Perfect Pink Champagne Cupcakes
Delicate pink champagne cupcakes with a moist crumb and subtle champagne flavor, topped with a light champagne buttercream frosting. Perfect for elegant celebrations like bridal showers and birthdays.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour, lightly spooned
- 1 ½ teaspoons (6g) baking powder
- ¼ teaspoon (1.5g) salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon (5ml) vanilla extract
- ¾ cup (180ml) pink champagne, preferably brut
- ¼ cup (60ml) whole milk, room temperature
- 1 tablespoon natural beet juice (optional, for natural pink color)
- For the Champagne Buttercream Frosting:
- 1 cup (227g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 3 tablespoons (45ml) pink champagne
- 1 teaspoon (5ml) vanilla extract
- Pinch of salt
- A few drops pink food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating fully after each addition. Mix in vanilla extract.
- Alternately add dry ingredients and pink champagne to the butter mixture, beginning and ending with dry ingredients. Add whole milk and beet juice if using. Mix gently until just combined.
- Fill cupcake liners about ⅔ full using a spoon or ice cream scoop.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Tops should spring back lightly and edges pull slightly from liners.
- Cool cupcakes completely on a wire rack before frosting.
- For frosting, beat softened butter on medium speed until creamy, about 2 minutes.
- Gradually add powdered sugar on low speed to avoid dust clouds.
- Add pink champagne, vanilla extract, salt, and optional pink food coloring. Beat on high speed for 3-4 minutes until light and fluffy.
- Pipe or spread frosting over cooled cupcakes. Decorate with edible glitter or pink sugar crystals if desired.
Notes
Do not overmix batter to avoid tough cupcakes. Chill batter for 15 minutes if too runny. Use softened butter for frosting to avoid grainy texture. Keep champagne chilled before mixing. For non-alcoholic version, substitute sparkling white grape juice or sparkling water with pink fruit juice. Bake cupcakes a day ahead and frost before serving for freshness. Freeze unfrosted cupcakes for up to 2 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 30
- Sodium: 150
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 40
- Fiber: 0.5
- Protein: 3
Keywords: pink champagne cupcakes, champagne cupcakes, elegant cupcakes, party cupcakes, bridal shower cupcakes, homemade cupcakes