Pink Champagne Cupcakes with Champagne Buttercream Frosting Recipe

Introduction

These Pink Champagne Cupcakes are moist, flavorful, and perfect for any celebration. Made with real champagne and topped with a sweet champagne buttercream frosting, they add a touch of elegance and fun to your dessert table.

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
• For the 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 too thick)
• Pink food coloring or icing gel
• Sprinkles for decoration

Instructions

1. Step 1: Preheat your oven to 350℉ and 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 butter together until fluffy.
3. Step 3: Blend in the eggs, milk, and vanilla extract until combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Alternately add the dry ingredients and champagne to the batter, mixing gently until just combined.
6. Step 6: Add pink food coloring or icing gel to achieve your desired shade of pink.
7. Step 7: Fill each cupcake liner about two-thirds full with batter (approximately 3 tablespoons).
8. Step 8: Bake for 14-17 minutes, checking doneness by gently pressing the tops; they should spring back when done.
9. Step 9: While cupcakes bake, prepare the frosting: simmer champagne in a small saucepan over medium-high heat until reduced by half. Let it cool completely.
10. Step 10: In a mixing bowl, beat butter until smooth. Gradually add confectioners’ sugar and beat until fluffy.
11. Step 11: Add the cooled champagne reduction and vanilla extract, blending well. If frosting is too thick, add 1-2 tablespoons milk.
12. Step 12: Mix in pink food coloring or icing gel to match the cupcakes.
13. Step 13: Once cupcakes have fully cooled, frost them and decorate with sprinkles.

Tips & Variations

• You can substitute Prosecco or any other sparkling wine if you prefer a different flavor or a more budget-friendly option.
• For a lighter pink color, start with a small amount of red food coloring or icing gel and add gradually.
• Use different decorating tips like Wilton’s 2D, 1M, or 1A to create various frosting styles.
• Add fresh raspberries on top for a beautiful and fruity garnish.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, but bring them to room temperature before serving. The frosting may firm up when chilled, so let cupcakes sit out for about 20 minutes to soften. These cupcakes can also be frozen without frosting for up to 3 months; thaw fully before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sparkling wine other than champagne?

Yes, you can use Prosecco, Cava, or any other sparkling wine. The flavor will vary slightly, but it won’t affect the texture or overall success of the cupcakes.

How do I know when the cupcakes are done baking?

The tops of the cupcakes should spring back when lightly touched. You can also insert a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter.

Pink Champagne Cupcakes with Champagne Buttercream Frosting Recipe

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★★★★★

4.7 from 134 reviews

• Author: Lila
• Total Time: 37 minutes
• Yield: 24 Cupcakes 1x

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Description

Celebrate any special occasion with these moist and flavorful Pink Champagne Cupcakes made with real champagne and topped with a luscious champagne buttercream frosting. Perfect for New Year’s, Valentine’s Day, birthdays, or any celebration that calls for a sparkling twist on a classic cupcake.

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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 too thick)
• Pink Food Coloring or Icing Gel
• Sprinkles (such as Wilton’s pink pearls)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a cupcake pan with 24 cupcake liners to get ready for baking.
2. Cream Sugar and Butter: Using a stand mixer with the paddle attachment or a hand mixer in a large bowl, cream together sugar and softened butter until the mixture becomes light and fluffy, about 2-3 minutes.
3. Add Wet Ingredients: Blend in the eggs one at a time, then add milk and vanilla extract, mixing thoroughly to combine.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
5. Incorporate Dry Ingredients and Champagne: Alternately add the dry ingredients and champagne to the wet mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
6. Add Coloring: Add pink food coloring or icing gel gradually, mixing until you achieve the desired light pink color.
7. Fill Cupcake Liners: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full (approximately 3 tablespoons per liner).
8. Bake the Cupcakes: Bake in the preheated oven for 14 to 17 minutes. Test for doneness by lightly pressing the tops of the cupcakes—if they spring back, they are done.
9. Reduce Champagne for Frosting: While the cupcakes bake, pour the champagne into a small saucepan and bring it to a simmer over medium-high heat. Continue simmering until the liquid reduces by half. Set aside to cool completely before using.
10. Prepare Buttercream Frosting: In a mixing bowl, beat the softened butter until smooth. Gradually add confectioners’ sugar, blending well. Mix in the cooled reduced champagne, vanilla extract, and a few drops of pink food coloring. If the frosting is too thick, add 1 to 2 tablespoons of milk until reaching desired consistency.
11. Frost the Cupcakes: Once the cupcakes are completely cooled, pipe or spread the champagne buttercream frosting on top using a Wilton 2D, 1M, or 1A tip.
12. Decorate: Finish by sprinkling pink pearls or your choice of sprinkles for a festive and elegant look.

Notes

• You can substitute Prosecco or Cava for Champagne for a more budget-friendly option without sacrificing flavor.
• The pink food coloring or icing gel allows you to control the shade of pink, so add gradually to achieve your preferred hue.
• Ensure the cupcakes are completely cool before frosting to avoid melting the buttercream.
• Feel free to experiment with different decorating tips such as Wilton 2D for rosettes, 1M for open star swirls, or 1A for smooth round designs.
• Use rose gold metallic cupcake liners and themed sprinkles to tailor cupcakes for occasions like Valentine’s Day.

• Prep Time: 20 minutes
• Cook Time: 17 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Keywords: Pink Champagne Cupcakes, champagne cupcakes recipe, champagne buttercream frosting, celebratory cupcakes, Valentine’s Day cupcakes, moist pink cupcakes, champagne dessert