Champagne Cupcakes with Pink Champagne Buttercream Frosting Recipe
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.
- 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
