Pink Champagne Cupcakes - A baJillian Recipes (2024)

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 bidfarewell 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’tget too ahead of myself. There’s stillONE more holiday to endure…New Years Eve, AKA, the make out and get drunk holiday!

Now, I may not have a manto 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 everythingyou need to ring in the new year. Fluffy and moist, thanks to the Greek yogurt, yet light and springyfrom 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 StrawberryMoscato 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 ofsweetness to pleasemy 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 ofthe vanilla in the cupcakes. My kitchen smelled likesweet, sweet ecstasyas they were baking in the oven.

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 powderedsugar 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, thevanilla 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.

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HolidayNew Years Eve