Pink Champagne Cupcakes
Light and fluffy, with just a hint of pink champagne, these cupcakes are perfect for New Year's Eve or a romantic Valentine's Day treat. Topped with a luxurious pink champagne buttercream, these cupcakes will steal the spotlight at your next celebration.🧁🍾🥂
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If you're looking for a show-stopping dessert that's as sophisticated as it is delicious, these Pink Champagne Cupcakes are just what you need.
Perfect for any celebration—whether it's ringing in the New Year, a wedding, or a special birthday—these cupcakes are light, fluffy, and have the perfect touch of bubbly sweetness.
The combination of pink champagne, sour cream, and a rich buttercream frosting will have everyone asking for the recipe!🥂🧁
Reasons You’ll Love These Pink Champagne Cupcakes
Light, Fluffy Texture: These cupcakes are moist and tender with every bite. The batter combines the richness of butter and sour cream with the lightness of sparkling wine, making them airy yet flavorful.
Sophisticated Flavor: With pink champagne in both the cupcake batter and the buttercream, these cupcakes have a subtle but unmistakable bubbly sweetness. It's a flavor that’s elevated but not overwhelming—perfect for a celebratory dessert.
Customizable with Vibrant Color: These cupcakes aren’t just delicious—they’re also visually stunning! You can add a few drops of pink food coloring to give them a soft, blush-colored hue. Whether you go for a light, pastel pink or a bolder shade, they’re guaranteed to stand out at any event.
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Get the Perfect Pink Hue with The Sugar Art's ‘Dusty Rose’ Gel Food Color
For that gorgeous, soft pink color in both your cupcakes and buttercream, I use The Sugar Art’s Dusty Rose Gel Food Color. This vibrant yet elegant shade is perfect for adding a touch of color to any dessert.
You can grab your own Dusty Rose Gel Food Color (and more) at a discount! Use my affiliate code CHYNAB10 at checkout to save 10% on your order at TheSugarArt.com.
It’s the perfect way to take your baking creations to the next level!
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What You’ll Need to Make These Cupcakes
Before you get started, make sure you have the following equipment:
12-cup Muffin tin: For baking the cupcakes. A 12-cup muffin tin works perfectly.
Cupcake liners: Choose a color or design that fits the occasion!
Electric hand mixer: To make the creaming and mixing easier.
Whisk: For mixing the dry ingredients.
Wire rack: To cool the cupcakes after baking.
Star tip: If you want to pipe your buttercream frosting in a beautiful swirl, a star tip like 1M or 2D will do the trick.
Piping bag: To frost the cupcakes with ease.
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How to Make Pink Champagne Cupcakes
Preheat Your Oven & Prepare the Pan:
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin tin with cupcake liners.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Make sure the dry ingredients are thoroughly combined.
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Cream the Butter & Sugar:
In a large bowl, beat the softened butter and granulated sugar together using an electric hand mixer until light and fluffy, about 3-5 minutes.
Add the Eggs & Vanilla:
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
The creamed butter & sugar.
After incorporating the eggs & vanilla.
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Combine the Wet Ingredients:
In a separate bowl, add the milk, sour cream, and pink champagne then mix to combine.
Alternate Adding the Wet & Dry Ingredients:
Add the dry ingredients to the butter and sugar mixture in three parts, alternating with the champagne mixture.
Remember to always begin and end with the flour mixture.
Mix each addition until just combined—be careful not to overmix.
The wet & dry ingredients are combined for the final batter! I also incorporated The Sugar Art’s ‘Dusty Rose’ gel food color.
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Add Color (optional):
For a pink tint to your cupcakes, gently fold in 3-4 drops of pink food coloring gel.
I used The Sugar Art’s ‘Dusty Rose’ gel food color.
Use my discount code CHYNAB10 for 10% off!
Fill the Cupcake Liners:
Divide the cupcake batter evenly among the 12 cupcake liners, filling each about 2/3 of the way full.
