Pink Champagne Cupcakes with Pink Champagne Buttercream
These Pink Champagne Cupcakes with Pink Champagne Buttercream are FANTASTIC! Moist, fluffy, light cupcakes flavored with champagne topped with an irresistible champagne buttercream frosting. Great for any festive occasion!
Servings: 16
Ingredients
- FOR CUPCAKES:
- 1 box white cake mix
- 3/4 cup pink champagne also known as sparkling rose. I used the kind by Chandon Winery, but whatever you prefer will work
- 1/2 cup buttermilk
- 1/3 cup vegetable or canola oil
- 3 egg whites
- FOR FROSTING & GARNISH:
- 3/4 cup butter softened
- 1/2 tsp vanilla extract
- 3-4 Tbsp heavy cream
- 3-4 Tbsp pink champagne
- 4 cups powdered sugar
- 1-2 drops pink food coloring
- Fresh raspberries and sprinkles I used a pink sparkling sugar for garnish
Instructions
- Preheat oven to 350 degrees F. Line 2 muffin tins with 16 paper liners; set aside.
- Beat the cake mix, champagne, buttermilk, oil, and egg whites together with an electric mixer for 2 minutes or until thoroughly combined. Portion the batter evenly among the muffin tins, filling about 2/3 to 3/4ths full.
- Bake for approx. 14-17 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
- In the bowl of a stand mixer, cream together the butter and vanilla until whipped, about 1 minute. Add in the powdered sugar, one cup at a time, beating well after each addition. In between additions of powdered sugar, add 1 Tablespoon heavy cream and 1 Tablespoon pink champagne and beat well. After the last powdered sugar addition, beat on medium-high speed for 1 minute until fluffy and light. Beat in the food coloring, if using.
- Frost or pipe onto cooled cupcakes and top with a fresh raspberry and a sprinkling of sugar and sprinkles, if using. Store airtight in the fridge or at room temperature.
- NOTE: if frosting the cupcakes very high like I have in my photos, I suggest doubling the frosting.