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The most moist pink champagne cupcakes with a champagne buttercream frosting.

Pink champagne cupcakes

Carrie
Moist and pretty pink cupcakes frosted with a champagne buttercream. it is the best dessert to make with the leftover champagne!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
30 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 24 cupcakes
Calories 306 kcal

Equipment

  • 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

Ingredients
  

Pink champagne cupcakes

  • 2 cups cake flour
  • 1¼ cups pink champagne
  • 1¼ teaspoon baking soda
  • ½ cup unsalted butter room temperature
  • ½ teaspoon salt
  • 2 teaspoon 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 tablespoon pink champagne reduction
  • 1 teaspoon vanilla extract
  • 2 tablespoon heavy cream
  • pinch of salt

Instructions
 

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 tablespoon 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.

Nutrition

Serving: 24cupcakesCalories: 306kcalCarbohydrates: 45gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 63mgSodium: 121mgPotassium: 40mgFiber: 1gSugar: 36gVitamin A: 418IUVitamin C: 1mgCalcium: 12mgIron: 1mg
Keyword New Years dessert, champagne buttercream, kid friendly
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