Pink Champagne Cupcakes
Looking for the perfect treat for your next special occasion? Look no further than these delicious pink champagne cupcakes with champagne frosting! Everyone loves these beautiful cupcakes.
These gorgeous pink champagne cupcakes are truly luxurious. Start with a champagne reduction whipped into the cake batter and baked into cupcakes. Make the simple champagne buttercream while the cupcakes cool off and frost as desired. If you like the sprinkles and toppings, you can find these at Michael’s or Joann’s.
When to make these champagne cupcakes
They’re so pretty. You can’t go wrong whenever you make them. Whether it’s a bridal shower, baby shower, birthday party, New Year’s Eve, or Valentine’s Day there’s never a wrong time to make them.
Add them to your
To make these beautiful cupcakes:
What you need to make these:
- 1 1/2 cups Pink Champagne or Sparkling Wine
- all purpose flour
- baking powder
- salt
- salted butter
- vanilla extract
- vegetable oil
- granulated sugar
- large eggs
- Pink food coloring
- confectioners sugar
- vanilla extract
- milk
- cupcake sprinkles-look for pink baubles, white nonpareils, pink and gold mix
- cupcake liners
- cupcake pan
- wire rack
- measuring cups
- measuring spoons
- kitchen scale
- mixing bowls
- stand mixer
- piping bags
- piping tip
What kind of Champagne?
You can use any champagne you enjoy drinking. If you like it, it will taste good in these cupcakes. You’ll be reducing the champagne to make it thick and syrupy, so make sure you like it before making it into cupcakes. OH DARN, champagne tasting is in your future!
How to reduce champagne for baking
In a small saucepan, heat the 1 1/2 cups champagne until it’s reduced by half. Don’t boil it hard to reduce it; you risk scorching it. Just let it cook down. Once it’s cool, you can use it in the cupcakes and the frosting. The long slow process of reducing the champagne mostly removes the alcohol. These cupcakes should be safe for kids to eat.
To Store Leftovers
Cupcakes can be stored at room temperature for a day or two. Then store leftover cupcakes in an airtight container in the fridge for up to three days. You can freeze tightly wrapped, unfrosted cupcakes in the freezer for up to 3 months. Thaw and frost as desired.
Pink Champagne Cupcakes From Scratch
Ingredients
- 1 1/2 cups Champagne or Sparkling Wine
- 2 ⅔ cups all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 1/2 cup salted butter room temperature
- 1 Tablespoon vanilla extract
- ½ cup vegetable oil
- 2 cups granulated sugar
- 4 eggs
- Pink food coloring as much as you like
Champagne Buttercream Frosting
- 1-2 Tablespoons pink champagne reduction
- ½ cup unsalted butter room temperature
- 2 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 1-2 Tablespoons milk as needed for desired consistency
- Silver and gold sparkling sugar
Instructions
- preheat the oven to 325 degrees
- line two cupcake baking pans with paper liners and set aside
- place the champagne in a saucepan and simmer and let it reduce until there’s only ¾ cup of liquid remaining.
- cool the reduced champagne
- reserve 1-2 Tablespoons for the buttercream frosting be sure to set it aside before pouring the rest into the cake mix
- in a small bowl, measure and whisk together flour, baking powder, salt and set aside.
- in a separate bowl or the bowl of a stand mixer, beat butter and vanilla together until smooth and creamy
- add sugar, vegetable oil, and eggs, mixing until combined
- set the mixer to medium speed, gradually alternating between adding flour mixture and concentrated liquid champagne.
- stir until each one is almost completely combined before adding the next, scrape down the sides and bottom of the bowl as you work
- fill cupcake liners ¾ full
- bake for 18-20 minutes
- cool on a wire rack for an hour or until cool
- meanwhile make the buttercream
- in a large bowl, using an electric mixer, beat butter, powdered sugar, vanilla and 1-2 tablespoons of the champagne reduction until smooth
- drizzle in milk as needed to reach desired consistency for piping
- drop a piping tip in a piping bag and place it tip down in a large cup easing the bag open over the cup
- fill the bag with frosting
- when cupcakes are cool frost with large swirls of frosting and add sprinkles or foil as desired
