Loving on these Pink Champagne Cupcakes with Pink Champagne Buttercream Frosting. These cupcakes are soft and crumbly and made with actual champagne giving them a little edge compared to a vanilla cupcake. The buttercream frosting is also spiked with pink champagne and whipped until super fluffy and creamy!
I can’t get over how much I love these. They are SO fun. With Valentine’s Day around the corner, I thought it would be fun to share something pink and sweet. These Pink Champagne Cupcakes are the perfect V-Day treat!
Some pink champagne and a drop or two of food coloring make these adorable cupcakes the perfect shade of pink. You can also taste the champagne. I love the extra kick it gives the cupcakes but if you don’t, see the recipe below to learn how you can adapt it.
The pink champagne frosting is so legit. I made a pretty typical buttercream but I spiked it with champagne and whipped it until it was super creamy and fluffy. I tend to put less powdered sugar in than typical recipes ask for because I don’t like it too sweet. I loved how this frosting turned out!
Not only are these perfect for V-Day, but they’re fun for wedding showers or a girls get together. The champagne makes them a little extra unique and fun!
It’s also a good excuse to use some fun sprinkles!
I would love to hear your thoughts on these if you make them. Make sure to leave a comment – I LOVE reading them!
And don’t forget to pin the recipe to save for later!!
- 1¾ cups cake flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar
- 3 egg whites from large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- pink or red food coloring - start with 2 drops and add more as desired.
- ½ cup pink champagne
- ½ cup whole milk (room temperature)
- ½ cup unsalted butter, room temperature
- ½ cup shortening, room temperature
- 3 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoon pink champagne
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners; set aside.
- Prep ingredients - stir together the flour, salt and baking powder; set aside.
- In a stand-alone mixer fitted with a paddle attachment; cream together the butter and sugar until light and fluffy. About 2 minutes at medium speed.
- Next, add the food coloring, egg whites and vanilla extract and mix until nicely incorporated; scraping down sides as necessary. The batter at this point may be lumpy. That's okay!
- With mixer on low-speed, add about ⅓ of the dry ingredients and mix until incorporated then add the ½ cup of whole milk and mix until incorporated. Next, add about another ⅓ of the dry ingredients and mix and then add the champagne and mix. Finally add the last of the dry ingredients and mix only until incorporated. Over-mixing will cause tough cupcakes. Scrape down bowl to make sure all the batter is mixed well.
- Fill cupcake liners about ¾ full and bake for a total of 15-20 minutes, turning the pan once after about 8 minutes. Mine took 17 minutes. Turning the pan helps the cupcakes bake more evenly. Check for doneness by inserting a toothpick in the center. If it comes out clean, they are done. Let cool before frosting.
- To make the buttercream, add the butter, shortening and powdered sugar to a mixer fitted with a whisk attachment and mix until smooth. Add the milk, champagne, vanilla and salt and mix again at medium-high speed for 3 minutes until fluffy. Frost cupcakes. You will most likely have extra frosting - it can be stored in an airtight container in the refrigerator for 1 week.