One bite of these Pink Cupcakes will have you looking at the world with rose-tinted glasses!
I recently spent a few days in the French Champagne region, home to the eponymous sparkling wine revered the world over. As you can imagine, not only did I eat well, but every meal was washed down with a glass or two of the fabulous famous bubbles. We even stopped by a few winemakers to learn about their history and, of course, taste their creations.
One of the most memorable discoveries was pink champagne, which is made with the dark-skinned grapes Pinot Noir and Pinot Meunier and has a beautiful blush, much like still rosé wine. In one particular estate, we even had the chance to sample pink champagne with pink Reims biscuits. This emblematic cookie is baked twice and perfect for dipping in champagne, we were told. Just imagine how delightful this combination would be at a celebration with friends!
It was that experience that inspired me to invite my girlfriends over for a fun (and rose-tinted!) evening, complete with pink champagne, pink biscuits, strawberries, and these sweet, pretty-in-pink cupcakes. With their moist, tender crumb and rich cream cheese frosting, these little treats are perfect for everything from baby showers to bachelorette parties, but truth be told, you don’t need a special occasion to make them. Although I wouldn’t hesitate to make the occasion special by serving them with a glass of pink champagne!
Beautiful decorating ideas
Of course, you can opt for sprinkles when decorating your cupcakes, but there are other ways to make them even more attractive. Personally, I love dusting them with pink and gold edible glitter or edible rose petals. Other dried edible blooms, such as violets or lavender, would work well, too. I’ve also sprinkled them with crushed pink macarons or pink Reims biscuits. So elegant! Another great option is garnishing the cupcakes with strawberries, either fresh or freeze-dried.
How do I store leftovers?
When frosted, these cupcakes can be stored in an airtight container in the fridge for up to 3 days. You can also freeze them (unfrosted) in freezer-safe containers or Ziploc bags for up to 3 months. The frosting can also be frozen separately for the same amount of time. Thaw overnight in the fridge.
Serving suggestions
Our pink cupcakes also happen to be the perfect treat to round off a romantic Valentine’s Day dinner. In that case, start with these delectable Stuffed Mushrooms With Cream Cheese and follow with our creamy Pea And Lemon Risotto as your main. Those who eat meat can opt for a classic Filet Mignon paired with a side of Pan-Fried Asparagus and Roasted Red Potatoes.
Pink Cupcakes
Ingredients
For The Cupcakes:
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter cold, cut into pieces
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 6-8 drops pink food coloring
For The Frosting:
- 4 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons half-and-half or heavy cream
- Decorations of your choice, such as sprinkles optional
Instructions
To Make The Cupcakes:
- Start by preheating your oven to 350°F and lining a muffin pan with paper liners.
- In a large mixing bowl, whisk the flour, baking powder, baking soda, salt, and sugar until well combined.
- Cut in the cold butter using a pastry blender or the paddle attachment of a stand mixer until the mixture looks like coarse crumbs.
- Mix in the eggs one at a time, followed by the vanilla extract and buttermilk, until the batter is smooth and uniform.
- Add pink food coloring to the batter and mix until you achieve a consistent pink color throughout.
- Fill the cupcake liners with the batter, about half to two-thirds full, to allow room for rising.
- Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or the tops spring back when touched.
- Transfer the baking pan to a cooling rack and allow the cupcakes to cool for 1 hour.
To Make The Frosting:
- While the cupcakes cool, prepare the frosting by beating together the softened cream cheese and butter until creamy.
- Gradually add the powdered sugar and vanilla to the cream cheese mixture, then beat in the half-and-half until the frosting is light and fluffy.
To Assemble:
- Once the cupcakes are completely cool, pipe the frosting onto each cupcake and decorate as desired.
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