These easy pink champagne cupcakes with champagne buttercream frosting are soft, moist and fluffy! They are great for a New Year’s party or Valentine’s Day.
The year 2017 is about one week away and I am DEFINITELY serving these champagne cupcakes with champagne frosting, along with my champagne cookies, New Year’s resolution cookies as well as these New Year’s kisses.
I am still not sure what I will be serving for dinner but at least I know what we will be having for DESSERT…lol.
How to make champagne cupcakes from scratch? How to make champagne cupcakes with cake mix?
I have not had much success with a scratch recipe but I have not given up and I am still working on it. In the meantime, I have been enjoying these cupcakes that start off a white cake mix box. Honestly, they taste better than any recipe I have made from scratch.
What do champagne cupcakes taste like?
They are soft, airy, very moist and have a subtle fruity flavor. That fluffy champagne frosting really takes these cupcakes over the top!
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Here are some TIPS for making PERFECT champagne cupcakes with champagne buttercream frosting:
- Use Betty Crocker’s white cake mix since it yields the softest and fluffiest cupcakes.
- DON’T replace butter with oil since butter makes these cupcakes rich and flavorful.
- Only egg whites are required in this recipe. Do not use whole eggs.
- Don’t over-mix the batter or else your cupcakes will be tough. Mix until everything is just combined.
- Are champagne cupcakes alcoholic? They DON’T have to be alcoholic. You can use alcoholic or non-alcoholic champagne in this recipe as well. Also, you can use any brand of champagne you like. The ones you are seeing today are pink champagne cupcakes without alcohol.
- You can also make champagne cupcakes with FILLINGS by using jams and preserves. My favorite are champagne cupcakes with raspberry filling and strawberry filling.
- You can also try various FROSTINGS and make champagne cupcakes with strawberry buttercream frosting, raspberry frosting, cream cheese frosting, white chocolate buttercream frosting and rosewater buttercream.
- I highly RECOMMEND adding a little bit of champagne extract in the cupcake and frosting since it adds a wonderful flavor and fragrance. You can find them online on Amazon. These are the two brands I have used: Lorann Oils and Wilton’s Treatology system. Both are excellent.
- Store frosted cupcakes in a sealed container in the fridge for up to 5 days.
If you liked this recipe, you may like some of these other cupcake recipes too:
Champagne Cupcakes With Champagne Buttercream Frosting
- 1 Betty Crocker white cake mix
- 1¼ cups Champagne alcoholic or non-alcoholic
- ⅓ cup Unsalted butter room temperature
- 3 Egg whites
- 1 tsp Champagne extract optional
- Pink gel coloring
- ½ cup Unsalted butter room temperature
- ½ cup Vegetable shortening
- 4 cups Powdered sugar
- ¼ cup Champagne alcoholic or non-alcoholic
- 1 tsp Champagne extract/flavoring optional
- In a mixing bowl, add butter, egg whites, extract and mix until smooth.
- Mix in cake mix powder, alternating with champagne until batter is just combined.
- Finally, mix in some pink gel coloring.
- Pour batter into cupcake liners and bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
- Allow the cupcakes to cool down for 10 minutes. Then, remove them from the cupcake tray and place them on a cooling rack.
- In a deep bowl, mix together butter and shortening until smooth.
- Add champagne and extract and mix again.
- Add powdered sugar (1 cup at a time), while continuing to mix until frosting is light and fluffy.
- When the cupcakes have cooled down completely, attach Tip # 1M to a piping bag and fill it with frosting.
- Pipe swirls on top of all the cupcakes and top them off with a small pink candy ball.
Read all my tips above.
Store frosted cupcakes in a sealed container in the fridge for up to 5 days.
Well, that’s all for today.
Until next time, tata my lovelies!