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Light and Fluffy Pink Champagne Cupcakes Recipe with Raspberry Buttercream Frosting

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These light and fluffy pink champagne cupcakes feature a delicate crumb with a subtle fizz and are topped with fresh raspberry buttercream frosting, perfect for special occasions or casual celebrations.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder (aluminum-free recommended)
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ⅓ cup (80ml) pink champagne
  • ⅓ cup (80ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (225g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted (for frosting)
  • ½ cup (about 60g) fresh raspberries, mashed and strained (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • A pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Scrape down the bowl as needed.
  5. In a small bowl, combine pink champagne, whole milk, and vanilla extract.
  6. Reduce mixer speed to low. Add dry ingredients in three parts, alternating with the champagne-milk mixture, beginning and ending with the flour mixture. Mix until just combined.
  7. Spoon batter evenly into cupcake liners, filling each about ⅔ full.
  8. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat softened butter on medium speed until creamy, about 2 minutes.
  11. Gradually add powdered sugar on low speed to avoid sugar clouds.
  12. Add mashed and strained raspberries, vanilla extract, and a pinch of salt. Beat on high for 3-4 minutes until light and fluffy.
  13. Frost cooled cupcakes using a piping bag or knife. Garnish with fresh raspberries or edible glitter if desired.

Notes

Use room temperature eggs and milk for best results. Cream butter and sugar thoroughly to trap air for fluffiness. Alternate adding dry and wet ingredients to avoid overmixing. Strain raspberries to remove seeds and excess juice for smooth frosting. Chill frosting if too thin before applying. For gluten-free, substitute flour with a 1:1 gluten-free blend and consider adding an extra egg. For dairy-free, use plant-based butter and milk alternatives. Substitute pink champagne with sparkling grape juice for a non-alcoholic version.

Nutrition

Keywords: pink champagne cupcakes, raspberry buttercream, cupcakes, dessert, party cupcakes, easy cupcakes, special occasion dessert

Find it online: https://bitefuljoy.com/light-and-fluffy-pink-champagne-cupcakes-recipe-with-raspberry-buttercream-frosting/