Looking for a delicious and visually stunning dessert for your next special occasion? Look no further than these fluffy pink champagne cupcakes with a luscious strawberry compote filling!
Made with simple ingredients, these beautiful cupcakes are perfect for bridal showers, baby showers, Valentine's Day, Mother's Day, or any celebration that calls for a touch of elegance.
Pink champagne has a mild flavor so I knew I had to elevate the sweet and fruity essence of pink champagne with some fresh fruit. And let's be real, who doesn't love a good strawberry?
If you've seen my strawberry cheesecake cookies or strawberry linzer cookies, you know I'm a huge fan of this juicy berry. So, I figured why not take it to the next level and add a luscious strawberry compote to these pink champagne cupcakes?
The strawberry compote is totally optional but it gives these cupcakes such a delicious depth of flavor!
Table of Contents
Why You Will Love These Pink Champagne Cupcakes
- It is very easy to make! You only need one bowl for the cupcakes and another for the frosting. Thats it! If you want to make the strawberry compote all you need is a saucepan.
- Great for special occasions! Whether you're hosting a baby shower, a bridal shower, a romantic valentines day, or simply enjoying a girl's night in with friends, these pink champagne cupcakes are the perfect way to indulge in a little bit of luxury.
Key Ingredients and Substitutions
- Pink Champagne: this is the star of the dessert! It's in the cupcake batter, the champagne frosting and even the strawberry compote! The carbonation helps keep the cupcakes soft and airy while providing undertones of delicious fruit flavor. I used a rosé in this recipe but you can use any type of sparkling wine.
- Buttermilk: the tanginess of buttermilk adds a depth of flavor to these cupcakes. The fruity notes from the pink champagne and tanginess from the buttermilk make the perfect flavor combination. If you do not have buttermilk you can use equal parts whole milk!
- Sour cream: similar to the buttermilk, the sour cream provides a nice little tang to cut through the sweetness of this cupcake. I also use sour cream in a lot of my cake recipes because it helps keep the cakes moist.
- Vanilla extract: a staple in any baked good but even more so in these pink champagne cupcakes. The vanilla helps highlight the champagne flavor!
- Strawberries: this is the base for the strawberry compote. Of course this is completely optional but I recommend you go the extra mile and make the strawberry filling. I promise it won't disappoint!
Step by Step Instructions
STEP ONE: In a large bowl mix your sugar, oil, eggs, a teaspoon of vanilla extract, sour cream, buttermilk and pink champagne.
STEP TWO: In a separate bowl combine your flour, baking powder, and salt. Add your dry ingredients to your wet ingredients. Using an electric mixer on medium speed, beat the ingredients until well combined and fluffy
STEP THREE: Line your cupcake pan with paper liners. Using a ¼ cup measuring cup, divide the cupcake batter evenly among the liners.
STEP FOUR: Bake at 350 degrees F for about 20 minutes or until a toothpick inserted into the center comes out clean. Let cool.
STEP FIVE: While the cupcakes cool on a wire rack, prepare the strawberry compote filling. Coarsely chop your strawberries. In a medium sauce pan combine your strawberries, sugar, rose champagne, and lemon zest. Cook the mixture over medium-high heat until the strawberries break down and the sauce thickens. Remove from heat and let it cool completely.
STEP SIX: Once the cupcakes and compote are cooled, use a small knife to cut out a cone-shaped piece from the center of each cupcake. Do not scoop out to the bottom of each cake (only about half way).
STEP SEVEN: Then with a spoon or a piping bag, fill in the center of each cupcake with your strawberry compote. Set aside.
STEP EIGHT: For the champagne buttercream frosting, beat softened butter, cream cheese, pink champagne, and buttermilk in the bowl of a stand mixer fitted with a paddle attachment until creamy.
STEP NINE: Gradually add your powdered sugar, one cup at a time, mixing well after each addition. Beat on medium speed until the frosting is light and fluffy. If needed, add more powdered sugar or champagne to reach your desired consistency. Chill your frosting in the fridge for about 15 minutes.
STEP TEN: Transfer the frosting to a piping bag fitted with a star tip and pipe it onto the cupcakes in a decorative swirl. To add a touch of sparkle, sprinkle the tops with edible glitter or gold sprinkles, available at most craft stores. If you have some of the pink champagne reduction leftover, you can drizzle a little on top. Enjoy!
