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Pink Champagne Cupcakes 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.

Ingredients

Scale

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

Find it online: https://lieblingsmahlzeit.com/pink-champagne-cupcakes-recipe/