Ingredients

1¾cupscake 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

¾cupchampagne,brand of choice

1cupunsalted butter,softened to room temperature

4cupsconfectioners’ sugar

1tsppure vanilla extract

gold glitter sprinkles,optional

Preparation

Preheat the oven to 350 degrees F. 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 for about 1 minute until smooth and creamy.

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.

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.

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

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

Allow the cupcakes to cool completely before frosting.

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

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 ¼ cup, about 7 to 10 minutes.

Set aside to cool completely. Have it at 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 for about 2 to 3 minutes until completely smooth and creamy.

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 desired

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

Top with sprinkles.

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