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Elegant Pink Champagne Cupcakes

Elegant Pink Champagne Cupcakes - featured image
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These cupcakes combine the subtle fruity sparkle of dry pink champagne with a light, fluffy texture and smooth frosting, perfect for celebrations and special occasions.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) dry pink champagne
  • ¼ cup (60 ml) whole milk, room temperature
  • ½ cup (115 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 3 tablespoons (45 ml) chilled pink champagne (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with silicone or paper liners.
  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 using an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. In a small bowl, whisk together pink champagne and whole milk.
  6. Gradually add the dry mixture and the champagne-milk mixture alternately to the butter mixture, beginning and ending with dry ingredients. Mix on low speed until just combined; avoid overmixing.
  7. Spoon the batter evenly into the prepared muffin tin, filling each about ⅔ full.
  8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat softened butter until creamy, about 2 minutes. Gradually add sifted powdered sugar, mixing on low speed.
  11. Pour in chilled pink champagne, vanilla extract, and a pinch of salt. Increase mixer speed and whip until fluffy and light, about 3-5 minutes.
  12. Frost cooled cupcakes using a spatula or piping bag with a generous swirl. Optionally, decorate with edible pearls or pink sugar.

Notes

Use room temperature eggs and butter for best texture. Sift flour and powdered sugar to avoid lumps. Use dry pink champagne to balance sweetness. Chill champagne before adding to frosting to keep it fluffy. Frost cupcakes only when completely cool to prevent melting. If frosting is too runny, refrigerate for 10 minutes and whip again; if too stiff, add a splash of champagne or milk.

Nutrition

Keywords: pink champagne cupcakes, elegant cupcakes, fluffy frosting, celebration dessert, bridal shower cupcakes, easy cupcakes

Find it online: https://cooksybite.com/elegant-pink-champagne-cupcakes-recipe-easy-homemade-fluffy-frosting-tutorial/