These scrumptious and festive cupcakes are perfect for a New Year’s Eve party, baby shower, bridal shower, or birthday! The best part is that you’ll still have some champagne leftover to make mimosas!
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(makes 1 dozen)
Ingredients:
1 cup of sugar
½ cup unsalted butter, softened
2 eggs
1 tsp vanilla
1 ¾ cup all-purpose flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ cup sour cream
½ cup pink champagne
5-6 drops of red food coloring
Pink Champagne Frosting:
½ cup unsalted butter, softened
4 cups of powdered sugar
¼ cup pink champagne
1 tsp vanilla extract
5 drops of red food coloring
Preheat oven to 350 degrees F and line a muffin tin with cupcake liners.
(1.) In a large bowl, cream together sugar and butter until fluffy. (2.) Add eggs and vanilla and mix well. (3.) In a separate bowl, whisk together flour, baking soda, baking powder, and salt. (4.) In a THIRD bowl whisk together sour cream, champagne, and red food coloring. It should look a little bit like Pepto-Bismol! (4.) Slowly add champagne mixture and flour mixture into sugar and eggs.
Distribute batter evenly among cupcake liners and place in the oven.
Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Place on a cooling rack for 10 minutes. Pop cupcakes out of the pan and let them finish cooling on the rack for another 10 minutes.
While waiting on the cupcakes to cool, you can whip up the frosting!
In a large bowl combine all of the frosting ingredients and beat until smooth.
Frost the cupcakes, sprinkle on edible pearls, and enjoy! These can also be stored overnight.
Happy New Year’s!
Marcia Reid says
These would also be a great idea for Valentine’s Day! They look scrumptious!!
katie says
I have gone from using sour cream to plain Greek yogurt. Would that be OK to use in this recipe?
Sasha says
Yep! You can actually substitute yogurt for sour cream in almost anything!
Coleen McCrea Katz says
Fabulous! Easy to follow recipe with great photos!!! LOVE it!!!
Sasha says
Thank you Coleen!
Tracy says
Going to try this recipe out this week…look yummy!
What is the best way to store once frosted? I’m baking them the night before a party.
Thanks!
Sasha says
I store mine in a large baking dish/cake pan with a lid, but if you don’t have one on hand you can always put them on a plate with a tall shot glass or drinking glass in the middle. Cover with plastic wrap so it forms kind of a tent over the cupcakes without ruining the frosting! Happy baking Tracy!
Tracy says
Hi Sasha, Thanks for writing back with the tips. Perfect. I’m baking these for a girlfriend fighting breast cancer right now.
So just storing at room temperature (overnight) is fine with this frosting? No refrigeration?
Sasha says
Oh yes! Refrigerate, but let them come down to room temperature before serving. I’m very sorry to hear about your friend. It sounds like she has the support of good friends to help her through this tough time!
Tracy says
Thanks! I’m always hesitant to refrigerate because I’m afraid the cake/frosting will dry out. But I’ll be sure to take out early to get to room temp.
Thanks for the nice thoughts…she’s one tough broad and has an awesome attitude about it. 🙂
Erin says
I found you today online while searching for the perfect pink champagne cake recipe. I’ve decided on yours and will make them this afternoon in honor of my Mom’s birthday! She passed away 12 years ago, but this was her favorite cake. We had a hometown (small town IA) bakery that made a simply divine one from scratch and we’ve been searching for that flavor ever since. 🙂 Thank you!
Sasha says
Thank you so much for your comment Erin! I’m so sorry to hear about the loss of your mother. I think baking her favorite cake is such a touching way to honor her memory. I hope they measure up to the ones that you once had at the bakery! Which town by the way? I’m from Des Moines myself! 🙂
Jeannette says
Hi Martha,
I love all of your recipes on your site! I’ve made these, mini tarts, and pizza cupcakes all have been a hit at work and at home! For this recipe, what can I substitute instead of champagne, my friend does not drink. Thanks <3 🙂
Sasha says
Hi Jeannette! You don’t know how happy that makes me! I love to hear when people enjoy my recipes! To answer your question, you could sub the champagne for Sprite, sparkling cider, grapefruit soda, or ginger ale. Anything with a little bit of carbonation and light flavor should give you the same effect and hopefully flavor as the original version. You’ll have to let me know how they turn out and I can include the non-alcoholic substitution in the recipe for others!
Jeannette says
I was thinking that sparking cider would do the trick too 🙂 Awesome! I will do that. Thanks again for your inspiration and guidance. Seeing all of your wonderful creations motivates me to cook more.
sherri says
I made these and they are the best cupcakes!!! They are cupcake boutique worthy! Thanks 😉