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Pink Champagne Cupcakes

Celebrate with Soft and Sweet Pink Champagne Cupcakes

Delightful Pink Champagne Cupcakes celebrating any occasion with sparkling joy.
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Prep Time 30 minutes
Cook Time 17 minutes
Cooling Time 5 minutes
Total Time 52 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcake Batter
  • 1 cup White Sugar Provides sweetness and structure; you can use regular sugar for substitution.
  • ½ cup Butter (softened) Adds richness and moisture; unsalted is preferred for better flavor control.
  • 2 large Large Eggs Binds ingredients and adds moisture; always opt for fresh eggs for the best results.
  • 2 teaspoons Pure Vanilla Extract Elevates flavor; imitation vanilla works in a pinch if needed.
  • ½ cup Milk Contributes moisture; feel free to use any type of milk, including non-dairy for a vegan option.
  • 1 ½ cups All-Purpose Flour Provides structure; switch to gluten-free flour for a gluten-free option.
  • 1 pinch Salt Balances sweetness; consider omitting if using salted butter.
  • 2 teaspoons Baking Powder A leavening agent for rise; ensure it’s fresh for the best texture.
  • ¾ cup Champagne Key flavor component; feel free to substitute with Prosecco or any sparkling wine.
  • 2-3 drops Pink Food Coloring or Icing Gel Adds a pop of color; entirely optional for aesthetic appeal.
For the Champagne Buttercream Frosting
  • ½ cup Confectioners' Sugar Sweetens and thickens the frosting; sift for a smoother consistency.
  • Optional Sprinkles Optional for decorative flair; choose themed sprinkles to match your celebration!

Equipment

  • Cupcake Pan
  • Mixing bowl
  • electric mixer
  • Measuring Cups
  • Measuring Spoons
  • Piping bag

Method
 

Step-by-Step Instructions for Pink Champagne Cupcakes
  1. Preheat your oven to 350°F (175°C). Line a 24-cup cupcake pan with colorful cupcake liners.
  2. Cream together 1 cup of white sugar and ½ cup of softened unsalted butter until light and fluffy.
  3. Add 2 large eggs, ½ cup of milk, and 2 teaspoons of pure vanilla extract and beat until smoothly combined.
  4. In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. Gradually add to the wet mixture, alternating with ¾ cup of champagne.
  5. Add 2-3 drops of pink food coloring or icing gel to the batter and stir gently until uniform.
  6. Fill the cupcake liners about two-thirds full with batter, approximately 3 tablespoons each.
  7. Bake for 14-17 minutes, or until the tops spring back when lightly touched.
  8. Remove from oven, let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Prepare the frosting by creaming together ½ cup of softened unsalted butter and 2-3 cups of sifted confectioners' sugar until smooth.
  10. Gradually mix in 1 teaspoon of vanilla extract and 2 tablespoons of cooled champagne.
  11. Once cooled, frost each cupcake with the champagne buttercream, using a piping bag or knife.
  12. Sprinkle festive decorations on top of the cupcakes if desired.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 60mgSugar: 20gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Always use room temperature ingredients for optimal mixing.

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