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PINK CHAMPAGNE CUPCAKES

These festive cupcakes are infused with the flavor of pink champagne and topped with a delicious frosting. They're perfect for celebrations, parties, or any special occasion.

Prep Time
20 mins
Cook Time
20 mins
Servings: 15 people
Calories: 350 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cups granulated sugar
  • ½ cup pink champagne (or sparkling rosé)
Frosting (optional):
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • ¼ cup pink champagne (or sparkling rosé)
  • 1 teaspoon vanilla extract
  • Pink food coloring (optional)
Garnish (optional):
  • edible glitter
  • Sprinkles
  • fresh berries

Instructions

    Cup of Yum
  1. Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
  3. Cream butter and sugar: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternate dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the pink champagne, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  6. Fill cupcake liners: Fill each cupcake liner about two-thirds full.
  7. Bake the cupcakes: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cupcakes: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  9. Make the frosting (optional): While the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, beating on low speed until combined. Gradually add the pink champagne and vanilla extract, beating on medium speed until light and fluffy. Add pink food coloring, if desired, to achieve your desired shade.
  10. Frost the cupcakes: Once the cupcakes are completely cooled, frost them with the pink champagne frosting.
  11. Garnish (optional): Decorate the frosted cupcakes with edible glitter, sprinkles, or fresh berries, if desired.

Notes

  • Champagne: If you don't have pink champagne, you can use sparkling rosé or even regular champagne. The pink color will be less intense with regular champagne.
  • Frosting Variations: You can use other types of frosting, such as cream cheese frosting or buttercream frosting.
  • Make-Ahead: The cupcakes can be baked ahead of time and stored in an airtight container at room temperature for up to 2 days. The frosting can also be made ahead of time and stored in the refrigerator for up to 3 days. Let it come to room temperature and re-whip before frosting the cupcakes.
  • Storage: Store frosted cupcakes in an airtight container at room temperature.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 40g (13%) Protein 5g (10%) Fat 15g (23%)

Nutrition Facts

Serving: 15people

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 40g 13%
Protein 5g 10%
Fat 15g 23%

* Percent Daily Values are based on a 2,000 calorie diet.