Perfect Pink Champagne Cupcakes: Light and Fluffy Pink Champagne Cupcakes with a Smooth Champagne Buttercream Frosting and a fizzy pop of pink champagne.
Pink Champagne Cupcakes
As you know, I have an obsession with cupcakes and also love enjoying a glass of pink bubbly...so when I saw a Pink Champagne Cupcake at my favorite cupcake shop, I knew I needed to develop this for you guys!
I tested a few different versions of this recipe for you and found not one, but TWO easy and fool proof ways to make perfect fluffy cupcakes with a perfect balance of vanilla and that spritz of champagne flavor.
In this blog post, I am going to share the best recipe for pink champagne cupcakes from scratch and also share a shortcut of how you can make pink champagne cupcakes from a boxed mix for a super easy version that will have you celebrating in no time!
For more dessert recipes, check out my egg nog cupcakes, apple crumble pie or fresh cranberry bars.
How To Make Pink Champagne Cupcakes From Scratch
As perfectly pretty as these cupcakes are, you will find they are extremely easy to make! Let's start by talking about ingredients, and most importantly the main ingredient. Pink Champagne!
How To Choose Pink Champagne
For this recipe, the quality really doesn't matter. We are actually going to make a simple reduction. Don't worry, its not as fancy as it sounds. It simply means we are going to boil off the alcohol and condense the flavor of the wine so that the flavor comes through a little more boldly.
So for this recipe, choose by price or pretty labels...whatever bottle calls your name. We just want to give the cupcakes that lovely vibrant effervescent interest in the background.
I did a quick test with some of the most popular brands that are easily found at most major grocery stores across the country. Here were my favorites:
- Good - Barefoot Bubbly Pink Moscato- $9.99
- Better- Cupcake Vineyards Sparkling Rose Wine- $12.99
- Best- Yes Way Brut Rosé Sparkling Wine- $14.99
After selecting your wine, you are going to want to gather the rest of your ingredients.
Ingredients for Pink Champagne Cupcakes
You will need:
- Pink Champagne
- Baking Powder
- Vegetable Oil
- Pink Food Coloring
Start by preheating your oven and getting your cupcake tray ready for baking by lining it with paper liners. I love using gorgeous light pink for this recipe, but white or natural work very well too!
Next it's time to make the pink champagne reduction which is as easy as measuring out 1 ½ cups and simmering it for about 6 minutes or until it reduces in half. When the mixture is done reducing, set aside 2 Tablespoons for the icing and measure out about ¾ cup for the cupcake recipe.
Making a reduction is the best way to concentrate the flavor of the pink champagne so it really shows through in the cupcake and frosting.
While the pink champagne reduction is cooling, you can mix the dry ingredients in a large bowl. You will want to combine the flour, baking powder and salt so they are well incorporated. Then set them aside while we work on the rest!
Next, cream the butter and the vanilla together with an electric mixer on medium low speed. Then, add the sugar, vegetable oil and eggs beating until smooth and creamy.
Set the mixer to medium speed, and alternate adding a little bit of the flour mixture and the reduced champagne. Continue alternating until all the cupcake ingredients are combined, being sure to reserve that 2 Tablespoons of the reduction for the buttercream.
How To Bake Pink Champagne Cupcakes
Now it's time to bake them! Fill your cupcake liners about ¾ full and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
While the cupcakes are cooking, you can get started on a super simple buttercream frosting that is accented with a fizzy pop of pink champagne.
Pink Champagne Buttercream Frosting
For the icing, you want to mix the remaining 1-2 Tablespoons pink champagne reduction with the room temperature butter, confectioners sugar, vanilla and milk. Beat with an electric mixer on medium low until perfectly smooth.
I personally like a more subtle champagne taste in the frosting and just use 1 Tablespoon, but if you want it to be a little more bold you can use up to 2 Tablespoons.
At this point, you can adjust the consistency of the icing to your liking by adding more or less confectioners sugar and milk. To think out your icing, add a little more liquid. To thicken it up and make it more dense, add more confectioners sugar.
The last step is using your piping bag and icing tips to pipe a perfect swirl of pink champagne buttercream on top. My favorite piping bags are these ones by Wilton, and I absolutely love their cupcake starter pack as well.
How To Get the Perfect Shade of Pink
When it comes to pink cupcakes, getting that perfect champagne color can be a challenge. I struggled to get just the right shade with red, and found the best way to get the PERFECT shade was using this pink color gel. Be sure to add it in very small amounts until you get the hue you want. You can go from subtle champagne from bold bubblegum real quick! So go easy.
