Pink Champagne Fluffy Cupcakes (Printable Version)
Fluffy cupcakes infused with pink champagne flavor, topped with a light pink buttercream frosting for festive occasions.
# What You'll Need:
→ Cupcakes
01 - 1 ½ cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract
08 - ½ cup alcohol-free pink champagne or sparkling grape juice
09 - 2–3 drops pink food coloring
→ Champagne Buttercream
10 - ½ cup unsalted butter, softened
11 - 2 cups powdered sugar, sifted
12 - 2–3 tablespoons alcohol-free pink champagne or sparkling grape juice
13 - 1 teaspoon pure vanilla extract
14 - Pinch of salt
15 - 2–3 drops pink food coloring
16 - Sprinkles or edible pearls for decoration
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - On low speed, add flour mixture in three parts, alternating with the alcohol-free pink champagne, beginning and ending with the flour. Mix until just combined. Add pink food coloring if using.
06 - Divide batter evenly among cupcake liners, filling each about 2/3 full.
07 - Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat butter until creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla, salt, and pink champagne (1 tablespoon at a time) until desired consistency is reached. Add pink food coloring if desired.
09 - Frost cooled cupcakes with buttercream. Decorate with sprinkles or edible pearls if desired.
# Chef's Tips:
01 -
- The buttercream is impossibly light and practically melts on your tongue
- These look like you spent all day in the kitchen but come together in under an hour
02 -
- Overmixing the batter will make your cupcakes tough, so stop as soon as the flour disappears
- Let the cupcakes cool completely before frosting or the buttercream will melt right off
03 -
- Use a cookie scoop to fill the liners so every cupcake bakes evenly
- Room temperature ingredients make all the difference between light and dense cupcakes