Pink Champagne Cupcakes Recipe

Introduction

These Pink Champagne Cupcakes bring a touch of elegance and celebration to any occasion. Light, fluffy, and infused with sparkling wine, they’re topped with a rich buttercream frosting tinted a delicate pink. Perfect for parties or a special treat!

Ingredients

• 1 ¾ cups White Sugar
• 12 tablespoons Butter, softened
• 2 Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 2 tablespoons Milk
• 2 ¾ cups All-Purpose Flour
• ¾ teaspoon Salt
• 2 teaspoons Baking Powder
• 1 cup Champagne (Prosecco sparkling wine can be substituted)
• Pink Food Coloring or Icing Gel
• 1 cup Butter, softened (for frosting)
• 4 cups Confectioners’ Sugar
• ¾ cup Champagne (Prosecco sparkling wine can be substituted, for frosting)
• 1 teaspoon Pure Vanilla Extract (for frosting)
• 1-2 tablespoons Milk (optional, if frosting is too thick)
• Sprinkles (optional)

Instructions

1. Step 1: Preheat your oven to 350℉. Line a cupcake pan with 24 cupcake liners.
2. Step 2: In a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the sugar and softened butter together until fluffy.
3. Step 3: Blend in the eggs, milk, and vanilla extract until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients and champagne to the butter mixture, alternating between the two. Mix until just blended.
6. Step 6: Add pink food coloring or icing gel until the batter reaches your desired shade of pink.
7. Step 7: Fill each cupcake liner about two-thirds full with batter. Bake for 14-17 minutes, or until the tops spring back when lightly touched.
8. Step 8: While cupcakes bake, pour champagne into a small saucepan and simmer over medium-high heat until reduced by half. Set aside to cool completely.
9. Step 9: For the frosting, beat softened butter until smooth. Gradually add confectioners’ sugar, blending well.
10. Step 10: Mix in vanilla extract and the cooled reduced champagne. If the frosting is too thick, add 1-2 tablespoons of milk to reach desired consistency. Add pink food coloring to match the cupcakes.
11. Step 11: Once cupcakes have fully cooled, frost generously and decorate with sprinkles if desired.

Tips & Variations

• Substitute Prosecco or any sparkling wine for champagne if preferred or for a budget-friendly option.
• For extra flavor, add a teaspoon of lemon zest to the batter.
• Use gel food coloring for a more vibrant pink without altering the batter’s consistency.
• To make them gluten-free, replace the all-purpose flour with a gluten-free baking mix designed for cupcakes.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. If refrigerated, bring them to room temperature before serving. Store frosted cupcakes in the fridge and allow frosting to soften slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can bake the cupcakes a day in advance. Store unfrosted cupcakes in an airtight container at room temperature. Frost them just before serving for the freshest taste and texture.

Can I use non-alcoholic sparkling juice instead of champagne?

Absolutely! Non-alcoholic sparkling juice can be used as a substitute, but it may slightly alter the flavor. The cupcakes will still be delicious and festive.

Pink Champagne Cupcakes Recipe

Print Recipe

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5 from 78 reviews

These Pink Champagne Cupcakes are a delightful and elegant treat perfect for celebrations. Light and fluffy champagne-infused cupcakes are topped with a smooth and tangy champagne buttercream frosting, finished with a soft pink hue and festive sprinkles. Ideal for parties, showers, or any special occasion.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 16 minutes
• Total Time: 36 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Champagne Cupcakes

• 1 ¾ cups White Sugar
• 12 tablespoons Butter, softened
• 2 Large Eggs
• 1 teaspoon Pure Vanilla Extract
• 2 tablespoons Milk
• 2 ¾ cups All-Purpose Flour
• ¾ teaspoon Salt
• 2 teaspoons Baking Powder
• 1 cup Champagne (Prosecco sparkling wine can be substituted)
• Pink Food Coloring or Icing Gel

Champagne Buttercream Frosting

• 1 cup Butter, softened
• 4 cups Confectioners’ Sugar
• ¾ cup Champagne (Prosecco sparkling wine can be substituted)
• 1 teaspoon Pure Vanilla Extract
• 1–2 tablespoons Milk (optional, if frosting is too thick)
• Pink Food Coloring or Icing Gel
• Sprinkles for decoration

Instructions

1. Preheat and prepare: Preheat your oven to 350°F (175°C) and line a 24-cup cupcake pan with cupcake liners to prepare for baking.
2. Cream sugar and butter: Using a stand mixer with a paddle attachment or a hand mixer in a large bowl, cream together the white sugar and softened butter until the mixture becomes light and fluffy, ensuring a smooth cupcake base.
3. Add wet ingredients: Blend in the eggs one at a time, followed by the milk and pure vanilla extract. Mix well to combine all wet ingredients.
4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
5. Combine dry and wet ingredients with champagne: Gradually add the dry ingredients alternately with the champagne to the wet mixture, blending until just combined. Be careful not to overmix. Once blended, add pink food coloring or icing gel to achieve the desired pink hue.
6. Fill cupcake liners and bake: Spoon the batter into the cupcake liners, filling them about two-thirds full. Bake the cupcakes in the preheated oven for 14 to 17 minutes, or until the tops spring back gently when lightly touched.
7. Simmer champagne for frosting: While the cupcakes bake, pour ¾ cup of champagne into a small saucepan and bring it to a simmer over medium-high heat. Continue simmering until the liquid reduces by half, then remove from heat and let it cool completely before using.
8. Prepare the buttercream frosting: In a mixing bowl, blend together the softened butter until smooth. Gradually add the confectioners’ sugar, mixing thoroughly to create a creamy texture.
9. Add flavor and color to frosting: Mix in the pure vanilla extract, the cooled reduced champagne, and pink food coloring or icing gel. If the frosting is too thick, add 1 to 2 tablespoons of milk to reach the desired consistency.
10. Frost cupcakes: Once the cupcakes have fully cooled, generously frost them with the champagne buttercream. Finish by decorating with sprinkles to add a festive touch.

Notes

• Make sure the reduced champagne is completely cooled before adding to the frosting to prevent melting.
• Filling cupcake liners about two-thirds full helps prevent overflow during baking.
• The pink food coloring can be adjusted to achieve your preferred intensity of color.
• If desired, substitute Prosecco or another sparkling wine for the champagne.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
• Allow cupcakes to cool completely before frosting to ensure the buttercream does not melt.

Keywords: Pink Champagne Cupcakes, champagne cupcakes, pink cupcakes, champagne buttercream, party cupcakes, sparkling wine cupcakes