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 64 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

Icing

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 extract, 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 64 votes (36 ratings without comment)

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104 Comments

  1. When looking at the recipe I see the cake and butter cream frosting but not the glaze recipe . Would love
    To make these for
    A baby shower. They look
    So yummy. Thanks

  2. 5 stars
    I made these and they are delicious. I need to perfect the look for a bridal shower I am giving. Is the glaze meant to be super thin and runny almost? Also, what icing top did you use for the buttercream. I love the delicate look of your icing. Mine looked too heavy and perfect. Lastly, what cake mix do you prefer? I used a French vanilla but it had an almost grainy look as it used real vanilla bean in the mix.