Are these pink pearl sprinkles perfect for these cupcakes, or what? They are delicate and classy...just like the drink and are the ideal finishing touch to this tasty work of art! I also finished off with a few of these tiny white pearls for a bit of dimension and color interest.
These cupcakes are going to be perfect for you to make anytime you have anything to celebrate! New Years Eve, Valentines Day, Bridal Showers, Baby Showers ...whatever the occasion, this recipe is always a winner!
Recipe for Pink Champagne Cupcakes using Cake Mix
Yeild - 24 cupcakes Prep Time- 5 minutes Bake Time- 18 minutes
- 1 box white cake mix
- 1 cup pink champagne reduce
- ⅓ cup vegetable oil
- 3 eggs
- pink food coloring
- Preheat the oven to 325 degrees. Line a cupcake baking tray with paper liners and set aside.
- In a small saucepan over medium heat, add 2 cups Pink Champagne and simmer until it is reduced to 1 cup liquid, about 6-8 minutes. Set aside until room temperature. Reserve 1-2 Tablespoons to use in buttercream icing.
- Combine Cake mix, oil, and eggs together until well blended. Add a drop of pink coloring to the cooled reduced champagne to a light pink and stir well. Add champagne reduction to batter and blend well.
- Fill each paper cup ⅔ full and bake at 325 degrees for 18-20 minutes or until toothpick inserted in the center comes out clean.
Pink Champagne Cupcakes
- Cupcake Pan, Oven, Large Mixing Bowl, Electric Mixer
Pink Champagne Cupcakes
- 1 ½ cups pink champagne
- 2 ⅔ cups flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup salted butter
- 1 Tablespoon vanilla extract
- ½ cup vegetable oil
- 2 cups sugar
- 4 eggs
- pink food coloring
Pink Champagne Buttercream Icing
- 1-2 Tablespoons pink champagne reduction
- ½ cup unsalted butter room temperature
- 2 cups confectioners sugar
- ½ teaspoon vanilla extract
- 1-2 Tablespoons milk
- 1.) Preheat the oven to 325 degrees. Line a cupcake baking pan with paper liners and set aside. 2.) Open bottle and measure out 1 ½ cups of champagne. Place in a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining. Let this concentrated liquid cool down to room temperature before adding to your batter. Reserve 1-2 Tablespoons for the buttercream frosting.3.) In a small bowl, measure and whisk together flour, baking powder, salt and set aside.6.) In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy.7.) Add sugar, vegetable oil and eggs. Continue mixing until combined.8.) Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne. Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you work.9.) Fill cupcake liners ¾ full and bake for 18-20 minutes.
Pink Champagne Buttercream Frosting
- In a large bowl, using an electric mixer, beat butter, powdered sugar, vanilla and 2 tablespoons of the champagne reduction until smooth. Add milk as needed to reach desired consistency.
Have you tried these Pink Champagne Cupcakes yet? Let me know in the comments!
Pin this for future celebrations!
These look so delicious, can't wait to make some & try them out!
These cupcakes will be perfect for an upcoming birthday party I need to bake something for! That frosting is going to be gooooood I can already tell.
Perfect, easy and absolutely delicious! And so pretty too! They were a huge hit.
These look yummy! For extra tang, could a cream cheese frosting be substituted? Thanks 🙂
Absolutely Lauren! Cream cheese frosting would actually be great on them!
Beth Hoover says
They just went in the oven and I can't wait! But the time on the reduction was about double for me! And it only made 22 cupcakes for some reason? 🤷🏼♀️ Anyway, I'm super excited to try them!
Hi Beth! Thank you for your comment. Yes, I think the reduction does vary a bit depending on the alcohol content in the champagne you use- I will add that to the recipe notes! Sorry it only made 22 for you - I am glad you just stuck to the 22 though and didn't try and spread it further! I bet your cupcakes turned out gorgeous! I would love to see pics on Instagram or Facebook! Tag me!
Can you use salted butter for the icing?
Yes you can! Some people actually prefer to use salted butter in their homemade buttercream frosting, so it's a matter of personal preference! Be sure to share a picture and tag me so I can see how pretty they turned out!
Bella Kapulkin says
Can kids have these cupcakes?
Yes! While you are making the reduction, any alcohol in the cupcakes will evaporate out. This is a kid-friendly recipe!
