Pink Champagne Fluffy Cupcakes

The summer I turned twelve, my mother let me bake something special for my birthday party instead of buying a cake from the grocery store. I had seen these champagne cupcakes in a magazine and was obsessed with the idea of something so grown-up and fancy. We used sparkling grape juice instead of real champagne, but when I pulled that first batch from the oven and saw the delicate pink crumb, I felt like a proper baker.

Last New Year's Eve, I made a batch for our family gathering and my aunt actually asked for the recipe before she even finished her first cupcake. Something about that subtle fizz from the champagne makes people feel like they're eating something truly special, even if it's completely alcohol-free and kid-friendly.

Ingredients

• All-purpose flour: Provides the structure for these delicate cupcakes, and I always spoon and level my flour instead of scooping directly to avoid packing it down
• Baking powder: Gives you that beautiful rise, and make sure yours is fresh so you do not end up with dense cupcakes
• Unsalted butter: I always let mine sit on the counter for a full hour before baking because room temperature butter incorporates so much better into the batter
• Granulated sugar: Cream this thoroughly with the butter because those tiny air pockets are what make your cupcakes fluffy instead of tough
• Large eggs: Room temperature eggs emulsify better with the butter, so I pull them out of the fridge along with the butter
• Pure vanilla extract: Do not skip this even though the champagne is the star flavor because vanilla rounds everything out beautifully
• Alcohol-free pink champagne: Look for something labeled brut or extra dry for the best flavor profile
• Pink food coloring: This is completely optional but that soft blush color makes everything feel more festive

Instructions

Preheat your oven:

Get your oven to 350°F and line a 12-cup muffin pan with liners while you gather everything else

Whisk the dry ingredients:

Combine the flour, baking powder, and salt in a medium bowl and set it aside

Cream the butter and sugar:

Beat the butter and sugar with an electric mixer for about 2-3 minutes until it looks pale and fluffy

Add the eggs and vanilla:

Add the eggs one at a time, beating well after each addition, then mix in the vanilla

Combine wet and dry:

On low speed, add the flour mixture in three parts, alternating with the champagne, and stop mixing as soon as everything comes together

Fill and bake:

Divide the batter among the liners, filling each about two-thirds full, then bake for 18-20 minutes

Cool completely:

Let the cupcakes rest in the pan for 5 minutes before moving them to a wire rack

Make the buttercream:

Beat the butter until creamy, gradually add powdered sugar, then mix in vanilla, salt, and champagne one tablespoon at a time

Frost and decorate:

Once the cupcakes are completely cool, frost them however you like and add sprinkles if you are feeling fancy

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My niece helped me decorate these for her mother's birthday last spring, and she took her job so seriously that every single cupcake ended up with exactly the same number of pearls arranged in perfect little circles. We ate way too many of the slightly imperfect ones while we worked.

Choosing Your Sparkling Juice

I have found that grape-based sparkling juices work beautifully, but I once tried a strawberry-grape blend that turned the cupcakes an unexpectedly vivid coral color that everyone loved. Read the label to make sure you are getting something labeled brut or extra dry rather than a sweet variety.

Getting the Perfect Pink

Start with just one drop of food coloring and add more gradually because it is much easier to darken the batter than to lighten it. The baked cupcakes will be slightly darker than the raw batter, so keep that in mind as you mix.

Storage and Serving

These actually taste better the next day once the flavors have had time to settle, so I often bake them the night before a party. The buttercream can soften in warm weather, so keep them cool until about 30 minutes before serving.

• Place cupcakes in an airtight container with a piece of wax paper between layers
• If you are transporting them, chill the frosted cupcakes for 15 minutes first so the buttercream firms up
• Fresh is best within two days, though they rarely last that long in my house

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These cupcakes have become my go-to for every celebration that calls for something a little bit fancy but completely approachable.

Recipe FAQs

→ Can I use regular sparkling wine instead of alcohol-free pink champagne?

Yes, regular sparkling wine can be used if preferred, but the flavor and alcohol content will change accordingly.

→ What gives the cupcakes their pink color?

A few drops of pink food coloring are added optionally to both batter and buttercream to achieve a delicate pink hue.

→ How do I ensure the cupcakes stay moist and fluffy?

Beating the butter and sugar until light and fluffy, and carefully folding in the dry ingredients and champagne maintains moistness and texture.

→ Can these cupcakes be made ahead of time?

They can be baked and stored in an airtight container at room temperature for up to 2 days for best freshness.

→ Are there any common allergens in these cupcakes?

Yes, they contain eggs, milk (butter), and wheat (gluten), so caution is advised for those with allergies.