Pink Champagne Cupcakes From Scratch
Pink Champagne Cupcakes offer a touch of elegance to any celebration. Infused with the light, bubbly flavor of champagne, these cupcakes are topped with a rich frosting and a hint of pink color. Perfect for weddings, anniversaries, or any festive occasion where you want to add a special sparkle.
Servings: 24 cupcakes
Calories: 246kcal
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
Nutrition
Serving: 1serving | Calories: 246kcal | Carbohydrates: 38g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 54mg | Potassium: 45mg | Fiber: 1g | Sugar: 27g | Vitamin A: 120IU | Vitamin C: 0.01mg | Calcium: 25mg | Iron: 1mg