Bake the Cupcakes:
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Use a cookie scoop to make sure each cupcake bakes evenly.
Allow the cupcakes to cool completely before frosting.
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For the Pink Champagne Buttercream:
Beat the Butter:
In a large bowl, beat the softened butter on medium speed until smooth and creamy.
Add Powdered Sugar:
Gradually add in the powdered sugar, one cup at a time, mixing on low to incorporate, then increasing the speed to medium.
Scrape down the sides of the bowl as needed.
Add Pink Champagne & Vanilla:
Once all the powdered sugar is added, pour in pink champagne, vanilla extract, and a pinch of salt.
Beat on medium speed until the buttercream is smooth and fluffy, for about 3-5 minutes.
Add Color (optional):
For a soft pink buttercream, add 1-2 drops of The Sugar Art’s Dusty Rose food coloring gel and mix until fully combined.
If the buttercream is too thick, add more pink champagne, a teaspoon at a time. If it’s too thin, add more powdered sugar until you reach the desired consistency.
Whipping the butter for about 3-4 minutes makes this buttercream light & fluffy.
Add in some pink champagne or sparkling wine!
Once the powder sugar, pink champagne, vanilla extract, and salt are added, whip for an additional 3-5 minutes.
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To Assemble the Cupcakes:
Frost the Cupcakes:
Once the cupcakes are completely cool, use a large star tip (like a 1M or 2D) to pipe the buttercream high on each cupcake.
Feel free to go big with the frosting for a dramatic, festive look!
Decorate:
If desired, garnish with gold or silver sprinkles, edible glitter, or a decorative piece of candy (like a piece of chocolate or a sugar pearl) to add an extra touch of elegance.
These Pink Champagne Cupcakes are light, fluffy, and packed with the perfect touch of bubbly sweetness. Whether you're ringing in the New Year or celebrating with loved ones on Valentine's Day, these cupcakes will elevate your dessert game with elegance and flavor! 🧁
A few pink sugar pearls are a great way to finish off these beauties.
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Storing Your Pink Champagne Cupcakes
To ensure your cupcakes stay fresh and delicious, follow these simple storage tips:
Room temperature: Store the cupcakes in an airtight container at room temperature for up to 3 days. This helps maintain their soft texture.
Refrigeration: If you want to keep them a bit longer, you can refrigerate them for up to 5 days. However, let them sit at room temperature for 15-20 minutes before serving to allow the buttercream to soften slightly.
Freezing: You can also freeze the cupcakes (frosted or unfrosted) for up to 3 months. Simply wrap each cupcake tightly in plastic wrap and then store them in a freezer-safe bag or container. Thaw at room temperature when you’re ready to serve.
How Long Do These Cupcakes Last?
These Pink Champagne Cupcakes last for:
Unfrosted cupcakes: Up to 4 days at room temperature, or up to 3 months in the freezer.
Frosted cupcakes: 3-5 days in the refrigerator.
Since these cupcakes have a fresh, buttery texture, they are best enjoyed within the first 2-3 days to experience the full flavor and fluffiness.
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Ingredient Substitutions & Variations
Feel free to get creative with this recipe! Here are a few substitutions and variations you can try:
Pink Champagne Alternative: If you don’t have pink champagne, you can substitute any sparkling wine or even regular champagne for a similar effect. You can also use a sparkling apple cider for a non-alcoholic version.
Dairy-Free Option: Swap out the butter for a dairy-free alternative and use almond milk or oat milk instead of regular milk. Replace the sour cream with a dairy-free version or non-dairy yogurt.
Flavored Buttercream: For a different twist on the frosting, try adding a touch of vanilla bean paste, almond extract, or lemon zest to the buttercream for a unique flavor profile.
Add-ins: You can fold in a handful of chopped fruit (like strawberries or raspberries) into the batter for added flavor and texture.
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Frequently Asked Questions
Q: Can I make these cupcakes in advance?
A: Absolutely! These cupcakes can be baked up to 2 days in advance. If you're making them ahead of time, store them in an airtight container at room temperature, and frost them just before serving for the best results.
