Pink Champagne Cupcakes
These Pink Champagne Cupcakes are soft, sweet, and sparkling with flavor. Lightly tinted with pink champagne and topped with fluffy buttercream, they're a beautiful treat perfect for parties, holidays, or any time you want to celebrate.
Equipment
- Cupcake Pan or Mini Bundt Pan
- Mixing Bowls
- Whisk or Electric Mixer
- Measuring Cups & Spoons
- Piping Bag or Ziplock Bag
- Wire Cooling Rack
Ingredients
Cupcakes
- 1 box white or vanilla cake mix
- 1 cup pink champagne (rosé) room temperature
- 1/2 cup vegetable oil
- 4 egg whites room temperature
- 2 drops red food coloring optional, for blush tone
Glaze
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tbsp pink champagne (rosé)
Pink Champagne Frosting
- 1 cup butter softened
- 3 cups powdered sugar sifted if needed
- 2 tbsp pink champagne (rosé) add more as needed
- 1 tsp vanilla extract use clear vanilla for whiter color
- 1–2 drops red food coloring optional, for blush color
Instructions
- Preheat oven to 350°F (175°C). Lightly spray or line your cupcake or mini bundt pans.
- In a bowl, mix cake mix, pink champagne, oil, egg whites, and food coloring. Stir gently until just smooth.
- Divide batter between cups, filling just over halfway. Bake for about 10 minutes or until tops spring back. Cool completely on a wire rack.
- Make the glaze by whisking together powdered sugar, milk, and champagne. Warm slightly if needed, then drizzle over cooled cupcakes and let set.
- To make frosting, beat softened butter until creamy. Add powdered sugar, champagne, vanilla, and food coloring. Beat until light and fluffy.
- Pipe frosting onto each cupcake using a swirl motion. Chill briefly to help set the frosting.
- Serve and enjoy! Add edible glitter or fruit for extra sparkle.
Notes
To make these alcohol-free, use sparkling white grape juice or non-alcoholic champagne. Cupcakes can be baked ahead and frosted the day of your event. Store in the fridge and let them sit at room temperature before serving for the best texture.