Pink Champagne Cupcakes are a delightful treat perfect for celebrations.
Author:inass sped
Prep Time:10 minutes
Cook Time:20-25 minutes
Total Time:28 minutes
Yield:12 cupcakes 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup pink champagne (or sparkling wine)
1 tablespoon vanilla extract
1 ½ teaspoons baking powder
¼ teaspoon salt
¼ cup milk
Pink food coloring (optional, for a deeper color)
Instructions
Set your oven to 350°F (175°C) and line a cupcake tin with paper liners.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
Crack in the eggs, one at a time, mixing well after each addition.
Stir in the pink champagne and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
If desired, add a few drops of pink food coloring to achieve the desired hue.
Spoon the batter into the prepared cupcake liners, filling each about â…” full.
Place the tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely.
In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well. Then, add pink champagne and vanilla extract, adjusting the consistency with more champagne or powdered sugar as needed.
Once the cupcakes are cooled, use a piping bag to frost each cupcake with the champagne frosting.
Top with pink sprinkles for a festive touch.
Notes
These cupcakes are great for parties and special occasions.
Adjust the amount of pink champagne in the frosting for desired flavor.