Name: Champagne Cupcakes with Pink Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Cuisine: American
Ingredients: 1 3/4 cups White Sugar; 12 tablespoons Butter (softened); 2 Large Eggs; 1 teaspoon Pure Vanilla Extract; 2 tablespoons Milk; 2 ¾ cups All-Purpose Flour; ¾ teaspoon Salt; 2 teaspoons Baking Powder; 1 cup Champagne (Prosecco sparkling wine can be substituted); Pink Food Coloring or Icing Gel; 1 cup Butter (softened); 4 cups Confectioners’ Sugar; 3/4 cup Champagne (Prosecco sparkling wine can be substituted); 1 teaspoon Pure Vanilla Extract; 1-2 tablespoons Milk (optional, if too thick); Pink Food Coloring or Icing Gel; Sprinkles

Ingredients

1 3/4 cups white sugar

12 tablespoons butter, softened

2 large eggs

1 teaspoon pure vanilla extract

2 tablespoons milk

2 ¾ cups all-purpose flour

¾ teaspoon salt

2 teaspoons baking powder

1 cup champagne (Prosecco sparkling wine can be substituted)

Pink food coloring or icing gel

1 cup butter, softened (for frosting)

4 cups confectioners’ sugar

3/4 cup champagne (Prosecco sparkling wine can be substituted, for frosting)

1 teaspoon pure vanilla extract (for frosting)

1-2 tablespoons milk (optional, if frosting is too thick)

Sprinkles (optional)

Instructions

Step 1: Preheat the oven to 350℉ (175℃) and line a cupcake pan with 24 cupcake liners.

Step 2: In a stand mixer with the paddle attachment or a large bowl with a hand mixer, cream together the white sugar and 12 tablespoons of softened butter until fluffy.

Step 3: Blend in the eggs, milk, and vanilla extract until combined.

Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Alternately add the dry ingredients and champagne to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.

Step 5: Add pink food coloring or icing gel to the batter and gently mix until the color is evenly distributed.

Step 6: Fill each cupcake liner about two-thirds full with batter. Bake for 14–17 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean.

Step 7: While the cupcakes bake, prepare the frosting by simmering 3/4 cup of champagne over medium-high heat in a small saucepan until the liquid is reduced by half. Set aside to cool completely.

Step 8: In a mixing bowl, beat 1 cup of softened butter until creamy. Gradually add the confectioners’ sugar, mixing well after each addition.

Step 9: Add the cooled reduced champagne and vanilla extract to the butter and sugar mixture and beat until smooth. If the frosting is too thick, add 1-2 tablespoons of milk to achieve the desired consistency.

Step 10: Once the cupcakes have fully cooled, frost them generously with the champagne buttercream and decorate with sprinkles if desired.

Tips & Variations

Substitute Prosecco or any other sparkling wine for champagne to save cost without losing flavor.

Adjust the amount of pink food coloring for a lighter or deeper hue according to your preference.

Use fresh berries on top of frosted cupcakes for a fresh twist and added color.

Ensure the reduced champagne is completely cooled before adding to the frosting to prevent it from melting the butter.

FAQs

Can I make these cupcakes without alcohol?

Yes, you can substitute the champagne with sparkling grape juice or an equal amount of milk for a non-alcoholic version. Keep in mind this might slightly change the flavor profile.

How do I prevent the frosting from being too runny?

Make sure the reduced champagne is completely cooled before mixing it into the buttercream. If the frosting is still too thin, add more confectioners’ sugar a little at a time until you reach a thicker consistency.