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:
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Pink Champagne Cupcake Recipe:
Pink Champagne Cupcakes
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
- Preheat oven to 350 degrees.
- Combine cake mix and champagne. Add remaining ingredients until combined.
- Pour batter directly into bundt or muffin tins just over half full.
- 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.
- Combine glaze ingredients and microwave until pourable. Pour in a circular motion to cover most of your cupcakes. Allow to solidify a few minutes.
- 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.
- Refrigerate before serving.
Do you have a non-alcoholic flavor substitute you would suggest so that I can serve these at a kids birthday party?
Thank you.
I haven’t tested it, but sparkling grape juice should do it! Enjoy!
Julie, I was so very excited to make these beautiful mini Bundt cakes. I was so very disappointed when I took them out of the pan and they were brown… Just a nice light golden brown. I was expecting them to be pink like yours. I baked some at a lower heat… that didn’t help. I tried baking them for less than 10 minutes… but that wasn’t the answer either. Please help!!!
Oh no! I’m so sorry, Lynn! I’m more than happy to help you troubleshoot!
What kind of food coloring are you using? Liquid? If so, I’d add more. 6-8 drops should give you the result you’re hoping for. If you’re using paste, I’d use about 1/8 tsp pink paste.
Can’t wait to make these for my friends bridal shower! They will be perfect for the occasion.
Just whipped up a trial batch to make sure these would work for our Mother’s Day brunch – they are fabulous! Thanks!
Your gorgeous photos made me break out my mini Bundt pans! These did not disappoint! Beautiful and delicious!!!!
I loved this recipe! the taste was amazing…they were a big hit!
Perfect dessert for Mother’s Day brunch! Yum!
Oh my word, these are lovely! And they look easy to make which is even better as I often host large parties at our riverfront home and am always looking for impressive, yet easy recipes to add to the files. Your website is just stunning! I am an absolute sucker for pretty things and will start following you right now 🙂
I have never heard of these before but they sound wonderful. Thank you for sharing. I will now have to try them. They look wonderful.
They’re SO good. There’s really nothing like them. I’m not a big cake fan but can’t keep my hands off them. Enjoy!
Julie I think the recipe got a bit mixed up…is the really 7 cups of sugar in them? Please take a look at the posting on the website site.
I want to try them but wanted to be sure all is correct before making them…They look DEVINE!
It’s right – don’t judge. I promise you won’t regret it! Keep in mind it makes a nice sized batch, too. You are welcome to eliminate either the glaze or the icing, but I encourage you to try both. Enjoy!
The cupcakes were delicious..