Chardonnay Cupcake Recipe

Preheat and prepare pans

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with 12 paper liners or grease wells lightly.

Dry ingredients

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 cup granulated sugar, 1.5 tsp baking powder, and 0.5 tsp fine sea salt until well combined and aerated.

Cream butter and wet ingredients

In a large bowl or stand mixer fitted with the paddle attachment, beat 0.5 cups softened unsalted butter on medium speed for 1 minute until smooth. Add 2 large eggs one at a time, beating 15–20 seconds after each addition until incorporated. Add 1 tsp vanilla extract and mix briefly.

Combine wet and dry

With the mixer on low, add the dry ingredients in two additions, alternating with the liquid in three additions: begin with about one-third of the flour mixture, then half of the combined liquids (0.5 cups whole milk + 0.5 cups Chardonnay), then another third of the flour, the remaining liquids, and finally the last of the flour. Mix each addition just until incorporated — scrape the bowl once — do not overmix. Batter should be smooth and pourable.

Fill and bake

Divide batter evenly among the 12 prepared liners, filling each about 2/3 full (roughly 1/4 to 1/3 cup batter per cupcake). Bake in the preheated oven for 17–22 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 45–60 minutes) before frosting.

Reduce Chardonnay

To concentrate flavor and remove alcohol, pour 0.25 cups (60 ml) Chardonnay into a small saucepan and simmer over medium-low heat until reduced to roughly 2 tablespoons (about 10–12 minutes). Watch closely to avoid burning. Cool completely to room temperature before using.

Beat butter

In a clean bowl or stand mixer fitted with the paddle, beat 1 cup softened unsalted butter on medium-high speed for 2–3 minutes until pale and fluffy.

Add powdered sugar

Reduce mixer speed to low and add 3 cups powdered sugar, one cup at a time, mixing briefly after each addition to avoid a powdered sugar cloud. Once incorporated, increase speed to medium and beat until smooth.

Incorporate Chardonnay reduction and finish

With the mixer on low, add the cooled 2 tbls Chardonnay reduction, 0.5 tsp vanilla extract, and 1/8 tsp fine sea salt. Increase speed to medium-high and beat 1–2 minutes more until the buttercream is light, smooth, and spreadable. If too stiff, add 1–2 teaspoons milk; if too loose, add a little more powdered sugar (1–2 tbsp).

Frost cupcakes

Once cupcakes are completely cool, pipe or spread the Chardonnay buttercream on top using an offset spatula or piping bag fitted with your preferred tip. Garnish with a light sprinkling of lemon zest and an edible flower or thin lemon slice if desired.

Serve at room temperature. Cupcakes are best enjoyed the day they are made but can be stored in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving. Leftover buttercream can be refrigerated for up to 5 days or frozen for 1 month; bring back to room temperature and rewhip before using.