Pink Champagne Cupcakes from Scratch
Pink Champagne Cupcakes: A from scratch AND box recipe option that will walk you through exactly how to make sparkling wine or champagne cupcakes!
Servings: 24 cupcakes
Calories: 207kcal
Equipment
- oven
Ingredients
- 1 ½ cups pink champagne or sparkling wine, divided
- 1 stick salted butter room temperature
- 1 tablespoon vanilla extract
- ½ cup vegetable oil
- 2 cups granulated sugar
- 1 ½ teaspoon baking powder
- 2 ⅔ cups all-purpose flour
- ¼ teaspoon salt
- 4 large eggs
- pink food coloring Just a small dip in to the coloring with a toothpick should be enough
Pink Champagne Buttercream Frosting
- 1-2 tablespoon reserved pink champagne reduction
- ½ cup unsalted butter room temperature
- 2 cups confectioners sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoon milk as needed for desired consistency
- Silver and gold sparkling sugar as desired
Instructions
- Preheat the oven to 325 degrees. Line a cupcake baking pan with paper liners and set aside.
- Open the bottle and measure out 1 ½ cups of champagne. Place in a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining. Let this concentrated liquid cool down to room temperature before adding to your batter. Reserve 1-2 Tablespoons for the buttercream frosting.
- In a small bowl, measure and whisk together flour, baking powder, salt and set aside.
- In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy
- Add sugar, vegetable oil and eggs (and pink food coloring if desired.) Continue mixing until combined.
- Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne. Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you work.
- Fill cupcake liners ¾ full and bake for 18-20 minutes.
Pink Champagne Buttercream Frosting
- In a large bowl, using an electric mixer, beat butter, powdered sugar, vanilla and 2 tablespoons of the champagne reduction until smooth. Add milk as needed to reach desired consistency.
Notes
*I personally prefer only 1 Tablespoon of the reduction in the buttercream recipe for a subtle flavor, but you can use 2 for a more intense champagne flavor*
See blog post for a cake mix (box) recipe for Pink Champagne Cupcakes!
Nutrition
Serving: 1cupcake | Calories: 207kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 46mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 157IU | Calcium: 9mg | Iron: 1mg
