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Fluffy Pink Champagne Cupcakes with Raspberry Buttercream Frosting

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Light, airy cupcakes infused with pink champagne and topped with a tangy, sweet raspberry buttercream frosting. Perfect for special occasions or a delightful treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) pink champagne (dry or semi-dry)
  • ¼ cup (60ml) whole milk, room temperature (or almond milk for dairy-free)
  • 1 teaspoon pure vanilla extract
  • A few drops of pink food coloring (optional)
  • For the Raspberry Buttercream Frosting:
  • 1 cup (225g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • ½ cup (about 60g) fresh raspberries, pureed and strained
  • 1–2 tablespoons (15-30ml) heavy cream
  • ½ teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in vanilla extract and pink food coloring (if using).
  6. Alternately add the dry ingredients and liquids (pink champagne and milk), starting and ending with the dry ingredients. Fold gently with a rubber spatula until just combined; avoid overmixing.
  7. Fill each cupcake liner about 2/3 full with batter.
  8. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. To make the frosting, beat softened butter on medium speed until creamy.
  11. Gradually add powdered sugar, alternating with raspberry puree, vanilla extract, and salt.
  12. Adjust frosting consistency with heavy cream, adding one tablespoon at a time until spreadable but firm.
  13. Frost the cooled cupcakes using a piping bag or spatula. Optionally, garnish with fresh raspberries or edible glitter.

Notes

Use room temperature eggs and butter for best texture. Fold dry ingredients gently to avoid tough cupcakes. Chill batter for 10 minutes if too loose. Frost cupcakes only when completely cool to prevent melting. For gluten-free, substitute flour with gluten-free blend; for alcohol-free, use sparkling white grape juice.

Nutrition

Keywords: pink champagne cupcakes, raspberry buttercream frosting, easy cupcakes, party cupcakes, festive dessert, homemade cupcakes

Find it online: https://elvafood.com/fluffy-pink-champagne-cupcakes-recipe-easy-homemade-raspberry-frosting/