Go Back
+ servings
Pink champagne cupcake on a white cake stand with a glass of pink champagne behind it.

Pink Champagne Cupcakes

Perfect Pink Champagne Cupcakes: Light and Fluffy Pink Champagne Cupcakes with a Smooth Champagne Buttercream Frosting and a fizzy pop of pink champagne.
4.58 from 83 votes
Print Pin
Course: Dessert
Cuisine: American
Keyword: Pink Champagne Cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 24 cupcakes
Calories: 274kcal
Author: Karen


  • 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.


Calories: 274kcal | Carbohydrates: 38g | Protein: 2g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 48mg | Sodium: 70mg | Potassium: 50mg | Fiber: 1g | Sugar: 27g | Vitamin A: 276IU | Calcium: 20mg | Iron: 1mg
Pin It and Save It for Later!!Mention @FreshCoastEats or tag #freshcoasteats!