Pink Champagne Cupcakes

5 from 2 votes

These moist, soft Pink Champagne Cupcakes are so delicious with a light champagne flavor!

Prep Time20

Cook Time14

Course: Dessert

Cuisine: American

Servings:

1 ½ sticks (170g) unsalted butter softened (holds it shape but dents when pressed)
2 cups (400g) sugar
1 teaspoon Vanilla Extract (4g)
4 eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
3 cups cake flour (342g) (We use Swan's Down)
2 teaspoons baking powder (8g)
½ teaspoon baking soda (3g)
½ teaspoon salt (3g)
¾ cup Pink Champagne (181g) (See Notes)
¾ cup Sour Cream (181g) (Full fat is best)
¼ cup vegetable oil (54g) We use Canola Oil
Pink Coloring Gel (optional)

2 sticks (226g) unsalted butter, softned
5-6 cups powdered sugar (690g) Start with 5 cups, and adjust to your liking
¼-⅓ cup pink champagne (60g) (adjust up or down as needed for desired consistency).
½ teaspoon salt
1 teaspoon vanilla extract (4g)
Pink Coloring Gel (optional)

Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)
In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside
In another bowl, add the pink champagne, vegetable oil, sour cream, and vanilla extract. Set aside.
In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
With the mixer on low speed, alternately add the flour mixture and champagne mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). **If adding a touch of pink coloring gel, you can do this at any time.
Mix just until incorporated. Be careful not to over-mix.
Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans)
Bake at 350 degrees for 14-16 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove cupcakes immediately from the pans to prevent over-baking. Baking times can vary depending on pan & oven- check at 14 minutes to be on the safe side, but it may take a few minutes more.
Makes 30-32 cupcakes (approximately ¼ cup of batter per cupcake)

Add the softened butter to the bowl of your mixer, mix until smooth.
Add half of the powdered sugar and most of the champagne. Beat at medium speed until the powdered sugar is incorporated. Add remaining powdered sugar and champagne, and the salt. If adding pink coloring gel, you can add it at anytime (very small amount).
Mix at medium speed another 3 minutes, scraping the sides of the bowl occasionally. Then, slow the mixer to low speed for one minute more. The frosting will become very smooth.

Once the cupcakes have cooled, decorate however you like! You can use an offset spatula to apply the frosting or you can pipe the frosting onto the cupcakes using your piping tips of choice. We used a 1M large star tip as well as a piping bag with the end snipped away for our two types of swirls.

These cupcakes are fine to sit at room temperature under a cake dome or in an airtight container for 1-2 days. After that, we like to move them to the refrigerator for freshness. If you have chilled the cupcakes, remove them from the refrigerator a couple of hours before serving so that they can warm and soften.

Recipe makes approximately 7 ½ cups batter- about 30-32 cupcakes.

**We used "Andre Blush" Pink Champagne but you should be fine substitute whatever your favorite type/brand of champagne is!