Champagne Cupcakes with Pink Buttercream Frosting Recipe
Delight in these elegant Champagne Cupcakes, featuring a light and fluffy vanilla base infused with sparkling champagne for a subtle fruity aroma. Topped with a smooth champagne buttercream frosting tinted with pink food coloring and finished with festive sprinkles, these cupcakes are perfect for special occasions and celebrations.
- Prep Time: 20 minutes
- Cook Time: 17 minutes
- Total Time: 37 minutes
- Yield: 24 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cupcake Batter
- 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
Champagne Buttercream Frosting
- 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
Instructions
- Preheat and prepare pans: Preheat the oven to 350℉ (175℃). Line a cupcake pan with 24 cupcake liners to prepare for baking.
- Cream sugar and butter: In a stand mixer fitted with the paddle attachment or a large bowl using a hand mixer, cream together the white sugar and softened butter until the mixture is light and fluffy, ensuring a smooth batter base.
- Add eggs, milk, and vanilla: Blend in the eggs one at a time, followed by the milk and pure vanilla extract, mixing until just combined for a smooth mixture.
- Mix dry ingredients and combine: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Alternately add the dry ingredients and champagne to the wet mixture, beginning and ending with the dry, mixing gently until just blended. Then add pink food coloring or icing gel to tint the batter softly pink.
- Fill cupcake liners and bake: Fill each cupcake liner about two-thirds full with the prepared batter. Bake in the preheated oven for 14 to 17 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.
- Reduce champagne for frosting: While cupcakes are baking, pour 3/4 cup champagne into a small saucepan and bring to a simmer over medium-high heat. Reduce the liquid by half to concentrate flavor. Set aside to cool completely before using in frosting.
- Prepare champagne buttercream frosting: In a mixing bowl, blend the softened butter with an electric mixer until smooth. Gradually add the confectioners’ sugar while mixing continuously. Incorporate the vanilla extract and the cooled reduced champagne into the butter and sugar mixture, blending well until smooth and creamy. Adjust consistency with 1-2 tablespoons of milk if the frosting is too thick. Add pink food coloring or icing gel for color if desired.
- Frost cupcakes and decorate: Once cupcakes have fully cooled, generously frost each with the champagne buttercream. Decorate with sprinkles for a festive touch.
Notes
- Use a good quality champagne or prosecco for the best flavor in both the cupcake and frosting.
- The reduction of champagne intensifies the flavor and removes excess liquid for better frosting consistency.
- If you prefer a stronger pink color, add food coloring gradually until desired shade is reached.
- Ensure cupcakes are completely cool before frosting to prevent melting or sliding.
- This recipe yields 24 standard-sized cupcakes.
- Leftover cupcakes can be stored in an airtight container at room temperature for up to 2 days, or refrigerated up to 5 days; bring to room temperature before serving.
Keywords: champagne cupcakes, sparkling wine cupcakes, champagne buttercream, festive cupcakes, party desserts
