Moist pink champagne cupcakes recipe

Today I will share with you this amazing recipe, pink champagne cupcakes. The Champagne makes these cupcakes super moist and delicious, balancing with the French Vanilla flavor of the cake. The icing on the cake is the strawberry cream cheese frosting. It accents the flavors and texture of the cupcake perfectly.

Below are the exact ingredients I use for these recipe. Personally I bake with sugar replacement, it makes me feel less guilty when eating sweets, but you can use what ever sugar you normally use. The measurements to the frosting are my preferred amount of sweetness. If you feel like it’s not sweet enough feel free to add more sugar.

Cupcake Ingredients

• 1 box Betty Crocker French vanilla cake mix
• 1 tsp of vanilla extract
• 1 1/4 cup Barefoot rose wine based spritzer
• 3 eggs (room temperature)
• 1/3 cup of vegetable oil
• Gel pink food coloring

Strawberry Frosting Ingredients

• 1 box or 8oz cream cheese (softened)
• 1/2 cup of unsalted butter (softened)
• 1/2 cup of confection sugar ( I used Swerve confectioner sugar replacement)
• 1/4 cup of sugar (sucralose)
• 1 cup of strawberries
• 1 tsp of vanilla
• 2 tbsp. of sugar

Instructions for the cupcakes

1. preheat oven to 350 degree and prep the cupcake tins with the baking cups.
2. In the stand mixer combine the cake mix, vanilla, wine spritzer, and vegetable oil. Slowly add the eggs one by one.
3. Continue mixing and proceed to add the food coloring. Add as many drops needed until your desire shade of pink. Usually about 5 drops.
4. Pour a little over half full batter into the baking cups.
5. Bake for about 10 to 13 min.
6. Final step is to let the cupcakes cool and place the cream cheese frosting.

Instructions for the frosting

1. In a small pot place the 1 cup of strawberries with 1 tbsp. of water and the 2 tbsp. of sugar. Cook for about 25 to 30min In medium low heat. Stir constantly.
2. With a hand mixer blend the softened cream cheese and butter together.
3. After the strawberry jam is cooled, pour it to the cream mixture.
4. Add the vanilla, and the sugars. Mix well.
5. Put the icing into an icing bag with your preferred tip or cut a corner of a ziplock bag.
6. Lastly refrigerate frosting before serving

Enjoy your delicious cupcakes!