Print

Perfect Pink Champagne Cupcakes Recipe with Easy Prosecco Buttercream Frosting

pink champagne cupcakes - featured image
Print Recipe

These cupcakes feature a tender, moist crumb with a subtle pink champagne flavor, topped with a light and airy Prosecco buttercream frosting. Perfect for celebrations or a festive everyday treat.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) pink champagne (dry or semi-dry)
  • ¼ cup (60 ml) whole milk (or almond milk for dairy-free)
  • 1 cup (230 g) unsalted butter, softened (for frosting)
  • 3 ½ cups (440 g) powdered sugar, sifted
  • 3 tablespoons (45 ml) Prosecco
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners and set aside.
  2. In a bowl, whisk together the flour, baking powder, and salt until combined.
  3. In a large bowl, beat ½ cup softened unsalted butter with granulated sugar using an electric mixer on medium speed for about 3 minutes until pale and fluffy.
  4. Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in 1 teaspoon vanilla extract.
  5. Slowly add the pink champagne and whole milk alternately with the dry ingredients, beginning and ending with the dry mix. Fold gently with a rubber spatula to avoid overmixing.
  6. Spoon batter into cupcake liners about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid opening the oven frequently.
  8. Let cupcakes rest in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
  9. For the frosting, beat 1 cup softened unsalted butter on medium speed until creamy (about 2 minutes). Gradually add sifted powdered sugar on low speed.
  10. Slowly pour in Prosecco, vanilla extract, and a pinch of salt. Increase speed to medium-high and whip for 3-5 minutes until light and fluffy.
  11. If frosting is too soft, chill for 10 minutes; if too stiff, add a splash more Prosecco or milk.
  12. Frost the cooled cupcakes using a piping bag or spatula. Optionally, sprinkle edible glitter or pink sugar crystals on top.

Notes

Use room temperature ingredients for best results. Fold champagne gently to keep batter light. Avoid frosting warm cupcakes to prevent melting. Chill frosting if too soft. Substitute sparkling grape juice or flavored seltzer for alcohol-free versions. Store cupcakes in airtight container refrigerated up to 3 days; freeze unfrosted cupcakes up to 2 months.

Nutrition

Keywords: pink champagne cupcakes, prosecco buttercream, champagne cupcakes, festive cupcakes, easy cupcake recipe, party dessert, sparkling cupcakes

Find it online: https://yumnode.com/perfect-pink-champagne-cupcakes-recipe-with-easy-prosecco-buttercream-frosting/