Champagne Cupcakes

If you’re looking for the perfect sweet treat to ring in the New Year, these sparkling champagne cupcakes are exactly what I love to serve. They feel a little fancy but are easy enough for any party, whether it’s New Year’s Eve, a bridal shower, or just an excuse to open some bubbly on a weekend with friends.

Champagne Cupcakes

They’re light, fluffy, and have that subtle champagne flavor that makes people ask for seconds.

Ingredients You’ll Need

I keep these ingredients pretty simple because I want them to be accessible.

  • Cake flour: I always use cake flour for cupcakes because it gives them a lovely soft crumb. If you only have all-purpose flour, that works too, but they’ll be a bit more rustic.
  • Champagne (or sparkling wine): Honestly, use what you have. I’ve used cheap grocery-store prosecco and fancy bottles gifted at weddings—it all works. If you want a pink tint, go with rosé.
  • Gold luster powder (optional): This is just for fun. I like brushing a bit on the buttercream if I’m serving these at a party. It makes them look like they belong at a fancy dessert table.

Making the Champagne Reduction

This step is what gives these cupcakes real champagne flavor. Without reducing it, the taste is too faint.

I pour a cup of champagne into a small pot and let it simmer on medium until it reduces to about half a cup. Usually, it takes around 15 minutes. Don’t rush this part. I like to stir occasionally so it doesn’t bubble over.

When I’m planning ahead, I’ll make the reduction the night before and stash it in the fridge. It needs to be completely cool before you mix it into the buttercream or batter. Warm reduction will melt the butter and ruin the frosting texture—speaking from experience!

Baking the Cupcakes

I preheat my oven to 350°F and line my muffin pan with cute paper liners.

First, I whisk together cake flour, baking powder, and salt. In another bowl, I whisk melted butter, sugar, eggs, and vanilla. Then I alternate adding the flour mix and the liquid (milk plus champagne reduction). Don’t worry if the batter feels thin—it bakes up light and airy.

I use about a quarter cup of batter per liner so they rise just to the top without overflowing. They usually take 18–22 minutes. I always check early because every oven has its quirks. When a toothpick comes out clean, they’re done.

I let them cool on a wire rack. And here’s my best advice: don’t rush frosting them. Warm cupcakes will make the buttercream slide right off.

My Go-To Baking Tips

I can’t tell you how many times I’ve messed up baking by ignoring these basics:

  • Room temperature ingredients: Cold butter doesn’t mix right. Cold eggs can seize batter. I leave everything out for at least 30 minutes before starting.
  • Measuring flour carefully: I use a scale these days—it’s foolproof. But if you’re using cups, fluff the flour first, then spoon it in and level with a knife. Never scoop and pack. That’s a ticket to dense, dry cupcakes.
  • Checking oven temperature: Ovens lie. Mine runs hot. An oven thermometer was a $10 investment that saved many cakes from burning.
  • Fresh baking powder: Old baking powder doesn’t do its job. If it’s been open for months, I test it in hot water—it should bubble immediately.

Decorating Ideas and Tips

This is the fun part.

Make sure your cupcakes are completely cool before frosting. Warm cakes melt buttercream into a sad puddle—I’ve learned this the hard way.

I like using a big piping tip to get those bakery-style swirls. The bigger the tip, the easier it is to make them look fancy with minimal skill.

For special occasions, I dust the tops with edible gold shimmer or add sparkly sprinkles. I’ve even stuck sparklers in them for New Year’s parties (just light them carefully at serving time!).

Common Questions I Get

How long do they last?
I store them in the fridge for up to three days. But I always let them sit out for an hour before serving because they taste best at room temperature—softer, creamier frosting and lighter crumb.

Do they have alcohol?
Most of the alcohol cooks off in the reduction, but not all of it. There’s a tiny bit left, so I treat them like a grown-up dessert at parties.

Can I use something besides champagne?
Absolutely. Prosecco, cava, or any sparkling wine works beautifully. Rosé gives them a pretty pink hue.

A Few Extra Thoughts for Foolproof Results

I always prefer weight measurements in baking. It cuts down on guesswork and dishes. If you have a kitchen scale, use it—it’s one of my best baking purchases.

I like to note that substitutions work if you know what you’re doing. For example, you can’t just swap honey for sugar in equal amounts in baking. I’ve had more than one “learning experience” cleaning up the aftermath.

About salt—I use kosher salt for nearly everything. If you’re using table salt, cut the quantity in half. Too much salt is hard to fix, but you can balance it a little with a squeeze of lemon juice if needed.

Yield: 12

Champagne Cupcakes

Champagne Cupcakes

There's something magical about ringing in the New Year with bubbles—and these champagne cupcakes do just that

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

For the Champagne Reduction:

  • 1 cup champagne or sparkling wine

For the Cupcakes:

  • ½ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons champagne reduction
  • ⅓ cup whole milk
  • 1½ cups cake flour (or substitute all-purpose flour)
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt

For the Buttercream:

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • 3 tablespoons champagne reduction
  • ½ teaspoon vanilla extract
  • ¼ teaspoon edible gold luster dust (optional, for a festive touch)

Instructions

  1. Start with the Champagne Reduction: Pour the champagne into a small saucepan and bring it to a boil over medium-high heat. Once it’s bubbling, reduce the heat to medium and let it simmer for about 15 minutes, or until it reduces to just under half a cup. Set aside and let it cool completely before using—it can even be made a few days ahead and stored in the fridge.
  2. Bake the Cupcakes: Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
  3. In one bowl, combine the flour, baking powder, and salt. In another large bowl, whisk together the melted butter and sugar until smooth. Add the eggs, vanilla extract, and champagne reduction, mixing until well blended.
  4. Gradually add the dry ingredients in two parts, alternating with the milk. Stir until the batter is fully mixed—it will be a bit thin, which is perfect.
  5. Fill each cupcake liner about halfway with the batter. Bake for 18–22 minutes, or until a toothpick comes out clean from the center. Let them cool in the pan for a few minutes before transferring to a wire rack. Make sure they're completely cool before frosting.
  6. Make the Champagne Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, powdered sugar, vanilla, and luster dust (if using) on medium speed until fluffy. Gradually add the champagne reduction, one tablespoon at a time. Once incorporated, whip the buttercream on high for another 3–4 minutes until light and airy.
  7. Pipe or spread the frosting onto the cooled cupcakes, and enjoy!

Notes

  • These cupcakes keep well in the refrigerator for up to 3 days. For the best texture and flavor, allow them to come to room temperature before serving—about an hour out of the fridge should do the trick.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 484Total Fat 24gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 8gCholesterol 93mgSodium 108mgCarbohydrates 59gFiber 0gSugar 44gProtein 3g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Hope You Enjoy These Cupcakes!

If you’re looking for a dessert that’s a little bit special, these champagne cupcakes have always been a hit at my gatherings. They’re festive but straightforward enough to make without stress.

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