Tips for perfect cupcakes
- Use oil instead of butter. Ok so you will see that I do this in a lot of my bread and cake recipes. It just truly leads to the most moist cakes!
- Add sour cream and buttermilk. These are my go to secrets in my cakes. They always make the cake more moist.
- It is easy to overpower the champagne flavor so less is more! That is why I do not add vanilla to my buttercream or even too much vanilla in my cake. It is also why I add the pink champagne to every part of this cupcake! The more the merrier... literally!
- Remember to use room temperature ingredients for the cupcake batter and frosting, as this will result in the fluffiest cupcakes and creamiest frosting.
- Use the bottom of a piping tip to cut out the center wholes of your cupcakes (for your compote filling). This creates a perfect even circle every time.
- When piping your pink champagne buttercream make sure your buttercream is cold. This helps your frosting stand high. I used a #902 pastry tip when frosting but you can use any tip you want or even frost them by hand.
- Heres a fun tip on how to fill a piping bag easily. When filling your pastry bag with your buttercream, place your bag in a tall drinking glass and wrap the bag over the edges. This just creates an easier way to fill your bag.
Is there a specific type of pink champagne I should use?
Nope! The kind of champagne does not matter. Honestly you really can't go wrong with any type of pink champagne. The drier varieties tend to have a stronger flavor which helps if you really want that champagne taste to stand out!
What if I don't have buttermilk?
No problem at all! You can substitute equal parts whole milk.
Freezing and Storing
These cupcakes should be stored wrapped in plastic wrap, and placed in an air tight container for up to 3 days. You can freeze them like this for up to 3 months.
These pink champagne cupcakes are sure to become your new favorite cupcake recipe, and they are the best way to celebrate a bachelorette party, wedding showers, New Year's Eve parties, or a girl's night in.
Lastly, if you try out this recipe, be sure to leave a comment/rating on how they turned out. I love hearing from you guys and will try my best to reply to every comment! And don't forget to tag me on Instagram!
Pink Champagne Cupcakes with a Strawberry Compote Filling
- Stand mixer
- 1 ¾ cups flour
- 1 cup sugar
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- ½ cup sour cream
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup pink champagne
- ½ cup buttermilk
Pink Champagne Buttercream
- 1 cup salted butter
- 5 cups powdered sugar
- 2 tablespoon buttermilk
- 4 tablespoon pink champagne
- 4 oz cream cheese
- 16 oz strawberries
- 1 tablespoon sugar
- 1 tablespoon pink champagne
- zest of 1 lemon
- In a large bowl mix your sugar, oil, eggs, vanilla, sour cream, buttermilk and pink champagne.
- In a separate bowl combine your flour, baking powder, and salt.
- Add your dry ingredients to your wet ingredients and mix.
- Line your cupcake tin with cupcake liners. Using a ¼ cup measuring cup, scoop out batter into each liner.
- Bake at 350 degrees F for 20 minutes. Let cool.
- Coarsely chop up your strawberries.
- In a medium sauce pan combine your strawberries, sugar, Rosé, and lemon zest. Simmer on a medium heat for about 15 minutes until your strawberries are soft and your liquid is reduced and thickened. Set aside to cool.
- In the center of each cupcake, use the bottom of a small piping tip to cut out the center of each cake. Do not scoop out to the bottom of each cake (only about half way).
- Then with a spoon or a piping bag, fill in the center of each cupcake with your strawberry compote. Set aside.
Pink champagne buttercream
- In a large bowl mix your softened butter, cream cheese, pink champagne, and buttermilk.
- Add your powdered sugar. Mix until combined. If it is too thick add more Rosé. If it is too thin add more powdered sugar.
- Chill your frosting in the fridge for about 15 minutes.
- Using a piping tip of your choice, fill your piping bag with your buttercream.
- Pipe/frost your cupcakes.
- OPTIONAL: To finish, make a simple drizzle for decoration. Put the left over compote and two more tablespoons of pink champagne in a blender or food processor. Blend until smooth. Strain your compote to remove any more chunks. Drizzle on top with a spoon or piping bag.
- Serve room temperature or cold. Enjoy!