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Pink Champagne Cupcakes

Pink Champagne Cupcakes

iamwinfred
These Pink Champagne Cupcakes are the ultimate celebration dessert with light, fluffy cake infused with real champagne reduction and topped with silky champagne buttercream. The champagne reduction concentrates the bubbly flavor while the pink color makes them perfect for bridal showers, baby showers, and romantic celebrations.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 285 kcal

Equipment

  • Medium saucepan for champagne reduction
  • Stand mixer or electric hand mixer
  • Two 12-cup muffin pans
  • Cupcake liners pink or white
  • Mixing bowls large and medium
  • Whisk
  • Measuring cups and spoons
  • Cooling rack
  • Piping bag and decorating tips 1M or 2D tip recommended
  • Ice cream scoop or large spoon for filling liners

Ingredients
  

For the Cupcakes

  • 2 cups pink champagne or rosé 473ml, for reduction
  • 2 ½ cups cake flour 300g
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter 170g, softened
  • 1 ¾ cups granulated sugar 350g
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup champagne reduction from the 2 cups above
  • ½ cup whole milk 120ml, room temperature
  • 3-5 drops pink gel food coloring

For the Champagne Buttercream

  • 1 cup unsalted butter 227g, softened
  • 4 cups powdered sugar 480g
  • 3 tablespoons champagne reduction reserved from above
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons whole milk as needed for consistency
  • 2-3 drops pink gel food coloring
  • pink pearl sprinkles or pink sanding sugar for decoration

Instructions
 

  • Pour 2 cups of pink champagne into a medium saucepan and simmer over medium heat for 6-8 minutes until reduced to about ¾ cup plus 3 tablespoons. Let cool to room temperature and reserve 3 tablespoons for frosting.
  • Preheat oven to 350°F (175°C) and line two 12-cup muffin pans with cupcake liners. Ensure all ingredients are at room temperature.
  • In a medium bowl, whisk together cake flour, baking powder, and salt for 30 seconds. Set aside.
  • Beat softened butter for 1 minute, then add sugar and beat on medium-high for 3-4 minutes until light and fluffy. Scrape down bowl at least once.
  • Add eggs one at a time, beating well after each addition. Mix in vanilla extract until combined.
  • Combine ¾ cup champagne reduction with milk. On low speed, add flour mixture in three additions alternating with champagne-milk mixture in two additions, beginning and ending with flour. Mix just until combined after each addition.
  • Add 3-5 drops of pink gel food coloring and mix on low speed until evenly distributed.
  • Fill each cupcake liner about two-thirds full (about 3 tablespoons of batter per cupcake) using an ice cream scoop or large spoon.
  • Bake for 18-20 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  • Let cupcakes sit in pans for 5 minutes, then transfer to a cooling rack to cool completely (45 minutes to 1 hour) before frosting.
  • Beat softened butter for 2-3 minutes until creamy. Gradually add powdered sugar 1 cup at a time on low speed, then add reserved champagne reduction, vanilla, and pink food coloring. Beat on medium-high for 3-4 minutes until light and fluffy, adding milk as needed for consistency.
  • Fit a piping bag with 1M or 2D tip and fill with buttercream. Pipe swirls onto each cooled cupcake starting from outside and working up in a circular motion. Immediately sprinkle with pink pearl sprinkles or sanding sugar.

Notes

  • Use room temperature ingredients for best texture. Take butter, eggs, and milk out of the fridge 30-60 minutes before baking.
  • Don't skip the champagne reduction step - it concentrates the flavor and removes excess liquid that would make cupcakes soggy.
  • Measure flour correctly by spooning into measuring cup and leveling off with a knife. Don't scoop directly from the bag.
  • Let champagne reduction cool completely before adding to batter or it will cook the eggs.
  • For alcohol-free version, substitute champagne with sparkling white grape juice or sparkling apple cider and follow same reduction process.
  • Use pink gel food coloring instead of liquid for more concentrated color without thinning the batter.
  • Store unfrosted cupcakes at room temperature for up to 2 days or refrigerate frosted cupcakes for up to 5 days.
  • Freeze unfrosted cupcakes for up to 3 months. Frost after thawing for best results.
  • Make buttercream up to 3 days ahead and refrigerate. Bring to room temperature and re-whip before piping.
  • Most alcohol cooks off during reduction and baking, but a small amount may remain. Use non-alcoholic substitute if concerned.

Nutrition

Serving: 1cupcakeCalories: 285kcalCarbohydrates: 39gProtein: 2.5gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 55mgSodium: 125mgPotassium: 45mgFiber: 0.3gSugar: 28gVitamin A: 8IUCalcium: 4mgIron: 5mg
Keyword bridal shower cupcakes, celebration-dessert, champagne cupcakes, elegant cupcakes, pink cupcakes
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