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

Dress them up a little and create the perfect display for all your showers and events! They aren’t just cute… they are so delicious.

Two pink champagne cupcakes with white floral designs, presented on a light background.
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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 (and best tasting) pink champagne cupcakes.

At the time, I had never even heard of a champagne cupcake, but they were so subtly sweet it became my favorite treat!

There are a few things that set these cupcakes apart. First, their size… which makes the perfect cake-to-icing ratio. Second, they are glazed and then iced! The glaze that covers and hardens on them takes them to the next level. The fluffy buttercream tops it off.

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Why You’ll Love this Recipe

Celebratory – These bite sized pink champagne cupcakes are the perfect baby shower dessert, and great for birthday parties and New Year’s Eve as well!

Elegant Upgrade – Champagne adds a distinctive essence to these beautiful treats.

Shortcut – Make these by upgrading your favorite cake mix! Yes! It’s the easiest little trick and I just know you’re going to love them.

White tray with five pink champagne cupcakes, each topped with a white flower, arranged neatly on a marble surface.

Ingredients and Substitutions

  • Cake Mix – one box of white or vanilla cake mix.
  • Pink Champagne – see below for recommendations
  • Vegetable Oil
  • Eggs
  • Food Coloring – Optional

Glaze

  • Powdered sugar – the only kind of sugar you’ll ever need for frostings and glazes. Learn how to make powdered sugar here if you’re ever in a pinch.
  • Milk – I like to use whole for frostings, but anything you have on hand will work.
  • Pink champagne {rosé} – see below for suggestions on style! 

Pink Champagne Frosting

  • Butter – softened, I like to use salted butter to balance the sweet but unsalted is fine too.
  • Powdered sugar – also called confectioner’s sugar.
  • Pink champagne {rosé} – anything you want, just make sure you like it so you can drink the rest of the bottle! 
  • Vanilla {clear if you have it} – it’s so easy to make your own homemade vanilla
  • Red food coloring – turns your icing into the perfect shade of pink to compliment your cupcakes.
Close-up image of a pink champagne cupcake with delicate icing on top.
Close-up image of a pink champagne cupcake with delicate icing on top.

Tools to Use

Pink champagne cupcakes on a wire baking sheet in a gold baking pan.
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Test Kitchen Tips

  • This recipe is written for miniature cupcakes. If you’re doing a traditional sized cupcake, you’ll need to bake longer – aim for 17 minutes.
  • Baking Dishes – While we showcase these little cupcakes in a mini bundt pan, you can bake in traditional paper cupcake liners if you’d like.
  • Need a substitution for an ingredient? Learn more about baking substitutions here!
Close-up image of a pink champagne cupcake with delicate icing on top.

Best Champagne to Use in Baking

  • Your favorite rosé! But truly, any bubbles will do. No need to splurge.
  • Brut Nature
  • Extra Brut
  • Brut
  • Demi-Sec – medium dry
  • Doux – sweet

Sparkling Wine Options

  • Prosecco (try these Prosecco Mimosas one day, too!)
  • Moscato
  • If you like how it tastes, you’ll love it in these pink champagne cupcakes and frosting!
Close-up of pink champagne cupcakes with delicate white icing flowers on top, set against a soft, light background.
Five pink champagne cupcakes with white floral garnishes on a white rectangular plate.
4.93 from 63 votes
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Pink Champagne Cupcakes

This is the best recipe for pink champagne cupcakes! With the prettiest pink color and bubbly sweet champagne flavor, they are perfect for special occasions.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 30
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Ingredients  

Cupcakes

  • 1 box white cake mix
  • cup pink champagne {rosé}
  • 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}

Icing

  • ½ cup butter softened
  • 4 cup powdered sugar
  • ¼ cup pink champagne {rosé}
  • 1 teaspoon vanilla {clear if you have it}
  • 2-3 drops red food coloring

Instructions 

  • Preheat oven to 350℉.
  • Combine cake mix and champagne.
    1 box white cake mix, 1¼ cup pink champagne
  • Add vegetable oil, egg whites and red food coloring until combined. Don't over-mix.
    ⅓ cup vegetable oil, 3 egg whites, 3-5 drops red food coloring
  • 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 – it's easiest to do this while they are on a wire rack, to allow the glaze to run off. Allow to solidify a few minutes.
    3 cup powdered sugar, ¼ cup milk, 2 tablespoons pink champagne
  • 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.
    ½ cup butter, 4 cup powdered sugar, ¼ cup pink champagne, 1 teaspoon vanilla, 2-3 drops red food coloring
    Close-up image of a pink champagne cupcake with delicate icing on top.
  • Refrigerate before serving.

Julie’s Tips

  • This recipe is written for miniature cupcakes, as pictured. If you’re doing a traditional sized cupcake, you’ll need to bake longer – aim for 17 minutes. 
  • 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. You can however bake in muffin or cupcake tins.
  • Store up to 3 days in an airtight container at room temperature or up to a week refrigerated.
  • Substitute with sparkling white wine if you prefer.

Champagne Suggestions

  • Use your favorite rosé! Any bubbles will do… No need to splurge.
    Brut Nature
    Extra Brut
    Brut
    Demi-Sec – medium dry
    Doux – sweet
    You can substitute sparkling wine if you prefer.
    Prosecco
    Moscato

Storage Notes

Store up to three days in an airtight container at room temperature or up to a week refrigerated. 
You can also freeze these cupcakes! Simply store in an airtight container and defrost overnight before serving.
Calories: 224kcal | Carbohydrates: 42g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 153mg | Potassium: 19mg | Fiber: 1g | Sugar: 35g | Vitamin A: 98IU | Calcium: 41mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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4.93 from 63 votes (36 ratings without comment)

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102 Comments

  1. Do you have a non-alcoholic flavor substitute you would suggest so that I can serve these at a kids birthday party?
    Thank you.

  2. 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!!!

    1. 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.

  3. 5 stars
    Can’t wait to make these for my friends bridal shower! They will be perfect for the occasion.

  4. 5 stars
    Just whipped up a trial batch to make sure these would work for our Mother’s Day brunch – they are fabulous! Thanks!

  5. 5 stars
    Your gorgeous photos made me break out my mini Bundt pans! These did not disappoint! Beautiful and delicious!!!!