Pink Champagne Cupcakes

I’m an incredibly girly girl.

I love the color pink. I’m instantly attracted to anything that sparkles. A manicures makes any day better. I felt like a princess in my wedding dress. I like wearing makeup. Receiving a bouquet of flowers is one of my favorite things in life. I wear ruffles. And lace. And heels. I watch chick flicks. I love cooking. Books by Nicholas Sparks make me cry. I shop at lululemon for my fitness clothes. I do yoga.

Sugar and spice and everything nice.

There’s no denying it.

My husband likes to tease that I’m as girly as he is manly. That seems to work out quite perfectly, wouldn’t you say? Just another “ying to my yang” scenario.

Presently, my yang is off doing the things that Marines do. So I’ve admittedly let my girliness run slightly rampant lately.

Case in point: pink champagne cupcakes.

I guess “slightly” is an understatement.

I love everything about these cupcakes. They’re pink. They’re adorable. They’re delicious. They’re cake. And they’re made with champagne.

They’re everything I love about being a girl wrapped up into one beautiful, little cupcake.

It’s time to celebrate your inner girly girl. Come have a cupcake and a glass of champagne with me. You better hurry. Neither of us wants to be responsible for my husband coming home to a wife with a cupcake hangover.

Pink Champagne Cupcakes with Champagne Buttercream Frosting
Recipe adapted from AllRecipes

Active time: 20 minutes (plus time for decorating)
Start to finish: 1 hour
Makes 20 cupcakes

For the cupcakes
2 3/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne (the sweeter the better – go for at least a brut; extra-dry, sec, or even doux is best)
6 egg whites
4-5 drops red food coloring

For the champagne buttercream frosting*
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
4-5 drops red food coloring


For the cupcakes
Preheat oven to 350 degrees F.  Prepare a cupcake pan with liners.

In a large bowl, cream together butter and sugar until very light and fluffy. In a separate bowl, sift flour, baking powder, and salt together. Alternate adding flour mixture and champagne into the creamed mixture.

In another large bowl, beat egg whites until stiff peaks form. Gently fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites.  Fill the cupcake liners about 2/3 full.

Bake for 20 minutes, or until a toothpick inserted into the cake comes out with just a few crumbs on it.

For the frosting
In the bowl of your stand mixer, beat together powdered sugar and butter. Mix on low until well blended, and then on medium for another 2 minutes.  Add vanilla and champagne, beating on medium for another minute. Transfer frosting into a decorating bag fitted with a large star tip, and decorate as desired. Sprinkle with pink sugar and pearls.

*Note: if decorating cupcakes with a swirl (see above photos), you will need to double this frosting recipe. One batch of this recipe yields enough frosting to cover 2 dozen cupcakes with a flat top.

14 Comments on Pink Champagne Cupcakes

  1. Alli
    February 9, 2012 at 12:55 am (3 years ago)

    These look so cute! Making them this weekend!

    December 2, 2012 at 10:58 am (2 years ago)

    Thank you so much for sharing this amazing recipe with the world! I am in the process of making them now (some are finalized and fully decorated with various frosting designs, raspberrys, and strawberries and I just took 48 more out of the oven). I am making them for my mom’s surprise birthday party tomorrow. We had a little gathering of friends over tonight and they sat in as my tasters and judges. They were all stunned at how elegantly delicious these cupcakes and buttercream frosting turned out. I followed your recipe very catefully and only changed a few things.I substitued 1 cup and 1 TBSP. of Swan’s cake flour for each cup of AP flour. I also used 1 1/4 cup of champagne in the cake batter. I chose Luccio’s Moscato d’Asti and Martini & Rossi’s Asti (an equal 1:1 combo mixed together). My mom is a huge fan of champagne cake and I know shr will love and absolutely cherish these. I also made some custard filling and injected into 1/4 of them. Again, thank you so much. Her special day tomorrow will be complete because you shared this recipe! :)

  3. Amy
    February 17, 2013 at 5:02 am (2 years ago)

    Made these for Valentine’s Day and my husband and I both loved them! They turned out a little on the dry side. Any suggestions for the next time I make them because I will be making them again! :) thanks!

  4. Vivian
    October 16, 2013 at 10:01 am (1 year ago)

    Hi! I am going to attempt this recipe next week for my friend’s bridal shower. Can I use the same recipe for a pink champagne cake? Would I need to change anything? Thank you!

    • Nikki
      November 4, 2013 at 12:34 pm (1 year ago)

      You absolutely can! You’ll probably need to use 2 8″ rounds or 1 9×13, depending on whether you want a layer cake or not.

  5. Kristin
    November 3, 2013 at 10:31 pm (1 year ago)

    Trying this recipe today. But i’ve got a question for you. How long does it take to get stiff peaks from the egg whites? Thank you!

    • Nikki
      November 4, 2013 at 12:34 pm (1 year ago)

      Hi Kristin! It will take a couple minutes to get the stiff peaks from the egg whites. The time varies depending on your stand mixer. I have a KitchenAid Artisan, and it usually takes me 3-5 minutes. To test, just lift the head of the mixer. If the egg whites are beaten enough, they’ll make a little peak when you lift it. Hope that helps!

  6. Rachel
    December 6, 2013 at 10:55 pm (1 year ago)

    I have a quick question…. isn’t Brut less sweet than Spumante? Could I use a Spumante instead? Also, can I add more food coloring? I want my cupcakes to be super pink!

    • Nikki
      December 12, 2013 at 5:47 pm (1 year ago)

      Yes I’ve used both with similar results. And feel free to add as much food coloring as you like! It won’t alter the recipe.

    • Nikki
      December 22, 2013 at 3:32 pm (1 year ago)

      So glad you like them! And thanks for the feature!

  7. Louise
    November 1, 2014 at 1:38 pm (4 months ago)

    Made these for my daughter’s engagement party. They were great! The frosting was the perfect consistency and flavorful.

  8. stephanie
    November 11, 2014 at 2:43 pm (4 months ago)

    i made these cupcakes for a friend’s birthday, and they were definitely very pretty. couple of things to note though – 1. i was disappointed that the cupcakes were dry; maybe the cook time should be reduced, but i’m not sure if that would have helped or not, 2. this isn’t a big deal, but the instructions never actually mention when to add the food coloring, 3. as written, the frosting doesn’t taste very much like champagne, but i guess you could add more and adjust the powdered sugar accordingly, and 4. i thought it was strange that the frosting recipe wasn’t representative of what was pictured (doubling the listed recipe = the picture)

    • Nikki
      November 14, 2014 at 1:39 pm (4 months ago)

      Hi Stephanie! Thanks for trying my recipe! I would try adjusting the cook time if your cupcakes ended up being dry. Not all ovens bake the same (some run hotter/cooler than what the temperature gauge says). Bake them until a toothpick inserted into the center comes out with just a few crumbs on it. I usually add the food coloring before folding in the egg whites, but I don’t think it really matters when you add it. It’s safe to add more champagne to the frosting. I’ve doubled the amount used in the recipe (and added a little extra powdered sugar to compensate), and it tasted great! I know that most people don’t pipe big swirls of frosting (like those in my photos), so the frosting recipe is written taking that into account. It’s very easy to just double the recipe if you’d like to pipe the large swirls!


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