Valentine Pink Champagne Cupcakes (Printable View)
Light, fluffy cupcakes with sparkling pink grape juice and creamy pink buttercream frosting. Alcohol-free and perfect for celebrations.
# Ingredient List:
→ Cupcakes
01 - 1½ cups all-purpose flour
02 - 1½ teaspoons baking powder
03 - ¼ teaspoon salt
04 - ½ cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 2 large eggs, room temperature
07 - 1 teaspoon pure vanilla extract
08 - ½ cup sparkling pink grape juice, non-alcoholic
09 - ¼ cup whole milk, room temperature
10 - Pink food coloring, optional
→ Pink Champagne Buttercream
11 - ½ cup unsalted butter, softened
12 - 2 cups powdered sugar, sifted
13 - 2 tablespoons sparkling pink grape juice, non-alcoholic
14 - ½ teaspoon vanilla extract
15 - Pinch of salt
16 - Pink food coloring, optional
# How to Prepare:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large bowl, beat butter and sugar together until light and fluffy, approximately 2-3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - In a small bowl, combine sparkling pink grape juice and milk.
06 - Add the flour mixture to the butter mixture in three parts, alternating with the grape juice mixture, beginning and ending with flour. Mix until just combined.
07 - If desired, add a drop or two of pink food coloring and gently mix for a rosy hue.
08 - Divide batter evenly among cupcake liners, filling each approximately two-thirds full.
09 - Bake for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10 - Beat butter until creamy. Gradually add powdered sugar, beating until fluffy. Add sparkling pink grape juice, vanilla, salt, and a drop of pink food coloring if using. Beat until smooth and spreadable.
11 - Pipe or spread buttercream onto cooled cupcakes. Decorate with sprinkles or edible glitter if desired.
# Expert Suggestions:
01 -
- These cupcakes have this magnificent light-as-air texture that comes from the carbonation in the sparkling juice – I discovered it by accident!
- The pretty pink color is naturally festive without being overwhelming, making them perfect for everything from classroom parties to romantic dinners.
02 -
- Overmixing the batter after adding the sparkling juice will deflate those precious bubbles that make these cupcakes so light – I learned this the hard way when my first batch came out dense as bricks.
- Adding the powdered sugar to your frosting gradually rather than all at once prevents the dreaded sugar explosion that once left my kitchen looking like a winter wonderland.
03 -
- The real secret to perfectly domed cupcake tops is starting with a hot oven – I preheat mine for at least 20 minutes before baking, even when the indicator says it's ready.
- When adding food coloring to either batter or frosting, dip a toothpick into the coloring first and then into your mixture – this gives you maximum control over the intensity.