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Fluffy Pink Champagne Cupcakes with Raspberry Buttercream Frosting

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Light, airy cupcakes infused with pink champagne and topped with a tart and sweet raspberry buttercream frosting. Perfect for parties and special occasions.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 2 teaspoons (8g) baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) pink champagne (dry or semi-dry)
  • ¼ cup (60ml) whole milk, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • a few drops pink food coloring (optional)
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 3 to 3 ½ cups (375-440g) powdered sugar, sifted
  • ½ cup (about 60g) fresh raspberries, pureed and strained
  • 1 teaspoon vanilla extract (for frosting)
  • 1 to 2 tablespoons heavy cream (optional, for frosting consistency)
  • pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. Using a mixer, beat ½ cup softened unsalted butter with 1 cup granulated sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in pink champagne, whole milk, vanilla extract, and pink food coloring if using. Stir gently to combine.
  6. Gradually add the flour mixture in three batches, mixing on low speed just until combined each time. Avoid overmixing.
  7. Spoon batter evenly into cupcake liners, filling about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  10. For the frosting, beat 1 cup softened unsalted butter on medium speed until creamy (about 2 minutes).
  11. Gradually add 3 to 3 ½ cups sifted powdered sugar on low speed.
  12. Add pureed and strained raspberries, vanilla extract, and a pinch of salt. Beat on high for 3-4 minutes until fluffy.
  13. Add heavy cream 1 tablespoon at a time if needed to reach desired consistency.
  14. Frost cooled cupcakes using a piping bag or spatula. Garnish with fresh raspberries or edible glitter if desired.

Notes

Use room temperature butter and eggs for best results. Avoid overmixing the batter to keep cupcakes tender. Cool cupcakes completely before frosting to prevent melting. Fresh raspberries are preferred for frosting; if using frozen, thaw and drain excess liquid. Pink food coloring is optional as champagne and raspberries provide natural color.

Nutrition

Keywords: pink champagne cupcakes, raspberry buttercream, party cupcakes, easy cupcakes, festive dessert, birthday cupcakes

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