A dessert fit for every celebration, Pink Champagne Cupcakes with Cream Cheese Frosting are my favorite sweet treat. Pink Champagne mixed right into the batter adds a sweet zing in every single bite.
One of the best things about 2017 was the fact that pink champagne became a thing again. Blowing up Instagram were picture upon picture of cool champagne flutes filled to the brim with fizzy pink bubbles every single day. And every photo I saw put a smile on my face because pink champagne is just a reason to celebrate all by itself.
Whether it’s a sparkling rose or a sparkling pink moscato or a REAL bottle of pink champagne, it’s like a party in a glass. And I think every day should be celebrated. BUT what about cake? Cake is a reason to celebrate, too!
Pink Champagne Cupcakes:
I found the perfect celebration cake- one that I bake up just about every year for my birthday. But this year I practiced a little portion control by baking them up into these cute little Pink Champagne Cupcakes with Cream Cheese Frosting! Besides Pink Champagne, what’s more fun than a cupcake topped with a swirly mound of frosting and decorated with sprinkles?
If you’re anything like me, you much prefer a cupcake to a whole layer cake because they last a bit longer. You don’t have to worry about the cut-ends getting stale and crusty. I was snacking on these cupcakes for a few days after my birthday last week, and each one was still as tender, moist and perfect as the day before.
These Pink Champagne Cupcakes are made from scratch, but they’re so super simple to whip up. Made with ingredients you most likely already have in your pantry, you can have a whole batch baked in about an hour. The cream cheese frosting comes together in about 10 minutes. You can even have it ready by the time the last cupcake comes out of the oven.
Even though they’re made with pink champagne, I do add a bit of pink food coloring to the batter to help the color really pop. You can totally leave it out and bake up your cupcakes without the color. They’ll just look like white cake.
Pink Champagne Cupcakes with Cream Cheese Frosting are the perfect addition to a bridal or baby shower or a holiday celebration. They’d be fun for a Mother’s Day brunch because we should really be toasting our mothers every single day. And then that gives us another reason to bake up these beauties. Don’t you agree?
Pink Color Gel:
Amazon sells a set of primary gel colors that includes light pink. It’s inexpensive. You can also find pink gel color at craft stores like Michaels.
Here are a few more fun cupcake recipes you might enjoy:
- White Wedding Cake Cupcakes
- Pink Strawberry Cupcakes
- Kahlua Chocolate Cupcakes
- Pink Velvet Cupcakes
- Carrot Cake Cupcakes
Pink Champagne Cupcakes
- 2 cups cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1½ cups granulated white sugar
- 3/4 cup (1½ sticks) unsalted butter, at room temperature
- 3 large egg whites, at room temperature
- 1 large egg, at room temperature
- 1½ teaspoons vanilla extract
- 1 cup pink champagne
- 2 tablespoons sour cream
- pink gel color
- Two 8-ounce packages cream cheese, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature
- 32 ounces powdered sugar
- 1 teaspoon vanilla extract
PREPARE THE CUPCAKES:
- Preheat the oven to 350 degrees. Line two cupcake pans with cupcake liners.
- In a large bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, use an electric hand mixer to beat the sugar and butter together until fluffy. Add the egg whites, one at a time, fully incorporating after each addition. Add the egg and vanilla, mix to combine.
- Alternate adding the flour mixture and champagne, starting and ending with the flour. Stir in the sour cream until well combined. Add 1 to 2 drops of pink color gel until the desired color is achieved.
- Fill each cupcake liner halfway with batter. Smooth the tops with a spatula. Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool for 10 minutes, then transfer the cupcakes onto the rack to cool completely.
PREPARE THE FROSTING:
- In large bowl, use an electric hand mixer to combine the cream cheese and butter. Beat on medium speed until light and fluffy. Slowly add the sugar to the cream cheese mixture beating until light and creamy. Stir in the vanilla. Transfer the frosting to a piping bag and frost the cupcakes. Decorate with sprinkles, if desired.