These Champagne Cupcakes are so decadent and delicious that you are going to want to make them for every special occasion. Perfect for Valentine’s Day and other joyous celebrations they are the perfect boozy cupcake.
When you want something that is extra special to celebrate these champagne cupcakes should be top of the list. Soft and moist fluffy champagne cupcakes topped with a creamy frosting they are divine. The champagne reduction infuses these beautiful cupcakes making them feel and taste extra special.
Sometimes you just want a great cupcake that is perfect to celebrate an occasion and these bubbly champagne cupcakes are the ones to choose every time.
Enjoy them as a special treat on Valentine’s day, birthday parties, New Year’s party and even bridal showers and anniversaries.
There isn’t an occasion where this champagne cupcake recipe isn’t going to hit the spot.
We love to share recipes with you and if you enjoy champagne then you are going to love these Strawberry Champagne Marshmallows. They are so delicious and the perfect sweet treat.
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💜 Why You’ll Love These Unique Cupcakes
- Easy to make – They look incredible but they are simple to prepare and put together.
- Delicious – They are the perfect celebration cupcake to enjoy on any special occasion.
- Special – You only pop the champagne on those special moments and these cupcakes are the ideal way to enjoy that bubbly goodness.
🧁 Ingredients Needed
Cupcake Ingredients
- All purpose flour
- Baking powder
- Salt
- Unsalted butter– if you use salted butter, omit the above salt
- Granulated sugar
- Vegetable oil
- Vanilla extract
- Eggs
- Champagne reduction
- Milk
Champagne Buttercream
- Unsalted butter
- Powdered sugar
- Champagne reduction
Reduction
- Champagne
Helpful Tools
Mixing bowls
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Cuisinart Stand Mixer, 12 Speeds, 5.5-Quart Mixing Bowl, Chef's Whisk, Flat Mixing Paddle, Dough Hook, and Splash Guard with Pour Spout, Silver Lining, SM-50BC
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Handheld mixer or stand mixer
Sale
Cuisinart Stand Mixer, 12 Speeds, 5.5-Quart Mixing Bowl, Chef's Whisk, Flat Mixing Paddle, Dough Hook, and Splash Guard with Pour Spout, Silver Lining, SM-50BC
- SUPERIOR FUNCTION: Delivering power, precision and performance, our stand mixer features a 5.5-quart capacity with a 500-watt motor, die-cast metal construction, and 12-speeds that allow for nuance and excellence in performing a variety of preparation tasks
Measuring Cups and Spoons
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Stainless Steel Measuring Cups And Measuring Spoons 10-Piece Set, 5 Cups And 5 Spoons
- HIGH QUALITY DURABLE AND STURDY – These Laxinis World Measuring Cups and Spoons are made of highly satin brushed with best quality stainless steel which will never rust! They are durable and attractive looking, easy to clean, and can be placed in the dishwasher safely after using.
Spoon
4 Pieces Silicone Mixing Spoon Heat Resistant Silicone Basting Spoon Utensil Spoon Non-stick Serving Spoon for Mixing, Baking, Serving and Stirring
- Package Content: you will receive 4 pieces of silicone mixing spoons in 4 colors, each color has 1 piece, enough quantity and color choices for meeting your daily use, replacement and sharing
Spatula
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TACGEA Silicone Spatula set, Heat-Resistant Non-Stick One Piece Design Spatula for Cooking, Baking and Mixing, Dishwasher safe, Set of 4 Aqua
- FOOD GRADE MATERIAL: TACGEA nonstick spatula set is made of food grade silicone with an enhanced thickness. It will not rip, break, or chip, and will not melt or warp in high temperatures. The silicone spatula set will not scratch your non-stick cookware.
Piping bag with tips
Piping Bags 21 inch Large Pastry Bags Decorating Tools 100 PCS Piping Bags for Cream Icing Frosting Cookie Cake Decorating (21 inch)
- ☆【COST-EFFECTIVE PACKAGE DISPOSABLE PASTRY BAGS】: This new package includes 100 Large disposable 21 inch piping bags, The perfect suite combination takes into account every step you make, and it's a very good price.
