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Pink Champagne Cupcakes for Two Recipe

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4.2 from 49 reviews

Delicate and elegantly flavored Pink Champagne Cupcakes for Two are light, fluffy mini cupcakes infused with bubbly pink champagne and topped with a soft blush-pink champagne frosting. Perfectly sweet with a medium sweetness profile, these charming cupcakes are ideal for romantic celebrations or special occasions.

Ingredients

Scale

Cupcakes

  • ½ cup all-purpose flour
  • 2 tbsp sugar
  • ¼ tsp baking powder
  • Pinch of salt
  • 2 tbsp unsalted butter, melted
  • 1 egg white
  • 3 tbsp pink champagne (or sparkling rosé)
  • ¼ tsp vanilla extract
  • Drop of pink food coloring (optional)

Frosting

  • 2 tbsp softened butter
  • ¼ cup powdered sugar
  • 1 tbsp pink champagne
  • Tiny pinch of salt
  • Pink food coloring or edible glitter (optional)

Instructions

  1. Make the cupcake batter: Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk the melted butter, egg white, pink champagne, and vanilla extract until combined. Gently fold the wet ingredients into the dry until just smooth, being careful not to overmix. Add a tiny drop of pink food coloring if you want a blush tint in the batter.
  2. Bake the cupcakes: Line a mini muffin tin with 4 cupcake liners. Fill each liner about two-thirds full with the batter. Bake for 12 to 14 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cupcakes cool completely before frosting.
  3. Make the frosting: Using a mixer, beat the softened butter until creamy and smooth. Gradually add the powdered sugar while continuing to beat. Mix in the pink champagne and a tiny pinch of salt. Adjust the frosting consistency by adding a few drops of champagne if too thick or more powdered sugar if too thin.
  4. Frost and decorate: Once the cupcakes are fully cooled, pipe or spread the champagne frosting on top. Optionally, sprinkle with edible glitter, sprinkles, or tiny sugar pearls for a whimsical and festive finish.

Notes

  • Brush baked cupcakes with ½ tsp warm champagne for an intensified flavor.
  • For a non-alcoholic version, substitute pink champagne with sparkling grape juice.
  • Use sparkling rosé for a fruitier taste profile.
  • Do not skip the egg white—it helps create a light, airy crumb.
  • Store the cupcakes covered at room temperature for up to 1 day or refrigerate for up to 3 days. Soften frosting for 5 minutes before serving if refrigerated.

Find it online: https://yumfoodusa.com/pink-champagne-cupcakes-for-two-recipe/