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Pink Champagne Cupcakes

Soft and tender cupcakes delicately flavored with pink champagne and crowned with an easy pink champagne buttercream to match!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Keyword: champagne cupcakes, cupcakes, new year's eve
Servings: 12 cupcakes
Author: Ainseanlea @ The Stush Kitchen

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Ingredients

for the pink champagne cupcakes

for the pink champagne buttercream

Instructions

to make the Pink Champagne Cupcakes

  • Preheat oven to 330°F
  • Add the eggs, pink champagne, sour cream & red/pink food coloring (if using) in a bowl and whisk til smooth. Set aside.
  • Add the cake flour, granulated sugar, baking powder & salt to your mixing bowl and stir to evenly disperse all the ingredients.
  • Add the oil to the dry ingredients and beat on medium speed (level 5 on my Kitchen Aid mixer) until there are no more dry spots but the mixture is still clumpy.
  • Add just enough of the egg mixture to moisten the batter (about a quarter) then mix on medium speed for a full 2 minutes.
  • Scrape down the sides and bottom of the mixing bowl with a spatula then, on low-medium speed, slowly pour in the rest of the egg mixture.
    Continue to mix until the batter is smooth. The batter will be very thin - this is normal.
  • Pour the batter for into a prepared cupcake pan with cupcake liners filling each cupcake 3⁄4 of the way.
  • Bake for 18-20 minutes or until the cupcakes spring back when pressed lightly.

to make the pink champagne buttercream

  • Add all the ingredients to the bowl of your stand mixer and whip until smooth. Add red/pink food coloring until desired color is achieved.
    If large air bubbles are present and/or excessive switch to a flat beater attachment and allow it to mix on high speed for about 20 seconds.
  • To assemble the cupcakes transfer the buttercream to a piping bag affixed with your favorite piping tip and decorate the cupcakes once cooled as desired.
  • Enjoy within 3 days for optimal flavor & texture.
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