Introduction

Celebrate special occasions with these delightful Pink Champagne Cupcakes. Moist and flavorful, they are made with real champagne and topped with a sweet champagne buttercream frosting. Perfect for birthdays, Valentine’s Day, or any festive gathering.

Pink Champagne Cupcakes with Champagne Buttercream Frosting Recipe - Recipe Image

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 (Prosecco sparkling wine can be substituted)
Pink food coloring or icing gel
For the frosting:

1 cup butter, softened
4 cups confectioners’ sugar
¾ cup champagne (Prosecco can be substituted)
1 teaspoon pure vanilla extract
1-2 tablespoons milk (optional, if too thick)
Pink food coloring or icing gel
Sprinkles for decoration

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a cupcake pan with 24 cupcake liners.
Step 2: In a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream the sugar and softened butter together until fluffy.
Step 3: Blend in the eggs, milk, and vanilla extract until well combined.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Begin alternating adding the dry ingredients and champagne to the wet batter, mixing gently until just combined.
Step 6: Add pink food coloring or icing gel to achieve your preferred shade of pink.
Step 7: Fill each cupcake liner about two-thirds full with batter, roughly 3 tablespoons each.
Step 8: Bake for 14 to 17 minutes, or until the tops spring back when lightly touched. Remove from oven and allow to cool completely before frosting.
Step 9: For the frosting, pour the champagne into a small saucepan and simmer over medium-high heat until the volume is reduced by half. Let it cool completely.
Step 10: In a mixing bowl, beat the softened butter until smooth. Gradually blend in the confectioners’ sugar until fluffy.
Step 11: Add the cooled reduced champagne, vanilla extract, and blend well. If the frosting is too thick, add 1-2 tablespoons of milk to reach desired consistency.
Step 12: Add pink food coloring or icing gel to the frosting and mix until evenly colored.
Step 13: Once cupcakes are fully cooled, frost them generously and decorate with sprinkles if desired.

Tips & Variations

Use your favorite sparkling wine, such as Prosecco or Cava, for a more affordable yet delicious option.
Adjust the pink coloring intensity by adding a few drops at a time to reach your preferred shade.
Try using a Wilton 2D, 1M, or 1A piping tip for different frosting designs.
Substitute milk with heavy cream in the frosting for a richer texture.
Decorate with metallic cupcake liners and pearl sprinkles for an elegant presentation.

Storage

Store the cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days, bringing them to room temperature before serving. Frosted cupcakes can be frozen for up to 2 months; thaw in the refrigerator overnight and let sit at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-alcoholic sparkling wine for this recipe?

Yes, you can substitute with non-alcoholic sparkling wine or sparkling grape juice. The flavor will be milder, but the cupcakes will remain moist and festive.

How do I know when the cupcakes are done baking?

Check for doneness by gently pressing the tops of the cupcakes. If they spring back, they are fully baked. You can also test with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.

Pink Champagne Cupcakes with Champagne Buttercream Frosting Recipe

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Celebrate special occasions with these delightful Pink Champagne Cupcakes. Made with real champagne and a touch of pink food coloring, these moist cupcakes are perfectly complemented by a sweet champagne buttercream frosting. Ideal for New Year’s, Valentine’s Day, birthdays, or any celebration, these cupcakes bring both elegance and fun to your dessert table.

Author: Lila
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Yield: 24 cupcakes 1x
Category: Desserts
Method: Baking
Cuisine: American

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 (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 (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 (such as Wilton’s pink pearls or other decorative sprinkles)

Instructions

Preheat and Prepare: Preheat your oven to 350°F. Line a 24-cup cupcake pan with cupcake liners to ensure easy removal and even baking.
Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment or using a hand mixer in a large bowl, cream together the softened butter and white sugar until the mixture is light and fluffy, ensuring a tender crumb for the cupcakes.
Add Wet Ingredients: Blend in the eggs one at a time, followed by the milk and vanilla extract, mixing until well combined and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
Mix Batter: Alternately add the dry ingredients and champagne to the wet mixture, starting and ending with the dry ingredients. Mix just until combined after each addition to avoid overmixing.
Add Color: Stir in pink food coloring or icing gel to achieve your desired shade of pink. Small amounts of red food coloring can create a lighter pink hue.
Fill Cupcake Liners: Spoon the batter into the cupcake liners about two-thirds full (approximately 3 tablespoons per liner) to give room for rising without overflow.
Bake: Place the cupcakes in the oven and bake for 14-17 minutes. Check for doneness by lightly touching the tops; if they spring back, they are ready.
Simmer Champagne for Frosting: While cupcakes bake, pour ¾ cup champagne into a small saucepan and bring to a simmer over medium-high heat. Reduce by half to concentrate the flavor, then let cool completely before use.
Make Buttercream Frosting: In a mixing bowl, whip the softened butter until smooth. Gradually add the confectioners’ sugar, blending thoroughly. Add vanilla extract and the cooled, reduced champagne and mix until smooth and creamy. If the frosting is too thick, add 1-2 tablespoons of milk to reach desired consistency. Incorporate pink food coloring or icing gel for a matching pink tint.
Frost Cupcakes: Once cupcakes are completely cooled, pipe or spread the champagne buttercream frosting using your preferred decorating tip, such as Wilton No. 2D, 1M, or 1A for different styles.
Decorate: Finish cupcakes with sprinkles like pink pearls or themed decorations to enhance the festive presentation for occasions like Valentine’s Day or birthdays.

Notes

Use any sparkling wine such as Champagne, Prosecco, or Cava; all work well in this recipe.
Dry or sweet champagne can be used since the cupcake batter adds sufficient sweetness.
Adjust pink food coloring to achieve the exact hue preferred.
To quickly cool reduced champagne, spread it in a shallow dish and refrigerate briefly but ensure it’s cool before adding to frosting.
Ensure cupcakes are fully cooled before frosting to prevent melting.
For best results, use high-quality unsalted butter both in the cupcakes and frosting.
If you prefer non-alcoholic version, substitute champagne with champagne-flavored sparkling juice, but reduce liquid accordingly for balance.

Keywords: Pink Champagne Cupcakes, champagne cupcakes, pink cupcakes, champagne buttercream frosting, celebration cupcakes, New Year’s cupcakes, Valentine’s Day desserts