Pop the bubbly, and prepare to enjoy the better things in life with these sweet Pink Champagne Cupcakes! These deliciously pink treats are perfectly picturesque and so very delicious.
Pink Champagne Cupcakes with Pink Champagne Buttercream Frosting
Biting into a homemade cupcake is truly never a bad experience – especially when that cupcake is made with pink champagne! Everything about these adorable cupcakes is girly and fun, all while being incredibly delicious.
Both the cupcake itself and the sweet buttercream are flavored with champagne. While the flavor is evident, it’s not overpowering at all! These cupcakes have just the right amount of sweetness with a hint of tasty champagne.
Next time you have a bachelorette party, girl’s night, or even a brunch to attend, be sure to bring a dozen or so of these pink champagne cupcakes in tow. They’re ALWAYS a massive hit!
Why You’ll Love this Pink Champagne Cupcake Recipe:
- Pretty: You’re going to want to post these cupcakes all over social media, and who can blame you? Everything about a pink Champagne cupcake practically screams “take a picture of me!”
- Delicious: Even if you’re not a big champagne lover yourself, you’re going to love how the champagne flavor mixes with the other sweet flavors in this recipe. It’s truly delicious!
- Unique: In a sea of chocolate and vanilla cupcakes, be a pink champagne cupcake! I’m pretty sure they’re the unicorns of the cupcake world.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Make Pink Champagne Cupcakes
Be sure to see the recipe card below for full ingredients & instructions!
- Heat the champagne to create a reduction.
- Whisk the flour, baking powder, and salt together.
- Whisk the sugar, oil, and butter together. Add the eggs, then mix thoroughly.
- Mix the wet and dry ingredients.
- Add the reduced champagne, and don’t over mix.
- Pour the batter evenly into cupcake liners.
- Bake.
Time to make the buttercream!
- Whisk the butter until smooth and creamy.
- Add powdered sugar.
- Stir in the reduced champagne.
- Add pink gel dye.
- Pipe the buttercream onto completely cooled cupcakes. Add sprinkles!
It’s champagne… that’s pink! Just kidding, kind of! Pink champagne is actually a combination of white and red champagnes, which is why it’s also commonly referred to as rosé champagne. Be sure to enjoy a chilled glass of pink champagne after baking a batch of these cupcakes! You’re bound to have some left over, so why not enjoy it?
Easy – just use the tried and true toothpick method. If a toothpick is inserted into the middle of a cupcake and it comes out dry, you know it’s fully baked. Also, take a peek at the edges of the cupcakes. If they’re lightly browned, the cupcakes are probably done baking.
If your cupcakes are a bit flat, that’s most likely because you didn’t add enough baking powder. Also, be sure to check the expiration date on your baking powder! If it’s expired, it just won’t do the trick.
Dry cupcakes can be caused by 2 things. You may have measured the ingredients incorrectly, or you might have overmixed the batter. It’s important to scoop and level your ingredients if you’re not using a scale, and it’s important to have a light hand when mixing the batter.
If your buttercream frosting is too thin, chill it for 10-20 minutes, then whip again. If it is still too thin, add powdered sugar, 1 tablespoon at a time, until it reaches the desired consistency. If your buttercream is too thick, add milk, 1 tablespoon at a time, until it reaches the desired consistency.
If your buttercream looks curdled, it is likely too cold. Place the buttercream in a heat-proof bowl set over a pot of simmering water until the edges begin to melt, then whip again until it comes together.
Recipe Tips and Tricks
- All out of buttermilk? That’s okay, whole milk works too!
- Make these cupcakes even more vibrant and fun by adding some pink gel dye to the cupcake batter.
- As tempting as it will be to frost these cupcakes right away, wait at least an hour until they are fully cooled! Nothing’s worse than frosting a cupcake too soon, only for the frosting to melt off and ruin the whole thing.
I keep trying to come up with excuses to make a batch of these pink champagne cupcakes – I mean, just look at how cute they are! Does anyone have a bridal shower I can come to?
More cupcake recipes we love
- Fluffy Lemon Cupcakes
- Strawberry Margarita Cupcakes
- Chocolate Covered Strawberry Cupcakes
- Black Forest Cupcakes
- Moscato Cupcakes
- Matcha Cupcakes
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Pink Champagne Cupcakes Recipe
Ingredients
- 1 cup pink champagne 227 grams
Cupcakes
- 1½ cups all-purpose flour 180 grams
- 1½ teaspoons baking powder 6 grams
- ¼ teaspoon kosher salt
- 1 cup granulated sugar 200 grams
- ¼ cup vegetable oil 50 grams
- ¼ cup unsalted butter 57 grams, room temperature (½ stick)
- 2 large eggs 100 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2 tablespoons buttermilk 28 grams, room temperature
- ¼ cup reduced pink champagne
Champagne Buttercream
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 3½ cups powdered sugar 396 grams
- 2 tablespoons reduced pink champagne
- Pink gel food coloring optional
Optional
- Sprinkles for garnish
Equipment
- Kitchen Scale (optional)
- Cupcake Tin
- Hand Mixer
- Piping Tip Set
Instructions
- In a medium saucepan set over low-medium heat, simmer the champagne until it has reduced to half its volume. Do not let it boil. Leave to cool to room temperature.1 cup pink champagne
- Preheat the oven to 325°F (160°C). Line a 12-count cupcake tin with paper liners. Set aside.
- In a medium bowl, whisk the flour, baking powder, and salt together. Set aside.1½ cups all-purpose flour, 1½ teaspoons baking powder, ¼ teaspoon kosher salt
- In a large bowl, using a handheld mixer, beat the sugar, oil, and butter on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.1 cup granulated sugar, ¼ cup vegetable oil, ¼ cup unsalted butter
- Add the eggs and vanilla. Whisk on medium-high speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed.2 large eggs, 1 teaspoon pure vanilla extract
- With the mixer on low speed, add the dry ingredients in 2 batches, adding the buttermilk in between batches and mixing just until combined after each batch.2 tablespoons buttermilk
- With the mixer still running on low, slowly add the reduced champagne and whisk until combined. Do not overmix. Scrape down the sides and up the bottom of the bowl as needed.¼ cup reduced pink champagne
- Pour the batter into the cupcake liners – fill only ⅔ full to avoid spilling.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely.
Champagne Buttercream
- In a large bowl, using an electric mixer, cream the butter on medium-high speed until smooth and creamy, about 2 minutes.1 cup unsalted butter
- Reduce the mixing speed and add the powdered sugar 1 cup at a time, beating until smooth and fluffy after each addition. Scrape down the sides of the bowl as required.3½ cups powdered sugar
- Add the reduced champagne and beat until combined.2 tablespoons reduced pink champagne
- If desired, add the pink gel dye, 1 drop at a time, whisking until fully incorporated. You want a pale pink color.Pink gel food coloring
- Pipe unto the cooled cupcakes and decorate with sprinkles as desired.Sprinkles
Notes
- All out of buttermilk? That’s okay, whole milk works too!
- Make these cupcakes even more vibrant and fun by adding some pink gel dye to the cupcake batter.
- As tempting as it will be to frost these cupcakes right away, wait at least an hour until they are fully cooled! Nothing’s worse than frosting a cupcake too soon, only for the frosting to melt off and ruin the whole thing.
- Nutritional information does not include optional ingredients.
Leave a Review