These fun Pink Champagne Cupcakes are perfect for celebrations! They are light, fluffy, and filled with a bubbly twist that adds joy to any party.
If you’re feeling fancy, top them with pink frosting for that extra glam! I always feel like a star when enjoying these delightful treats. 🥂
Key Ingredients & Substitutions
Pink Champagne: This is key for flavor! You can use any sparkling wine, like prosecco or even a non-alcoholic sparkling cider if needed. This keeps the bubbly vibe without the alcohol.
All-Purpose Flour: It gives structure to the cupcakes. If you need a gluten-free version, try using a gluten-free all-purpose blend. Just make sure it contains xantham gum for better texture.
Unsalted Butter: I always use unsalted to control the saltiness in my treats. You can swap it with margarine or coconut oil if dairy is a concern. Both work well for a yummy frosting, too!
Pink Food Coloring: This is optional but a fun way to enhance the look! If you prefer, natural colorants like beet juice can give a pretty hue without artificial dyes.
What’s the Best Way to Get Fluffy Cupcakes?
The key to fluffy cupcakes lies in the creaming method. When you beat the softened butter and sugar together, air gets incorporated, which helps create a light texture. Here’s how to do it right:
- Make sure your butter is softened to room temperature for easy mixing.
- Use an electric mixer and cream the butter and sugar for about 3-4 minutes until light and fluffy.
- Add eggs one at a time, mixing just enough to combine; this prevents overmixing.
- Alternate adding dry ingredients and wet ingredients slowly, as this allows for even mixing without overworking the batter.
Following these tips will help you achieve that perfect fluffy texture in your Pink Champagne Cupcakes!
Pink Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup pink champagne (or sparkling rosé)
- 1/2 cup whole milk
- 1 tsp vanilla extract
- A few drops of pink food coloring (optional)
For the Pink Champagne Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2-3 tbsp pink champagne
- 1 tsp vanilla extract
- Pink food coloring, to desired pink shade
- Pink sprinkles or edible glitter for decoration
How Much Time Will You Need?
This delightful recipe will take about 25 minutes of prep time and around 20 minutes of baking time, plus cooling time for the cupcakes. In total, expect around 1 hour of your time for these scrumptious Pink Champagne Cupcakes!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
First things first, preheat your oven to 350°F (175°C). Then, line a 12-cup muffin tin with your favorite cupcake liners—pink liners will make it extra festive!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This will help make sure your cupcakes rise beautifully. Once mixed, set this bowl aside.
3. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until it’s light and fluffy, about 3-4 minutes. It should look and feel airy—that’s the secret to a light cupcake!
4. Add the Eggs and Flavor:
Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and a few drops of pink food coloring if you want more color—mix to combine!
5. Combine Wet and Dry Ingredients:
In a separate measuring cup or small bowl, combine the pink champagne and milk. Now, alternately add the dry ingredients and the champagne-milk mixture to the butter mixture, starting and ending with the dry ingredients. Mix just until combined—don’t overmix or you’ll lose that fluff!
6. Fill the Muffin Tin:
Carefully divide the cupcake batter evenly among the lined cups, filling each about 2/3 full. This allows room for the cupcakes to rise beautifully without overflowing.
7. Bake the Cupcakes:
Put the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on them near the end to avoid overbaking!
8. Cool the Cupcakes:
Once they are done, remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. After that, transfer the cupcakes to a wire rack to cool completely. This is crucial—you don’t want to frost warm cupcakes!
9. Make the Buttercream Frosting:
While you let the cupcakes cool, prepare the frosting. Beat the softened butter until creamy—it should look nice and smooth. Gradually add the powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud!
10. Flavor and Color the Frosting:
After adding the sugar, include the vanilla extract and pink champagne, then mix on high speed until it’s light and fluffy. If it’s too thick, add a little champagne; if too thin, add more powdered sugar. You want it perfect for frosting!
11. Frost Your Cupcakes:
Once the cupcakes are completely cooled, use a piping bag or a spatula to generously frost each cupcake with your pretty pink champagne buttercream.
12. Add the Finishing Touches:
Sprinkle some pink sprinkles or sprinkle edible glitter on top for that extra sparkle and charm. They’re looking fabulous already!
13. Serve and Enjoy:
Gather your friends and family, serve these delightful Pink Champagne Cupcakes, and watch them disappear quickly. Enjoy every bubbly bite!
These cupcakes are not just a treat; they add joy to any occasion with their playful flavor and beautiful presentation. Cheers to sweet moments!
Can I Use Regular Champagne Instead of Pink Champagne?
Absolutely! If you only have regular champagne, it will work just fine in this recipe. The flavor will still be bubbly and festive, but for that signature pink hue, you may want to add a few drops of pink food coloring to your batter and frosting.
Can I Make These Cupcakes Without Eggs?
Yes, you can! Substitute each egg with 1/4 cup of unsweetened applesauce or a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for a few minutes to thicken). This will help bind the ingredients while keeping the cupcakes moist!
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. If you want to keep them fresher longer, you can freeze them for up to 3 months—just be sure to wrap them tightly!
What If My Frosting Is Too Runny?
If your frosting turns out too runny, simply add more powdered sugar a little at a time until it reaches your desired consistency. A thicker frosting will hold its shape better when piped onto the cupcakes!
