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Fluffy Pink Champagne Cupcakes with Easy Homemade Buttercream Frosting

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Delicate and airy cupcakes infused with pink champagne, topped with a creamy, silky buttercream frosting. Perfect for celebrations or a special treat any day.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) pink champagne, room temperature
  • ¼ cup (60 ml) whole milk or cream
  • A few drops pink gel food coloring (optional)
  • For the Buttercream Frosting:
  • 1 cup (226 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons pink champagne
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer on medium speed, beat softened butter and granulated sugar until pale and fluffy, about 3 to 4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. On low speed, alternately add one-third of the dry ingredients, then half of the pink champagne and milk, repeating until all are incorporated. Do not overmix.
  6. Add a few drops of pink gel food coloring if desired and stir until evenly colored.
  7. Spoon batter evenly into cupcake liners, filling each about two-thirds full.
  8. Bake for 18 to 22 minutes or until a toothpick inserted comes out clean and tops spring back lightly when pressed.
  9. Transfer cupcakes to a cooling rack and cool completely before frosting.
  10. For the buttercream, beat softened butter on medium speed until creamy.
  11. Gradually add powdered sugar, then vanilla extract, pink champagne, and a pinch of salt. Beat until light and fluffy, about 3 to 5 minutes. Adjust champagne for desired consistency.
  12. Frost cupcakes using a piping bag or knife. Optionally, decorate with edible glitter or sugar pearls.

Notes

Do not overmix the batter after adding flour to keep cupcakes fluffy. Use room temperature eggs and butter for best texture. Choose a fruity, dry pink champagne for optimal flavor. Chill buttercream if too soft before piping. Store cupcakes in an airtight container in the fridge for up to 3 days; bring to room temperature before serving.

Nutrition

Keywords: pink champagne cupcakes, buttercream frosting, celebration cupcakes, easy cupcake recipe, homemade frosting, festive dessert

Find it online: https://magnetmeal.com/fluffy-pink-champagne-cupcakes-recipe-easy-homemade-buttercream-frosting/