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.
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 too thick)
- Pink Food Coloring or Icing Gel
- Sprinkles (such as Wilton’s pink pearls)
Instructions
- 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.
- 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.
- Add Wet Ingredients: Blend in the eggs one at a time, then add milk and vanilla extract, mixing thoroughly to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.
- 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.
- Add Coloring: Add pink food coloring or icing gel gradually, mixing until you achieve the desired light pink color.
- Fill Cupcake Liners: Spoon or pour the batter into the cupcake liners, filling each about two-thirds full (approximately 3 tablespoons per liner).
- 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.
- 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.
- 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.
- 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.
- 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
