Introduction

These Champagne Cupcakes bring a touch of elegance to any celebration with their light, fluffy texture and delicate champagne flavor. Topped with a smooth champagne buttercream frosting and a hint of pink, they are perfect for birthdays, bridal showers, or special occasions.

Champagne Cupcakes with Pink Champagne Buttercream Frosting Recipe - Recipe Image

Ingredients

1 3/4 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
1 cup butter (softened, for frosting)
4 cups confectioners’ sugar
3/4 cup champagne (Prosecco sparkling wine can be substituted, for frosting)
1 teaspoon pure vanilla extract (for frosting)
1-2 tablespoons milk (optional, if frosting is too thick)
Sprinkles (optional, for decoration)

Instructions

Step 1: Preheat the oven to 350℉ and line a cupcake pan with 24 cupcake liners.
Step 2: In a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream together the sugar and 12 tablespoons of softened butter until fluffy. Add the eggs, milk, and vanilla extract, mixing well.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients and champagne to the wet mixture, alternating between the two, until fully combined. Stir in pink food coloring or icing gel to achieve your desired shade.
Step 4: Fill each cupcake liner about two-thirds full with batter. Bake for 14-17 minutes, or until the cupcakes spring back when lightly touched. Remove from the oven and allow to cool completely.
Step 5: While the cupcakes bake, pour 3/4 cup of champagne into a small saucepan and simmer over medium-high heat until reduced by half. Let it cool completely before using.
Step 6: For the frosting, beat 1 cup of softened butter until smooth. Gradually blend in the confectioners’ sugar. Add the vanilla extract and the cooled, reduced champagne, mixing until well combined. If the frosting is too thick, add 1-2 tablespoons of milk until it reaches your desired consistency.
Step 7: Once the cupcakes have cooled, frost them generously and decorate with sprinkles if desired.

Tips & Variations

Use Prosecco as a budget-friendly substitute for Champagne without sacrificing flavor.
Add a splash of lemon extract to the frosting for a subtle citrus twist.
For a more vibrant color, add a few drops of pink gel food coloring instead of liquid coloring.
Ensure the reduced champagne has cooled completely before adding it to the frosting to prevent melting.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor. If refrigerated, the frosting may firm up slightly but can be softened by letting sit at room temperature or gently warming.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sparkling wine other than Champagne or Prosecco?

Yes, any dry sparkling wine can be used as a substitute. Just keep in mind that the flavor will vary slightly depending on the wine’s characteristics.

How do I prevent the cupcakes from drying out?

Be careful not to overbake the cupcakes. Check them a few minutes before the suggested baking time and remove them once a toothpick inserted comes out clean or with a few moist crumbs. Also, properly storing cupcakes in an airtight container helps maintain moisture.

Champagne Cupcakes with Pink Champagne Buttercream Frosting Recipe

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Delight in these elegant Champagne Cupcakes featuring a light, fluffy cake infused with bubbly champagne and topped with a smooth, champagne buttercream frosting. Perfect for celebrations and special occasions, these pink-hued cupcakes offer a touch of sophistication and sparkle.

Author: zara
Prep Time: 15 minutes
Cook Time: 17 minutes
Total Time: 45 minutes
Yield: 24 cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cupcake Batter

1 3/4 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

Champagne Buttercream Frosting

1 cup Butter, softened
4 cups Confectioners’ Sugar
3/4 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 for decoration

Instructions

Prepare Oven and Liners: Preheat your oven to 350℉ (175℃). Line a cupcake pan with 24 cupcake liners to prevent sticking and ensure easy cleanup.
Make Cupcake Batter: In a stand mixer fitted with the paddle attachment or using a large bowl and hand mixer, cream together the sugar and softened butter until the mixture is light and fluffy. Beat in the eggs, milk, and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the champagne, beginning and ending with the dry ingredients. Mix until just combined. Add pink food coloring or icing gel to achieve the desired shade of pink.
Fill Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for rising during baking.
Bake the Cupcakes: Place the pan in the preheated oven and bake the cupcakes for 14 to 17 minutes, or until the tops spring back when lightly touched or a toothpick inserted comes out clean.
Prepare Champagne Reduction: While the cupcakes are baking, pour 3/4 cup of champagne into a small saucepan. Bring it to a simmer over medium-high heat and continue simmering until the liquid has reduced by half. Remove from heat and let it cool completely before using.
Make the Buttercream Frosting: In a mixing bowl, beat the softened butter until creamy. Gradually add the confectioners’ sugar and continue to beat until smooth. Mix in the vanilla extract and the cooled champagne reduction, blending well. If the frosting is too thick, add 1 to 2 tablespoons of milk to reach desired consistency. Add pink food coloring or icing gel to color the frosting.
Frost the Cupcakes: Once cupcakes have fully cooled, generously frost them using the champagne buttercream. Decorate with sprinkles as desired for an extra festive touch.

Notes

Substitute Prosecco for Champagne to reduce cost without compromising flavor.
Ensure cupcakes are completely cooled before frosting to prevent melting.
Reduce champagne carefully to avoid burning and to concentrate the flavor.
Adjust the amount of pink food coloring for a more subtle or vibrant color.
Store cupcakes in an airtight container for up to 3 days at room temperature or refrigerate for longer freshness.

Keywords: Champagne cupcakes, Sparkling wine cupcakes, Party cupcakes, Buttercream frosting, Pink cupcakes, Celebration dessert