Saucepan
Cuisinart MCP19-18N Multiclad Pro Triple Ply 2-Quart Skillet, Saucepan w/Cover
- Updated cast-stainless-steel handle stays cool to the touch and comes riveted for strength
Cupcake Tin
Wilton Perfect Results Premium Non-Stick Bakeware Muffin Pan & Cupcake Pan, 12-Cup, Steel
- READY, SET, BAKE: Everyone loves a good, warm muffin in the morning, and it's never been easier than with this 12-cup non-stick muffin pan. This pan can also be used to make a dozen cupcakes to brighten someone's day
Cupcake Liners
Mason Jars
FRUITEAM 4 oz 12 PACK Mini Mason Jars with Lids and Bands, Quilted Crystal Jars Ideal for Food Storage, Jam, Body Butters, Jelly, Wedding Favors, Baby Foods
- Storage Container: The 4oz mason jar are great for storing beans, seed, drink, seasoning, jam, yogurt, honey and more, storing a bit less food without wasting.
How To Make The Champagne Cupcakes
- Gather all of your ingredients together and then start the process by making the champagne reduction. You do this by heating up the champagne in a medium pan over a medium heat. You ideally want to get the champagne to reduce to ¾ cup in quantity. If it hasn’t been reduced enough you can pour it back in the pan to continue until you get the right amount you need. Avoid letting the champagne boil. Once you have reduced the champagne you can let it cool in the refrigerator.
- Next up you will want to preheat your oven to 350°F/176°C. Get your chosen cupcake pan and line it with cupcake liners.
- Get yourself a medium mixing bowl and whisk together the flour, baking soda, and salt. Set this aside while you carry on with the other ingredients.
- In a large bowl, combine the granulated sugar, butter, and oil. If you want, you can use a hand mixer or stand mixer for this. It will take around three minutes. You want it to be light in color and fluffy in texture.
- Add in vanilla and eggs. With the eggs add them one at a time, mixing until they are mostly combined.
- Now it is time to add the cooled champagne reduction and milk. Continue to stir until fully incorporated. Don’t worry if the batter starts to look a little curdled. This is normal.
- Get your dry ingredients and stir them into the mixture, making sure they are fully combined into the mix. However, avoid overmixing as this will knock out the air and create dense cupcakes.
- Fill cupcake liners ¾ full, and put them into your preheated oven to bake for 14-16 minutes. Use a toothpick to check they are done by inserting one into the center. If it comes out clean or with loose crumbs, then they are ready. Remove the cupcakes from the oven, and cool them on a wire rack. Allow cupcakes to cool completely before frosting.
- Now it is time to make that delicious frosting. Using your mixer, beat the butter until smooth and creamy, this should take around 1-2 minutes. Then, slowly add in the powdered sugar. Continue to mix until the ingredients have fully combined.
- Add in the salt and champagne reduction and give the ingredients a good stir.
- Once ready, add your buttercream frosting to a piping bag fitted with your preferred piping tip. You can then pipe the frosting onto the cupcake using a circular motion. Finish up with some sprinkles if you are using them.
- Enjoy your champagne cupcakes.
Recipe Variations
Want to make cupcakes in a jar? Slice the cupcakes in half horizontally. Drop one half in the bottom of the jar, do a swirl of frosting, then place in the second half, do another swirl of icing and top with sprinkles.
Fancy pink champagne cupcakes? You can absolutely do this. You can create a pink champagne reduction and fluffy pink champagn cupcakes in exactly the same way. So tasty.
Decorate your cupcakes. You can decorate these cupcakes with gold sprinkles or leave them as they are with just the frosting. You could also have fun with different edible glitter and candies. The perfect special occasion cupcake.
Tips & Tricks
- Avoid letting the champagne boil as this will spoil the taste. Keep the heat at a medium level and keep an eye on it.
- Don’t overmix the batter when adding the dry ingredients. Doing so will create dense and heavy cupcakes which we don’t want.
- These cupcakes are best served at room temperature. They taste even better after a 2-3 days.
Storage
It is best to store these champagne cupcakes in an airtight container in the refrigerator. They taste amazing after a day or so as the champagne reduction has had time to infuse even further.
