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Perfect Pink Champagne Cupcakes with Easy Homemade Buttercream Frosting

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Delightfully light and fluffy pink champagne cupcakes topped with a creamy, slightly boozy buttercream frosting. Perfect for celebrations or any special occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g), sifted
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup unsalted butter (113g), softened
  • 1 cup granulated sugar (200g)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup pink champagne (120ml), room temperature
  • ¼ cup whole milk (60ml), room temperature
  • 1 cup unsalted butter (227g), softened (for frosting)
  • 3 cups powdered sugar (360g), sifted (for frosting)
  • 2 tbsp pink champagne (30ml), chilled (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • A few drops pink food coloring (optional, for frosting)

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. In a large bowl, cream softened butter and sugar using an electric mixer on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Alternate adding the dry ingredients and pink champagne to the butter mixture, starting and ending with the flour mixture. Mix on low speed just until combined.
  6. Gently stir in the milk.
  7. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  9. Remove from oven and cool in pan for 5 minutes, then transfer to a cooling rack to cool completely.
  10. To make frosting: Beat softened butter on medium speed until creamy, about 2 minutes.
  11. Gradually add powdered sugar, one cup at a time, beating well after each addition.
  12. Add chilled pink champagne, vanilla extract, and pinch of salt. Beat on high for 3-4 minutes until fluffy and spreadable.
  13. Add pink food coloring if desired and mix until evenly tinted.
  14. Frost cooled cupcakes using a piping bag with a star tip or an offset spatula.
  15. Optional: Garnish with edible glitter or fresh berries.

Notes

[‘Use room temperature ingredients for best texture.’, ‘Do not overmix batter after adding dry ingredients to avoid tough cupcakes.’, ‘Choose a dry or semi-dry champagne for balanced flavor.’, ‘Chill champagne before adding to frosting to maintain texture.’, ‘Sift powdered sugar for smooth frosting.’, ‘Frost cupcakes only when completely cool to prevent melting.’, ‘Substitute sparkling white grape juice for a non-alcoholic version.’, ‘For gluten-free, use almond flour and coconut milk for dairy-free frosting.’, ‘Bake mini cupcakes for 12-15 minutes as a variation.’]

Nutrition

Keywords: pink champagne cupcakes, buttercream frosting, easy cupcakes, party cupcakes, homemade frosting, festive cupcakes

Find it online: https://blingbite.com/perfect-pink-champagne-cupcakes-recipe-easy-homemade-buttercream-frosting-tutorial/