Description
Celebrate your special occasions with these indulgent Pink Champagne Cupcakes. Light, fluffy, and infused with pink champagne, these cupcakes bring a festive sparkle to any party. Perfectly moist with a delicate crumb and topped with luscious frosting, they are sure to impress your guests and add elegance to your celebrations.
Ingredients
Scale
Cupcake Batter
- 1 cup unsalted butter (can substitute with vegan butter)
- 1.5 cups granulated sugar (brown sugar for a richer flavor)
- 2 large eggs (can substitute with flax or chia eggs for vegan)
- 1 teaspoon vanilla extract (use pure vanilla for best flavor)
- 2 cups all-purpose flour (can use gluten-free flour blend)
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cups buttermilk (can use vegan version with plant milk and vinegar)
- 0.5 cups pink champagne (can use non-alcoholic sparkling option)
- Food coloring as needed (optional for more color)
Frosting
- 2 cups frosting of choice (such as buttercream, cream cheese, or champagne glaze)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is hot enough to bake the cupcakes evenly.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy, which takes about 3-5 minutes. This step incorporates air for a lighter texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Incorporate Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Add Pink Champagne and Optional Coloring: Gently stir in the pink champagne and food coloring if using, to add the distinct flavor and a vibrant pink hue.
- Fill Cupcake Liners: Line a muffin tin with cupcake liners and evenly divide the batter among them, filling each about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes; then transfer them to a wire rack to cool completely.
- Frost: Once completely cooled, frost the cupcakes generously with your choice of buttercream, cream cheese frosting, or a champagne glaze for an elegant finish.
Notes
- Substitute vegan butter and flax or chia eggs to make these cupcakes vegan-friendly.
- Use gluten-free flour blend to make the recipe gluten-free.
- Replace pink champagne with non-alcoholic sparkling wine for an alcohol-free version.
- Food coloring is optional but adds a festive pink color to enhance the visual appeal.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cupcakes tender.
- For a richer flavor, use brown sugar instead of granulated sugar.
