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Perfect Pink Champagne Cupcakes

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Light, fluffy cupcakes infused with pink champagne for a subtle fruity fizz and elegant touch, perfect for celebrations and special moments.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • 1 ½ tsp (6g) baking powder
  • ¼ tsp (1.5g) salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • ½ cup (120ml) pink champagne (dry or semi-dry)
  • ¼ cup (60ml) whole milk
  • A few drops pink food coloring (optional)
  • For the frosting:
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tbsp (30ml) pink champagne
  • ½ tsp (2.5ml) vanilla extract
  • A few drops pink food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each. Add vanilla extract and mix until smooth.
  5. Mix pink champagne, whole milk, and pink food coloring (if using). Gradually add this mixture to the batter alternating with dry ingredients, beginning and ending with dry. Mix on low speed just until combined.
  6. Spoon batter evenly into cupcake liners, filling about ⅔ full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should be lightly golden and spring back when touched.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For frosting, beat softened butter until creamy. Gradually add powdered sugar, then mix in pink champagne and vanilla extract. Add pink food coloring if desired. Beat until fluffy, about 3-4 minutes.
  10. Pipe or spread frosting on cooled cupcakes. Optionally, sprinkle edible glitter or pink sugar crystals.

Notes

Use room temperature eggs and butter for better texture. Sift dry ingredients for even rising. Avoid overmixing to prevent tough cupcakes. Check oven temperature for accuracy. Chill frosting if too soft. For gluten-free, substitute flour with gluten-free blend. For dairy-free, use almond milk and vegan butter.

Nutrition

Keywords: pink champagne cupcakes, celebration cupcakes, easy cupcakes, champagne dessert, party cupcakes, pink cupcakes, festive dessert

Find it online: https://chloeplate.com/perfect-pink-champagne-cupcakes-recipe-5-easy-steps-for-celebrations/