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.
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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.
How to make Pink Champagne Cupcakes
- 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 unto 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!
How do I know the cupcakes are fully baked?
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.
How long will they stay fresh?
In an airtight container at room temperature, these cupcakes will stay fresh and pretty for up to 2 days.
I know, I wish they stayed fresh for a little bit longer, too… They make such pretty countertop decoration!
What is pink champagne?
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?
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
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Pink Champagne Cupcakes Recipe
Ingredients
- 1 cup pink champagne
Cupcakes
- 1 ½ cups all-purpose flour
- 1 ½ tsp. baking powder
- ¼ tsp. salt
- 1 cup granulated sugar 200g
- ¼ cup oil
- ¼ cup unsalted butter, softened to room temperature 57g
- 2 large eggs room temperature
- 1 tsp. vanilla extract
- 2 tbsp buttermilk room temperature
- ¼ cup reduced pink champagne 4 tbsp
Champagne Buttercream
- 1 cup unsalted butter room temperature
- 3 ½ cups powdered sugar
- 2 tbsp reduced pink champagne
- Pink coloring
Optional
- sprinkles to decorate
Instructions
- In a medium saucepan, heat over low-medium heat the champagne until it has reduced to half its volume. Do not let it boil. Leave to cool to room temperature.
- Preheat the oven to 325°F (160°C). Line a 12-cup muffin pan and 2 holes of a 6-cup muffin pan with cupcake liners. Set aside.
- In a medium mixing bowl, whisk the flour, baking powder and salt together. Set aside.
- In a large mixing bowl, using a handheld mixer, whisk the sugar, oil and butter on medium-high speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs and vanilla. Whisk on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- 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.
- With the mixer still running on low, slowly add the reduced champagne and whisk till combined. Do not overmix. Scrape down the sides and up the bottom of the bowl as needed.
- Pour the batter into the cupcake liners – fill only 2/3 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 hand whisk, whisk the butter on medium-high speed until smooth and creamy.
- Reduce the mixing speed, add the powdered sugar 1 cup at a time, whisking till smooth and fluffy after each addition. Scrape down the sides of the bowl as required.
- Add the reduced champagne and whisk till combined.
- Add the pink gel dye, 1 drop at a time and whisk till fully incorporated. You want a pale pink color.
- Pipe unto the cooled cupcakes and decorate with sprinkles as desired.
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