The “Audrey Hepburn”


{Champagne Cupcakes With Champagne-Custard Filling}

I keep coming back to this one for any party where I want to up the ‘elegance’ game. The champagne flavor really comes through in the filling, and the frosting echoes that hint of bubbly. This is one of those recipes that I hardly touched, as it’s based almost entirely on the one from Sprinkle Bakes.

I presented these both at a Lunar New Year event as well as an Oscar party. In the past, I’ve used them for New Year’s parties too.

Just a warning: for some reason, there is too much filling produced with the quantities listed here. So save the rest for other sweet treats you want to make!

Yields 36 cupcakes.


For the cupcakes:

  • 1 c. butter softened
  • 2 c. granulated sugar
  • 4 eggs
  • 2 tsp vanilla
  • 3 1/2 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. sour cream
  • 1 c. champagne, prosecco, champagne, or your choice of sparkling wine

For the filling:

  • 1/2 cup heavy cream, divided
  • 1/2 cup champagne or prosecco
  • 2 tbsp cornstarch
  • 5 tbsp granulated sugar
  • 1 whole egg
  • 2 egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla

For the icing:

  • 2 c. plus 2 tbsp. champagne or prosecco
  • 4 sticks of butter softened
  • 5 c. confectioners’ sugar


Cupcake directions:

  1. Preheat oven to 350 degrees.
  2. With an electric mixer, cream together butter and sugar until light and fluffy.
  3. Add eggs one at a time beating well after each addition.
  4. Add vanilla and mix.
  5. Whisk together flour, baking soda, baking powder and salt, set aside.
  6. In another bowl, whisk together 1/2 cup champagne and 1/2 cup sour cream (mixture will fizz and bubble a little).
  7. Add flour and champagne mixture alternately, beginning and ending with flour.  Batter will be thick.
  8. Fill cupcake papers with 1/4 cup level measures of batter.
  9. Bake for 17-22 minutes.  Cool completely.
  10. Use a knife to cut a hole in each cupcake. Remove excess cake.

Filling directions:

  1. In a medium bowl, whisk cornstarch in 1/4 cup of heavy cream.
  2. Combine the remaining heavy cream, sugar and 1/2 cup champagne in a saucepan; bring to a boil then remove from heat.
  3. Beat the whole egg and egg yolks into the cornstarch/heavy cream mixture.
  4. Pour 1/3 of boiling champagne mixture into the egg mixture, whisking constantly so the eggs do not cook.
  5. Return the remaining champagne/heavy cream mixture to a boil.
  6. Pour in the hot egg mixture in a stream, whisking constantly until the mixture thickens.
  7. Remove from heat and beat in the butter and vanilla.
  8. Cool completely.
  9. Spoon filling into each cupcake.

Icing directions:

  1. Place 2 cups of champagne in a small saucepan.
  2. Simmer over medium-high heat until reduced to 4 tablespoons.
  3. Transfer to a small bowl or condiment cup and allow to cool.
  4. With an electric mixer, cream softened butter and powdered sugar together.
  5. Once the frosting is thick and fluffy, pour in the reduced 4 tbsp. champagne plus 2 tbsp. champagne from the bottle and mix well.
  6. Frost the cupcakes!
  7. Top with optional decorations, like pearls or silver sprinkles.

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