Go Back
–+ servings
Pink Champagne Cupcakes

Delightful Pink Champagne Cupcakes for Every Celebration

These Pink Champagne Cupcakes are light, elegant, and perfect for any celebration, combining festive flavors in a visually stunning treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups Pink Champagne Affordable bottle recommended
  • 2 cups All-purpose flour Cake flour can be used for lighter texture
  • 1.5 teaspoons Baking powder
  • 0.5 teaspoon Salt
  • 0.5 cups Salted butter Unsalted can be used as substitute
  • 1 teaspoon Vanilla extract
  • 0.5 cups Vegetable oil Can substitute with melted coconut oil
  • 1 cups Granulated sugar
  • 3 large Eggs Commercial egg replacer can be used for vegan
  • 1-2 drops Pink food coloring Optional for visual appeal
Frosting Ingredients
  • 0.5 cups Salted butter Unsalted is fine
  • 2 cups Confectioners sugar
  • 1 teaspoon Vanilla extract
  • 1-2 tablespoons Champagne reduction Adjust with milk for texture

Equipment

  • Cupcake tray
  • mixing bowls
  • electric mixer
  • Measuring Cups
  • Measuring Spoons
  • Piping bag

Method
 

Baking Instructions
  1. Preheat your oven to 325°F (163°C) and line a cupcake tray with paper liners.
  2. In a medium saucepan, simmer 1½ cups of pink champagne until reduced to ¾ cup for 6-8 minutes. Let cool.
  3. Whisk together 2 cups of flour, 1½ teaspoons baking powder, and ½ teaspoon salt.
  4. Beat together ½ cup salted butter and 1 teaspoon vanilla until creamy. Gradually add 1 cup sugar and ½ cup oil.
  5. Add 3 eggs one at a time, mixing well. Alternate adding dry ingredients and cooled champagne until just combined.
  6. Fill each cupcake liner ¾ full and bake for 18-20 minutes until a toothpick comes out clean.
  7. For frosting, beat together ½ cup salted butter and 2 cups confectioners’ sugar. Add 1 teaspoon vanilla and champagne reduction.
  8. Frost the cooled cupcakes and decorate with pink pearl decorations if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 150mgPotassium: 80mgSugar: 20gVitamin A: 2IUCalcium: 1mgIron: 5mg

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freezing is possible for un-frosted cupcakes up to 3 months.

Tried this recipe?

Let us know how it was!