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Pink Champagne Cupcakes

Pink Champagne Cupcakes for a Sweet Celebration Twist

Celebrate with delightful Pink Champagne Cupcakes that are moist, elegantly sweet, and topped with luscious champagne buttercream. Perfect for New Year or Valentine's Day!
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Prep Time 30 minutes
Cook Time 17 minutes
Cooling Time 10 minutes
Total Time 57 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup white sugar provides sweetness
  • 0.5 cup unsalted butter softened
  • 3 large eggs for structure
  • 1 teaspoon pure vanilla extract high-quality extract is best
  • 0.5 cup milk whole recommended
  • 1.5 cups all-purpose flour primary structure component
  • teaspoon salt optional if using salted butter
  • 2 teaspoons baking powder for leavening
  • 0.5 cup champagne or substitute with Prosecco or Cava
  • 1 drop pink food coloring or icing gel optional for color
For the Champagne Buttercream Frosting
  • 1 cup unsalted butter softened
  • 3-4 cups confectioners' sugar for sweetness and thickness
  • 0.5 cup additional champagne for flavor
  • 1 splash optional milk to adjust consistency
  • 1 tablespoon sprinkles for decoration, optional

Equipment

  • cupcake pan
  • mixing bowls
  • electric mixer
  • cookie scoop
  • Piping bag

Method
 

Baking Steps
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 24 cupcake liners.
  2. Cream together 1 cup of white sugar and 0.5 cup of softened unsalted butter until light and fluffy.
  3. Add 3 large eggs, 0.5 cup of milk, and 1 teaspoon of vanilla extract, mixing until smooth.
  4. In a separate bowl, combine 1.5 cups of flour, 2 teaspoons of baking powder, and a pinch of salt.
  5. Gradually mix the dry ingredients with the wet ingredients, alternating with 0.5 cup of champagne until just combined.
  6. Scoop the batter into the cupcake liners, filling each about two-thirds full.
  7. Bake for 14-17 minutes or until a toothpick comes out clean.
  8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Reduce 0.5 cup of champagne in a saucepan over medium heat until reduced by half and cooled.
  10. In a mixing bowl, beat 1 cup of butter until creamy, then gradually add 3-4 cups of confectioners' sugar.
  11. Add the champagne reduction and beat until smooth, adjusting with milk if needed.
  12. Frost the cooled cupcakes with the buttercream and add sprinkles for decoration before serving.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 20mgSugar: 15gVitamin A: 3IUCalcium: 1mgIron: 3mg

Notes

These cupcakes are perfect for special celebrations! Use unsalted butter for optimal flavor control and feel free to experiment with different sparkling wines for variations.

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