Pink Champagne Cupcakes

The best recipe for Pink Champagne Cupcakes with bubbly sweet champagne flavor, perfect for special occasions.

Years ago when we first moved to Kansas City, through Dean and Deluca, I discovered a great local bakery, Three Women and an Oven. They offered the most beautiful, best tasting Pink Champagne Cupcakes.

At the time, I had never even heard of a champagne cupcake, nor did I like champagne {and still don’t care for it}, but they were so subtly sweet it became my favorite treat!

There are a few things that set these Pink Champagne Cupcakes apart. First, their size. It’s the perfect cake to icing ration. Second, the glaze that covers and hardens on them takes them to the next level. The fluffy buttercream tops it off.

These bite sized pink champagne cupcakes are the perfect baby shower dessert, and great for birthday parties and NYE as well!

I have a little secret – you can even make these by tweaking your favorite cake mix! Yes! So easy.

What kind of champagne to use to make champagne cupcakes:

Your favorite rosé!

What do champagne cupcakes taste like?

For the sake of transparency, you can see my original photo and recipe card shared on my blog April 2010! It’s healthy to see where you started, right? My little point and shoot camera and self made recipe card did the trick. Thanks for following along my journey!

How to Make Pink Champagne Cupcakes:

Pink Champagne Cupcake Recipe:

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Pink Champagne Cupcakes

Bite sized decadent Pink Champagne Cupcakes

Course Brunch, Dessert

Cuisine American

Keyword baby shower, birthday, bridal shower, brunch, breads, sweet breads, cupcakes, easy dessert, new years, party, spring

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings 30

Author Julie Blanner

Ingredients

• 1 box white cake mix
• 1 1/4 c pink champagne {rosé}
• 1/3 c vegetable oil
• 3 egg whites
• 3-5 drops red food coloring

Glaze

• 3 c powdered sugar
• 1/4 c milk
• 2 Tbsp pink champagne {rosé}

Icing

• 1/2 c butter softened
• 4 c powdered sugar
• 1/4 c pink champagne {rosé}
• 1 tsp vanilla {clear if you have it}
• 2-3 drops red food coloring

Instructions

1. Preheat oven to 350 degrees.
2. Combine cake mix and champagne. Add remaining ingredients until combined.
3. Pour batter directly into bundt or muffin tins just over half full.
4. Bake 10 minutes. Remove, allow to cool and trim any excess off with a cake knife. Flip onto a wired rack stacked over an easily cleanable surface.
5. Combine glaze ingredients and microwave until pourable. Pour in a circular motion to cover most of your cupcakes. Allow to solidify a few minutes.
6. Combine icing ingredients. Put into an icing bag with your favorite tip or cut the corner of a ziplock bag to insert your tip. Pipe onto your cupcakes.
7. Refrigerate before serving.

Recipe Notes

I like to make these pretty cupcakes in a miniature bundt pan. It elevates them for special occasions and it eliminates the need for cupcake liners.