These Pink Champagne Cupcakes are a fun treat perfect for celebrations! With fluffy cupcake bases and a sweet champagne-flavored frosting, they’re sure to bring smiles.
Who wouldn’t want to enjoy a mini celebration with cupcakes? I love serving these at parties—you might want to keep a few for yourself because they’re that good! 🎉
Key Ingredients & Substitutions
All-purpose flour: This is the base for your cupcakes. If you’re looking for a gluten-free option, you can swap it for a 1-to-1 gluten-free flour blend!
Champagne: For the flavor, stick with dry champagne. If you don’t have any, prosecco or sparkling cider works well too. Remember to serve the remaining bottle to your guests!
Butter: Unsalted is best for controlling the salt content. You can use coconut oil for a dairy-free version—just ensure it’s melted and slightly cooled.
Pink food coloring: This is optional! If you prefer a natural hue, try beet juice or raspberry puree instead to tint the frosting.
What’s the Best Way to Get Light and Fluffy Cupcakes?
The key to achieving light and fluffy cupcakes is proper mixing and baking. Here’s how:
- Beat butter and sugar until light and fluffy. It should look pale and fluffy, around 3-5 minutes of mixing.
- Don’t overmix once you combine the dry ingredients with the wet. Just mix until you can no longer see flour to keep it tender.
- Fill the cupcake liners about 2/3 full to allow space for rising without overflowing.
- Ensure your oven is fully preheated before placing the cupcakes inside, as this helps them rise evenly.
How to Make Pink Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup champagne (dry, chilled)
- 1/2 cup milk
For the Pink Champagne Frosting:
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup champagne (reduced from 1/2 cup in a small saucepan over medium heat until about 1/4 cup remains, cooled)
- A few drops of pink food coloring
- Optional: edible glitter or pink sanding sugar for decoration
How Much Time Will You Need?
This delightful recipe takes about 30 minutes to prepare and 20 minutes to bake. Be sure to allow time for the cupcakes to cool before frosting, which can take an additional 30 minutes. Overall, you’re looking at about 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Prepare the Oven and Tin:
First things first, preheat your oven to 350°F (175°C). While it’s heating, line a 12-cup muffin tin with cute cupcake liners so you’re ready to go!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. This combo helps your cupcakes rise perfectly!
3. Cream Butter and Sugar:
In a large bowl, beat the softened butter and granulated sugar together. You want them to be light and fluffy, which usually takes about 3-5 minutes.
4. Add Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. Then, mix in the vanilla extract to infuse some extra flavor!
5. Combine Wet Ingredients:
In a separate small pitcher or bowl, mix the champagne and milk together. This is where the festive flavor comes in!
6. Combine Everything:
Start adding the flour mixture alternately with the champagne mixture to the butter mixture. Begin and end with the flour mixture. Mix gently until just combined—don’t overdo it!
7. Fill the Cupcake Liners:
Divide the batter evenly among your cupcake liners, filling each about 2/3 full. This will give them room to rise!
8. Bake the Cupcakes:
Pop them in the oven for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. Yum!
9. Cool the Cupcakes:
Once done, take them out and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
10. Make the Frosting:
While the cupcakes are cooling, it’s frosting time! In a small saucepan, simmer the champagne over medium heat until it reduces down to about 1/4 cup. Let it cool completely before using.
11. Beat the Frosting:
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, while beating on medium speed. Keep going until it’s fluffy!
12. Add Reduced Champagne:
Pour in your cooled champagne reduction and mix until well blended and fluffy.
13. Add Color:
Add a few drops of pink food coloring and mix until you achieve your desired shade of pink.
14. Frost the Cupcakes:
Now for the fun part! Pipe or spread the frosting onto your cooled cupcakes any way you like.
15. Decorate:
If you want to make them extra special, sprinkle on some edible glitter or pink sanding sugar. It gives them that festive sparkle!
16. Serve and Enjoy:
Your elegant Pink Champagne Cupcakes are ready to impress! Serve them up at your next celebration and watch everyone smile!
Can I Use Non-Alcoholic Champagne?
Absolutely! Non-alcoholic champagne works great in this recipe. Just look for a sparkling grape juice or any non-alcoholic sparkling beverage that you enjoy!
Can I Make These Cupcakes Vegan?
Yes! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based butter substitute. You can also replace milk with any non-dairy milk like almond or soy milk.
How to Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure they are well wrapped to prevent freezer burn!
Can I Use Different Flavors Instead of Champagne?
Definitely! If champagne isn’t your thing, you can use sparkling cider or flavored sparkling water. Adjust the sweetness by adding a bit of extra sugar if necessary, depending on how sweet the alternative is.
