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.
Today is our anniversary. ♥ September 20, 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.
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.
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 cupcakes 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.
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 cupcakes 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!
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.
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. Same goes for my champagne sangria.
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.
Pipe a two-toned frosting rose on top and they’ll be ready for your wedding! You can pair them with any other of my spring dessert recipes for an epic 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!!
Tips for baking multiple batches and making ahead are in the recipe below!
Print
Wedding Cupcakes with Champagne Frosting
- 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 (207g) cake flour* (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) 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 (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 4 cups (480ml) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- optional: gold glitter sprinkles
Instructions
- 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.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- 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.
- 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.)
- 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.
- 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.
- 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
- 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.
- Special Tools (affiliate links): 12-cup Muffin Pan | Cupcake Liners | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Saucepan | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip | Gold Sprinkles
- Room Temperature Ingredients: Here’s more on why room temperature ingredients are important.
- 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.
- 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: 1/2 cup whole milk may be used in the cupcake batter instead of champagne.
- Mini Cupcakes: Bake for about 11-13 minutes, same oven temperature.
Hey Sally & team! I would love to make these cupcakes (or your other wedding cupcake recipe) for a gender reveal party and had a question! Do you think adding a small amount of whipped chocolate ganache in the center of these cupcakes would be good? Wasn’t sure if it would be overly sweet in this recipe. I’m using cupcakes as part of the reveal, and had hoped to use a cupcake recipe that would allow for a chocolate ganache filling without making it overly sweet and rich. I appreciate your help!
Hi Holly, we can’t see why not! You can certainly try adding just a bit of chocolate ganache to the centers. Let us know how it goes!
Making cupcakes for my sons wedding in two yrs. So I’m gathering recipes and knowledge. So this site will help me a lot. I bought a huge Decorating set for decorating cupcakes on top. So I’m excited to start practicing. Where do you buy all yr gems and color candies for the tops of yr cupcakes.
Hi Sherry, we often find our sprinkles from Amazon or other online retailers. You can see some of our favorites on Sally’s Baking Tools page. Hope this helps!
Hello! I’m making these for a wedding and I am wondering if you have ever tried making them with carton egg whites. I’m making a lot and don’t really want to separate that many eggs/have enough yolks left over for gallons of lemon curd! I also have done a test batch and they are absolutely amazing.
Thank you for all your amazing recipes!
Hi AA, we haven’t but that should work just fine. Let us know how it turns out for you!
These were great and a hit for New Years! Would you recommend throwing away if they stayed out overnight?
Hi Julie, if they were covered, they should be fine at room temperature overnight. We’re glad you enjoyed them!
I want to make this cupcake recipe as a two-layer, 8-inch round for a retirement party. Should I double the recipe? What should I change, if anything, in regard to the temperature and time? Thank you!
Hi Anna, this recipe as written should be just right for 2, 8 inch pans (or 3, 6 inch pans!). We’re unsure of the exact bake time, but keep a very close eye on the layers and use a toothpick to test for doneness. Hope it’s a hit!
These cupcakes are amazing! I used Prosecco and add 2 TBS of reduced champagne to the batter along with the 1/2 cup of Champagne, this really enhanced flavor. The frosting on the other hand is way too sweet , it over powers the cupcakes… so I’m on the hunt for a different frosting. Thank you for the cupcake recipe!
Hi Sally! Can I reduce the champagne a few days before making the icing? Thanks!
We don’t see why not!
Your recipes never disappoint! Just made your cream cheese pound cake and it was THE BEST pound cake I’ve ever made. Wondering…could this same recipe be used in 6 or 8 in cake pans. I have a request for a layered champagne cake and would love to use this recipe. Thank you!
Hi Melissa! This cupcake batter would fit beautifully in three 6 inch cake pans. You can reference this post for bake times, enjoy!
Wonderful! Thank you SO MUCH for your quick response! Can’t wait to make it!
Can I make this recipe for a cake in a 9″ cake pan? I looked at conversions online and they said that 12 standard cupcakes is good a 9″ round cake pan and since this recipe makes 14-15 cupcakes I thought it would fit well.
I am planning a 3 layer cake with a champagne layer, a strawberry layer, and a pistachio layer.
While I am here I would like to thank you so much for this website and sharing all your divine recipes! I have made so many delicious treats from this your website that I am eternally gratefully to your craft. I love the pineapple carrot cake, red velvet, pistachio, chai cinnamon bundt cake, monkey bread, etc. (I could keep going for a veryy long time haha).
I have become a much better baker because of you and I love the explanations/ notes that you write with your recipes. Thank you once again for sharing this with us all! <3
Hi Laksh! We haven’t tested this recipe in a cake pan, but fear it would be too much batter for one 9″ cake. You could fill your cake pan 2/3 full and use extra batter for a few cupcakes. Your planned cake sounds incredible! Thank you so much for making and trusting our recipes and for this sweet comment, we truly appreciate your kind words!
Thank you so much! The cake came out really well and I used the extra two make cupcakes which were so delicious!! I definitely well be making this again~~ <3
Is there enough batter to turn this into a 13 x 9 cake? Or would I need a recipe and a half amount?