Q: Do I need to use food coloring for the pink color?
A: The food coloring is optional. If you want a natural pink hue, the champagne adds a subtle blush. If you’re aiming for a bold, vibrant look, feel free to add a couple of drops of food coloring to your frosting and cupcake batter.
Q: Can I use regular buttercream instead of pink champagne buttercream?
A: While the pink champagne buttercream is what makes these cupcakes special, you can use regular buttercream if you're short on time or ingredients. Just make sure to add some flavor, like vanilla or a hint of champagne extract, to enhance the flavor.
Tips & Tricks for Perfect Pink Champagne Cupcakes
Don't Overmix: When combining the wet and dry ingredients, be sure not to overmix the batter. Stir until just combined to keep the cupcakes light and fluffy.
Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are all at room temperature. This helps everything mix more evenly and creates a smoother batter.
Bake at the Right Temperature: Always preheat your oven and use an oven thermometer to monitor the correct temperature for even baking. Check the cupcakes at the 18-minute mark with a toothpick to avoid overbaking.
Piping the Buttercream: For a professional look, pipe the buttercream frosting using a star tip. Don't be shy—go big and bold with your frosting for a fun and festive touch!
Let’s Connect!
Did you try making these Pink Champagne Cupcakes? I’d love to hear how they turned out! Drop a comment below and let me know what you think or share your baking photos with me on social media.
Don’t forget to subscribe to my newsletter for more delicious recipes, tips, and exclusive updates. If you enjoyed this recipe, share it with friends or family who will love it as much as you do!
Happy baking, & cheers to sweet moments! -Xoxo Chyna B🧁🍾
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Pink Champagne Cupcakes
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Mix the Wet Ingredients: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the Champagne Mixture: In a separate bowl, add the milk, sour cream, and pink champagne. Gently mix to combine.
- Alternate Adding the Wet and Dry Ingredients: Add the dry ingredients to the butter and sugar mixture in three parts, alternating with the champagne mixture. Begin and end with the flour mixture. Mix each addition until just combined—be careful not to overmix.
- If you want a soft pink tint to your cupcakes, gently fold in 3-4 drops of The Sugar Art’s 'Dusty Rose' food coloring gel (Save 10% with: CHYNAB10).
- Fill the Cupcake Liners: Divide the cupcake batter evenly among the 12 cupcake liners, filling each about 2/3 of the way full.
- Bake the Cupcakes: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Beat the Butter: In a large bowl, beat the softened butter on medium speed until smooth and creamy.
- Add Powdered Sugar: Gradually add in the powdered sugar, one cup at a time, mixing on low to incorporate, then increasing the speed to medium. Scrape down the sides of the bowl as needed.
- Add Pink Champagne & Vanilla: Once all the powdered sugar is added, pour in pink champagne, vanilla extract, and a pinch of salt. Beat on medium speed until the buttercream is smooth and fluffy, for about 3-5 minutes.
- Add Color (optional): For a soft pink buttercream, add 1-2 more drops of Dusty Rose gel food coloring and mix until fully combined.
- Frost the Cupcakes: Once the cupcakes are completely cool, use a large star tip to pipe the buttercream high on each cupcake.
- Garnish with gold or silver sprinkles, edible glitter, or a decorative piece of candy (like a piece of chocolate or a sugar pearl) to add an extra touch of elegance.
Notes
- Adjust the Consistency: If the buttercream is too thick, add more pink champagne, a teaspoon at a time. If it’s too thin, add more powdered sugar until you reach the desired consistency.
- Read the entire blog post for more in-depth instructions on creating this yummy recipe.
Nutrition Facts
Calories
438Fat
22 gSat. Fat
13 gCarbs
59 gFiber
0 gNet carbs
59 gSugar
48 gProtein
3 gSodium
114 mgCholesterol
82 mgAny nutritional information on chynabsweets.com should only be used as a general guideline as this information is provided as a courtesy and is an estimate only.
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