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Champagne Cupcakes


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Champagne Cupcakes are soft cupcakes that are topped with sweet and flavored icing. If you like champagne and cake then this recipe is for you.

This boozy cupcake recipe will impress all of your guests! The best part about this recipe is that it’s completely customizable–you can add different toppings depending on what flavor profile you’re going for.

A Champagne Cupcake on a red decorated plate.

Bubbly Champagne Cupcakes

Cupcakes were invented in the 1700s but at the time they were called number cakes. The name cupcake wasn’t recorded in history until 1828.

But then in 1919 Hostess make their first “snack cake” and cupcakes started to gain popularity quickly after the brand started to produce their classic cupcakes.

Why I Love This Recipe

These Champagne Cupcakes are simple and easy to make, this makes them a perfect dessert for parties and gatherings!

  • Ready in under 45 minutes
  • Easy to make
  • Fun to make
  • Always a hit at parties
  • Looks beautiful on a plate
  • Fills the house with a delicious aroma

If you love cupcake recipes that are perfect for gatherings you may also enjoy this Sweet Potato Cupcakes recipe.

Champagne Cupcakes in a silver cupcake liner and on a red decorated plate.

Ingredients

Only a few simple ingredients are needed to make these cupcakes. All of the ingredients are easy to find at your local grocery store.

  • champagne
  • All-purpose white flour
  • Baking powder
  • Unsalted butter (room temperature)
  • Granulated white sugar
  • Vegetable Oil
  • Vanilla extract
  • Eggs (room temperature)
  • Champagne reduction (champagne or sparkling white grape juice)
  • Milk

Frosting Ingredients:

  • Solid vegetable shortening
  • Unsalted butter (1 stick) (softened)
  • Powdered sugar (confectioner’s sugar) (sifted)
  • Milk
  • Vanilla or lemon extract
Ingredients used to make Champagne Cupcakes.

Substitutions

Sparkling White Grape Juice: Sparkling white grape juice works well in place of champagne if you want kid-friendly cupcakes.

Butter: When making the frosting you can use all butter instead of shortening if you prefer butter.

Equipment Needed / Helpful Tools

While you do need a few kitchen tools to help you make this cupcake recipe you should have most of these on hand already in your kitchen.

How to Make Champagne Cupcakes

While these cupcakes have several steps to make them, I promise that they are worth the effort and you are going to enjoy these cupcakes with buttercream frosting.

Step 1: Make the champagne reduction

Pour the champagne or sparkling white grape juice into a medium saucepan. Cook over medium-low heat until you have a reduction of 3/4 cup remaining. Be sure not to boil. Refrigerate until cool.

Step 2: Preheat the oven and prepare the cupcake pan

Preheat the oven to 350° and prepare a cupcake pan with 12 cupcake liners.

Step 3: Mix the dry ingredients

Combine the flour and baking powder in a medium-sized bowl and set aside.

Mixed dry ingredients in a white bowl.

Step 4: Cream butter and sugar

Place butter, sugar, and oil in a large mixing bowl and beat until light and fluffy.

Butter, sugar, and oil in a large mixing bowl.

Step 5: Add wet ingredients

Add the eggs one at a time, mixing after each until combined. Add in the vanilla extract with the second egg and mix. Scrape down the sides of the bowl often.

a close up of wet ingredients being added in the butter and cream mixture.

Step 6: Mix in dry ingredients

Add half of the dry ingredients and mix until combined.

Half of the dry ingredients being added into the wet mixture.

Step 7: Add milk and champagne reduction

Add the milk and champagne reduction and mix until thoroughly incorporated.

Resulting mixture when milk and champagne reduction was added.

Step 8: Beat in the remaining dry ingredients

Add the remaining dry ingredients and mix until well combined and smooth. Be sure not to overmix the batter.

Step 9: Bake the cupcakes

Fill the cupcake liners about 3/4 full and bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean. Remove to a cooling rack to cool completely.

Baked cupcakes in silver and gold liners.

Buttercream Frosting

Step 1: Cream shortening and butter

Using an electric mixer with a paddle attachment beat together the shortening and butter in a large bowl until light and fluffy. Beat in the vanilla. Using the paddle attachment instead of the whisk will help prevent air bubbles.

Cream shortening and butter in a large mixing bowl.

Step 2: Beat in sugar

Add sugar gradually, beating slowly at first and then beating well at a medium speed. Scrape the sides and bottom of the bowl frequently.

Sugar being added in the cream shortening and butter mixture.

Step 3: Mix in milk and extract

Gradually add milk or water, while beating at a medium speed, until the mix is light and fluffy. Add in the extract and mix.

Resulting mixture for the frosting.