Thank you for all the terrific recipes! Everyone loves what I have made so far!
Hi Linda! This recipe, as written, wouldn’t yield enough for a 9×13 inch cake. However, try using this white cake recipe which yields an equally fluffy and soft cake. Replace the milk with champagne. See recipe note in that recipe for the 9×13 inch size.
Used for a virtual wedding celebration – was so light and fluffy. The cake was great, the icing used a little less sugar than called for because was very sweet. The champagne taste was great!
These were incredible! Thank you, Sally for an amazing recipe. I was a tad hesitant to make these for my parents’ Mardi Gras party based on some of the reviews, but figured I’d make them anyway because Sally’s recipes have always been great. I’m glad I did! I did want to make the actual cupcake have more of a champagne flavor, so I added about 4 tablespoons of reduced champagne. I also wanted to make them a bit denser, so instead I split the sour cream measurement and added Greek yogurt. I also threw in about two tablespoons of brown sugar since I used extra dry champagne. They were amazing! Definitely will be making these again. They got a ton of compliments! Thank you for the recipe!
Hello Sally!!
Can I use water or something to substitute the champagne??
Thanks!
For a recipe without champagne you may love our Vanilla Cupcakes instead!
I made this recipe and, unfortunately, did not have good results. I followed the directions to the t and the cupcakes turned out extremely spongey and a little on the dry side. I’m fine with a sponge texture, but be aware that this is more like angel food cake than a vanilla cake. I also tried to make this into a tiered cake and honestly threw it out as the cake was a brick.
Take aways: if you like a spongey texture, this will work. The flavor was good and very mild. Do not use as a cake. The icing didn’t scream champagne at me – it whispered very softly instead. The search for a good champagne recipe continues.
Hello, Sally! I love your blog. I’m a regular reader and I’ve followed a lot of your cakes and cupcakes recipe with AMAZING results. <3 This is the next recipe I'm going to try. I'm going to try using Pink Moscato. Is that okay for this recipe? 🙂
Hi Bobbie, Yes you can use your favorite sparkling wine or champagne! I hope you love them!
Champagne frosting?!
*faints*
Sally can I use Prosecco instead of
Champagne for both of these recipes?
Absolutely!
I made these for a bridal shower and they were really soft and moist cupcakes, but they didn’t taste like champagne. I even reduced 1 cup of champagne down to 1/2 cup for the cupcake batter to try to get more concentrated flavor. If I make them again, I would add some “champagne flavoring” because they just tasted like vanilla. I filled them with Sally’s strawberry frosting, and that was a big hit!! I also tinted the frosting pink. They were absolutely beautiful and the cake turned out really white without a lot of brown edges – so pretty. I will definitely use the base cupcake recipe again.
Just made these and they turned out amazing! I’m testing out recipes for my wedding coming up this fall so I’m freezing some of them to see how well they keep (I obviously can’t make 150 cupcakes on my own just days before my event). Thanks for the amazing recipe – I’m not normally a very big fan of white cakes but the champagne gives them (and the icing) such an amazing flavour!
So happy you enjoyed these and that you may use them for your wedding! Thanks for sharing!
Hi Sally, do you maybe have a nice (not to sweet and very champagny) recipe for champagne cake? Never made anything similar before and my friend wants me to make a 3 tier champagne for her wedding (feeling no pressure whatsoever ) thanks!
Love from Amsterdam!
I have a champagne cake roll! https://sallysbakingaddiction.com/champagne-cake-roll/
These look perfect for New Years! Would it be possible to make the frosting with cream cheese?
Hi Christa! How about replacing some of the butter with cream cheese? That should be great!
I’ve been trying to find a nice champagne cupcake recipe, and this seems to be a real winner! If I wanted to make a strawberry batter out of this, would I reduce the champagne in the cake batter? Would I have to add more fat somewhere? More flour?
I haven’t tried this recipe in a strawberry-champagne flavor, so I’m unsure and would hate to steer you in the wrong direction. That sounds delicious, so let me know what you try!
I ended up making 1/4 cup of room temperature puree from the strawberries and adding 1/4 cup of the champagne instead of just using champagne. I don’t think the texture suffered, and the champagne flavor didn’t seem to be sacrificed, I just don’t think the strawberry flavor came through well. Maybe I’ll try cooking the strawberries down next time…
Hi Sally,
I tried these cupcakes tonight and they turned out amazing!!! I really took my time since ill be making 50 of these for my moms surprise 50th this Sunday. This first batch was just a trial but im so excited for all my guests to try them. The theme for the surprise is rose gold and champagne. These cupcakes are perfect. Thank you for the great idea!
Hi Sally! Do you reduce the champagne for both the batter and the frosting, or just the frosting? Thank you!
Just the frosting 🙂
Turned out absolutely beautiful and delicious! Perfect as is but next time I’ll going to reduce a bit more champagne – frosting was a little stiff when I piped it and I wouldn’t mind a tad more champagne flavor!