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A gorgeous champagne cupcake with frosting and sprinkles and roses in the background

Champagne Cupcake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Julianne Dell
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 55 minutes
  • Yield: 12 cupcakes
  • Category: Cupcakes
  • Method: Oven
  • Cuisine: American


Moist and fluffy homemade champagne cupcakes are topped with a velvety champagne Swiss meringue buttercream. 


For the cupcakes

  • 3/4 cup (143g) granulated sugar
  • 1/4 cup (59ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon (5ml) pure vanilla extract
  • 1/4 cup (59ml) sour cream
  • 1 1/4 cups (175g) all-purpose flour
  • 1 1/2 teaspoons (5.6g) baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (118ml) sparkling champagne
  • 3 tablespoons (45ml) milk

For the frosting

  • 1 cup (236ml) sparkling champagne (reduced)
  • 3 large egg whites
  • 3/4 cup (143g) granulated sugar
  • 1 cup (226g) unsalted butter at room temperature
  • 1/4 teaspoon pure vanilla extract
  • 12 teaspoons orange zest (optional)
  • Pinch of salt


For the cupcakes

  1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
  2. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
  3. In a separate bowl combine the remaining dry ingredients. Add the dry ingredients and milk; mix just until the flour starts to incorporate. Add the champagne and continue mixing until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
  4. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
  5. Bake at 350°F for 14-16 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the frosting

  1. Remove the butter from the refrigerator and allow it to come to room temperature. Slice into 1 tablespoon size cubes. Wipe down the inside of your mixing bowl and utensils with vinegar to remove any lingering grease.
  2. Reduce the champagne: Cook the champagne in a small saucepan over medium heat until the mixture is reduced to more than half. About 10-15 minutes, you should have 1/4-1/3 cup remaining. Set aside to cool completely.
  3. In the mixing bowl, combine the sugar and egg whites. Set the bowl over top of a saucepan with 1 ¼ cups water covering the bottom. Attach a candy thermometer to the mixing bowl.
  4. Heat the mixture over medium heat, stir constantly with a whisk until the mixture reaches 140°-160°  The sugar should be dissolved in the egg whites. 
  5. Immediately place the mixing bowl on your stand mixer. Using the wire whisk attachment, beat the eggs white on medium speed for approximately 5-8 minutes until the egg whites have turned into runny white liquid. Increase the mixing speed to high until the meringue thickens to soft glossy peaks, and the bottom of the bowl is no longer warm.
  6. Turn your mixer down to low. Slowly add your butter, 1 tbsp at a time. As you add more butter, the frosting might appear to have curdled and lost its body, that’s ok. Scrape down the sides of the bowl.
  7. Once all the butter has been added, switch to the paddle attachment, and continue beating on medium-high speed until your frosting turns to stiff peaks. Add the vanilla extract, 2 1/2 tablespoons of the champagne reduction and the orange zest. Beat for an additional 2 minutes until the frosting is fluffy and all ingredients as well combined.
  8. Fit a large piping bag with a 1M piping tip and fill with frosting. Frost cooled cupcakes and top with sprinkles or fruit.


  • This frosting will make more than enough for 12 cupcakes, you should expect to have leftovers which you can serve with strawberries. It will also make enough to frost a 9×13 inch cake

Frosting notes:

  • If you’ve never made Swiss meringue buttercream before, I recommend reading through my full tutorial prior to starting
  • Reducing the champagne: The champagne reduction must be fully cooled prior to adding to the buttercream
  • Cooking the egg whites and sugar: In order to prevent a grainy frosting, make sure the sugar is fully dissolved. You can test this by placing a drop on your fingertips and rubbing them together. The mixture should be completely smooth. Carefully it will be quite warm!
  • Room temperature butter: Be sure the butter is at room temperature but not too soft or starting to melt, as this can lead to a runny buttercream. Be sure your mixing bowl is not too warm before adding the butter, you do not want it to melt the butter. 


  • Serving Size: 1 cupcake
  • Calories: 385
  • Sugar: 26g
  • Sodium: 325mg
  • Fat: 21.5g
  • Carbohydrates: 36g
  • Fiber: .4g
  • Protein: 4g
  • Cholesterol: 73mg