liquid in the reduction it can cause the buttercream to split later.

Let the reduction cool to room temperature

It's important to cool the reduction completely before adding the butter. If the reduction is still warm the butter will start to melt and the buttercream will curdle or melt.

Whip until light and fluffy

The buttercream might not come together straight away, but give it time. Continue to whip the buttercream on high until it's lightened in color, doubled in volume, and silky smooth.

Ingredients

Champagne Cupcakes

• Champagne: I used pink champagne, but you can use whatever you have on hand. Sparkling wine works great too!
• Vegetable oil: Vegetable oil gives cupcakes a lightness and tender texture. You can use any kind of neutral-flavored oil if you don't have vegetable oil.
• Unsalted butter: Butter also adds fat to the cupcakes, giving them a tender texture and buttery flavor.

• White sugar: Sugar gives the cupcakes sweetness! Try not to change the sugar amount too much as this can change the overall texture of the cupcake.
• Large eggs: Eggs bind all the ingredients together while giving the cupcakes some lightness.
• Vanilla extract: Vanilla is always a good addition for another layer of flavor. It works well with the champagne!

• All-purpose flour: Aka plain flour makes up the structure of the cake. Make sure you sieve it for optimal airiness.
• Baking powder: Baking powder is the leavening agent of these cupcakes, giving them that soft fluffiness.
• Baking soda: Baking soda also acts as a leavening agent in the cupcakes, giving the cupcakes the extra boost they need.

Champagne Buttercream Frosting

• Champagne: The same champagne as you used in the cupcakes earlier! We are cooking this one down to a reduction so it's also a good time to use any flat champagne that you might have.
• Granulated sugar: The sugar here is cooked with the champagne to form a sweet syrup that is mixed into the buttercream. You can increase or decrease the amount of sugar here to your taste, but keep in mind that it will mellow out a lot once whipped with the butter.

• Unsalted butter: Use room temperature butter so that it incorporates easier with the champagne syrup
• Strawberries: Strawberries are optional but a great addition for flavor and also a burst of freshness

Frequently Asked Questions

How long do these last?

These will last up to 4 days when stored in an airtight container in the fridge. Or 2 days when stored at room temperature.

Can kids eat champagne cupcakes?

Yes, these cupcakes are perfectly safe for children to eat. The alcohol in the cupcakes are baked out while the cupcakes are in the oven. And the alcohol is evaporated out of the champagne when it is reduced over the stop top for the buttercream.

While I can't say there is zero alcohol in the cupcakes, the majority has evaporated making it safe for everyone to eat.

What does champagne do in cupcakes?

The bubbles in the champagne help to give the cupcakes a little extra rise while they are baking. This is because they rise in the batter, causing the cupcakes to become lighter and airier than if milk or water was used.

What does champagne cake taste like?

A lot of people wonder what champagne actually tastes like in a cake. The champagne flavor doesn't taste alcoholic, but rather tangy and slightly fruity with a sweet vanilla note.

A lot of people are surprised when they taste it because while it is still reminiscent of champagne the flavor is not as champagne-forward as they imagine it to be.

How should I store these?

In order to keep these for longer they should be stored in an airtight container in the fridge. As these are frosted with buttercream they need to be at room temperature before consumption.

When you are ready to serve simply leave the cupcake out at room temperature for 15-20 minutes. This will help bring both the cake and the frosting back to their optimal consistency.

Why are my cupcakes dense or gummy?

A few reasons why your cupcakes aren't turning out dense or gummy

• The baking soda or baking powder was too old and inactive
• The batter was overmixed
• The butter and oil weren't creamed enough with the sugar

Why did my buttercream split?

There are a couple of reasons why your buttercream split:

• The champagne reduction hadn't cooled to room temperature yet
• The butter added wasn't at room temperature
• The buttercream hasn't been whipped enough, just keep whipping

Let's Get Cooking

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don't forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy caking!

📖 Recipe

Champagne Cupcakes

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Light and fluffy champagne-hinted cupcakes topped with a swirl of silky smooth pink champagne buttercream, the best way to bring in the new year!

• Author: Catherine Zhang
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 12 Cupcakes 1x
• Category: Cupcake
• Method: Intermediate
• Cuisine: American

See Also This Recipe:  Matcha Cupcakes

Ingredients

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Champagne Cupcakes

• 120ml Champagne (½ cup)
• 60ml Vegetable oil (¼ cup)
• 30g Unsalted butter (2 tablespoon 1 tsp), room temperature
• 150g White sugar (¾ cup)
• 2 Eggs, room temperature
• 1 tsp Vanilla extract
• 165g Plain flour (1 ⅓ cup)
• 1 tsp Baking powder
• ¼ tsp Baking soda
• Pinch of salt

Champagne Buttercream

• 240ml Champagne (1 cup)
• 150g Granulated sugar (¾ cup)
• 240g Unsalted butter, room temperature (1 cup)
• Strawberries, for decorating

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Instructions

Champagne Cupcakes

1. Preheat the oven to 180C/350F
2. Line a muffin tin with 12 paper liners
3. Add sugar, butter, and oil to the bowl of a stand mixer and beat for 5 minutes on medium-high speed, until light and fluffy
4. Add the eggs and vanilla extract to the butter and beat on high for 1 minute, until well combined
5. Combine flour, baking powder, baking soda, and salt together in a medium-sized bowl, whisk to combine
6. Add half the flour mix to the butter mix and beat until just combined
7. Add the champagne, followed by the rest of the flour, and beat until just combined
8. Divide the batter evenly between the cupcake liners
9. Bake for 10-15 minutes, or until a toothpick inserted in the centre comes out clean
10. Cool before frosting

Champagne Cupcakes

1. Add the champagne to a small saucepan over medium heat and cook for 10 minutes, or until reduced by half
2. Add the sugar and continue to cook until completely dissolved
3. Remove from the heat and cool to room temperature
4. Add the room temperature butter to the bowl of a stand mixer fitted with a paddle attachment or in a large bowl and beat on medium speed until smooth and slightly lightened
5. Add the cooled champagne syrup and whisk until doubled in volume, lightened and fluffy
6. Transfer the buttercream to a piping bag fitted with a star-shaped tip and pipe swirls of buttercream on top of the cooled cupcakes
7. Top with a strawberry and gold sprinkles. Enjoy!

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