Pink Champagne Cupcakes Recipe

Introduction

These Pink Champagne Cupcakes are a delightful treat perfect for celebrations or special occasions. Light, fluffy, and infused with rosé champagne flavor, they combine a tender cake with a smooth, elegant glaze and creamy frosting.

Ingredients

• 1 box white cake mix
• 1¼ cup pink champagne (rosé)
• ⅓ cup vegetable oil
• 3 egg whites
• 3–5 drops red food coloring
• 3 cup powdered sugar (for glaze)
• ¼ cup milk
• 2 tablespoons pink champagne (rosé) for glaze
• ½ cup butter (softened)
• 4 cup powdered sugar (for icing)
• ¼ cup pink champagne (rosé) for icing
• 1 teaspoon vanilla extract (clear if possible)
• 2–3 drops red food coloring (for icing)

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃).
2. Step 2: In a mixing bowl, combine the white cake mix and 1¼ cups of pink champagne.
3. Step 3: Add the vegetable oil, egg whites, and red food coloring (3–5 drops). Mix gently until combined; avoid over-mixing to keep the batter light.
4. Step 4: Pour the batter into bundt or muffin tins, filling each just over half full.
5. Step 5: Bake for about 10 minutes, then remove from the oven. Allow the cupcakes to cool and trim any excess dome with a cake knife. Flip them onto a wire rack placed over a clean surface.
6. Step 6: To prepare the glaze, mix 3 cups powdered sugar, ¼ cup milk, and 2 tablespoons pink champagne in a microwave-safe bowl. Microwave until pourable, then pour over the cupcakes in a circular motion. Let the glaze solidify for a few minutes.
7. Step 7: For the icing, beat softened butter with 4 cups powdered sugar, ¼ cup pink champagne, vanilla extract, and 2–3 drops red food coloring until smooth. Transfer to an icing bag or a ziplock bag with a tip inserted, then pipe onto the glazed cupcakes.
8. Step 8: Refrigerate the cupcakes before serving to set the icing and enhance flavors.

Tips & Variations

• Use clear vanilla extract to maintain the delicate pink color in the icing.
• Adjust red food coloring to your preferred shade, adding it gradually.
• For a non-alcoholic version, substitute the pink champagne with pink sparkling grape juice.
• If you prefer a stronger champagne flavor, brush cupcakes lightly with additional champagne before glazing.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best texture. If needed, you can gently reheat them in the microwave for 10–15 seconds, but avoid overheating to keep the frosting intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular egg yolks instead of egg whites?

Egg whites help keep the cupcakes light and airy. Using yolks may make the texture denser, so it’s best to stick with egg whites for this recipe.

What if I don’t have pink champagne?

You can substitute with rosé wine or sparkling grape juice for a non-alcoholic option. The flavor will be slightly different but still delicious.

Pink Champagne Cupcakes Recipe

---

★★★★★

4.9 from 84 reviews

• Author: anna
• Total Time: 20 minutes
• Yield: 30 servings 1x

Pin Recipe

Print Recipe

Description

Delight in these elegant Pink Champagne Cupcakes, featuring a light and fluffy white cake infused with rosé champagne, topped with a glossy pink champagne glaze and creamy champagne buttercream frosting. Perfect for celebrations, these cupcakes offer a festive twist on a classic treat.

---

Ingredients

Scale 1x2x3x

Cake

• 1 box white cake mix
• 1¼ cup pink champagne (rosé)
• ⅓ cup vegetable oil
• 3 egg whites
• 3–5 drops red food coloring

Glaze

• 3 cup powdered sugar
• ¼ cup milk
• 2 tablespoons pink champagne (rosé)

Buttercream Icing

• ½ cup butter, softened
• 4 cup powdered sugar
• ¼ cup pink champagne (rosé)
• 1 teaspoon vanilla extract (clear, if available)
• 2–3 drops red food coloring

---

Instructions

1. Preheat Oven: Set your oven to 350℉ (175℃) to prepare for baking the cupcakes.
2. Mix Cake Batter: In a large mixing bowl, combine the white cake mix and pink champagne. Add in the vegetable oil, egg whites, and red food coloring. Stir gently until the batter is just combined, taking care not to overmix to ensure a tender crumb.
3. Fill Tins: Pour the batter into bundt or muffin tins, filling each just over halfway to allow room for rising during baking.
4. Bake Cupcakes: Bake the cupcakes in the preheated oven for 10 minutes. Once done, remove from oven and let them cool. Trim any excess cake from the tops with a cake knife for an even surface. Then flip the cupcakes onto a wire rack placed over a cleanable surface.
5. Prepare Glaze: Combine the powdered sugar, milk, and pink champagne for the glaze. Microwave gently until the glaze is pourable. Pour the glaze over the cupcakes in a circular motion while they are on the wire rack, allowing excess to drip off. Let the glaze set and solidify for a few minutes.
6. Make Buttercream Icing: In a bowl, cream the softened butter. Gradually add in powdered sugar, pink champagne, vanilla extract, and red food coloring. Mix until smooth and fluffy. Transfer the icing into a piping bag fitted with your preferred tip.
7. Decorate Cupcakes: Pipe the buttercream onto the glazed cupcakes to create a beautiful finish.
8. Chill Before Serving: Refrigerate the cupcakes before serving to set the icing and enhance the flavors.

Notes

• Use clear vanilla extract to keep the icing a pretty pink color without darkening.
• For a stronger pink hue, adjust the amount of red food coloring carefully to your preference.
• When trimming cupcake tops, save the scraps for a fun trifle or cake pops.
• The glaze should be thick but pourable; adjust with more milk or powdered sugar as needed.
• Store cupcakes in the refrigerator and consume within 2-3 days for best freshness.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pink Champagne Cupcakes, Champagne Cupcakes, Festive Cupcakes, Rosé Cupcakes, Buttercream Frosting, Party Dessert