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Close-up of frosted Pink Champagne Cupcakes, showcasing their delicate pink hue and celebratory appeal.

Pink Champagne Cupcakes

These Pink Champagne Cupcakes are a delightful dessert that perfectly balances the delicate flavors of champagne with a light and airy texture. The recipe involves a champagne reduction for concentrated flavor and a champagne-infused buttercream for an extra burst of bubbly goodness, creating an irresistible treat for any celebration.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Pink Champagne Brut or Extra Brut recommended
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/4 cup Champagne Reduction cooled
  • Pink food coloring gel preferred
  • 3-4 cups powdered sugar for frosting
  • 1/4 cup Pink Champagne Brut or Extra Brut recommended) (for frosting
  • 1 teaspoon vanilla extract for frosting
  • Sprinkles, edible glitter, or fresh berries optional garnish

Equipment

  • Small saucepan
  • Measuring cups and spoons
  • Whisk
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer (hand or stand)
  • 12-cup muffin tin
  • Cupcake liners
  • Wire rack
  • Rubber spatula
  • Toothpick

Method
 

  1. **Making the Champagne Reduction:** In a small saucepan, bring the champagne to a simmer over medium heat.
  2. Reduce the heat to low and simmer gently for about 15-20 minutes, or until the champagne has reduced to about 1/4 cup. It should be slightly syrupy.
  3. Remove from heat and let cool completely.
  4. **Making the Cupcakes:** Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  5. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  7. Beat in the eggs one at a time, then stir in the vanilla extract.
  8. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  9. Stir in the cooled champagne reduction. Add pink food coloring, if desired, until you reach your desired shade of pink.
  10. Fill the cupcake liners about 2/3 full.
  11. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  13. **Making the Champagne Buttercream Frosting:** In a large bowl, beat the softened butter until light and fluffy.
  14. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  15. Pour in the champagne and vanilla extract, and beat until smooth and creamy. Add more powdered sugar if the frosting is too thin, or more champagne if it's too thick.
  16. **Assembling the Cupcakes:** Once the cupcakes are completely cooled, frost them generously with the champagne buttercream frosting.
  17. Garnish with sprinkles, edible glitter, or fresh berries, if desired.

Notes

For the best flavor, use a Brut or Extra Brut pink champagne. Reducing the champagne is crucial for a concentrated flavor. Avoid overmixing the batter to prevent tough cupcakes. Ensure cupcakes are completely cooled before frosting to prevent melting. Store frosted cupcakes in an airtight container in the refrigerator.