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Pink Champagne Cupcakes

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Delicate pink champagne cupcakes topped with creamy buttercream roses, perfect for celebrations and special occasions. Moist, bubbly cake with a subtle fruitiness and elegant frosting.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) pink champagne
  • ¼ cup (60ml) whole milk, room temperature
  • 1 teaspoon pure vanilla extract
  • Pink food coloring (optional)
  • 1 cup (230g) unsalted butter, softened (for buttercream)
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 2–3 tablespoons pink champagne (for buttercream)
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • Pink gel food coloring (for buttercream)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with cupcake liners or grease well.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter with granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract and a few drops of pink food coloring until a soft blush tone is achieved.
  6. Reduce mixer speed to low. Add dry ingredients in three additions, alternating with pink champagne and whole milk, starting and ending with flour. Mix gently after each addition without overmixing.
  7. Fill cupcake liners about ⅔ full with batter.
  8. Bake for 18-22 minutes. Check doneness with a toothpick; it should come out clean.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the buttercream, beat softened butter on medium speed until creamy, about 2-3 minutes.
  11. Gradually add sifted powdered sugar, mixing on low speed to avoid sugar clouds.
  12. Add pink champagne, vanilla extract, and salt. Beat on high for 3-4 minutes until fluffy.
  13. Adjust color with pink gel food coloring.
  14. Fill a piping bag fitted with a large petal tip and pipe swirling petals from the center outward to form buttercream roses on each cupcake.
  15. Chill cupcakes for 10 minutes if frosting is too soft. Serve at room temperature.

Notes

Fold in champagne gently to keep batter fluffy. Use softened butter for smooth buttercream. Pipe roses on cooled cupcakes to prevent melting. Measure ingredients by weight for best results. For dairy-free, use vegan margarine and almond or oat milk. For gluten-free, substitute almond flour for all-purpose flour.

Nutrition

Keywords: pink champagne cupcakes, buttercream roses, celebration cupcakes, easy cupcakes, homemade frosting, party dessert

Find it online: https://pokirecipes.com/pink-champagne-cupcakes-recipe-easy-homemade-buttercream-roses-tutorial/