Pink Champagne Cupcakes for Two Recipe

Name: Pink Champagne Cupcakes for Two
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg white; ⅓ cup sugar; 2 tablespoons unsalted butter, melted; ¼ teaspoon vanilla extract; ⅓ cup plus 2 tablespoons flour; ⅛ teaspoon baking soda; scant 1/8 teaspoon baking powder; 1 pinch salt; 2 ½ tablespoons pink champagne; 2 tablespoons sour cream (greek yogurt); 1 small drop pink food coloring (I used Americolor Soft Pink gel); ¼ cup unsalted butter, softened; 1 -1 ½ cup powdered sugar, sifted; 2 -3 teaspoons pink champagne; 1 small drop pink food coloring

Servings: persons

1 egg white
⅓ cup sugar
2 tablespoons unsalted butter, melted
¼ teaspoon vanilla extract
⅓ cup plus 2 tablespoons flour
⅛ teaspoon baking soda
scant 1/8 teaspoon baking powder
1 pinch salt
2 ½ tablespoons pink champagne
2 tablespoons sour cream (greek yogurt)
1 small drop pink food coloring (I used Americolor Soft Pink gel)
¼ cup unsalted butter, softened
1 -1 ½ cup powdered sugar, sifted
2 -3 teaspoons pink champagne
1 small drop pink food coloring

1
Preheat oven to 350 degrees F. Line a cupcake pan with 4 liners.
2
In a medium bowl, whisk together the egg white and sugar until completely combined.
3
Slowly drizzle in the melted butter while whisking, and mix until combined.
4
Mix in the vanilla extract.
5
Add the flour, baking soda, baking powder, and salt to the bowl.
6
Whisk together until fully incorporated.
7
Add the champagne and sour cream, and whisk until fully mixed.
8
Using a toothpick, place a small drop of pink food coloring and mix.
9
Add more until desired color is reached.
10
Evenly divide the batter between the 4 cupcake liners.
11
Bake 16-20 minutes, or until toothpick inserted into the center comes out clean.
12
Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
13
Frosting:.
14
In a medium bowl, beat butter and 1 cup of powdered sugar together using a hand mixer.
15
When combined and fluffy, add 2 teaspoons champagne and mix until combined.
16
If the frosting is too stiff, add more champagne.
17
If the frosting is too runny, add more powdered sugar.
18
Using a toothpick, place a small drop of pink food coloring and mix.
19
Add more until desired color is reached.
20
Frost cupcakes as desired.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 egg white, ⅓ cup sugar, 2 tablespoons unsalted butter, melted, ¼ teaspoon vanilla extract, and more.

Yes, Pink Champagne Cupcakes for Two falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pink Champagne Cupcakes for Two

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions