These fluffy pink champagne cupcakes are perfect for celebrations! Made with bubbly champagne in both the cake and frosting, they bring a sparkle to any occasion.
There’s something so fun about a cupcake that looks fancy! I love to enjoy these with friends while toasting to special moments — cheers to sweetness! 🥂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your cupcakes. If you want to make them gluten-free, you can use a gluten-free all-purpose flour. It works well, but be sure it’s a blend that mimics regular flour.
Pink Champagne: Using pink champagne adds flavor and a lovely hue to the cupcakes. If you want a non-alcoholic version, consider sparkling apple cider or a sparkling grape juice instead. It still keeps that bubbly vibe!
Butter: Unsalted butter is recommended for better control of salt levels. If you need a dairy-free option, you can swap it with coconut oil or a dairy-free butter substitute. It will change the flavor slightly but still delicious!
Powdered Sugar: This sweetens and thickens the frosting. You can reduce the amount or use a sugar substitute to lower the sweetness. Just remember, it affects the texture of your frosting.
How Do I Ensure My Cupcakes Stay Moist?
Keeping your cupcakes moist requires a few simple steps. Start by not overmixing your batter; mix just until combined. Overmixing can make your cupcakes dense and dry. Also, remember to measure flour correctly — too much flour can lead to dryness. Finally, adding the champagne to the batter helps keep them light and fluffy!
- Always use room-temperature ingredients so they blend better.
- Don’t skip the cooling step; frost only when completely cooled to prevent melting.
Pink Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup pink champagne or sparkling rosé, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup whole milk, at room temperature
- Pink food coloring (optional, to enhance the pink color)
For the Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 1/4 cup pink champagne or sparkling rosé
- 1 teaspoon vanilla extract
- A few drops of pink food coloring (optional)
- Edible pearl or gold sprinkles for garnish (optional)
How Much Time Will You Need?
This delightful cupcake recipe takes about 20 minutes for preparation and 18-22 minutes for baking. Once they have cooled, you can spend another 15-20 minutes frosting them for a total time of around 1 hour. Perfect for a celebratory treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C), so it’s warm and ready for your cupcakes. Line a 12-cup muffin tin with cupcake liners to prevent sticking.
2. Whisk the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This helps ensure that your cupcakes rise nicely and have a light texture. Set the bowl aside.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, making sure to beat well after each addition. Then mix in the vanilla extract until just combined.
5. Mix in the Wet Ingredients:
In a separate small bowl, combine the pink champagne or sparkling rosé with the whole milk. If you want to add food coloring for a brighter pink color, mix it in now.
6. Combine Wet and Dry Mixtures:
Gradually add the dry flour mixture to the buttery egg mixture, alternating with the champagne-milk mixture. Start and finish with the flour mixture, mixing gently until everything is just combined. Be careful not to overmix, as this can make your cupcakes tough.
7. Fill the Cupcake Liners:
Evenly divide the batter among the cupcake liners, filling each about 2/3 full for the best results.
8. Bake the Cupcakes:
Pop the muffin tin into the preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Keep an eye on them, as oven times can vary!
9. Cool the Cupcakes:
Once they are baked, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting.
10. Make the Frosting:
In another bowl, beat the softened butter on medium speed until creamy. Gradually add in powdered sugar, one cup at a time, beating well after each addition to ensure a smooth frosting.
11. Add Champagne and Finish Frosting:
Mix in the pink champagne and vanilla extract, beating until the frosting is light and fluffy. If you want it to be even pinker, add a few drops of food coloring.
12. Frost the Cupcakes:
Once the cupcakes are cool, you can pipe or spread the delicious pink champagne frosting on top.
13. Add a Touch of Elegance:
For the final touch, sprinkle edible pearls or gold sprinkles on top of the frosted cupcakes for a glamorous finish.
14. Serve and Enjoy!
Your delicate and celebratory Pink Champagne Cupcakes are ready to delight! Serve them at your next gathering and enjoy the cheers!
Can I Use Another Type of Sparkling Wine?
Absolutely! You can use any sparkling wine you prefer, such as prosecco or even a non-alcoholic sparkling grape juice for a kid-friendly treat. Just keep in mind that it might slightly alter the flavor.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, refrigerate them for up to a week, but allow them to come to room temperature before serving for the best texture.
Can I Freeze Pink Champagne Cupcakes?
Yes, you can freeze the cupcakes! Allow them to cool completely, then wrap each cupcake tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months. Just thaw them in the fridge overnight before adding frosting.
What If My Frosting Is Too Thin?
If your frosting turns out too thin, simply add more powdered sugar, a tablespoon at a time, until you reach your desired consistency. If it’s too thick, add a tiny splash of champagne or milk to loosen it up.
