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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.

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 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

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