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
Units
Scale
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.