Print

Perfect Pink Champagne Cupcakes Recipe with Easy Raspberry Buttercream Frosting

pink champagne cupcakes - featured image
Print Recipe

Delicate pink champagne cupcakes topped with creamy raspberry buttercream frosting, offering a light, moist crumb and a subtle sparkle perfect for celebrations or cozy afternoons.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120ml) pink champagne
  • ½ cup (120ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3–4 cups (360–480g) powdered sugar, sifted
  • ¼ cup (60ml) fresh raspberry puree (strained)
  • 1 teaspoon lemon juice
  • Pinch of salt
  • A few drops of pink food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners and set aside.
  2. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
  3. In a large bowl, beat ½ cup unsalted butter and 1 cup granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Beat in 3 large eggs one at a time, mixing well after each addition.
  5. In a separate measuring cup, mix ½ cup pink champagne, ½ cup whole milk, and 2 teaspoons vanilla extract.
  6. With the mixer on low, add the flour mixture in three additions alternating with the champagne mixture in two additions, starting and ending with the dry ingredients. Mix just until combined.
  7. Spoon the batter evenly into the liners, filling about ⅔ full.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  10. For the frosting, beat 1 cup softened unsalted butter on medium speed until creamy.
  11. Gradually add 3 cups sifted powdered sugar, beating well after each addition.
  12. Mix in ¼ cup fresh raspberry puree, 1 teaspoon lemon juice, a pinch of salt, and a few drops of pink food coloring if using.
  13. Continue beating until light and fluffy, about 3-5 minutes. Adjust powdered sugar to reach preferred consistency.
  14. Frost the cupcakes using a piping bag fitted with a star tip or spread with a spatula.

Notes

Use room temperature eggs, milk, and butter for best results. Avoid overmixing batter to keep cupcakes fluffy. Sift powdered sugar for smooth frosting. Chill frosting if too soft before piping. Optionally brush cupcake tops with champagne before frosting for extra moisture and flavor. Frozen raspberries can be used if fresh are unavailable, but thaw and strain well.

Nutrition

Keywords: pink champagne cupcakes, raspberry buttercream frosting, celebration cupcakes, easy cupcakes, party dessert, sparkling cupcakes

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