1-Getting Started with Preparation: First, preheat your oven to 325 degrees and line a cupcake baking pan with paper liners. This sets the stage for even baking and makes cleanup a breeze. Next, measure 1 ½ cups pink champagne and simmer it in a saucepan for about 6-8 minutes until it reduces to ¾ cup. Let that reduction cool to room temperature, and set aside 1-2 tablespoons for the frosting later.

2-Getting Started with Preparation: In a bowl, whisk together 2 ⅔ cups flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. This dry mix is the foundation of your cupcakes, ensuring they rise perfectly. In another bowl, beat ½ cup salted butter and 1 tablespoon vanilla extract until it’s nice and creamy. Then, add 2 cups sugar, ½ cup vegetable oil, and 4 eggs, mixing everything well on medium speed.

3-Mixing and Baking: Now, alternate adding the flour mixture and the reduced champagne (about ¾ cup) to the wet ingredients, mixing after each addition to keep things smooth. Stir in pink food coloring as needed to get that pretty pink hue. Fill your cupcake liners about ¾ full with batter and bake for 18-20 minutes, or until a toothpick comes out clean.

4-Mixing and Baking: For the buttercream frosting, beat ½ cup unsalted butter at room temperature with 2 cups confectioners sugar, ½ teaspoon vanilla extract, and the reserved 1-2 tablespoons pink champagne reduction until smooth. Add 1-2 tablespoons milk to reach your desired consistency. Once the cupcakes cool, pipe or spread the frosting on top for a finishing touch. This whole process takes about 20 minutes prep and 18-20 minutes bake time, totaling around 40 minutes for 24 cupcakes.