What do you do when you didn’t finish your pink bubbly after ringing in the New Year? Use it to make the most moist pink champagne cupcakes in the world! In addition, they are pink and pretty to look at.
A super moist pink cupcake infused with a Rose’ champagne reduction and then frosted with a champagne buttercream. You get the champagne flavor with every single bite. Sprinkles are optional, but make the cupcake more aesthetically pleasing!
Pink champagne cupcakes
I am not a huge drinker, but I do enjoy a glass of the bubbly (or two) to celebrate the New Year with. Although we didn’t have a lot of the champagne left over, I wanted to put it to good use, and that I did
These cupcakes are so pretty and the right amount of bubbly is used to give them their great flavor. These are simple to make and can also be made for any baby or wedding shower.
Ingredients and substitutions
The ingredients in the most moist pink champagne cupcakes are found in your pantry. However, the only semi expensive this is the pink bubbly!
- Yes way Rose’ Pink Champagne: Other brands that can be used are Barefoot bubbly, Pierre Sparr Cremant d’ Alsace Brut Rose’. In addition, non-alcoholic sparkling wines such as Welch’s and Martinelli’s can be substituted.
- Cake flour: All-purpose flour can be used as well. As aforementioned, store bought cake mix can be used if you are not in the mood to make the cupcakes from scratch!
- Vegetable oil: this helps with the moisture of the cupcake. Canola oil or Sunflower oil are good choices as well.
- Pink food coloring: The gel is the best for batter and frostings as it doesn’t alter the taste.
How make the pink champagne reduction
This step is important for the cupcakes and the buttercream frosting. It is a rather simple process, but is something worth mentioning if you have never done a reduction for a recipe.
In a small saucepan, add 1 and 1/4 cups of the Rose’. Bring it to a boil and the simmer for about 6-8 minutes to get to about 2/3 cup. Remove from heat and let it cool to room temperature before adding to cupcake batter or frosting.
How to make the cupcakes
These cupcakes are the most moist cupcakes I have ever eaten and simple to make!
- Prep oven and cupcake pans: Preheat oven to 325 degrees. Line cupcake pan with liners of your choice. Set aside.
- Reduce the pink champagne: reduce champagne in a saucepan down to 2/3 cup. Cool to room temperature.
- Whisk dry ingredients: In a medium sized mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Mix together wet ingredients: Cream together butter and vanilla extract. Add in eggs, oil and sugar. Mix until well combined.
- Combine all ingredients together: Alternate and add the flour mixture with wine reduction to wet ingredients. Starting and ending with flour mixture. Mix until completely incorporated.
- Bake: Transfer batter to prepared cupcake liners and fill 2/3 full. Bake for 18-20 minutes or until toothpick inserted into center comes out clean. Cool completely before frosting.
pink champagne buttercream frosting
Add the butter to a bowl of a stand mixer fitted with a paddle attachment and cream until light and fluffy. Slowly, add in confectioner’s sugar until just combined. Lastly, add in the 2-3 tbsp of pink champagne, vanilla extract, salt and milk until desired consistency is reached for piping.
Are these cupcakes safe for kids?
The answer is yes! Champagne will get cooked out of the food only leaving 10% of alcohol left. However, the flavor remains within in the cupcake and frosting!
So being a mom of three, I feel better knowing that my kids will be okay when eating one of these.
tips and tricks
Amazing cupcake recipes
The most moist Pink champagne cupcakes
- 1 Electric mixer
- 1 Stand mixer with paddle attachment
- 2 Standard cupcake pans
- 36 Cupcake liners
- Measuring cups and spoons
- 1 Silicon Spatula
- 1 Large saucepan
Pink champagne cupcakes
- 2 cups cake flour
- 1¼ cups pink champagne
- 1¼ tsp baking soda
- ½ cup unsalted butter room temperature
- ½ tsp salt
- 2 tsp vanilla extract
- ½ cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
Pink Champagne buttercream frosting
- 1 cup unsalted butter room temperature
- 4 cups confectioner's sugar
- 3 tbsp pink champagne reduction
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- pinch of salt
Pink Champagne cupcakes
- Preheat oven to 325°. Line two cupcake pans with paper liners. Set aside.
- Open champagne bottle and measure out 1¼ cups of champagne. Place in a saucepan and simmer on medium for 6-8 minutes and let it reduce to about ⅔ cup of liquid. Let this liquid cool to room temperature before mixing in with the batter. Reserve about 2-3 tbsp for the buttercream frosting.
- In a small mixing bowl, whisk together the cake flour, baking soda, and salt. Set aside.
- In a large mixing bowl and with an electric mixer, mix together the butter and vanilla extract until smooth and creamy. Add in the sugar, vegetable oil and eggs and mix until well combined.
- Alternating the flour mixture with the champagne reduction, slowly add to the butter mixture. Starting and ending with the flour mixture. Scrape down the sides of the bowl as needed.
- Transfer batter to prepared cupcake liners and fill to about ⅔ to ¾ full and bake for 18-20 minutes or until toothpick inserted inside comes out clean. Cool completely before frosting.
Pink Champagne buttercream
- In a bowl of a stand mixer fitted with a paddle attachment, mix the butter on medium until light and fluffy. Slowly add in the confectioner's sugar until combined. Add in the champagne reduction, vanilla, and salt and mix until combined. Add heavy cream as needed or until desired consistency has been reached.
- Pipe and frost cupcakes as desired. Sprinkles can be added and are optional.
fun fact of the day!
Champagne has three times more carbonation that beer!