Pink Champagne Cupcakes
Cupcakes
-
January 13, 2023

Pink Champagne Cupcakes

with Grapefruit Filling

Dairy-Free
Egg-Free

Ring in the New Year or any special occasion with these delectable and delightfully delicious pink champagne cupcakes! These cupcakes are super soft, moist with every bite, and loaded with bubbly champagne flavor. You can add a grapefruit filling for an extra tangy twist to each cupcake. Not to mention, these cupcakes are dairy and egg-free. 

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Pink Champagne Cupcakes

Ring in the New Year or any special occasion with these delectable and delightfully delicious pink champagne cupcakes! These cupcakes are super soft, moist with every bite, and loaded with bubbly champagne flavor. You can add a grapefruit filling for an extra tangy twist to each cupcake. Not to mention, these cupcakes are dairy and egg-free. 

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Pink Champagne Cupcakes are the perfect dessert for any special occasion or celebration. These light and fluffy cupcakes are infused with the delicious taste of pink champagne, giving them a unique and irresistible flavor.

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To make the cupcakes, you will need:
  • Cake Flour
  • Baking powder
  • Salt
  • Granulated sugar
  • Dairy-free butter, at room temperature
  • Aquafaba (liquid from a can of chickpeas)
  • Vanilla extract
  • Pink Champagne
  • Dairy-free sour cream

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HOW TO MAKE PINK CHAMPAGNE CUPCAKES


Begin by preheating your oven to 325 degrees F and lining a cupcake pan with paper liners. Next, mix flour, baking powder, and salt in a medium bowl. Set aside.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Beat in the aquafaba, followed by the vanilla extract. 

Gradually add in the dry ingredients, mixing until just combined. Finally, stir in the pink champagne. Fold in the sour cream. 

Fill the cupcake liners about 2/3 of the way full with the batter. Bake for 21 to 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. 

Allow the cupcakes to cool completely before frosting.

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PINK CHAMPAGNE FROSTING/BUTTERCREAM


For the frosting, you can use a basic buttercream recipe and add a splash of pink champagne to give it a delicious and subtle champagne flavor. You can also tint the frosting pink using food coloring if desired.

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Decorate the cupcakes with frosting and add a sprinkle of edible glitter or sugar pearls for a touch of elegance. These Pink Champagne Cupcakes will surely be a hit at any party or event!

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GRAPEFRUIT FILLING


To add a grapefruit filling to these Pink Champagne Cupcakes, you can use the following recipe:

Grapefruit Filling:
  • 2 cups grapefruit juice, freshly squeezed
  • 1/2 cup sugar
  • 2 tablespoons cornstarch, sifted
  • 1 tablespoon lemon juice

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In a small saucepan, combine the grapefruit juice, sugar, and cornstarch. Whisk together until smooth. Heat the mixture over medium heat, constantly stirring, until it thickens (jelly-like) and comes to a boil. Remove from heat.

Strain the mixture and keep it in an airtight container in the refrigerator. Once cooled, you can add them to your cupcakes. It is best to make the filling the day or night before making the cupcakes. 

Once the cupcakes are cooled, use a small paring knife or cupcake corer to remove a small amount of the center of each cupcake. I typically use the other side of a piping tip. 

Spoon or pipe the cooled grapefruit filling into the center of the cupcakes. Replace the top of the removed cupcake and frost as desired.

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This grapefruit filling will add a refreshing and tangy twist to your pink champagne cupcakes, complementing the champagne flavor perfectly.

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Enjoy your pink champagne cupcakes, and remember to pair them with a glass of pink champagne or grapefruit mimosa for the ultimate indulgence.

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More Cupcake Recipes to Try:

Funfetti Cupcakes

White Chocolate Cranberry Cupcakes

Green Velvet Cupcakes with Rainbow Frosting

Lemon Cupcakes

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Pink Champagne Cupcakes

Pink Champagne Cupcakes

Ring in the New Year or any special occasion with these delectable and delightfully delicious pink champagne cupcakes! These cupcakes are super soft, moist with every bite, and loaded with bubbly champagne flavor. You can add a grapefruit filling for an extra tangy twist to each cupcake. Not to mention, these cupcakes are dairy and egg-free. 

Prep Time:
10 mins
Cook Time:
22 mins
Total Time:
32 mins
Yield:
20 cupcakes
Author:
Paige Musser
Print recipe

Ingredients

Champagne Cupcakes:

  • 2 1/4 cup cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup dairy-free butter
  • 1/3 cup aquafaba (measured then whipped to slight peaks)
  • 2 tsp vanilla extract
  • 1 cup champagne
  • 1/4 cup dairy-free sour cream
  • 1 drop of pink food coloring (optional)

Champagne Buttercream:

  • 1 cup dairy-free butter, softened
  • 1/2 cup champagne
  • 6-7 cups powdered sugar
  • 1 tsp vanilla extract

Grapefruit Filling (optional):

  • 2 cups grapefruit juice, freshly squeezed
  • 1/2 cup granulated sugar
  • 2 tbsp cornstarch, sifted
  • 1 tbsp lemon juice

Instructions

Champagne Cupcakes:

  1. Whisk your dry ingredients: cake flour, baking powder, salt, and set aside.
  2. Start making your aquafaba: drain the liquid from a can of chickpeas, measure, and whip with a hand mixer until stiff peaks form.  
  3. Using a stand mixer with the paddle attachment, beat room temperature butter and granulated sugar until light and fluffy.
  4. Add in your whipped aquafaba and vanilla extract and mix for 2 to 3 minutes until fully combined.
  5. Alternate with your flour mixture and the champagne, adding it to the mixing bowl by starting and ending with flour. Add one-third of your flour, half your champagne, another third of your flour, remaining champagne, and the last third of the flour. Mix until just combined and smooth.
  6. Fold in the sour cream until just combined.
  7. Place in a lined cupcake tin and bake at 325 degrees F for about 21 to 22 minutes or until a toothpick comes out clean.
  8. Allow cooling completely before adding buttercream and/or filling.

Champagne Buttercream:

  1. Beat the butter for about three to five minutes until light using a stand mixer or hand mixer.
  2. Mix in the 6-7 cups of powdered sugar. Mix until combined.
  3. Add the vanilla extract and continue mixing. Slowly add the champagne and continue mixing on medium for about 5 minutes.
  4. Add buttercream to a piping bag (used 1M tip for cupcakes pictured) and pipe onto your cupcakes.

Grapefruit Filling (optional):

  1. Squeeze juice out of about 3 large grapefruits.
  2. In a small saucepan, combine the grapefruit juice, sugar, and cornstarch. Whisk together until smooth.
  3. Heat the mixture over medium heat, constantly stirring, until it thickens (jelly-like) and comes to a boil. Remove from heat.
  4. Strain the mixture and keep it in an airtight container in the refrigerator. Once cooled, you can add them to your cupcakes. It is best to make the filling the day or night before making the cupcakes. 
  5. Once the cupcakes are cooled, use a small paring knife or cupcake corer to remove a small amount of the center of each cupcake. I typically use the other side of a piping tip. 
  6. Spoon or pipe the cooled grapefruit filling into the center of the cupcakes. Replace the top of the removed cupcake and frost as desired.

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Recipe Notes

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