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Pink Champagne Cupcakes with Easy Homemade Buttercream Frosting

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Delight in these elegant pink champagne cupcakes topped with silky smooth buttercream frosting, perfect for celebrations or a fancy treat any day.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) dry pink champagne
  • 1 teaspoon vanilla extract
  • ⅓ cup (80ml) buttermilk
  • For the buttercream frosting:
  • 1 cup (227g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar
  • 2 tablespoons (30ml) pink champagne
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a small bowl, combine the pink champagne, buttermilk, and vanilla extract.
  6. Add the dry flour mixture in three additions alternating with the champagne mixture in two additions, beginning and ending with the dry ingredients. Mix gently after each addition just until combined.
  7. Spoon the batter evenly into the 12 cupcake liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean and cupcakes spring back when lightly pressed.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make the buttercream frosting, beat the softened butter on medium-high speed until creamy, about 2 minutes.
  11. Gradually add powdered sugar, beating on low until combined.
  12. Add pink champagne, vanilla extract, and a pinch of salt. Beat on high for 3-4 minutes until fluffy. Adjust consistency with more powdered sugar or a splash of champagne/milk if needed.
  13. Frost the cooled cupcakes using a piping bag fitted with a star tip or spread with a knife or spatula.
  14. Optional: Garnish with edible glitter, tiny pearls, or a light dusting of pink sugar.

Notes

Use softened but not melted butter for best frosting texture. Avoid overmixing batter to keep cupcakes tender. Chill frosting if too soft before piping. Store unfrosted cupcakes in airtight container at room temperature overnight; frost before serving. For dairy-free, substitute vegan butter and coconut milk/yogurt. For gluten-free, use almond or gluten-free flour blend.

Nutrition

Keywords: pink champagne cupcakes, buttercream frosting, celebration cupcakes, easy cupcake recipe, party dessert, homemade frosting

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