Wedding Cupcakes with Champagne Frosting Recipe

Wedding Cupcakes with Champagne Frosting Recipe

How To Make Wedding Cupcakes with Champagne Frosting

Whip up a batch of these fluffy wedding cupcakes that are topped with a tasty champagne frosting made of your favorite champagne, butter, and sugar.

Preparation: 30 minutes
Cooking: 20 minutes
Total: 50 minutes



For Cupcakes:

  • cupscake flour,spoon and leveled
  • ¾tspbaking powder
  • ¼tspbaking soda
  • ¼tspsalt
  • ½cupbutter,unsalted, softened to room temperature
  • 1cupgranulated sugar
  • 3large egg whites,at room temperature
  • 2tsppure vanilla extract
  • ½cupsour cream,full-fat, at room temperature
  • ½cupchampagne,brand of choice

For Frosting:

  • ¾cupchampagne,brand of choice
  • 1cupunsalted butter,softened to room temperature
  • 4cupsconfectioners’ sugar
  • 1tsppure vanilla extract
  • gold glitter sprinkles,optional


  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.

  2. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

  3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed for about 1 minute until smooth and creamy.

  5. Add the sugar and beat on high speed for 2 minutes until creamed together.

  6. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

  7. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream.

  8. Scrape down the sides and up the bottom of the bowl as needed.

  9. With the mixer on low speed, add the dry ingredients until just incorporated.

  10. With the mixer still running on low, slowly pour in the champagne until combined. Do not overmix.

  11. There may be a need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

  12. Pour/spoon the batter into the liners – fill only ⅔ full to avoid spilling over the sides.

  13. Bake for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean.

  14. Allow the cupcakes to cool completely before frosting.

  15. Start the next step as the cupcakes cool so the champagne can cool when the cupcakes do.


  1. In a small saucepan, bring the champagne to a boil over medium-high heat.

  2. Once boiling, reduce to medium heat and allow to simmer until reduced down to ¼ cup, about 7 to 10 minutes.

  3. Set aside to cool completely. Have it at room temperature or cold.

  4. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed for about 2 to 3 minutes until completely smooth and creamy.

  5. Add the confectioners’ sugar, 1 cup at a time, beating on low at first then increasing to high speed.

  6. Once incorporated, add the next cup.

  7. Once creamy and combined, beat in 3 tablespoons of the reduced champagne and the vanilla extract. Taste.

  8. Add the remaining reduced champagne if needed, and a pinch of salt, if desired

  9. Frost the cooled cupcakes. Use a Wilton 1M piping tip and pipe a rose on these pictured cupcakes, if desired.

  10. Top with sprinkles.

  11. Store the leftovers in the refrigerator for up to 3 to 4 days.

Recipe Notes

  • Make-Ahead Instructions: Cupcakes can be made ahead 2 days in advance, covered, and stored at room temperature. Frosting can also be made 2 days in advance, covered, and stored in the refrigerator until ready to use. The easiest way to make these cupcakes ahead of time is to prepare and freeze them. Frosted or unfrosted cupcakes can be frozen up to 2 to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Instead of doubling or tripling, I recommend making a few separate batches as working with too much batter risks over or under-mixing.
  • Have all the ingredients at room temperature.
  • Cake Flour: If cake flour is not available, make a homemade cake flour substitute.
  • Sour Cream: Full-fat sour cream is strongly recommended for the best taste and texture. A full-fat plain yogurt would work instead, though the cupcakes may not be as light.
  • Milk: ½ cup of whole milk may be used in the cupcake batter instead of champagne.
  • Mini Cupcakes: Bake for about 11 to 13 minutes under the same oven temperature.


  • Calories: 439.07kcal
  • Fat: 20.07g
  • Saturated Fat: 12.56g
  • Trans Fat: 0.74g
  • Monounsaturated Fat: 5.17g
  • Polyunsaturated Fat: 0.82g
  • Carbohydrates: 60.11g
  • Fiber: 0.27g
  • Sugar: 46.66g
  • Protein: 2.40g
  • Cholesterol: 52.79mg
  • Sodium: 97.11mg
  • Calcium: 35.87mg
  • Potassium: 59.91mg
  • Iron: 1.30mg
  • Vitamin A: 168.76µg
  • Vitamin C: 0.07mg
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