Celebrate with these light and fluffy pink champagne cupcakes frosted with pink champagne buttercream frosting. Subtly sweet and perfect for that special occasion.
Classy Sweet Dessert
These cupcakes have a subtle but sweet flavor and are made with pink champagne reduction. This cupcake is light and fluffy with delicious hints of vanilla.
These pink champagne cupcakes are the perfect dessert when celebrating New Year's, Mother's Day, and Valentine's Day.
Bake these cupcakes for a sweet classy dessert for a special girl's night or for the girl that loves all things pink for her birthday!
A notable mention is that these cupcakes would be perfect for Bridal and Bachelorette parties!
In the 1960's pink champagne cupcakes were incredibly popular and they still are today! There's something special about a cupcake all prettied up in pink - it screams, "Let's celebrate!"
Ingredients in Pink Champagne Cupcakes
- Pink Champagne - to create a reduction for the cupcakes and the buttercream frosting
- All-purpose flour - spooned & leveled
- Salted Butter
- Granulated Sugar
- Egg Whites - room temperature
- Baking Powder
- Salt
- Vanilla Extract
- Unsalted Butter - for buttercream frosting
- Confectioner's Sugar - for buttercream frosting
- Pink food coloring
- Pink decorating sugar
Pink Champagne Cupcake Batter
To trick to creating light and fluffy cupcakes is taking extra precaution when mixing the batter.
Use room temperature ingredients when creating this cupcake batter and the ingredients will blend together smoothly and easily.
Also, beating together the ingredients until just combined is another way to prevent overbeating the batter which will make these cupcakes dense.
Combining the dry ingredients in a separate bowl and slowly blending them into the wet ingredients will help produce light and fluffy cupcakes.
Adding a little pink champagne reduction at a time and alternating with the dry ingredients will help keep the cupcake batter from getting overmixed. The goal is to have a light and airy batter.
Pink Champagne Buttercream
Buttercream is my favorite kind of frosting and there are so many ways to change the flavor and come out with delicious results.
For these champagne cupcakes, a few tablespoons of pink champagne reduction is added to the buttercream.
Pink champagne cupcakes deserve a deliciously subtle sweet frosting and this buttercream made with a champagne reduction is the perfect match for it.
This buttercream is mixed with a hand mixer and beat until light and fluffy. The buttercream can be easily frosted onto the cupcakes and can be easily adjusted in consistency with a little bit of milk.
RELATED: Pink Velvet Cupcakes
Pink Champagne Reduction
To make a pink champagne reduction, add two cups of champagne to a small saucepan and simmer on low for about 7 minutes.
This allows the the flavors to intensify and become thicker making champagne perfect for baking or cooking.
Accessories Needed To Make Pink Champagne Cupcakes
- Muffin Tins
- Cupcake Liners
- Cookie Scoop - makes scooping the batter easy!
- Piping Bag
- 1M Piping Tip
- Hand Mixer
Celebrate with Cupcakes
There's a cupcake for every season and every occasion. Champagne cupcakes are perfect for celebrations and for adult parties but there are plenty of kid-friendly cupcakes out there worth mentioning!
If chocolate is your thing, then these rich and flavorful chocolate cupcakes with chocolate frosting are for you. The chocolate in this recipe is enhanced with coffee for a truly indulgent cupcake.
Red Velvet Cupcakes are oh so popular for birthdays, Valentine's Day, and Christmas. These cupcakes have a smooth and creamy marshmallow cream filling and are frosted with a homemade cream cheese frosting.
Green Velvet Cupcakes are a great option for St. Patrick's Day, Halloween, and Christmas. They are light and fluffy and made with buttermilk.
This one is for the coffee lovers, these chocolate cupcakes with espresso buttercream are frosted with an espresso buttercream that gives it a bit of a caffeine kick.
📖 Recipe
Pink Champagne Cupcakes
Ingredients
- 2 ½ cups pink champagne
- 2 ¼ cups all purpose flour - spooned & leveled
- 2 teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup salted butter - softened
- 5 eggs whites - room temperature
- 2 teaspoon vanilla extract
- 1 ½ cup granulated sugar
- Pink Food Coloring
Pink Champagne Buttercream
- 2-3 tablespoon pink champagne reduction
- 1 cup unsalted butter - softened
- 3 cups confectioner's sugar
- 1-2 tablespoon milk - if needed for consistency
Instructions
- Preheat the oven to 350°F
- Line a muffin tin with 23 cupcake liners.
- In a small saucepan, add 2 ½ cups of pink champagne.
- Simmer on low for about 6 minutes.
- Remove from heat and allow to cool. Reserve 2-3 tablespoon of reduced pink champagne for the buttercream.
- Meanwhile, Beat the softened butter, granulated sugar, and vanilla extract together.
- Beat in the egg whites until fluffy.
- In a separate bowl, combine the spooned & leveled flour, baking powder, and salt.
- Slowly beat in a third of the flour mixture.
- Add in a third of the pink champagne reduction. Beat until just combined.
- Repeat until all ingredients are just combined.
- Fill the cupcake liners ¾ of the way full.
- Bake in the preheated oven for 18-20 minutes. Check the center of the cupcakes with a toothpick. It should come out clean.
Pink Champagne Buttercream- Beat the softened butter until creamy.
- Add the confectioner's sugar a little at a time. It will become crumbly.
- Add the desired amount of pink champagne and blend until creamy.
- At this time, add pink food coloring if desired.
- If needed, add 1 to 2 tablespoon of milk to make the buttercream pipable.
- Store the piped cupcakes in an airtight container.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Ingredients call for sugar but the directions never say when the sugar is added
Hi Anna! The sugar is added with the butter and vanilla. I have fixed the recipe card. 🙂
how much champagne should be left after reduction. without actual measurements the cupcakes could have too much liquid. thanks
It should be roughly a cup of champagne after it is reduced. Two to three tablespoons of the reduction is for the buttercream. 🙂
Can you bake this cake in a Bundt form?
I enjoyed the flavor and texture. Its a bit too sweet for me though, can I decrease the sugar to 1 cup or even a little less? That would be amazing!
Yes, you can do that. There shouldn't be any issue. I'm glad you enjoyed the flavor 🙂