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Perfect Vanilla Cupcakes with Pink Champagne Frosting

Servings 12 cupcakes

Ingredients

  • For the Pink Champagne Frosting:
  • 1 cup unsalted butter softened
  • 3 cups confectioners' sugar
  • ½ tsp vanilla extract
  • 2 tbsps champagne
  • Red food coloring optional
  • Edible pearls or sprinkles
  • For the Vanilla Cupcakes:
  • 1¼ cups cake flour
  • 1¼ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs at room temperature
  • ¾ cup sugar
  • 1 tsp vanilla bean extract
  • ½ cup canola oil
  • ½ cup buttermilk

Instructions

  • To make the frosting:
  • In the bowl of an electric stand mixer fitted with a whisk attachment, mix together butter and sugar on low speed until well blended. Add vanilla extract, champagne, and food coloring, and beat on medium speed until the ingredients are evenly incorporated and the frosting is smooth and creamy. Add more champagne if necessary to achieve desired consistency.
  • To make the cupcakes:
  • Preheat oven to 350 F and line muffin tins with paper cups.
  • In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, whisk to combine eggs, sugar, vanilla, and canola oil. Add flour mixture in three portions, alternating with the buttermilk (beginning and ending with the flour), beating well after each addition.
  • Fill muffin tins to about two-third full. Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes then remove to a wire rack to cool completely.