Introduction

Pink Champagne Cupcakes are a delightful twist on classic white cupcakes, infused with a touch of bubbly pink champagne and a soft blush color. Topped with extra fluffy pink champagne frosting, these cupcakes are perfect for celebrations or a special treat.

A close-up image shows a light pink cupcake with a swirl of smooth, soft pink frosting on top, sprinkled with small, shiny amber-colored sugar crystals. The cupcake is in a pale yellow paper liner and placed on a white plate with a soft yellow trim and a scalloped edge. In the background, part of a bottle with a white and pink label is visible sitting on a white marbled surface. The lighting is bright and natural, highlighting the cupcake's texture and the sparkling sugar crystals. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box of white cake mix (including ingredients needed as per box directions)
Pink champagne (amount varies, approximately half the water quantity)
1-2 drops pink or red food coloring
For the fluffy pink champagne frosting:

2 cups butter (4 sticks), at room temperature (do not soften or melt in microwave)
2 lbs powdered sugar
1 drop pink or red food coloring
4 tablespoons pink champagne

Optional decorations: gold balls, sprinkles, spray, etc.

Instructions

Step 1: Prepare the cake mix according to box directions, but substitute the water with half pink champagne and half water. For example, if the recipe calls for 1 cup water, use 1/2 cup water plus 1/2 cup champagne.
Step 2: Add 1-2 drops of pink or red food coloring to the batter for a subtle blush pink hue. Be careful not to add too much.
Step 3: Line a muffin pan with paper cupcake liners and fill each about two-thirds full with batter.
Step 4: Bake cupcakes following the time and temperature instructions on the cake mix box.
Step 5: While cupcakes are baking, prepare the frosting. Beat the room temperature butter until smooth and creamy.
Step 6: Gradually add powdered sugar and continue beating until fluffy.
Step 7: Add 1 drop of pink or red food coloring and 4 tablespoons of pink champagne, then beat until light and airy.
Step 8: Once cupcakes have cooled completely, frost with the pink champagne frosting and decorate with optional gold balls, sprinkles, or spray as desired.

Tips & Variations

Use chilled pink champagne for a fresher flavor, but allow it to come to room temperature before adding to the frosting.
For a lighter frosting, reduce the butter slightly and add more powdered sugar.
Try substituting champagne with sparkling rosé for a different but equally delicious twist.
If you want a deeper pink color, add another drop of food coloring cautiously to avoid overpowering the natural tones.
Gold edible glitter makes a beautiful festive decoration to enhance the champagne theme.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving for best flavor and texture. Frosting may firm up when chilled, so allow it to soften slightly before eating.

How to Serve

The image shows a group of light pink cupcakes arranged close together on a white plate. Each cupcake has two visible layers: the bottom cake layer is soft and slightly textured with a pale pink color, and the top is a thick swirl of smooth, creamy light pink frosting that rises in a spiral shape. The frosting is decorated with small, shiny golden sugar sprinkles scattered evenly over the top. All cupcakes are wrapped in white paper liners with ridged edges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sparkling wine instead of pink champagne?

Yes, regular sparkling wine or rosé works well as a substitute and will still add a lovely flavor to the cupcakes and frosting.

Will the alcohol in the champagne bake out?

Most of the alcohol cooks off during baking, leaving behind the delicate flavor without strong alcohol content, making these cupcakes suitable for most guests.

Pink Champagne Cupcakes with Extra Fluffy Frosting Recipe

Print Recipe

★★★★★

4.8 from 144 reviews

Delight in these elegant Pink Champagne Cupcakes topped with an extra fluffy pink champagne-infused buttercream frosting. Perfect for celebrations or special occasions, these cupcakes combine the light, airy texture of a classic white cake with a subtle blush hue and a unique champagne flavor, enhanced by the delicate sweetness of the frosting and optional festive decorations.

Author: Kai
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Yield: 24 standard cupcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Pink Champagne Cupcakes

1 box white cake mix (plus ingredients required by box instructions)
1/2 cup pink champagne
1/2 cup water
1–2 drops pink or red food coloring
Paper muffin liners

Fluffy Pink Champagne Frosting

2 cups unsalted butter (4 sticks), room temperature (do not soften or microwave)
2 lbs powdered sugar
1 drop pink or red food coloring
4 tablespoons pink champagne
Optional: gold balls, sprinkles, edible spray decorations

Instructions

Prepare Cupcake Batter: Preheat your oven as directed on the white cake mix box. In a mixing bowl, prepare the cake mix according to the package directions, but substitute the water with half pink champagne and half water—for example, if 1 cup water is required, use 1/2 cup champagne and 1/2 cup water. Add 1-2 drops of pink or red food coloring to achieve a blush pink tone, being careful not to overcolor.
Fill Muffin Pan: Line your muffin pan with paper liners. Fill each liner approximately two-thirds full with the prepared batter to allow room for rising in the oven.
Bake Cupcakes: Bake the cupcakes in the preheated oven as per the time and temperature on the cake mix box instructions, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely before frosting.
Make Fluffy Frosting: In a large bowl, beat 2 cups of unsalted butter at room temperature until creamy and smooth, ensuring it is not softened or melted. Gradually add 2 pounds of powdered sugar, beating well between additions to maintain a fluffy texture. Add 4 tablespoons pink champagne and 1 drop of pink or red food coloring; continue beating until the frosting is light, fluffy, and evenly colored.
Frost Cupcakes: Once cupcakes are completely cool, frost each cupcake generously with the pink champagne buttercream frosting. Decorate with optional gold balls, sprinkles, or edible sprays to add a festive touch.

Notes

Using half champagne and half water balances moisture and flavor while ensuring the cake sets correctly.
Do not overmix the cake batter once liquids are added to keep cupcakes light and fluffy.
Ensure the butter is room temperature but not melted for the best frosting texture.
Adjust food coloring carefully for a subtle blush color; a little goes a long way.
Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate to keep longer.

Keywords: Pink Champagne Cupcakes, Champagne Frosting, Fluffy Buttercream, Celebration Cupcakes, Party Dessert