Pink Champagne Cupcakes Recipe

Introduction

Pink Champagne Cupcakes are a delightful twist on classic cupcakes, combining the lightness of white cake with the subtle bubbly flavor of rosé champagne. Perfect for celebrations or a special treat, these cupcakes are topped with a sparkling glaze and creamy champagne frosting.

Ingredients

• 1 box white cake mix
• 1¼ cup pink champagne (rosé)
• ⅓ cup vegetable oil
• 3 egg whites
• 3-5 drops red food coloring
• 3 cup powdered sugar (for glaze)
• ¼ cup milk
• 2 tablespoons pink champagne (rosé) for glaze
• ½ cup butter, softened
• 4 cup powdered sugar (for icing)
• ¼ cup pink champagne (rosé) for icing
• 1 teaspoon vanilla extract (clear if possible)
• 2-3 drops red food coloring (for icing)

Instructions

1. Step 1: Preheat your oven to 350℉ (175℃).
2. Step 2: In a mixing bowl, combine the white cake mix with 1¼ cup pink champagne.
3. Step 3: Add vegetable oil, egg whites, and red food coloring to the mixture. Stir gently until combined, being careful not to over-mix.
4. Step 4: Pour the batter into bundt or muffin tins, filling just over half full.
5. Step 5: Bake for 10 minutes. Once done, remove from oven and allow cupcakes to cool. Trim any excess cake with a knife if needed, then flip onto a wire rack placed over a cleanable surface.
6. Step 6: For the glaze, mix 3 cups powdered sugar, ¼ cup milk, and 2 tablespoons pink champagne in a bowl. Microwave until the glaze is pourable. Pour it over the cupcakes in a circular motion while they are on the wire rack, allowing excess to drip off. Let the glaze set for a few minutes.
7. Step 7: Prepare the icing by combining softened butter, 4 cups powdered sugar, ¼ cup pink champagne, vanilla extract, and red food coloring. Transfer the icing to a piping bag or a ziplock bag with the corner cut, then pipe onto each cupcake.
8. Step 8: Refrigerate the cupcakes before serving to set the icing.

Tips & Variations

• For a more intense pink color, adjust the amount of red food coloring gradually.
• Use clear vanilla extract to keep the icing color bright and fresh-looking.
• Substitute rosé with another sparkling wine if preferred for a different flavor.
• Ensure not to over-mix the batter to keep cupcakes light and fluffy.

Storage

Store cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best texture and flavor. Leftover frosting can be refrigerated separately and gently warmed before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular wine instead of pink champagne?

Yes, you can use regular rosé or sparkling wine as a substitute, but champagne is preferred for its delicate bubbles and flavor.

How do I keep the cupcakes moist?

Be careful not to over-bake and avoid over-mixing the batter. Using egg whites and champagne helps keep the cupcakes light and moist.

Pink Champagne Cupcakes Recipe

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Celebrate special occasions with these delightful Pink Champagne Cupcakes, featuring a light and fluffy white cake infused with rosé champagne and topped with a smooth, pink champagne glaze and creamy buttercream frosting. Perfect for parties, bridal showers, or any festive gathering.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12–15 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 box white cake mix
• 1¼ cup pink champagne (rosé)
• ⅓ 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)

Buttercream Frosting

• ½ cup butter (softened)
• 4 cup powdered sugar
• ¼ cup pink champagne (rosé)
• 1 teaspoon vanilla extract (clear if available)
• 2–3 drops red food coloring

Instructions

1. Preheat Oven: Preheat your oven to 350℉ (175℃) to prepare for baking the cupcakes.
2. Mix Cake Batter: Combine the white cake mix with 1¼ cup of pink champagne. Add vegetable oil, egg whites, and red food coloring. Mix gently until all ingredients are just combined, being careful not to over-mix to keep the batter light.
3. Fill Tins: Pour the batter into bundt or muffin tins, filling each just over halfway to allow room for rising during baking.
4. Bake Cupcakes: Bake in the preheated oven for 10 minutes, until a toothpick inserted comes out clean. Remove from the oven and let cool completely.
5. Prepare Cupcakes: Once cooled, trim any excess cupcake edges with a knife. Flip the cupcakes onto a wire rack placed over a clean surface to catch glaze drips.
6. Make and Apply Glaze: Mix the powdered sugar, milk, and 2 tablespoons of pink champagne. Microwave the mixture briefly until it becomes pourable. Pour the glaze over the cupcakes in a circular motion while they are on the wire rack, allowing excess to drip off. Let the glaze solidify for a few minutes.
7. Prepare Buttercream Frosting: Combine softened butter, powdered sugar, pink champagne, vanilla extract, and red food coloring. Mix until smooth and creamy. Transfer to an icing bag fitted with your favorite tip.
8. Pipe Frosting: Pipe the buttercream frosting onto the glazed cupcakes, creating decorative swirls or desired patterns.
9. Chill and Serve: Refrigerate the finished cupcakes before serving to set the frosting and enhance flavors.

Notes

• Use a clear vanilla extract to maintain the soft pink hue of the frosting.
• Adjust red food coloring amounts to achieve your preferred shade of pink.
• Be cautious not to over-mix the cake batter to keep cupcakes light and fluffy.
• If you prefer a non-alcoholic version, substitute pink champagne with sparkling white grape juice.
• Ensure cupcakes are completely cool before glazing to avoid melting the glaze.

Keywords: pink champagne cupcakes, white cake mix, champagne dessert, festive cupcakes, party dessert, buttercream frosting, champagne glaze