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Fluffy Pink Champagne Cupcakes with Buttercream Roses

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Light and fluffy cupcakes infused with pink champagne and topped with elegant buttercream roses, perfect for celebrations and casual indulgence.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) pink champagne, dry or semi-dry
  • ¼ cup (60 ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (225 g) unsalted butter, softened (for buttercream)
  • 3 cups (360 g) powdered sugar, sifted
  • 2 tablespoons (30 ml) heavy cream
  • 1 teaspoon vanilla extract (for buttercream)
  • A few drops pink gel food coloring

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together sifted flour, baking powder, and salt. Set aside.
  3. Using an electric mixer, beat ½ cup softened unsalted butter with granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternately add the flour mixture and pink champagne plus whole milk to the butter mixture, starting and ending with the dry ingredients. Mix gently after each addition until smooth and pourable.
  6. Divide batter evenly among the 12 liners, filling each about ⅔ full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. For buttercream, beat 1 cup softened unsalted butter on medium speed until creamy. Gradually add powdered sugar, beating on low speed initially. Add heavy cream and vanilla extract, then beat on high until light and fluffy, about 3 minutes.
  9. Add pink gel food coloring and mix gently to tint evenly.
  10. Fill a piping bag fitted with a petal tip (#104) with buttercream. Pipe roses starting from the center outward, rotating the cupcake as you go.

Notes

Use room temperature ingredients for best results. Do not overmix batter after adding flour to avoid toughness. Keep buttercream chilled but smooth for piping roses. Practice piping on parchment paper first. If buttercream is too stiff, add heavy cream teaspoon by teaspoon; if too soft, chill before piping.

Nutrition

Keywords: pink champagne cupcakes, buttercream roses, celebration cupcakes, easy cupcake recipe, festive desserts

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