Step 4: Top cupcakes

Using a piping tip of your choice, (I used a large open star tip) ice the cupcakes and decorate with additional items if you choose.

Cupcakes topped with the frosting.

Variations / Options / Add-Ins

Looking for ways to change up these bubbly Champagne Cupcakes? Here are three suggestions that my family loves.

Strawberries: Do you like the taste of strawberries and champagne? Top your cupcakes with fresh sliced strawberries.

Fresh Mint Leaves: Sprinkle fresh mint leaves on the cupcakes before you finish them for an extra treat.

Chocolate: Drizzle the top of your bubbly cupcakes for some added chocolate flavor.

Serving Suggestions

Are you wondering when you should serve these cupcakes? I’ve got suggestions for you!

These cupcakes would be great on a platter or your dessert table for a New Year’s Eve party. Or you can serve them to your guests on a platter at a bridal shower.

Champagne Cupcakes decorated with gold stars.

FAQs

Do you have questions about Champagne cupcakes? Here are the answers to the most commonly asked questions.

How to store

To store your cupcakes place them in an airtight container and store them in the fridge. You can keep them for up to 3 days if stored properly.

How to reheat

Freeze the cupcakes for up to 1 month by placing them in a freezer bag or other storage solution. Thaw before serving.

Can I use pink champagne?

Yes! However, if you choose to substitute pink champagne in these cupcakes, they will give you a more sweet and subtle flavor.

Overhead shot of Champagne cupcakes decorated with gold stars.

More Cupcake Recipes

If you like cupcake recipes, give these recipes a try:

Champagne Cupcakes Recipe

Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.

Champagne Cupcakes

If you like champagne and cake then this recipe is for you.
5 from 1 vote
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 12 Cupcakes
Calories 388 kcal

Ingredients
  

Cupcakes

  • 1 1/2 cups Sparkling white grape juice or champagne
  • 1 1/2 cups All-purpose white flour
  • 1 3/4 tsp Baking powder
  • 3/8 cup Unsalted butter room temperature
  • 1 cup Granulated white sugar
  • 1 1/2 tbsp Vegetable Oil
  • 1/2 tsp vanilla extract
  • 2 lg Eggs room temperature
  • 1/2 cup Champagne reduction champagne or sparkling white grape juice
  • 2 tbsp Milk

Buttercream Frosting

  • 1/2 cup Solid vegetable shortening
  • 1/2 cup Unsalted butter 1 stick (softened)
  • 1 cup Powdered sugar confectioner’s sugar (sifted)
  • 2 tbsp Milk
  • 1 tsp Vanilla or lemon extract

Instructions
 

Cupcake Directions

  • Pour the champagne or sparkling white grape juice into a medium saucepan. Cook over a medium-low heat until you have a recduction of 3/4 cup remaining. Be sure not to boil. Refrigerate until cool.
  • Preheat oven to 350° and prepare a cupcake pan with 12 cupcake liners.
  • Combine the flour and baking powder in a medium-sized bowl and set aside.
  • Place butter, sugar and oil in a large mixing bowl and beat until light and fluffy.
  • Add the eggs one at a time, mixing after each until combined. Add in the vanilla extract with the second egg and mix. Scrape down the sides of the bowl often.
  • Add half of the dry ingredients and mix until combined.
  • Add the milk and champagne reduction and mix until thoroughly incorporated.
  • Add the remaining dry ingredients and mix until well combined and smooth. Be sure not to overmix the batter.
  • Fill the cupcake liners about 3/4 full and bake for approximately 15 minutes, or until a toothpick inserted in the center comes out clean. Remove to cooling rack to cool completely.

Buttercream Frosting

  • Using an electric mixer with a paddle attachment beat together the shortening and butter in a large bowl until light and fluffy. Beat in the vanilla. Using the paddle attachment instead of the whisk will help prevent air bubbles.
  • Add sugar gradually, beating slowly at first and then beating well on a medium speed. Scrape the sides and bottom of the bowl frequently.
  • Gradually add milk or water, while beating at a medium speed, until the mix is light and fluffy. Add in the extract and mix.
  • Using a piping tip of your choice, (I used a large open star tip) ice the cupcakes and decorate with additional items if you choose.

Nutrition

Serving: 1CupcakeCalories: 388kcalCarbohydrates: 40gProtein: 3gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 2gCholesterol: 63mgSodium: 19mgPotassium: 132mgFiber: 1gSugar: 27gVitamin A: 461IUCalcium: 45mgIron: 1mg
Tried this recipe?Let us know how it was!

Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!

Champagne Cupcakes image with a large text at the upper half of the image saying 'Champagne Cupcakes Recipe'

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