Print

Pink Champagne Cupcakes Recipe – Easy Fluffy Dessert with Strawberry Buttercream

pink champagne cupcakes - featured image
Print Recipe

These fluffy pink champagne cupcakes are light, moist, and subtly flavored with bubbly pink champagne, topped with a creamy strawberry buttercream made from real fruit. Perfect for celebrations, birthdays, bridal showers, or any day you want a festive treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup pink champagne, room temperature
  • 1/4 cup whole milk, room temperature
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2–3 drops pink gel food coloring (optional)
  • 1 cup unsalted butter, softened (for buttercream)
  • 3 1/2 cups powdered sugar, sifted
  • 1/4 cup strawberry puree (from fresh or thawed frozen strawberries)
  • 1 teaspoon vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • 1–2 tablespoons heavy cream or milk (for buttercream consistency)
  • Fresh strawberry slices or whole strawberries (optional, for decoration)
  • Sprinkles (optional)
  • Edible glitter (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat unsalted butter and granulated sugar with an electric mixer on medium until light and fluffy (2-3 minutes).
  4. Add eggs one at a time, beating well after each addition. Add vanilla extract and mix until combined.
  5. Pour in pink champagne and mix on low speed until just combined.
  6. Add half the dry mixture to the wet ingredients, mixing gently. Pour in milk, then add the remaining dry mixture. Mix until just combined.
  7. Optional: Stir in pink gel food coloring for a rosy hue.
  8. Divide batter evenly among cupcake liners, filling each about 2/3 full.
  9. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
  10. While cupcakes cool, blend strawberries to make puree and strain to remove seeds. Measure out 1/4 cup puree for frosting.
  11. For buttercream: Beat unsalted butter until smooth. Gradually add sifted powdered sugar, mixing slowly. Add strawberry puree, vanilla extract, pinch of salt, and heavy cream or milk. Beat on high for 2-3 minutes until light and fluffy.
  12. Once cupcakes are completely cool, pipe or spread strawberry buttercream on top. Decorate with strawberry slices, sprinkles, or edible glitter as desired.

Notes

Use room temperature ingredients for best results. Don’t overmix the batter after adding flour to keep cupcakes fluffy. Sift powdered sugar for smooth buttercream. Substitute gluten-free flour or plant-based dairy for dietary needs. Cupcakes can be frozen unfrosted for up to 2 months. Buttercream can be made ahead and re-whipped before use.

Nutrition

Keywords: pink champagne cupcakes, strawberry buttercream, easy cupcakes, party dessert, bridal shower, birthday, festive cupcakes, fluffy cupcakes, champagne dessert

Find it online: https://chrisfeasts.com/pink-champagne-cupcakes-recipe-easy-fluffy-dessert-with-strawberry-buttercream/