Champagne Cupcakes with Whipped Cream Cheese Frosting

Directions

• Make the champagne reduction. In a small saucepan, bring the champagne to a boil over medium-high heat. Reduce heat slightly and simmer until reduced to 1/2 cup, about 15-20 minutes. Set aside to cool to room temperature.
• Preheat oven to 350°F and line a 12-cup muffin tin with liners.
• In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes.
• Beat in the eggs one at a time, scraping down the sides of the bowl as needed. Add vanilla extract and mix until incorporated.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together 1/4 cup of the champagne reduction, sour cream, and milk until smooth.
• Turn the mixer to low. Add one-third of the dry ingredients and mix just until combined. Then add half of the wet mixture and mix briefly. Repeat with another third of the dry, the rest of the wet, and finally the last third of the dry. Stop mixing as soon as everything is just combined. Don’t overmix.
• Divide the batter evenly among cupcake liners, filling about 2/3 full.
• Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 10 minutes, then transfer to a wire rack to cool completely.
• Make the frosting. In a stand mixer fitted with a paddle attachment (or a mixing bowl with an electric mixer), beat the cream cheese until smooth. Add the powdered sugar, salt, vanilla, and champagne reduction. Mix until fully combined. In a separate bowl, whip the heavy cream with the whisk attachment until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and fully incorporated.
• Use a piping bag fitted with your favorite tip or an offset spatula to frost the completely cool cupcakes.