Wedding Cupcakes with Champagne Frosting

Use this recipe for lovely homemade wedding cupcakes. Topped with champagne frosting, these wedding cupcakes sparkle and shine on the special day. Cake flour, egg whites, and sour cream produce the softest, fluffiest cupcakes.

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting! Perfect for any wedding celebration and bridal shower! Recipe on sallysbakingaddiction.com

Today is our anniversary. ♥ September 20th 2014 seems like a lifetime ago as we get lost in the hustle bustle of everyday life.

I remember everyone telling us how quickly the wedding day flies by. Stop, take a moment for just the two of you, breathe it all in, and capture the feeling right there… right then. While the rest of the crowd enjoyed happy hour, we snuck away from the flurry of excitement and activity. We sat down, relaxed, sipped some wine, I fixed my hair, we took a selfie. And today, that silly picture is one of my favorites from our wedding day. We’re smiling, alone, treasuring that one private moment during the biggest day of our lives as we knew it. Just us 2.

Kevin and Sally September 20th 2014

And today, 3 years later, we’re ready to hit pause all over again as we await the arrival of our daughter. Smiling, alone, waiting to treasure that one private moment during the biggest day of our lives as we know it. Just us 3.

Kevin and Sally September 20th 2014

Homemade Wedding Cupcakes

The Fall wedding season is upon us! And with that comes plenty of dessert.

I know many of you prefer to make your own treats for wedding celebrations and wedding showers. And I sincerely applaud you. This is no easy task as dozens (or, more likely, hundreds!) of people depend on you to satisfy their sweet tooth. This isn’t just any old party– it’s a wedding. The pressure is on. Taste must be paramount, texture must be impeccable, and presentation must be spot-on.

When it comes to DIY wedding desserts, perfection is key. And here’s where I can help. I took my most popular vanilla cupcake recipe and added champagne. Because… CHEERS! It’s a wedding!

If you were to define “fancy schmancy celebration” with a dessert, these homemade wedding cupcakes with champagne frosting would be it.

Vanilla wedding cupcakes on sallysbakingaddiction.com

Vanilla wedding cupcakes on sallysbakingaddiction.com

Cupcake Batter

This recipe stems from my favorite vanilla cupcakes. The vanilla cupcake batter comes together in minutes. You need a box of cake flour and if you’re making a few batches, that’s great because then you can use up the whole box! Cake flour helps to produce the softest, lightest cakes and cupcakes you’ll ever eat. If you can’t get your hands on cake flour, you can make this homemade cake flour substitute. The egg whites are a 2nd non-negotiable. Egg whites help produce a light & fluffy texture. Since we are losing a little fat from the missing egg yolks, we can add that back in with sour cream.

I mentioned this in the original vanilla cupcake recipe, but it’s worth repeating: sour cream is a power ingredient in this recipe. Like the egg whites and cake flour, it lightens up the crumb. Greek yogurt could be used in its place, but I find that cupcakes made with sour cream are less dense.

Champagne x2

Instead of milk in the cupcake batter, use champagne. The cupcakes don’t exactly taste like champagne, but they definitely have a “sparkly” texture. (If that makes any sense?) Like my mimosa cupcakes! (← another option for DIY wedding cupcakes)

The cupcake batter isn’t the only place where bubbly is hiding. Garnish the cupcake with a little champagne buttercream. Let’s toast to that!

How to make delicious champagne frosting on sallysbakingaddiction.com

Champagne Frosting

The frosting begins with a vanilla buttercream base. Super straightforward: butter + confectioners’ sugar. To that, we’ll add champagne and vanilla extract. But we need to reduce down the champagne on the stove before adding it. Why? Reducing the champagne packs an intense amount of flavor into a smaller amount of champagne. We can’t overload our frosting with liquid because that would ruin it. Rather, we will add a small amount of *extreme* champagne flavor. I learned this trick from Wicked Good Kitchen. 🙂

See that photo above? Left = champagne. Right = reduced and highly concentrated champagne. Look at the crazy color difference! So much flavor without ruining the texture of our creamy buttercream frosting.

