Go Back
–+ servings
Pink Champagne Cupcakes

Pink Champagne Cupcakes for Your Next Celebration Delight

Delightful Pink Champagne Cupcakes bursting with effervescent flavor, perfect for any celebration.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 17 minutes
Cooling Time 1 hour
Total Time 1 hour 47 minutes
Servings: 24 cupcakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup White Sugar Consider coconut sugar as a substitute.
  • 1/2 cup Butter Use unsalted for better flavor control.
  • 3 large Large Eggs No substitutes recommended.
  • 2 teaspoons Pure Vanilla Extract Opt for high-quality extract.
  • 1 cup Milk Non-dairy milk is fine for lactose-free.
  • 1 1/2 cups All-Purpose Flour Swap with gluten-free blend if desired.
  • 1/2 teaspoon Salt Omit if using salted butter.
  • 1 tablespoon Baking Powder Ensure it's fresh.
  • 1 cup Champagne Prosecco can be a lighter alternative.
  • 2 drops Pink Food Coloring or Icing Gel Avoid excessive use to prevent bitterness.
For the Buttercream Frosting
  • 4 cups Confectioners' Sugar Or use powdered erythritol for a low-sugar option.
  • 1/2 cup Softened Butter At room temperature.
  • 1/2 cup Reduced Champagne Simmer until reduced by half.
  • 1 tablespoon Milk Adjust thickness as needed.
For Decoration
  • 1 cup Sprinkles Choose festive toppings of your choice.

Equipment

  • Cupcake pan
  • mixing bowls
  • electric mixer
  • measuring cups
  • Piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with 24 paper liners.
  2. In a large mixing bowl, cream together white sugar and softened unsalted butter until fluffy.
  3. Add the eggs, milk, and pure vanilla extract, mixing until combined.
  4. Whisk together flour, baking powder, and salt in a separate bowl, then mix into the wet ingredients.
  5. Slowly add champagne and pink food coloring until the batter is smooth.
  6. Fill each cupcake liner 2/3 full with batter and bake for 14-17 minutes.
  7. While cupcakes bake, simmer champagne in a saucepan until reduced by half and cool.
  8. Cream softened butter with confectioners' sugar, then add cooled champagne reduction to make frosting.
  9. Frost cooled cupcakes with the champagne buttercream using a piping bag or spatula.
  10. Top with festive sprinkles before serving.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 180mgPotassium: 120mgSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Ensure room temperature ingredients for better emulsification. Avoid overmixing to keep cupcakes fluffy. Use fresh baking powder.

Tried this recipe?

Let us know how it was!