Pink Champagne Fluffy Cupcakes (Printable)

Fluffy cupcakes with sparkling pink champagne notes and light pink buttercream frosting.

# What You'll Need:

→ Cupcakes

01 - 1 ½ cups all-purpose flour
02 - 1 ½ tsp baking powder
03 - ¼ tsp salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 tsp 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 tbsp alcohol-free pink champagne or sparkling grape juice
13 - 1 tsp pure vanilla extract
14 - Pinch of salt
15 - 2–3 drops pink food coloring
16 - Sprinkles or edible pearls for decoration

# How to Make It:

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.

# Expert Suggestions:

01 -
  • The texture is impossibly light, almost like eating a champagne cloud that somehow holds its shape perfectly on a fork
  • These feel fancy and special but come together with basic pantry staples plus that one magical bottle
02 -
  • Room temperature ingredients are the difference between dense, disappointing cupcakes and the airy, celebratory texture you're after
  • Overmixing once the flour is added will make these tough, so stop as soon as you see the last streak of flour disappear
03 -
  • Let your buttercream come to room temperature after refrigerating and give it a quick whip before frosting for the silkiest application
  • If you want a stronger champagne flavor, brush the cooled cupcakes with a simple syrup made from reduced champagne before frosting

Return