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Pink Champagne Cupcakes

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These Pink Champagne Cupcakes are light, fluffy, and infused with the delicate flavor of pink champagne. Perfect for parties, celebrations, or whenever you want a glamorous treat, they feature a silky pink champagne buttercream and a naturally blush hue.

Ingredients

Scale
  • 1 2/3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 3 large egg whites
  • 2/3 cup pink champagne (dry or semi-sweet)
  • 1/3 cup whole milk (or almond milk for dairy-free)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1/4 tsp almond extract (optional)
  • Pink food coloring (gel, optional)
  • 1 cup unsalted butter, softened (for buttercream)
  • 3 1/2 cups powdered sugar, sifted (for buttercream)
  • 1/4 cup pink champagne (for buttercream)
  • 1 tsp vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • Pink food coloring (gel, optional, for buttercream)
  • Edible glitter or sprinkles (optional, for decoration)
  • Fresh raspberries or strawberries (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease silicone molds.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter and sugar until pale and fluffy, about 2-3 minutes.
  4. Beat in egg whites one at a time, mixing well after each addition.
  5. Add vanilla extract, almond extract (if using), and pink food coloring (if desired).
  6. With mixer on low, add half the dry mixture. Pour in pink champagne and milk. Add remaining dry ingredients. Mix until just combined.
  7. Divide batter evenly among muffin cups, filling each about 2/3 full.
  8. Bake for 18-22 minutes, until tops spring back when lightly pressed and a toothpick comes out clean.
  9. Transfer cupcakes to a wire rack and let cool completely.
  10. For buttercream: In a clean bowl, beat butter until creamy, about 2 minutes. Gradually add powdered sugar, mixing well and scraping the bowl often.
  11. Pour in pink champagne, vanilla, and a pinch of salt. Add pink food coloring if desired. Beat on high for 3-4 minutes until light and fluffy.
  12. Pipe or spread buttercream onto cooled cupcakes. Decorate with edible glitter, sprinkles, or fresh berries as desired.
  13. Store cupcakes in a cool spot until ready to serve.

Notes

For best results, use room-temperature ingredients. Whip egg whites separately for extra fluffiness. Use gel food coloring for vibrant color. Substitute gluten-free flour or vegan butter and plant-based milk for dietary needs. Most alcohol bakes off, but use sparkling juice for a non-alcoholic version. Store at room temperature for 2 days or refrigerate for up to 5 days.

Nutrition

Keywords: pink champagne cupcakes, party cupcakes, fluffy cupcakes, celebration dessert, easy cupcake recipe, champagne buttercream, bridal shower dessert, birthday cupcakes

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