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A close-up featured image showcases delicious Pink Champagne Cupcakes with pink frosting and sprinkles.
Lady Maria

Perfect Pink Champagne Cupcakes

These Pink Champagne Cupcakes are light, fluffy, and infused with the delicate flavor of champagne and a hint of sweetness. Perfect for celebrations, these elegant cupcakes are surprisingly easy to make and will impress your guests.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup pink champagne or sparkling rosé
  • 1/2 cup milk
  • Pink food coloring gel preferred
  • 3-4 cups powdered sugar for frosting
  • 1/4 cup pink champagne or sparkling rosé) (for frosting
  • 1 teaspoon vanilla extract for frosting
  • Pinch of salt for frosting
  • Sprinkles for decoration optional

Equipment

  • Muffin Tin
  • Cupcake Liners
  • medium bowl
  • Large bowl
  • electric mixer
  • whisk
  • Measuring cups
  • Measuring spoons
  • Spatula
  • wire rack
  • Toothpick
  • Piping bag (optional)

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. In a small bowl, combine the pink champagne and milk.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the champagne mixture, beginning and ending with the dry ingredients. Beat until just combined. Do not overmix.
  7. If desired, add a few drops of pink food coloring to achieve your desired shade of pink.
  8. Fill each cupcake liner about ⅔ full.
  9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  11. In a large bowl, beat the softened butter until light and fluffy (for frosting).
  12. Gradually add the powdered sugar, one cup at a time, beating well after each addition (for frosting).
  13. Beat in the pink champagne, vanilla extract, and salt (for frosting).
  14. Continue to beat until the frosting is smooth and creamy. If the frosting is too thick, add a little more champagne, a teaspoon at a time. If it's too thin, add more powdered sugar (for frosting).
  15. Once the cupcakes are completely cool, frost them with the champagne buttercream. Use a piping bag or knife.
  16. Sprinkle with sprinkles, if desired.

Notes

Make sure your butter and eggs are at room temperature. Don't overmix the batter. Measure accurately. You can substitute sparkling rosé for pink champagne. Store frosted cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For a Berry Bliss variation, add fresh raspberries or strawberries to the batter. For Lemon Zest variation add lemon zest to the batter and frosting. For a Champagne Syrup Soak, poke holes in the top of the cooled cupcakes and brush them with a simple syrup made with champagne and sugar. For Ombre Frosting, divide the frosting into different bowls and tint each bowl a different shade of pink and pipe onto the cupcakes.