Wednesday, March 30, 2011

Champagne Cupcakes

Recipe Review: Light and airy Champagne Cupcakes with Champagne Buttercream Frosting are the perfect treat for a special occasion. 

March seems to be the month for birthdays- including my best friend Amber's. Amber is a really amazing person and a really great friend to me, so when I volunteered to make cupcakes for her birthday party I knew that they had to be something spectacular. Since we were celebrating a birthday I thought it would only fitting to make Champagne Cupcakes. I found an amazing recipe on SprinkleBakes and was so excited to try it out.

Champagne Cupcakes
yield: 15 cupcakes
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 3/4 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
1/2 cup champagne

Preheat oven to 350 degrees.  In a bowl cream together butter and sugar with an electric mixer (or in bowl of stand mixer fitted with paddle attachment) until light and fluffy. Add eggs one at a time beating well after each addition.  Add vanilla and mix. 

In a medium sized bowl mix together flour, baking soda, baking powder and salt, set aside. In a separate bowl whisk together champagne and sour cream (mixture will fizz and bubble). Add flour 1/3 at a time, alternating with champagne and sour cream mixture. 

Fill cupcake liners with level 1/4 cup of batter. Bake for 17-20 minutes until tops are just beginning to brown. Cool completely before frosting. 

Cupcake prep actually began a week in advance when I spent an afternoon assembling purple fondant flowers. I had never made anything with fondant before and it was so much fun. I felt like I was a little kid playing with play doh. I baked the cupcakes a day in advance- which was a good thing because they bubbled up (all the champagne?) and overflowed! I had to remake them the day of the party, being sure to put only 1/4 cup in each cupcake paper.  I frosted the cupcakes with a simple Champagne Buttercream - also from Sprinkle Bakes.  I actually liked this buttercream better than the traditional style of Buttercream.  

Champagne Buttercream Frosting

1 cup champagne plus one tablespoon
1 cup butter softened
2 1/2 cups confectioners sugar

Place 1 cup of champagne in a small saucepan, and simmer over medium high heat until it has reduced to 2 tablespoons. Remove from heat and allow to cool. 

Cream softened butter. Add confectioners sugar in three batches, using a medium high speed. Add in reduced champagne and additional tablespoon champagne and mix well. 

I frosted the cupcakes and added the flowers on top and, ta-da! Beautiful sparkling champagne cupcakes!

Happy Birthday Amber!!


  1. These look absolutely beautiful and I'm sure taste they tasted superb.

  2. So, I've been curious... didn't you give up sweets for lent? ;-)

  3. Actually I did! For some reason getting to bake for other people and living vicariously through them is getting me through it though! I have to admit I have snuck some buttercream (to see if the texture was right! I swear....) And I had to (had to!) eat a cupcake this weekend while filming a video for a blog contest. I guess I will need to add a few more days on to lent to make up... over all its going well, I've been having berries when i'm craving something sweet.

  4. Happy Birthday to me with yummy cupcakes!

  5. These look gorgeous! I'm not quite sure what to expect champagne cupcakes to taste like...but I think I'll try. Should one indulge in drinking champagne with them? :)

  6. A friend of mine made these cupcakes for a party. I loved them. I would go as far as saying that they are the moistest cupcakes I have ever eaten.I am now making a batch myself!

    I think indulging in a little bit of champagne whilst cooking is the cooks reward!

  7. I made these cupcakes for a bridal shower. They were a huge hit! SO yummy and moist!

  8. I can't wait to make these! I think we're going to make an orange buttercream frosting for a mimosa cupcake!