Decadent Pink Champagne Cupcakes with Buttercream
Soft, moist cupcakes with a delicate pink champagne flavor topped with creamy buttercream frosting, perfect for special occasions and celebrations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) pink champagne
- ¼ cup (60ml) whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (230g) unsalted butter, softened (for buttercream)
- 3 ½ cups (440g) powdered sugar, sifted
- 2 tablespoons pink champagne (for buttercream)
- 1 teaspoon pure vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
- Optional: Pink gel food coloring
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Sift together the dry ingredients: flour, baking powder, and salt in a medium bowl.
- Cream the butter and sugar in a large bowl using a mixer on medium speed until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each addition.
- Stir in vanilla extract. Alternate adding the dry ingredients and pink champagne with whole milk, beginning and ending with the dry ingredients. Mix on low speed.
- Spoon batter evenly into cupcake liners, filling about ⅔ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare the buttercream by beating softened butter until creamy. Gradually add powdered sugar, alternating with pink champagne and vanilla extract. Add a pinch of salt and beat until light and fluffy. Add pink gel food coloring until desired color is reached.
- Frost cupcakes using a piping bag with a star tip or spread with a knife. Optionally, sprinkle edible glitter or pearl dust for shimmer.
Notes
Use room temperature ingredients for best results. Avoid overmixing batter to keep cupcakes light. Chill buttercream if too soft before frosting. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use vegan butter and plant-based milk.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25
- Sodium: 150
- Fat: 14
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 0.5
- Protein: 3
Keywords: pink champagne cupcakes, buttercream frosting, celebration cupcakes, party dessert, easy cupcakes, special occasion dessert