Our New Year's Eve Champagne Cupcakes Recipe Is The Perfect Way To Celebrate
Prep Time:
1 hour, 15 minutes
Cook Time:
20 minutes
Servings:
12 Pieces
Ingredients
  • ½ cup vegetable oil
  • 2 large eggs
  • ¼ cup sour cream
  • 1 ¼ cups granulated sugar, divided
  • 1 teaspoon vanilla bean paste or vanilla extract, divided
  • 1 ¼ cups all-purpose flour
  • 1 ¼ teaspoon baking powder
  • ¾ teaspoon kosher salt, divided
  • ¼ teaspoon baking soda
  • 1 (187-milliliter) bottle Champagne or sparkling wine, divided (¼ cup + ¼ cup + ¼ cup)
  • 1 cup unsalted butter, softened, divided
  • 2 ½ cups powdered sugar, divided
  • ¼ cup diced fresh strawberries
Directions
  1. Preheat the oven to 350 F.
  2. Line a standard muffin pan with 12 cupcake liners. Set aside.
  3. In a large bowl, whisk to combine the oil, eggs, sour cream, 1 cup granulated sugar, and ½ teaspoon vanilla bean paste.
  4. Add flour, baking powder, ½ teaspoon kosher salt, baking soda, and ¼ cup Champagne and whisk until smooth.
  5. Scoop or pour the batter into cupcake liners, filling about ¾ of the way.
  6. Bake for 14-16 minutes, or until the cupcakes spring back to the touch.
  7. Transfer cupcakes to a wire rack to cool completely.
  8. In a small pot, simmer ¼ cup Champagne over low heat until reduced by about half. Once reduced, set aside to cool.
  9. Prepare soak: In a small jar or container, stir to combine the remaining Champagne (about ¼ cup) with remaining ¼ cup sugar.
  10. Poke cooled cupcakes lightly with a fork all over.
  11. Brush soaking liquid evenly over the cupcakes.
  12. Prepare the Champagne frosting: Beat ¾ cup butter in a stand mixer fitted with a paddle attachment until creamy.
  13. Add 1 ½ cups powdered sugar, the cooled Champagne reduction, and remaining ¼ teaspoon salt until smooth and fluffy. (Add a splash of milk if needed if the texture is too thick.)
  14. Transfer the frosting to a piping bag fitted with a star tip, then beat remaining ¼ cup butter in the same stand mixer bowl.
  15. Add the remaining 1 cup powdered sugar and diced strawberries. Beat until combined and creamy.
  16. Use a measuring spoon or scoop to scoop out the center of each cupcake.
  17. Pipe or spoon in strawberry buttercream to fill.
  18. Pipe a ring of Champagne buttercream over the top of each cupcake.
  19. Serve the Champagne cupcakes as-is, or decorate them as desired with strawberries, white chocolate-covered strawberries, festive sprinkles, or edible luster dust.