These pink champagne cupcakes are a fun and festive treat! Fluffy and light, they’re made with real champagne for a special touch, and topped with a creamy frosting.
Who doesn’t love a little sparkle? I make these for celebrations or just to brighten a regular day. Trust me, they taste as good as they look—like a party in your mouth! 🎉
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives structure to the cupcakes. If you’re looking for a gluten-free option, try using gluten-free all-purpose flour instead. I’ve found that it works well without changing the texture much!
Pink Champagne: The star of the show! For a non-alcoholic substitute, you can use sparkling grape juice or a non-alcoholic sparkling cider. It’ll still give that bubbly kick without the booze!
Sour Cream: This adds moisture to the cupcakes. You can swap it for Greek yogurt or even buttermilk in a pinch. Both will work to keep your cupcakes nice and soft.
Pink Food Coloring: Optional but fun! If you prefer a more natural coloring method, you can use beet juice or raspberry puree for a lovely pink hue.
How Do I Make the Frosting Fluffy and Delicious?
The frosting can make or break your cupcakes! Here’s how to ensure it’s light and fluffy:
- Start with softened butter, about room temperature, to help it whip up creamy.
- Gradually add powdered sugar, one cup at a time, beating well after each addition. This helps incorporate air for a better fluffiness.
- If the frosting is too thick, add pink champagne a little at a time until you reach your desired consistency. Just don’t overdo it!
- Optional: Adding a small pinch of salt can balance the sweetness and enhance the flavor.
- Mix in your food coloring or any decorations after achieving the right texture.
With these tips, your frosting will be just right! Have fun decorating and enjoy these cupcakes at your next gathering! 🎉
Pink Champagne Cupcakes
Ingredients You’ll Need:
Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- 6 tbsp unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup pink champagne (or sparkling rosé)
- ¼ cup sour cream
- 2 tsp vanilla extract
- Pink food coloring (optional, for enhanced color)
Pink Champagne Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3–4 tbsp pink champagne (or sparkling rosé)
- 1 tsp vanilla extract
- A few drops of pink food coloring (optional)
- Edible shimmer or sprinkles for garnish (optional)
How Much Time Will You Need?
This delightful cupcake recipe will take about 30 minutes to prepare and around 20 minutes to bake. After that, allow some time for the cupcakes to cool completely. To kick up the celebration vibe, consider chilling the pink champagne beforehand!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with cupcake liners to keep your cupcakes from sticking and to make serving easier.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This step helps to aerate the flour for a lighter cupcake, so be sure to mix it well and set aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is creamy and fluffy—this should take about 3 minutes. You want it to be well combined and look a little pale.
4. Incorporate Eggs and Vanilla:
Next, add the eggs one at a time, mixing well after each addition. This will help create a smooth batter. After that, stir in the vanilla extract for that lovely flavor.
5. Mix in Champagne and Sour Cream:
In a small bowl, combine the pink champagne and sour cream. This mixture adds moisture and flavor to your cupcakes, so make sure it’s nicely blended.
6. Combine Everything:
Now, it’s time to combine your mixtures! Alternately add the dry flour mixture and the pink champagne mixture to the buttery sugar mixture, starting and ending with the dry ingredients. Mix until everything is just combined. If you want glittery pink cupcakes, add a few drops of pink food coloring.
7. Bake the Cupcakes:
Carefully divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake in your preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Remember, every oven is different!
8. Cool Time:
Once baked, take the cupcakes out of the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Patience is key!
9. Make the Frosting:
While the cupcakes cool, let’s get started on the frosting! Beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, one cup at a time, and beat well after each addition. This will give you that nice fluffy texture.
10. Add Flavor and Color:
Add the vanilla extract and 3 tablespoons of pink champagne, mixing until the frosting is light and fluffy. If you want it a bit thinner, add more champagne a teaspoon at a time. Adjust the consistency to your liking, and don’t forget a few drops of pink food coloring if desired!
11. Frost and Garnish:
Once your cupcakes are completely cool, pipe or spread the frosting generously on top of each cupcake. Get creative with how you decorate them! For an extra special touch, add some edible shimmer or colorful sprinkles on top.
12. Serve and Enjoy:
Now it’s time to gather your friends, serve these beautiful pink champagne cupcakes, and enjoy a delightful treat that’s perfect for any celebration!
Can I Use Non-Alcoholic Champagne?
Absolutely! You can substitute pink champagne with non-alcoholic sparkling grape juice or sparkling cider. They will provide a similar flavor without the alcohol.
How Do I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them for up to a week, but bring them back to room temperature before serving for the best taste!
Can I Freeze the Cupcakes?
Yes, you can freeze the unfrosted cupcakes! Just wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. They’ll keep for up to 3 months. Thaw them overnight in the fridge before frosting and serving.
What If My Frosting Is Too Thick?
If your frosting turns out too thick, simply add more pink champagne a teaspoon at a time until you reach your desired consistency. Alternatively, you can add a splash of milk or cream for a creamier texture.
