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4.7 from 27 votes

Pink Champagne Cupcakes Recipe

Pop the bubbly, and prepare to enjoy the better things in life with these sweet Pink Champagne Cupcakes! These deliciously pink treats are perfectly picturesque and so very delicious.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 cupcakes
Calories: 490 kcal
Course: Dessert , Baked Goods
Cuisine: American

Ingredients

  • 1 cup pink champagne
Cupcakes
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 cup granulated sugar
  • ¼ cup vegetable oil
  • ¼ cup unsalted butter room temperature (½ stick)
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons buttermilk room temperature
  • ¼ cup reduced pink champagne
Champagne Buttercream
  • 1 cup unsalted butter room temperature (2 sticks)
  • 3½ cups powdered sugar
  • 2 tablespoons reduced pink champagne
  • pink gel food coloring optional
Optional
  • Sprinkles for garnish

Instructions

    Cup of Yum
  1. In a medium saucepan set over low-medium heat, simmer the champagne until it has reduced to half its volume. Do not let it boil. Leave to cool to room temperature.
  2. Preheat the oven to 325°F (160°C). Line a 12-count cupcake tin with paper liners. Set aside.
  3. In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.
  4. In a large bowl, using a handheld mixer, beat the sugar, oil, and butter on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  5. Add the eggs and vanilla. Whisk on medium-high speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed.
  6. With the mixer on low speed, add the dry ingredients in 2 batches, adding the buttermilk in between batches and mixing just until combined after each batch.
  7. With the mixer still running on low, slowly add the reduced champagne and whisk until combined. Do not overmix. Scrape down the sides and up the bottom of the bowl as needed.
  8. Pour the batter into the cupcake liners – fill only ⅔ full to avoid spilling.
  9. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
Champagne Buttercream
  1. In a large bowl, using an electric mixer, cream the butter on medium-high speed until smooth and creamy, about 2 minutes.
  2. Reduce the mixing speed and add the powdered sugar 1 cup at a time, beating until smooth and fluffy after each addition. Scrape down the sides of the bowl as required.
  3. Add the reduced champagne and beat until combined.
  4. If desired, add the pink gel dye, 1 drop at a time, whisking until fully incorporated. You want a pale pink color.
  5. Pipe unto the cooled cupcakes and decorate with sprinkles as desired.

Notes

  • Storage: Store pink champagne cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
  •  in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
  • All out of buttermilk? That's okay, whole milk works too!
  • Make these cupcakes even more vibrant and fun by adding some pink gel dye to the cupcake batter.
  • As tempting as it will be to frost these cupcakes right away, wait at least an hour until they are fully cooled! Nothing's worse than frosting a cupcake too soon, only for the frosting to melt off and ruin the whole thing.
  • Nutritional information does not include optional ingredients.

Nutrition Information

Serving 1cupcake Calories 490kcal (25%) Carbohydrates 64g (21%) Protein 3g (6%) Fat 25g (38%) Saturated Fat 13g (65%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 78mg (26%) Sodium 120mg (5%) Potassium 55mg (2%) Fiber 1g (4%) Sugar 51g (102%) Vitamin A 635IU (13%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cupcakes

Amount Per Serving

Calories 490

% Daily Value*

Serving 1cupcake
Calories 490kcal 25%
Carbohydrates 64g 21%
Protein 3g 6%
Fat 25g 38%
Saturated Fat 13g 65%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 6g 30%
Trans Fat 1g 50%
Cholesterol 78mg 26%
Sodium 120mg 5%
Potassium 55mg 1%
Fiber 1g 4%
Sugar 51g 102%
Vitamin A 635IU 13%
Calcium 47mg 5%
Iron 1mg 6%

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