Pink Champagne Cupcakes Recipe

Introduction

These Pink Champagne Cupcakes are a delightful celebration treat, combining the light sparkle of champagne with a soft, fluffy cupcake. Perfect for parties or special occasions, they feature a delicate pink hue and a luscious champagne buttercream frosting.

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 or Prosecco sparkling wine (can be substituted)
• Pink Food Coloring or Icing Gel
• Sprinkles (for decoration)

Champagne Buttercream Frosting:

• 1 cup Butter, softened
• 4 cups Confectioners’ Sugar
• ¾ cup Champagne or 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

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃). Line a cupcake pan with 24 cupcake liners.
2. Step 2: In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the sugar and softened butter until the mixture is light and fluffy.
3. Step 3: Add the eggs one at a time, mixing well after each addition. Then blend in the milk and vanilla extract until combined.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the champagne. Begin and end with the dry ingredients, mixing gently after each addition.
6. Step 6: Stir in pink food coloring or icing gel until you reach your desired shade.
7. Step 7: Fill each cupcake liner about two-thirds full with batter.
8. Step 8: Bake for 14-17 minutes, or until the tops spring back when lightly touched.
9. Step 9: Let the cupcakes cool completely before frosting.
10. Step 10: To make the champagne buttercream frosting, beat the softened butter until creamy. Gradually add confectioners’ sugar, mixing well after each addition.
11. Step 11: Slowly pour in the champagne and vanilla extract, continuing to beat until light and fluffy. Add milk if necessary to reach a spreadable consistency.
12. Step 12: Tint the frosting with pink food coloring to match the cupcakes.
13. Step 13: Frost the cooled cupcakes and finish with sprinkles for a festive touch.

Tips & Variations

• Use chilled champagne for a lighter texture and more pronounced bubbly flavor.
• Substitute non-alcoholic sparkling white grape juice for a kid-friendly version.
• Adjust the pink food coloring to create a softer blush or a vibrant pink, depending on your preference.
• Try adding fresh raspberries to the batter for a fruity twist.
• For an extra special touch, garnish with edible glitter or pearl sprinkles.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 4 days or freeze without frosting for up to 2 months. Allow refrigerated cupcakes to come to room temperature before serving. If frozen, thaw overnight in the refrigerator and bring to room temperature before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sparkling wine than champagne?

Yes, you can substitute Prosecco or any sparkling white wine you prefer. Non-alcoholic sparkling grape juice works well too, especially for those avoiding alcohol.

How do I make sure my cupcakes stay moist?

Be careful not to overbake; check for doneness by pressing gently on the cupcake tops—they should spring back. Also, alternating dry ingredients with champagne helps maintain moisture.

Pink Champagne Cupcakes Recipe

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4.6 from 62 reviews

Delight in these elegant Pink Champagne Cupcakes, combining the light, bubbly essence of champagne with a soft, moist vanilla cupcake base. Topped with a creamy champagne-infused buttercream frosting and finished with a touch of pink coloring and festive sprinkles, these cupcakes are perfect for celebrations and special occasions.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 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 or 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 or 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

Instructions

1. Prepare the Oven and Liners: Preheat your oven to 350℉ (175℃). Line a cupcake pan with 24 cupcake liners to ensure even baking and easy removal.
2. Cream Sugar and Butter: Using a stand mixer fitted with the paddle attachment or a hand mixer in a large bowl, cream together the white sugar and softened butter until the mixture is light and fluffy, which usually takes around 3-4 minutes.
3. Add Wet Ingredients: Blend in the eggs one at a time, followed by the milk and pure vanilla extract, mixing until fully incorporated and smooth.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
5. Alternate Adding Dry Ingredients and Champagne: Gradually add the dry ingredients and champagne to the wet mixture in alternating batches, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and maintain a tender crumb.
6. Add Pink Food Coloring: Incorporate pink food coloring or icing gel into the batter to achieve your desired shade of pink.
7. Fill Cupcake Liners: Spoon the cupcake batter into the prepared liners, filling each about two-thirds full to allow room for rising.
8. Bake the Cupcakes: Place the pan in the oven and bake for 14-17 minutes, or until the cupcake tops spring back lightly when pressed and a toothpick inserted comes out clean.
9. Make the Champagne Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the confectioners’ sugar, then the champagne and vanilla extract, continuing to beat until smooth and fluffy. Add milk 1 tablespoon at a time if the frosting is too thick. Stir in pink food coloring until the desired color is reached.
10. Frost the Cupcakes: Once the cupcakes have completely cooled, frost them generously with the champagne buttercream using a piping bag or a knife.
11. Add Final Decorations: Decorate with sprinkles to add a festive and fun touch to your Pink Champagne Cupcakes.

Notes

• You can substitute Prosecco or any sparkling wine for champagne depending on availability and preference.
• Make sure the cupcakes are completely cool before frosting to prevent melting the buttercream.
• The optional milk in the frosting helps adjust consistency for easier spreading or piping.
• Add sprinkles just before serving to maintain their crispness and color.
• For a more intense pink hue, add food coloring gradually until reaching the desired shade.
• Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.

Keywords: Pink Champagne Cupcakes, Champagne Cupcakes, Buttercream Frosting, Sparkling Wine Cupcakes, Celebration Cupcakes, Festive Dessert