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Pink Champagne Cupcakes with Easy Homemade Buttercream Frosting

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These Pink Champagne Cupcakes are soft, sparkling, and topped with a dreamy homemade buttercream frosting. Perfect for celebrations, they feature a delicate champagne flavor and a beautiful blush pink hue.

Ingredients

Scale
  • 1 2/3 cups (210g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 3 large egg whites, room temperature
  • 1/2 cup (120ml) pink champagne or sparkling rosĂ©
  • 1/4 cup (60ml) whole milk, room temperature (or dairy-free milk)
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1–2 drops pink gel food coloring (optional)
  • For the Buttercream Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 3–3.5 cups (360-420g) powdered sugar, sifted
  • 3 tbsp (45ml) pink champagne
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 1–2 drops pink gel food coloring (optional)
  • Sprinkles, edible glitter, or fresh berries for topping (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Sift for extra-light cupcakes.
  3. In a large bowl, beat butter and sugar with an electric mixer on medium-high until light and fluffy (about 2-3 minutes).
  4. Mix in egg whites, one at a time, beating well after each addition. Scrape the sides of the bowl as needed.
  5. In a measuring cup, mix pink champagne, milk, and vanilla extract. Add food coloring if using.
  6. Add the dry ingredients to the butter mixture in three parts, alternating with the champagne mixture, beginning and ending with the dry. Mix on low just until combined—do not overmix.
  7. Divide the batter evenly among the liners, filling each about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cupcakes should spring back lightly when touched.
  9. Remove cupcakes from the pan and cool completely on a wire rack.
  10. For the buttercream: In a large bowl, beat butter until creamy and pale (2-3 minutes). Gradually add powdered sugar, beating on low, then increase speed to medium. Pour in pink champagne, vanilla, salt, and food coloring if using. Beat until fluffy—about 3 minutes.
  11. If frosting is too stiff, add more champagne, 1 tsp at a time. If too soft, add more powdered sugar.
  12. Pipe or spread buttercream onto cooled cupcakes. Decorate with sprinkles, edible glitter, or berries.
  13. Serve at room temperature and enjoy!

Notes

For best results, use room temperature ingredients and sift flour and powdered sugar. Choose a pink champagne or sparkling rosĂ© you enjoy drinking. The recipe is forgiving—can be made gluten-free, dairy-free, or non-alcoholic with simple swaps. Cupcakes are best the day they’re made but stay soft for a couple of days if stored properly.

Nutrition

Keywords: pink champagne cupcakes, buttercream frosting, party dessert, bridal shower cupcakes, easy cupcake recipe, celebration cupcakes, homemade cupcakes, sparkling rosé cupcakes

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