What type of champagne do I use? Your favorite.

After you reduce the champagne, make sure it cools to room temperature. Otherwise it will melt the butter in your frosting! Whenever I make champagne frosting, I reduce down the champagne once the cupcakes come out of the oven. That way the champagne can cool down as the cupcakes themselves cool down.

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting! Perfect for any wedding celebration and bridal shower! Recipe on sallysbakingaddiction.com

Pipe a buttercream rose on top and your wedding dessert is ready for a celebration. ♥ ♥

These cupcakes taste a lot like my white wedding cupcakes, but they’re much softer. Keep that in mind if you’re torn between which two to make. Also… today’s cupcakes include champagne. So there’s that!!

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting! Perfect for any wedding celebration and bridal shower! Recipe on sallysbakingaddiction.com

Tips for baking multiple batches and making ahead are in the recipe below!

Print

Wedding Cupcakes with Champagne Frosting

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 3 hours
  • Yield: 14-15 cupcakes or 32-36 mini cupcakes
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American

Description

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting. Perfect for any wedding celebration and bridal shower!


Ingredients

Cupcakes

  • 1 and 3/4 cups (200g) cake flour*
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 3 large egg whites, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120g) full-fat sour cream at room temperature*
  • 1/2 cup (120ml) your favorite champagne

Frosting

  • 3/4 cup (180ml) your favorite champagne
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 4 cups (480ml) confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • optional: gold glitter sprinkles

Instructions

  1. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
  2. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the champagne until combined. Do not overmix. You may 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.
  4. Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting. (I start the next step as the cupcakes cool so the champagne can cool when the cupcakes do.)
  5. Make the frosting: In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely. You want it room temperature or cold.
  6. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners’ sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in 3 Tablespoons of the reduced champagne and the vanilla extract. Taste. Add the remaining reduced champagne if needed– and a pinch of salt if you’d like.
  7. Frost cooled cupcakes. I used a Wilton 1M piping tip and piped a rose on these pictured cupcakes. Top with sprinkles. Store leftovers in the refrigerator for up to 3-4 days.

Notes

  1. 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. Frosted or unfrosted cupcakes can be frozen up to 2-3 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.
  2. Special Tools: KitchenAid Stand Mixer | Cupcake Liners | Cupcake Pan | Frosting Bags | Frosting Tip
  3. Room Temperature Ingredients: This is so important!!
  4. Cake Flour: If you can’t get your hands on cake flour, you can make this homemade cake flour substitute. I suggest doing this twice, mixing it all up in 1 bowl then removing 1/4 cup since you need 1 and 3/4 cups in this recipe.
  5. 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.
  6. Milk: 1/2 cup whole milk may be used in the cupcake batter instead of champagne.
  7. Mini Cupcakes: Bake for about 11-13 minutes, same oven temperature.

And PS: Our sprinkle (!!!) wedding cake was from Bredenbeck’s bakery.

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting! Perfect for any wedding celebration and bridal shower! Recipe on sallysbakingaddiction.com

Soft and fluffy vanilla wedding cupcakes topped with champagne frosting! Perfect for any wedding celebration and bridal shower! Recipe on sallysbakingaddiction.com

148 Comments

  1. Such a lovely post.  As I know from personal experience, there is truly nothing more special than having a child that you have longed for.  They are the most-loved children EVER!  At least that’s what I always tell my almost 27 year-old son!   Congratulations, and best wishes, as you change from a family of 4 (counting Jude and Franklin, of course), to a family of 5.  ❤️

  2. Happy wedding anniversary to you and Kevin!  Hope you guys celebrate & relax & just have a great day! 

    P.S I’ve been in love with your sprinkle wedding cake ever since you first posted a picture of it 3 years ago 😉

  3. Daw, Sally you just brought a tear to my eye! And this is beyond perfect timing. My “baby” brother (he’s 2 years younger) is getting married on Saturday! Being the awesome maid of honor I am, I wanted to bake up something special for us ladies to enjoy while we are being pampered and getting our hair and make-up done. I think I will whip a batch of these up!!! It’s like you knew lol… I can’t wait to hear the good news that your sweet baby girl Quinn is here!!!!

