These Pink Champagne Cupcakes are a fun and bubbly treat! With a light, fluffy texture and a hint of sweetness, they bring a festive touch to any occasion.
Let’s be real, who wouldn’t want a cupcake that tastes like a celebration? I love serving them at parties, and they always make everyone smile. Cheers to dessert! 🥂
Key Ingredients & Substitutions
All-purpose flour: This is the backbone of your cupcakes, giving them structure. If you’re gluten-free, you can use a 1:1 gluten-free flour blend as a substitute with similar results.
Pink champagne: The star of these cupcakes! If you want a non-alcoholic version, you can replace it with sparkling grape juice. It won’t have the same depth, but it will still taste great!
Butter: I always use unsalted butter, as it allows you to control the saltiness. If you’re looking for a dairy-free option, try coconut oil or a plant-based butter substitute.
Powdered sugar: Essential for that fluffy frosting! If you’re out, you can make your own by blending granulated sugar in a blender until fine.
How Can I Make the Best Frosting for My Cupcakes?
Frosting can make or break your cupcakes, so here’s how to nail it! Start with softened butter; it should feel like room temperature, not melted. This helps create a creamy texture when whipped.
- Beat the butter until fluffy before adding powdered sugar, which makes it smoother.
- Gradually add in the sugar, mixing on low speed to prevent a cloud of sugar.
- Once combined, add your pink champagne and vanilla for flavor, and then beat until it’s light and fluffy.
- If the frosting is too thick, add a teaspoon of milk or champagne to adjust the consistency.
Frost cooled cupcakes generously with the fluffy pink champagne frosting, and don’t forget to add sparkling decorations for that extra touch of fun!
Pink Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup pink champagne (or sparkling rosé)
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
For the Pink Champagne Frosting:
- 1/2 cup unsalted butter, softened
- 3 to 3 and 1/2 cups powdered sugar, sifted
- 2 tablespoons pink champagne (or sparkling rosé)
- 1/2 teaspoon vanilla extract
- A few drops pink food coloring (optional, for that lovely pink color)
Decorations (Optional):
- Edible pearls
- Pink sugar crystals
How Much Time Will You Need?
This delightful recipe takes about 30 minutes of prep time and an additional 20-30 minutes for baking. After that, you’ll need around 15 minutes to prepare the frosting. So, plan for a total of about 1 hour to have your scrumptious cupcakes ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prep:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners—you’ll need these to hold the deliciousness!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures your cupcakes rise nicely. Set the bowl aside for now.
3. Cream the Butter and Sugar:
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, beat them together until the mixture is light and fluffy, which should take about 3 minutes. This is key for a soft cupcake!
4. Incorporate the Eggs:
Add the eggs one at a time to the butter and sugar, beating well after each addition. This will keep your batter smooth and creamy.
5. Add Vanilla:
Mix in the vanilla extract to give your cupcakes that lovely flavor punch!
6. Combine the Wet Ingredients:
In a small bowl or measuring cup, whisk together the pink champagne and whole milk. This bubbly combination adds a festive touch!
7. Mix Wet and Dry Ingredients:
Now, it’s time to combine everything! Alternately add the dry flour mixture and the champagne-milk mixture to the butter mixture. Start and end with the flour mixture. Mix each addition just until incorporated to avoid overmixing.
8. Fill the Liners:
Divide the batter evenly among the cupcake liners, filling each about 2/3 full. This gives them room to rise without overflowing.
9. Bake:
Place the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
10. Make the Frosting:
While your cupcakes are cooling, prepare the pink champagne frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar in batches, mixing until smooth after each addition.
11. Flavor the Frosting:
Mix in the pink champagne, vanilla extract, and optional pink food coloring. Continue beating until it’s light and fluffy. If you want a thicker frosting, just add more powdered sugar until reaching your desired consistency.
12. Frost the Cupcakes:
Once the cupcakes are completely cool, frost them using a piping bag fitted with a star tip, or spread the frosting with a knife for a rustic look.
13. Decorate:
For that extra sparkle, decorate your frosted cupcakes with edible pearls or pink sugar crystals.
14. Serve & Enjoy!
Your Pink Champagne Cupcakes are now ready to be enjoyed! These delightful treats are perfect for celebrations, special occasions, or whenever you feel like treating yourself!
Can I Use Different Types of Champagne?
Absolutely! While pink champagne adds a lovely color and flavor, you can use any type of sparkling wine or champagne, including prosecco or sparkling rosé. Just keep in mind that the flavor may vary slightly.
What If I Don’t Have Cupcake Liners?
No problem! If you’re out of cupcake liners, you can grease the muffin tin well with butter or non-stick spray. Just be sure to let the cupcakes cool thoroughly before trying to remove them from the tin to avoid them sticking!
How Can I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you need to keep them longer, they can be refrigerated for up to a week. Just allow them to return to room temperature before serving.
Can I Freeze These Cupcakes?
Yes! You can freeze the unfrosted cupcakes for up to 3 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, thaw them at room temperature and frost them before serving.