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Perfect Pink Champagne Cupcakes Recipe with Easy Raspberry Frosting Tutorial

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Light and airy pink champagne cupcakes paired with a fresh, tangy raspberry frosting. Perfect for special occasions or a festive treat.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour, sifted
  • 1 cup (200g) granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ½ cup (120ml) pink champagne, chilled
  • ½ cup (120ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract (optional)
  • 1 cup (120g) fresh raspberries, pureed and strained
  • ¾ cup (170g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition and scraping down bowl sides.
  5. In a small bowl, mix pink champagne, milk, vanilla extract, and almond extract.
  6. Alternate adding dry ingredients and liquid mixture to the butter mixture: add one-third of dry ingredients, then half of liquid mixture, repeat, finishing with dry ingredients. Mix on low speed just until combined.
  7. Spoon batter into cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Start checking at 18 minutes.
  9. Let cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat softened butter until smooth. Gradually add powdered sugar, mixing well after each addition.
  11. Slowly add raspberry puree, vanilla extract, and a pinch of salt, beating until light and fluffy. Chill if frosting is too soft.
  12. Once cupcakes are cooled, pipe or spread raspberry frosting on top. Garnish with fresh raspberries or edible glitter if desired.

Notes

Keep champagne chilled until mixing to preserve flavor. Sift flour and powdered sugar for light texture and smooth frosting. Avoid overmixing batter to prevent dense cupcakes. If batter is too thick, add up to 1 tablespoon more milk or champagne. Strain raspberry puree to avoid runny frosting; chill frosting if needed.

Nutrition

Keywords: pink champagne cupcakes, raspberry frosting, easy cupcakes, party dessert, sparkling cupcakes, festive treats

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