Pink Champagne Cupcakes With Champagne Buttercream Frosting
Quick, easy pink champagne cupcakes recipe with champagne buttercream frosting. Soft, moist, fluffy! Great for New Year's party or Valentine's Day.
Servings: 24 Cupcakes
Calories: 261kcal
Ingredients
Cupcakes
- ⅓ cup Butter Unsalted, Room temperature
- 3 Egg whites From large eggs
- 1 teaspoon Champagne extract Optional
- 1 White cake mix
- 1¼ cups Champagne Alcoholic or non-alcoholic
- Pink gel coloring
Frosting
- ½ cup Butter Unsalted, Room temperature
- ½ cup Vegetable shortening
- ¼ cup Champagne Alcoholic or non-alcoholic
- 1 teaspoon Champagne extract/flavoring Optional
- 4 cups Powdered sugar
Instructions
Cupcakes
- In a mixing bowl, add butter, egg whites, extract and mix until smooth.
- Mix in cake mix, 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 about 20 minutes or until an inserted toothpick comes out clean.
- Allow the cupcakes to cool down for 5 minutes. Then, remove them from the cupcake tray and place them on a cooling rack.
Frosting
- 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.
Assembling
- 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. Enjoy!
Video
Notes
- Read all my tips above.
- Store frosted cupcakes in a sealed container in the fridge for up to 3 days.
Nutrition
Calories: 261kcal | Carbohydrates: 37g | Protein: 1g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 157mg | Potassium: 32mg | Sugar: 28g | Vitamin A: 195IU | Calcium: 50mg | Iron: 0.5mg