I loved this recipe and it worked so well staying moist! I read your egg nog cupcakes recipe just now & I definitely plan on giving them a try. I’m loving the measurements of the main ingredients and notice they are similar in both recipes. If I wanted to carry these measurements out to making the typical vanilla cupcakes, would you suggest using something to replace the champagne or egg nog? I’d love to see a vanilla recipe!
These cupcakes were devine. I am not a baker, so I was a little nervous, but they tasted fabulous. Mine weren't as pretty, but that is maker-error. LOL. thanks!
Love these!! So easy to make and were perfect for my daughters tea party! I think I’m going to make them for my friends bridal shower, too!!
Kim Ballard says
Pink champagne cupcakes!!!!! These are delicious and definitely a new family favorite.
Wow, this looks delicious! Can't wait to try!
Emily Flint says
These are so pretty! I'm pinning for New Year's Eve!
These are so beautiful! It is my best mate's birthday next week, so I will be making a batch of these for her birthday! Will it work with pink processco the same way?
How pretty! I've been meaning to add something champagne to end the year and these cupcakes are so good. And the icing is my favorite.
What gorgeous looking cupcakes! My friends would love these!
What gorgeous little cakes! Can't wait to try these!
This Pink Champagne cupcakes looks yum. I need to try it.
Even the name is sparkly and fun! Wish I was having a party this year to serve them at..oh well, I guess I'll just have to eat a few more myself!!
Rosario Arecco says
They are gorgeous, and I LOVE your photography. Impeccable.
I am so glad you are here Rosario! Thank you so much!
Yes! More for you! Thanks Debra!
I can't wait for you to try them Swathi! Let me know what you think!
Thanks so much Catherine - be sure to take some pics and tag me when you make them!
They are always such a hit when I made them. Let me know what they think!
Thank you so much Linda! Yes, the end of the year - I am ALWAYS about champagne recipes!
Yes! Any kind of pink sparkling wine will do just fine. Be sure to take some pictures and tag me! I can't wait to see them.
Can't wait for you to try these Email! Let me know what you think and be sure to snap some pictures of your results!
They are going to be your new fave! Can't wait to hear what you think.
We just love these - they really are a family favourite!
Can you add champagne to cream cheese frosting?
I don't see why not - I haven't personally tried it but I think I will! I will give it a try soon - check back for results!
Bonnie G. says
are you able to use this same recipe to make a cake instead of cupcakes?
Yes Bonnie! Be sure to take pictures and share - I would love to see your final creation!
Can i substitute the flour for cake flour
Yes! I have made this recipe with both kinds of flours and its great both ways. The texture with the cake flour is slightly lighter. Both are delish!
I brought cake flour to get them light and the batter is really runny. Do you know if the amount of cake flour is equal to the regular flour?
Hi Pamela! Yes, cake flour measures the same as regular flour in my testing for this recipe. If your batter is too thin, you can add a couple extra Tablespoons of flour to the batter. This is usually the result of champagne reduction not being concentrated enough. Let me know if this helps!
Made these for my daughters bridal shower and everyone was completely shocked when I told them I made them at home. I did a test with the homemade vs. box mix before the event and the homemade version won. Thanks for this tasty and beautiful recipe.
The cake part of the cupcakes turned out amazing. Super moist with a beautiful flavor, my only suggestion is that if you want to do any sort of piping with the buttercream is to double the buttercream recipe. I ended up with a couple unfrosted cupcakes and couldn't make more, partially because I drank the rest of the champagne while I was making the cupcakes. But anyways, this is a great cupcake recipe.
So glad you love it! I agree about doubling the icing if you are doing fancy piping, thanks for this tip - I will add it to the post!
I made these yesterday to test them out for my best friend's brunch themed bridal shower. The only thing I didn't have was the pink food coloring, but that doesn't matter much for a taste/recipe test. The pink food coloring is definitely necessary to get pink cupcakes, as mine turned out white.
I found that filling the liners to 3/4 made the cupcakes rise way too much and flow over the liner. So on the second pan, I only filled them to just above halfway and it was perfect. Another issue I had was the frosting. The recipe only made enough to flat frost most of the cupcakes. I had a couple left bare after I realized I was not going to have enough frosting. For the shower, I plan on doubling the frosting recipe to "overfrost" the cupcakes with pretty, tall swirls. Other than that, these cupcakes were delicious and easy!
So glad you love them - yes, double the frosting to get those super tall swirls! I will edit the post to reflect this - thanks!