However, they will last up to five days in the refrigerator when stored correctly.
FAQ
What kind of champagne should be used for this recipe?
You can choose your fvaorite champagne for this recipe. It doesn’t need to be expensive champagne, you just want to be able to infuse the cupcakes with that delicious champagn flavor. If you can’t get any champagne you could use sparkling wine.
How do you get light and fluffy cupcakes?
The trick is to ensure you don’t over mix your cake batter. Just mix to ensure all the ingredients are combined and that is enough. Trust the process.
Other Champagne recipes
- Champagne Popcorn Balls – Delight your family and friends with these sweet and tasty Champagne Popcorn Balls! A unique twist on a classic snack, each ball is made with real popcorn kernels, buttery goodness, and a splash of bubbly for an added kick.
- Sugar Champagne Grapes – Say goodbye to boring New Year’s Eve cocktails and hello to tasty and unique Sugar Champagne Grapes! With just a few simple ingredients, you can make these little treats that will be sure to wow your guests. These champagne-infused grapes are the perfect way to add a festive note of sparkle to any celebration.
Champagne Cupcakes
These fun Champagne Cupcakes are great for any occasion, think Valentine's Day, anniversaries, parties, and more celebrations.
Ingredients
Reduction
- 1 ½ cups 360ml champagne
Cupcakes
- 1¼ cups all purpose flour (163 grams)
- 1 ½ teaspoon baking powder (7 grams)
- ¼ teaspoon salt (2 grams)
- 6 tablespoons unsalted butter, room temperature (84 grams)
- ¾ cup granulated sugar (150 grams)
- 1 ½ teaspoon vegetable oil (7.5 ml)
- ½ teaspoon vanilla extract (2.5 ml)
- 2 large eggs
- ½ cup champagne reduction (above) (120 ml)
- 2 tablespoons milk (30 ml)
Champagne Buttercream
- 1 cup unsalted butter, room temperature (227 grams)
- 4 cups powdered sugar (460 grams)
- 4 tablespoons champagne reduction above
Instructions
- Gather all of your ingredients together and then start the process by making the champagne reduction. You do this by heating up the champagne in a medium pan over a medium heat. You ideally want to get the champagne to reduce to ¾ cup in quantity. If it hasn’t been reduced enough you can pour it back in the pan to continue until you get the right amount you need. Avoid letting the champagne boil. Once you have reduced the champagne you can let it cool in the refrigerator.
- Next up you will want to preheat your oven to 350°F/176°C. Get your chosen cupcake pan and line it with cupcake liners.
- Get yourself a medium mixing bowl and whisk together the flour, baking soda, and salt. Set this aside while you carry on with the other ingredients.
- In a large bowl, combine the granulated sugar, butter, and oil. If you want, you can use a hand mixer or stand mixer for this. It will take around three minutes. You want it to be light in color and fluffy in texture.
- Add in vanilla and eggs. With the eggs add them one at a time, mixing until they are mostly combined.
- Now it is time to add the cooled champagne reduction and milk. Continue to stir until fully incorporated. Don’t worry if the batter starts to look a little curdled. This is normal.
- Get your dry ingredients and stir them into the mixture, making sure they are fully combined into the mix. However, avoid overmixing as this will knock out the air and create dense cupcakes.
- Fill cupcake liners ¾ full, and put them into your preheated oven to bake for 14-16 minutes. Use a toothpick to check they are done by inserting one into the center. If it comes out clean or with loose crumbs, then they are ready. Remove the cupcakes from the oven, and cool them on a wire rack. Allow cupcakes to cool completely before frosting.
- Now it is time to make that delicious frosting. Using your mixer, beat the butter until smooth and creamy, this should take around 1-2 minutes. Then, slowly add in the powdered sugar. Continue to mix until the ingredients have fully combined.
- Add in the salt and champagne reduction and give the ingredients a good stir.
- Once ready, add your buttercream frosting to a piping bag fitted with your preferred piping tip. You can then pipe the frosting onto the cupcake using a circular motion. Finish up with some sprinkles if you are using them.
- Enjoy your champagne cupcakes.
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