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Champagne Cupcakes with Champagne Reduction and Elegant Buttercream Frosting Recipe

★★★★★

4.7 from 137 reviews
  • Author: Julian
  • Total Time: 40 minutes
  • Yield: 12 servings 1x

Description

These Champagne Cupcakes are a delightful and elegant treat perfect for celebrations. Featuring a moist and tender crumb infused with champagne reduction, they are topped with a creamy champagne buttercream frosting that adds a luxurious finish. The recipe balances the delicate flavor of champagne with a light texture, making these cupcakes irresistible for parties or special occasions.

Ingredients

Scale

Cupcake Batter

  • 1 1/2 cups (360ml) champagne
  • 1 1/4 cups (163g) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp (84g) unsalted butter, room temperature
  • 3/4 cups (155g) sugar
  • 1 1/2 tbsp vegetable oil
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 2 tbsp (30ml) milk

Champagne Reduction

  • 1 1/2 cups (360ml) champagne (same as earlier)

Frosting

  • 3/4 cup unsalted butter, room temperature
  • 1/4 cup shortening
  • 4 cups (460g) powdered sugar
  • 4 tbsp champagne reduction, cooled
  • 1/8 tsp salt

Instructions

  1. Make Champagne Reduction: Pour all the champagne into a medium saucepan and warm it over medium heat. Simmer gently until the liquid reduces to 3/4 cup, avoiding boiling to preserve the delicate flavors. Pour into a glass measuring cup, returning any excess to the pan if necessary. Refrigerate the cooled reduction until needed.
  2. Prepare Baking Setup: Line a cupcake pan with cupcake liners and preheat your oven to 350°F (176°C).
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, beat the unsalted butter, sugar, and vegetable oil together until light in color and fluffy, about 3 minutes. This step ensures a tender crumb in the cupcakes.
  5. Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing until mostly combined after each addition. Add vanilla extract with the second egg. Scrape the sides of the bowl periodically for even mixing.
  6. Add Half of Dry Ingredients: Add half of the flour mixture to the batter and mix until mostly combined.
  7. Add Liquids: Stir in the milk and 1/2 cup of the chilled champagne reduction. The batter might look curdled, which is normal at this stage.
  8. Add Remaining Dry Ingredients: Add the remaining flour mixture and mix just until combined and smooth. Make sure to scrape down the bowl for even incorporation but avoid overmixing.
  9. Fill and Bake: Spoon the batter into cupcake liners, filling them about three-quarters full. Bake in the preheated oven for 14-16 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool the Cupcakes: Remove cupcakes from the oven and transfer them to a wire rack to cool completely before frosting.
  11. Make the Buttercream: Beat together the unsalted butter and shortening in a large bowl until smooth and creamy.
  12. Add Powdered Sugar and Part of Reduction: Add about half of the powdered sugar, mixing well until smooth.
  13. Add Champagne Reduction and Salt: Mix in 3 tablespoons of the champagne reduction and the salt until fully combined.
  14. Add Remaining Powdered Sugar: Incorporate the remaining powdered sugar, mixing until smooth. Adjust the consistency with more champagne reduction if needed to make it pipeable.
  15. Decorate Cupcakes: Using a piping bag fitted with Ateco tip 844, pipe the champagne buttercream onto the cooled cupcakes in a swirl pattern. Optionally, add non-bleeding sprinkles if storing before serving.
  16. Storage: Store cupcakes in an airtight container. For best quality, consume within 2-3 days.

Notes

  • Do not boil the champagne when making the reduction; gentle simmer is key to preserving flavor.
  • Creaming the butter and sugar thoroughly is essential for a light and tender cupcake texture.
  • The batter may appear curdled after adding liquids; this is normal and will not affect the final texture.
  • Avoid overmixing once dry ingredients are added to keep cupcakes tender.
  • Use a piping bag with Ateco tip 844 for a professional-looking frosting swirl.
  • Store cupcakes in an airtight container and consume within 2-3 days for freshness.
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: champagne cupcakes, champagne reduction, buttercream frosting, party cupcakes, elegant desserts, celebration cupcakes

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Find it online: https://juliandempsey.com/champagne-cupcakes-with-champagne-reduction-and-elegant-buttercream-frosting-recipe/