Pink Champagne Cupcakes Recipe

Introduction

Celebrate any special occasion with these delightful Pink Champagne Cupcakes. Light, fluffy, and infused with sparkling champagne flavor, they are topped with a smooth champagne buttercream frosting and a touch of pink for a festive finish.

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 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 (optional)

Instructions

1. Step 1: Preheat the oven to 350℉. Line a cupcake pan with 24 cupcake liners.
2. Step 2: In a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, cream together the sugar and softened butter until fluffy.
3. Step 3: Blend in the eggs, milk, and vanilla extract until well combined.
4. Step 4: In a separate bowl, mix the flour, baking powder, and salt. Then, gradually alternate adding the dry ingredients and the champagne to the wet mixture, blending gently until just combined.
5. Step 5: Add pink food coloring or icing gel to achieve your desired shade of pink, mixing until evenly distributed.
6. Step 6: Fill each cupcake liner about two-thirds full with batter. Bake for 14-17 minutes, or until the tops spring back when lightly touched.
7. Step 7: While the cupcakes bake, prepare the frosting. Pour the champagne into a small saucepan and bring it to a simmer over medium-high heat. Continue simmering until the liquid is reduced by half. Allow to cool completely.
8. Step 8: In a mixing bowl, beat the softened butter until smooth. Gradually blend in the confectioners’ sugar until well combined.
9. Step 9: Add the cooled, reduced champagne and vanilla extract to the frosting mixture and beat until fluffy. If the frosting is too thick, add 1-2 tablespoons of milk to reach desired consistency.
10. Step 10: Add pink food coloring or icing gel to tint the frosting. Once the cupcakes have cooled completely, frost them generously and decorate with sprinkles if desired.

Tips & Variations

• Use unsalted butter for more control over the saltiness; omit added salt if using salted butter.
• Substitute sparkling white grape juice or sparkling apple juice for champagne if you prefer a non-alcoholic version.
• For a cake version, bake in an 8- or 9-inch round pan and increase baking time to 30-45 minutes, checking doneness earlier to avoid overbaking.
• To make frosting thicker, chill it briefly before frosting the cupcakes.

Storage

Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cupcakes in an airtight container for up to 3 months; thaw completely before frosting. Frosted cupcakes are best enjoyed fresh but can be refrigerated for up to 2 days—allow them to come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can this recipe be made ahead and frozen?

Yes, you can bake the cupcakes ahead and freeze them unfrosted in an airtight container. Thaw fully before adding frosting and serving.

Is the alcohol in the champagne cooked out?

During baking, the alcohol in the champagne evaporates, so the cupcakes contain no alcohol. However, the frosting retains some alcohol unless you substitute with a non-alcoholic sparkling juice.

Pink Champagne Cupcakes Recipe

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★★★★★

4.9 from 129 reviews

Celebrate any special occasion with these delightful Pink Champagne Cupcakes. Light, fluffy, and infused with sparkling champagne or prosecco, these cupcakes are topped with a luscious champagne-infused buttercream frosting tinted with a pretty pink hue. Perfect for New Year’s Eve, birthdays, or any festive gathering, they bring elegance and fun in every bite.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Total Time: 32 minutes
• Yield: 24 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 or 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 or 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 for decoration

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line a cupcake pan with 24 cupcake liners to ensure easy cupcake removal and cleanup.
2. Cream Sugar and Butter: In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream together the white sugar and softened butter until the mixture is light and fluffy, creating a smooth base for the cupcakes.
3. Add Wet Ingredients: Blend in the eggs one at a time, then stir in the milk and vanilla extract until fully incorporated for a smooth batter.
4. Mix Dry Ingredients: In a separate bowl, combine all-purpose flour, baking powder, and salt. Gradually add the dry mixture alternately with the champagne into the wet ingredients, mixing gently each time until just blended, ensuring a tender crumb.
5. Add Pink Coloring: Mix in pink food coloring or icing gel until the batter is evenly tinted, creating the signature pink look for the cupcakes.
6. Fill Cupcake Liners: Spoon the batter into the cupcake liners, filling each about two-thirds full to allow room for rising without spilling over.
7. Bake: Bake in the preheated oven for 14-17 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean.
8. Prepare Frosting – Reduce Champagne: While the cupcakes bake, pour the champagne into a small saucepan and bring to a simmer over medium-high heat. Continue simmering until the liquid is reduced by half, then set aside to cool completely; this concentrates the flavor and reduces alcohol content.
9. Make Buttercream: In a mixing bowl, beat the softened butter until creamy. Gradually add confectioners’ sugar, beating well after each addition. Stir in the cooled champagne reduction and vanilla extract until smooth. If the frosting is too thick, add 1-2 tablespoons of milk to reach desired consistency.
10. Add Pink Color and Decorate: Mix in pink food coloring or icing gel until you reach the perfect shade of pink. Once cupcakes have fully cooled, frost each cupcake generously and sprinkle with decorative sprinkles.

Notes

• You can substitute sparkling white grape juice or sparkling apple juice for champagne to make it child-friendly. Note that the frosting will contain alcohol unless a non-alcoholic substitute is used and reduced similarly.
• For best results, use unsalted butter to better control the salt content in the recipe.
• The cupcakes can be baked ahead, frozen without frosting, and frosted just before serving. Store frozen cupcakes in an airtight container to prevent freezer burn.
• This recipe can be adapted to make layer cakes; adjust baking time based on pan size as indicated in the recipe notes.
• Pink food coloring or icing gel allows for a vivid color without affecting texture; add gradually to achieve desired shade.

Keywords: champagne cupcakes, pink cupcakes, champagne buttercream, festive cupcakes, New Year’s cupcakes, celebration cupcakes