Go Back

Sparkling Champagne Cupcake with Cherry Filling and Champagne Buttercream Frosting

Print Recipe
Start the New Year off right. Make this champagne cupcake that has a cherry filling and a Cherry on top!

Equipment

  • stand mixer
  • apple core
  • saucepan
  • measuring cups
  • measuring spoons
  • mixing bowl

Ingredients

The Cupcake

  • 3/4 cup sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 1/2 cup flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 Tablespoons heavy cream
  • 1/2 cup champagne

The Cherry Filling

  • 1 cup cherries ( fresh or frozen that have been thawed)
  • 3/4 cup sugar

The Frosting/Icing

  • 1 cup softened unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar
  • 3 Tablespoons reduced champagne- instructions below will need one cup of champagne

Instructions

To Start

  • Preheat oven to 350 degree and place cupcake liners ito a cupcake baking pan
  • Reduce champagne for frosting and make cherry filling before starting with the cupcakes

Champagne Reduction

  • Place one cup of champagne into a saucepan and boil down the liquid to about 1/4 cup. Set aside and allow to completely cool

Cherry Filling

  • Place one cup of cherries and 3/4 cup of sugar into a saucepan. Stir until sugar melts. Simmer until the mixture starts to thcken into a jam (it will coat the back of a spoon without rolling off). Remove from heat and allow to cool completly.

Making the Cupcakes

  • in a large mixing bowl or stand mixer, add sugar, vegetable oil, eggs, vanilla and sour cream.Mix until well blended scraping down the side of the bowl as needed.
  • Add the dry ingredients to the mixing bowl ( flour, baking pwder and salt) Mixing well and adding in the champagne and heavy cream. Continue to mix until the batter comes together without any lumps.
  • Divide the batter into the cupcake liners. Filling the liners about 2/3 to 3/4 full.
  • Bake for 12-15 minutes. Check for doneness at 12 minutes and add additional time if needed. Do not over bake. The cupcakes will be light in color and bounce back when touched. Check for doneness with a toothpick. Cool the cupcakes completely before filling them.
    Champagne cupcakes straight out of the oven

Making the Champagne Buttercream Frosting

  • In a stand mixer cream the butter until light and fluffy
  • Add vanilla, and reduced champagne. Mix well
  • Add powdered sugar slowly
  • Adjust the frosting consistancy as needed. If too thin, add more powdered sugar. If to thick, add more reduced champagne ( one teaspoon at a time)
  • Place frosting into a piping bag

Filling the Center of the Cupcakes

  • Using a apple core, remove the center of the cupcakes. Keep the centers to cap off the hole that is made
    How to fill the center of a cupcake
  • Place the cherry jam into a piping bag and cut off the end of the bag. Fill each cupcake with the cherry jam
    Filling a cupcake center with cherry jam
  • Replace the center cake that was removed to cap off the cupcake

Decorating the New Years cupcake

  • This is where your imagination can go wild and you can be very elaborate or simplistic as you like.
  • I decided that I wanted the cupcakes to have the new year 2021 in chocolate, add sprinkles and top the cupcake off with a cherry.
  • The champagne buttercream frosting was piped onto the cupcakes using a piping bag.
  • The year 2021 was first written on parchment paper. Chocolate waffers were melted and placed into a piping bag. The numbers were traced with the chocloate ensuring that each number connected. The parchment paper was set aside allowing the chocolate to harden.
  • Sprinkles were placed on top of the frosting and the chocolate year 2021 was added along with a cherry
    Happy New Year with a cheery on top
Course: Dessert
Keyword: champagne butter cream icing, champagne cupcake, Champagne frosting, Filled cupcake, New Years Dessert
Author: Beverly