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Perfect Pink Champagne Cupcakes with Easy Rose Petal Buttercream Recipe

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Delicate pink champagne cupcakes with a subtle tang and floral rose petal buttercream, perfect for special occasions and celebrations.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup (75g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) pink champagne (dry style preferred)
  • ⅓ cup (80ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • A few drops pink food coloring (optional)
  • 1 cup (225g) unsalted butter, softened (for buttercream)
  • 3 cups (360g) powdered sugar, sifted
  • 1 tablespoon rose water
  • 2 tablespoons heavy cream
  • 1 teaspoon edible dried rose petals (for garnish)
  • A drop or two pink food coloring (optional for buttercream)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
  2. Sift together 1 ¾ cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt in a medium bowl. Set aside.
  3. In a large bowl, beat ⅓ cup softened unsalted butter with 1 cup granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
  4. Add 2 large eggs one at a time, beating well after each addition.
  5. In a small bowl, combine ½ cup pink champagne, ⅓ cup whole milk, and 1 teaspoon vanilla extract. Gradually add this mixture to the batter while mixing on low speed. Add pink food coloring if desired.
  6. Gently fold the dry ingredients into the wet batter using a spatula until just combined. Do not overmix.
  7. Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cupcakes should spring back lightly when touched.
  9. Transfer cupcakes to a cooling rack and cool completely before frosting.
  10. To make the rose petal buttercream, beat 1 cup softened unsalted butter until creamy.
  11. Gradually add 3 cups powdered sugar, one cup at a time, beating on low speed to combine.
  12. Add 1 tablespoon rose water and 2 tablespoons heavy cream. Beat on medium-high speed for 3-4 minutes until light and fluffy. Add pink food coloring if desired.
  13. Pipe or spread the buttercream generously over each cooled cupcake.
  14. Garnish with edible dried rose petals.

Notes

Use room temperature ingredients for best results. Be gentle when folding in flour to avoid dense cupcakes. If buttercream is too stiff, add a teaspoon of milk or cream; if too soft, refrigerate for 10 minutes and re-whip. Substitute almond flour for gluten-free option and coconut oil/milk for dairy-free. Rose water can be replaced with vanilla or orange blossom water for variation.

Nutrition

Keywords: pink champagne cupcakes, rose petal buttercream, cupcakes, floral frosting, celebration dessert, easy cupcakes, party dessert

Find it online: https://lumalunch.com/perfect-pink-champagne-cupcakes-with-easy-rose-petal-buttercream-recipe/