Bubbly Champagne Cupcakes

Bubbly Champagne Cupcakes – Light and fluffy Champagne Cupcakes topped with a reduced Champagne Buttercream. 

These cupcakes are my go-to for New Year’s Eve – I make them every year! They have also become quite a hit for special birthday celebrations and anniversaries. It’s just such an elegant and unique flavour in a cake or cupcake.

This recipe was one of the first I ever posted on my blog back when I started it in 2017. It quickly became my most popular recipe and post on Instagram when Wilton Cakes reposted it. For a very new blogger, it was a very exciting moment! 

How to make Bubbly Champagne Cupcakes

The cupcake portion of this recipe is really quite simple to make. The only difference from a regular vanilla cupcake is that we’re using champagne for some of the liquid in the batter.

In a medium-sized bowl, mix together the cake flour, baking powder, baking soda and salt. Set aside.

Using your handheld or stand mixer, fitted with the paddle attachment, beat the butter and sugar together on high speed until light and fluffy. 

Turn your mixer to low and add the egg and vanilla extract. Scrape down the sides to make sure all is well combined.

Slowly add the dry ingredients to the wet a little bit at a time, alternating with the buttermilk and champagne. Beat until just combined. 

Do I have to use expensive Champagne?

No! Any kind of champagne or sparkling wine will do. If you want to splurge, go for it! I often grab one of the small bottles of sparkling wine up at the front of the liquor store. It’s the perfect amount and usually not more than $10. I have used these brands before;

Henkel

Martini and Rossi Asti

Using a cookie scoop, fill cupcake liners with batter about half full. 

Bake for 18 – 20 minutes. They are done when the tops of the cupcakes spring back when touched or a toothpick inserted comes out clean.

Let them cool on a wire rack. 

How to make Champagne Buttercream

We’re going to reduce the champagne down to almost a syrup-like consistency. This will give the buttercream so much more flavour than if we were to just add the champagne straight in as-is. 

In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce heat to medium-low and let simmer until the champagne reduces to about 1/8 of a cup. This will take about 5-7 minutes, but be sure to keep an eye on it. 

Once you have reduced the champagne down, remove it from the heat and let it cool. Do not add it into your buttercream while it is still hot or warm. I usually put mine in the fridge to speed up the cooling process.

Using your handheld or stand mixer, fitted with the paddle attachment, beat the butter on its own for a couple of minutes. 

With your mixer on low, slowly add in the powdered sugar. 

Then add in your vanilla, heavy cream and reduced champagne. Once everything is well combined, turn up your mixer to high and beat until light and fluffy. About 5 minutes.

Decorate cooled cupcakes however you like with the Champagne Frosting!

I like adding lots of sprinkles and some gold edible dust to resemble sparkling and bubbly Champagne!

Other Cupcake recipes to try:

Rosé Cupcakes

Easy Chocolate Cupcakes

Cotton Candy Cupcakes

Make sure to tag me @cremedelacombe on Instagram and leave a review below if you make these Bubbly Champagne Cupcakes. I love seeing what you bake! To pin this recipe and save it for later, you can use the button on the recipe card below.

Bubbly Champagne Cupcakes

Recipe by Kelsey LacombeCourse: DessertDifficulty: Medium

Servings

15

cupcakes

Prep time

45

minutes

Bake time

20

minutes

Total time

1

hour 

5

minutes

Champagne Cupcakes topped with fluffy Champagne Buttercream! Perfect for NYE!

Ingredients

• For the Champagne Cupcakes

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 1 1/2 cups cake flour

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup buttermilk, room temperature

• 1/2 cup champagne

• For the Champagne Buttercream

• 3/4 cup unsalted butter, softened

• 3 cups powdered sugar

• 1/2 teaspoon vanilla extract

• 1 tablespoon heavy cream

• 3/4 cup champagne, reduced to 1/8 cup

Directions

• For the Champagne Cupcakes
• Preheat oven to 325°F. Line cupcake pans with cupcake liners.
• In a medium bowl, whisk together all dry ingredients.
• Using your handheld or stand mixer, fitted with the paddle attachment, beat the butter and sugar together on high speed until light and fluffy.
• On low speed, add the egg and vanilla. Scrape down the sides of the bowl so that all is combined.
• Slowly add the dry ingredients to the wet, a little bit at a time, alternating with the buttermilk and champagne. Beat until combined.
• Fill cupcake liners halfway with cupcake batter.
• Bake for about 18-20 minutes, or until a toothpick inserted into the centre comes out clean.
• Let cool on a wire rack.
• For the Champagne Buttercream
• In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce heat to medium and let simmer until the champagne reduces to about 1/8 of a cup. This will take about 5-7 minutes, but keep an eye on it. Once reduced, let cool completely.
• Using your handheld or stand mixer, fitted with the paddle attachment, beat the butter on its own for a couple of minutes.
• With the mixer on low, slowly add powdered sugar. Once combined, add vanilla, heavy cream, and reduced champagne.
• Beat on high until light and fluffy.
• Frost and decorate your cooled cupcakes however you choose!

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