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Pink Champagne Cupcakes with Champagne Buttercream Frosting

January 21, 2019

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!

Pink Champagne Cupcakes

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!

cupcake batter

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.

cupcakes

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!

pink champagne cupcakes

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!

champagne cupcakes

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!!

Pink Champagne Cupcakes with Pink Champagne Buttercream Frosting are the perfect dessert for V-Day, bridal showers or simply for fun! #stuckonsweet #dessert #cupcakes

Pink Champagne Cupcakes with Champagne Buttercream Frosting
 
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Prep time
15 mins
Cook time
20 mins
Total time
35 mins
 
Pink Champagne Cupcakes are the perfect dessert for any special occasion! They are super soft and fluffy and taste amazing!
Stuckonsweet.com: Jessica from www.stuckonsweet.com
Recipe type: Dessert
Serves: 12 cupcakes
Ingredients
Cupcakes
  • 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)
Pink Champagne Buttercream Frosting
  • 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
Instructions
  1. Preheat oven to 350 degrees and line a cupcake pan with cupcake liners; set aside.
  2. Prep ingredients - stir together the flour, salt and baking powder; set aside.
  3. 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.
  4. 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!
  5. 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.
  6. 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.
  7. 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.
Notes
You can use all butter for the frosting if you don't have shortening. If you don't want to use too much champagne reduce the amount you use in the cupcakes and simply add more milk - if you use only ¼ cup of champagne then add an additional ¼ cup of milk.
3.4.3177

 

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Filed Under: Cakes/Cupcakes, Desserts, Holidays

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I'm Jessica Erin and I am the recipe developer, photographer, and writer behind stuckonsweet.com! You will find a little of everything including healthy meals, comfort food, and my favorite - sweets. So stay awhile...I hope you're hungry!

Oh, and don't forget to save room for dessert... more about me

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