Pink champagne cupcakes are an elegant and delightful treat perfect for celebrations. These light, fluffy cupcakes are infused with the subtle sweetness of pink champagne and topped with a creamy champagne buttercream frosting. Their soft pink hue and bubbly flavor make them ideal for weddings, birthdays, or any festive occasion.
Why You’ll Love This Recipe
- Elegant Flavor: The delicate champagne flavor adds a touch of sophistication.
- Beautiful Presentation: A soft pink hue makes these cupcakes visually stunning.
- Perfect for Celebrations: Ideal for bridal showers, parties, or Valentine’s Day.
- Customizable: Adjust the champagne flavor and decorations to fit your theme.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Pink champagne (or sparkling rosé)
- Vanilla extract
- Red or pink food coloring (optional)
For the Frosting:
- Unsalted butter, softened
- Powdered sugar
- Pink champagne (or sparkling rosé)
- Vanilla extract
- Pinch of salt
- Optional: Pink sanding sugar, edible pearls, or sprinkles for garnish
Directions
Step 1: Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and a drop of food coloring, if using.
- Alternate adding the dry ingredients and champagne to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fill cupcake liners about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Step 2: Prepare the Frosting
- Beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
- Add champagne, vanilla extract, and salt. Beat until light and fluffy. Adjust consistency with more powdered sugar or champagne as needed.
Step 3: Decorate the Cupcakes
- Use a piping bag or spatula to frost the cooled cupcakes with the champagne buttercream.
- Garnish with pink sanding sugar, edible pearls, or sprinkles for a festive touch.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Non-Alcoholic Option: Substitute champagne with sparkling white grape juice or non-alcoholic sparkling wine.
- Chocolate Twist: Add a tablespoon of cocoa powder to the batter for a chocolatey champagne cupcake.
- Strawberry Flavor: Mix strawberry puree into the batter or frosting for added fruitiness.
- Mini Cupcakes: Adjust baking time to 10-12 minutes for bite-sized treats.
Storage/Reheating
- Storage: Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cupcakes in a freezer-safe container for up to 2 months. Thaw before decorating.
FAQs
1. What type of champagne is best for this recipe?
Pink champagne or sparkling rosé adds a lovely flavor, but any champagne works well.
2. Can I use a boxed cake mix?
Yes, substitute some of the liquid in the mix with champagne for a similar effect.
3. How do I keep the champagne flavor prominent?
Use champagne in both the batter and frosting to enhance the flavor.
4. Can I make these cupcakes dairy-free?
Yes, use plant-based butter and a dairy-free milk substitute.
5. Is the alcohol content baked out?
Yes, most of the alcohol cooks out during baking, but if you prefer a completely alcohol-free dessert, use sparkling juice.
6. Can I use a different frosting?
Yes, cream cheese frosting or a simple vanilla buttercream works beautifully too.
7. How do I get a soft pink color without food coloring?
Pink champagne may naturally tint the batter, but for a more vibrant hue, food coloring is recommended.
8. Can I pipe designs with the frosting?
Yes, the champagne buttercream is perfect for piping swirls, rosettes, or other designs.
9. Are these cupcakes kid-friendly?
For children, use non-alcoholic sparkling juice to ensure a safe and enjoyable treat.
10. What pairs well with these cupcakes?
Serve with a glass of champagne, sparkling juice, or a cup of tea for a delightful pairing.
Conclusion
Pink champagne cupcakes are a sophisticated and delicious dessert that’s perfect for celebrating life’s special moments. With their moist, champagne-infused base and creamy buttercream frosting, these cupcakes are as elegant as they are tasty. Customize them to your liking and impress your guests with this charming, festive treat!
Print
Pink Champagne Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pink Champagne Cupcakes are elegant, fluffy, and infused with sparkling pink champagne, making them perfect for celebrations like weddings, Valentine’s Day, or birthdays. The subtle champagne flavor pairs beautifully with the light, creamy frosting for a show-stopping treat.
Ingredients
For the Cupcakes:
- 1 1/4 cups (160 g) all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large egg whites, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (180 ml) pink champagne or sparkling rosé
- 1–2 drops pink gel food coloring (optional)
For the Champagne Frosting:
- 1 cup (225 g) unsalted butter, softened
- 3 cups (360 g) powdered sugar, sifted
- 3–4 tablespoons pink champagne
- 1/2 teaspoon vanilla extract
- 1–2 drops pink gel food coloring (optional)
For Garnish (Optional):
- Edible pearls or sprinkles
- Small pieces of gold leaf
- Fresh raspberries or strawberries
Instructions
Prepare the Cupcakes:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 2–3 minutes).
- Add the Egg Whites and Vanilla:
- Beat in the egg whites, one at a time, followed by the vanilla extract.
- Incorporate the Dry Ingredients and Champagne:
- Gradually add the dry ingredients to the butter mixture, alternating with the pink champagne, starting and ending with the dry ingredients. Mix until just combined. If using food coloring, add a drop or two to achieve the desired shade of pink.
- Bake the Cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Prepare the Frosting:
- Whip the Butter:
- In a large bowl, beat the butter until creamy.
- Add the Sugar and Champagne:
- Gradually add the powdered sugar, 1 cup at a time, alternating with the pink champagne. Beat on medium speed until light and fluffy.
- Add the vanilla extract and pink food coloring (if using), and beat until combined.
Assemble the Cupcakes:
- Frost the Cupcakes:
- Once the cupcakes are completely cool, pipe or spread the frosting on top.
- Garnish:
- Decorate with edible pearls, sprinkles, or fresh fruit for an elegant finish
- Whip the Butter:
Notes
- Alcohol-Free Option: Substitute pink champagne with sparkling grape juice or pink lemonade for a non-alcoholic version.
- Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Make Ahead: The cupcakes and frosting can be made a day in advance. Store the cupcakes covered at room temperature and the frosting in the fridge. Bring the frosting to room temperature before using.