Description
Pink Champagne Cupcakes are elegant, light, and fluffy treats infused with the subtle sweetness of pink champagne and a delicate pink hue. Perfect for celebrations like bridal showers, birthdays, and holidays, these cupcakes boast a moist crumb and a sparkling flavor that delights both the eyes and the palate. Simple to make and customizable, they bring a sophisticated twist to classic cupcakes suitable for bakers of all skill levels.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ½ cup pink champagne
- ¼ cup milk
- 1 teaspoon vanilla extract
- Several drops pink food coloring
Frosting Ingredients
- 1 cup powdered sugar
- 4 oz cream cheese or ½ cup unsalted butter, softened
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. This groundwork ensures even baking and prevents sticking for perfectly shaped cupcakes.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour and baking powder. Whisk them together to evenly distribute the leavening agent and avoid clumps, helping to create a light texture.
- Cream Butter and Sugar: Using an electric mixer, beat the unsalted butter and granulated sugar together until pale and fluffy. This process incorporates air, which contributes to the cupcakes’ delicate crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to enrich the flavor.
- Incorporate Champagne and Milk: Slowly add the pink champagne and milk alternately with the flour mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Add Pink Coloring: Gently fold in a few drops of pink food coloring until the batter reaches your desired shade. This step brings a charming, festive look to the cupcakes.
- Bake: Divide the batter evenly among the cupcake liners and bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool completely before frosting.
- Frost and Decorate: Prepare your frosting by beating powdered sugar with cream cheese or butter until smooth. Pipe or spread it generously atop each cupcake. Add edible sprinkles, glitter, or fresh berries for an extra wow factor.
Notes
- Use room temperature butter, eggs, and milk for better mixing and texture.
- Mix batter just until combined to maintain light and fluffy cupcakes.
- Choose a dry or semi-dry pink champagne for balanced sweetness and flavor.
- Add pink food coloring gradually to prevent an overly artificial look or taste.
- Use fresh eggs and high-quality butter for the best flavor.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: pink champagne cupcakes, champagne cupcakes, festive cupcakes, bridal shower desserts, birthday treats, light cupcakes, pink cupcakes