  4. Happy Happy Anniversary!
    I can hardly wait to try these, my 25th wedding anniversary is October 5th, sounds like a good excuse to whip these up! I love your Mimosa Cupcakes, so I imagine these are just as amazing!

      1. Thank you! It’s one of those it seems like we’ve always been together, while it seems like just yesterday we met and time has just flown by things.

  5. Happy Anniversary Sally and Kevin! What a lovely post, Sally. Best wishes to all of you! Can’t wait to see photos of your sweet baby girl with Jude and Franklin!!

  6. Happy anniversary Sally! I’ve said before we have a lot in common but this is crazy….it’s my annniversary today too!!! It’s 31 for me and my dear husband.☺️❤️ We are blessed with six children aged from 30 to 20, and five gorgeous grandchildren! Have a fabulous day and yes, I agree…that photo is the best! Many happy more years together…

  7. I just got married (in May), and that was the best advice I got. Easily one of the best days of my life 🙂

    One of my friends is getting married next October, and her theme is going to be autumn-ish. I know she wants sunflowers, so I’m planning to make those sunflower cupcakes for her shower. But hey, I might do these too! I would offer to do it for her wedding, but her venue doesn’t let them bring in any outside food 🙁

  8. Thank you SO much for this recipe! I’m planning a celebration cake for when one of my friends completes her PhD and the buttercream from these cupcakes is the final bit I needed. I think she’ll love it!

  9. Happy anniversary!! It seems like you just got married! I remember you took a picture of your shoes and I couldn’t believe how much you paid for them. Also, drinking the hydrating smoothies for a month. Time flies. Do you have any names picked out for the baby? Enjoy your special day together. These cupcakes are a work of art!

  10. Sally, I think are your most beautifully photographed cupcake post! Best wishes to you both today. I am so anxiously waiting for your good news.

  11. Happy Anniversary Sally!!
    What a beautiful post this is….all the heart eyes! 🙂  Blessings to you & Kevin & your growing family. Excitedly awaiting to hear about baby girls arrival!!  
    These cupcakes are gorgeous! Might have to make them as a new years treat.   And I did get an email from amazon asking to confirm if I still wanted that purchase (I preordered so long ago!).  Of course I immediately replied!! So excited for the new book!! In the meantime will make the black & white cookies in a few days to bring to my sisters house when I go visit.
    Have a wonderful weekend Sally!!  

  12. Happy Anniversary to you both! This was a beautiful post! 

    P.S. Thanks for the update on Amazon orders, I can’t wait for it to arrive! I’d also add that I had to confirm the delay in shipping on my Amazon account to have the order continue to be processed…

  13. Although I’m more a lurker than a member of the community, I’ve been thinking of you lately and wondering how you were doing with the baby almost here. What beautiful memories of your wedding and such joy so evident here in the anticipation of your daughter. May I wish you a very happy anniversary and hope that you have equally wonderful memories of the birth of your precious child.

  14. Hi Sally!
    Happy anniversary to you both 🙂 My sister had her baby girl on your anniversary!! she’s the cutest 🙂
    Wishing you all the best with your little Angel, get ready for laughter, cuddles and lots of wonderful moments together.

  15. I made these today exactly as written. Although they were good, they just tasted like white cake. I was so bummed that there was no champagne taste (although it makes the frosting a prettty color) in either the frosting out the cake. I’m going to try omitting the sour cream (I think this makes a dense crumb) and adding more champagne to the cake. Such pretty little cakes though!

  16. This is such a lovely post! Could you use prosecco instead of champagne in the cupcakes…?

    Good luck with the your new little one xx

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