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Pink Champagne Cupcakes

Celebrate with these light and fluffy pink champagne cupcakes frosted with pink champagne buttercream frosting. Subtly sweet and perfect for that special occasion.

Pink champagne cupcakes on decorative square serving platter served with bottle of pink champagne.

Classy Sweet Dessert

These cupcakes have a subtle but sweet flavor and are made with pink champagne reduction. This cupcake is light and fluffy with delicious hints of vanilla.

These pink champagne cupcakes are the perfect dessert when celebrating New Year’s, Mother’s Day, and Valentine’s Day.

Bake these cupcakes for a sweet classy dessert for a special girl’s night or for the girl that loves all things pink for her birthday!

A notable mention is that these cupcakes would be perfect for Bridal and Bachelorette parties!

In the 1960’s pink champagne cupcakes were incredibly popular and they still are today! There’s something special about a cupcake all prettied up in pink – it screams, “Let’s celebrate!”

Pink champagne cupcake on white saucer and served with fork.

Ingredients in Pink Champagne Cupcakes

  • Pink Champagne – to create a reduction for the cupcakes and the buttercream frosting
  • All-purpose flour – spooned & leveled
  • Salted Butter
  • Granulated Sugar
  • Egg Whites – room temperature
  • Baking Powder
  • Salt
  • Vanilla Extract
  • Unsalted Butter – for buttercream frosting
  • Confectioner’s Sugar – for buttercream frosting
  • Pink food coloring
  • Pink decorating sugar
Pink champagne cupcakes with buttercream frosting on square serving platter .

Pink Champagne Cupcake Batter

To trick to creating light and fluffy cupcakes is taking extra precaution when mixing the batter.

Use room temperature ingredients when creating this cupcake batter and the ingredients will blend together smoothly and easily.

Also, beating together the ingredients until just combined is another way to prevent overbeating the batter which will make these cupcakes dense.

Combining the dry ingredients in a separate bowl and slowly blending them into the wet ingredients will help produce light and fluffy cupcakes.

Adding a little pink champagne reduction at a time and alternating with the dry ingredients will help keep the cupcake batter from getting overmixed. The goal is to have a light and airy batter.

Pink Champagne Buttercream

Buttercream is my favorite kind of frosting and there are so many ways to change the flavor and come out with delicious results.

For these champagne cupcakes, a few tablespoons of pink champagne reduction is added to the buttercream.

Pink champagne cupcakes deserve a deliciously subtle sweet frosting and this buttercream made with a champagne reduction is the perfect match for it.

This buttercream is mixed with a hand mixer and beat until light and fluffy. The buttercream can be easily frosted onto the cupcakes and can be easily adjusted in consistency with a little bit of milk.

RELATED: Pink Velvet Cupcakes

Pink champagne cupcakes served on square platter and on white saucer.

Pink Champagne Reduction

To make a pink champagne reduction, add two cups of champagne to a small saucepan and simmer on low for about 7 minutes.

This allows the the flavors to intensify and become thicker making champagne perfect for baking or cooking.

YOU MAY ALSO LIKE: Chocolate Cupcakes with Buttercream Frosting

Peeled wrapper on champagne cupcake and served with small fork.

Accessories Needed To Make Pink Champagne Cupcakes

Celebrate with Cupcakes

There’s a cupcake for every season and every occasion. Champagne cupcakes are perfect for celebrations and for adult parties but there are plenty of kid-friendly cupcakes out there worth mentioning!

If chocolate is your thing, then these rich and flavorful chocolate cupcakes with chocolate frosting are for you. The chocolate in this recipe is enhanced with coffee for a truly indulgent cupcake.

Red Velvet Cupcakes are oh so popular for birthdays, Valentine’s Day, and Christmas. These cupcakes have a smooth and creamy marshmallow cream filling and are frosted with a homemade cream cheese frosting.

Green Velvet Cupcakes are a great option for St. Patrick’s Day, Halloween, and Christmas. They are light and fluffy and made with buttermilk.

This one is for the coffee lovers, these chocolate cupcakes with espresso buttercream are frosted with an espresso buttercream that gives it a bit of a caffeine kick.

Yield: 22 cupcakes

Pink Champagne Cupcakes

peeled wrapper on champagne cupcakes

Celebrate with these light and fluffy pink champagne cupcakes frosted with pink champagne buttercream frosting. Subtly sweet and perfect for that special occasion.

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 2 1/2 cups pink champagne
  • 2 1/4 cups all purpose flour, spooned & leveled
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 3/4 cup salted butter, softened
  • 5 eggs whites, room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cup granulated sugar
  • Pink Food Coloring

Pink Champagne Buttercream

  • 2-3 tbsp pink champagne reduction
  • 1 cup unsalted butter, softened
  • 3 cups confectioner's sugar
  • 1-2 tbsp milk, if needed for consistency

Instructions

  1. Preheat the oven to 350°
  2. Line a muffin tin with 23 cupcake liners.
  3. In a small saucepan, add 2 1/2 cups of pink champagne.
  4. Simmer on low for about 6 minutes.
  5. Remove from heat and allow to cool. Reserve 2-3 tbsp of reduced pink champagne for the buttercream.
  6. Meanwhile, Beat the softened butter, granulated sugar, and vanilla extract together.
  7. Beat in the egg whites until fluffy.
  8. In a separate bowl, combine the spooned & leveled flour, baking powder, and salt.
  9. Slowly beat in a third of the flour mixture.
  10. Add in a third of the pink champagne reduction. Beat until just combined.
  11. Repeat until all ingredients are just combined.
  12. Fill the cupcake liners 3/4 of the way full.
  13. Bake in the preheated oven for 18-20 minutes. Check the center of the cupcakes with a toothpick. It should come out clean.


Pink Champagne Buttercream

  1. Beat the softened butter until creamy.
  2. Add the confectioner's sugar a little at a time. It will become crumbly.
  3. Add the desired amount of pink champagne and blend until creamy.
  4. At this time, add pink food coloring if desired.
  5. If needed, add 1 to 2 tbsp of milk to make the buttercream pipable.
  6. Store the piped cupcakes in an airtight container.

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Nutrition Information:

Yield:

23

Serving Size:

1

Amount Per Serving: Calories: 313Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 78mgSodium: 185mgCarbohydrates: 38gFiber: 0gSugar: 27gProtein: 3g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Anna

Friday 27th of August 2021

Ingredients call for sugar but the directions never say when the sugar is added

Dana

Friday 27th of August 2021

Hi Anna! The sugar is added with the butter and vanilla. I have fixed the recipe card. :)

Kass

Monday 10th of May 2021

By far the worst cupcakes I have ever made. They are gummy and gross. I lost my original recipe and thought I’d give this one a try, but no.... the egg and butter will not mix and become fluffy (it’s like mixing water and oil), and you cannot taste the champagne at all. Not to mention that there is no mention of where to combine the sugar, so I took a wild guess as an experienced baker and put it with the dry ingredients!

This recipe is not worth the time and effort. You will be throwing them out, or feeding them to people in your family that don’t mind spongy, dough tasting cupcakes. I had to adapt the butter cream as well since it in no way tasted like champagne.

Try a recipe without butter, more like a vege oil, or olive oil. You will get 10/10 results every time.

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