Pink Champagne Cupcakes

Toast to the New Year with these sweet and decadent Pink Champagne Cupcakes!

Merry Day-After Christmas, everybody! 

The day after Christmas is always bittersweet for me. Whether it’s the colorfully-lit neighborhoods, the holiday TV specials, the Christmas music, or just simply the spirit of good ol’ St. Nick (Yes, I still believe!), there’s so much to love about this time of year. While it may be difficult to bid farewell to this holiday for another 6 months (until stores begin selling Christmas decorations again), the introvert in me is so ready to not see people until Spring. 

However, I mustn’t get too ahead of myself. There’s still ONE more holiday to endure…New Years Eve, AKA, the make out and get drunk holiday!

Now, I may not have a man to make out with when the ball drops this 2017 (I’m still waiting, John Stamos…), but I’ll tell ya what I do plan on making out with this year…these cupcakes.

Trust me, these Pink Champagne Cupcakes are everything you need to ring in the new year. Fluffy and moist, thanks to the Greek yogurt, yet light and springy from the bubbly champs.

I would definitely recommend using a champagne that you like. Nothing too expensive or extravagant, just something that tastes good. I went with this Strawberry Moscato because A, it was on sale (less than six bucks!), and B, it was pink!

As someone who doesn’t drink alcohol very often, this champagne was perfect. Not too dry (whatever that means) and with just the right amount of sweetness to please my childlike tastebuds.

With only half a cup of champagne in the batter, the flavor is very subtle. I will say, however, it definitely brought out the flavor of the vanilla in the cupcakes. My kitchen smelled like sweet, sweet ecstasy as they were baking in the oven.   

To infuse more of that indescribable sweetness into these cupcakes, I also added a little to the frosting. Not too much–just enough to let people know that this isn’t just some ordinary pink frosting. I may have snuck in a few (or 15) tastes just to make sure that the frosting had the perfect amount of sweet sparkly champs. Just takin’ one for the team, guys.

And if you’re looking for a non-alcoholic version of these perfectly pink gems, check out my Sparkling Cider Cupcakes which are just as delicious and equally elegant!

Happy New Year, my lovely amazing readers 😀

Pink Champagne Cupcakes

Toast to the New Year with these sweet and decadent Pink Champagne Cupcakes!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 21 minutes mins

Total Time 1 hour hr 21 minutes mins

Course Dessert

Cuisine American

Servings 20 Cupcakes

Ingredients

  

For the Cupcakes:

• 1 ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup unsalted butter softened
• 1 cup sugar
• 2 eggs
• ¾ cup Greek yogurt
• 1 teaspoon vanilla
• ¼ teaspoon almond extract
• ½ cup champagne (I used André Strawberry Moscato)

For the Buttercream:

• 1 cup salted butter softened
• Pinch of salt
• 5 - 6 cups powdered sugar*
• 4 - 5 Tablespoons champagne*
• 1 teaspoon vanilla
• ¼ teaspoon almond extract
• Pink or red food coloring (optional)
• Sprinkles

Instructions

 

Make the Cupcakes:

• Preheat oven to 350ºF. Line a 12-count muffin pan with cupcake liners.
• In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt until combined; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium speed until lightened and creamy. Beat in the eggs, one at a time, until combined, scraping down the sides and bottom of the bowl as needed. Beat in the Greek yogurt, vanilla, and almond extract on medium speed.
• Pour the dry ingredients into the wet ingredients and mix until combined. Add the champagne, then mix until just combined, scraping down the sides and bottom of the bowl as needed.
• Fill cupcake liners 2/3 of the way full. Bake for 19-21 minutes or until a toothpick inserted in the center comes out clean or with few crumbs attached. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Make the Buttercream:

• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and salt together on high speed until smooth and creamy, about 2-3 minutes.
• Add the powdered sugar 1 cup at a time, beating on low at first then increasing to high speed. Once creamy and combined, beat in 4 Tablespoons of the champagne, the vanilla extract, and almond extract. Taste. Add more champagne or powdered sugar, if needed. Tint buttercream to desired pinkness.
• Frost or pipe buttercream onto cupcakes, as desired. Garnish with sprinkles.

Notes

*I used 5 1/2 cup of powdered sugar.

*Milk or water can be substituted for the champagne in the buttercream.