Pink Champagne Cupcakes

Pink Champagne CupcakesI’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.

Pink Champagne CupcakesSugar and spice and everything nice.

There’s no denying it.

Pink Champagne CupcakesMy 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.

Pink Champagne CupcakesCase in point: pink champagne cupcakes.

I guess “slightly” is an understatement.

Pink Champagne CupcakesI 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.

Pink Champagne CupcakesIt’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 CupcakesPink 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.

Pink Champagne Cupcakes

34 Comments on Pink Champagne Cupcakes

  1. Alli
    February 9, 2012 at 12:55 am (6 years ago)

    These look so cute! Making them this weekend!

    December 2, 2012 at 10:58 am (5 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 (5 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 (4 years 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 (4 years 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 (4 years 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 (4 years 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 (4 years 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 (4 years 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 (4 years ago)

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

  7. Louise
    November 1, 2014 at 1:38 pm (3 years 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 (3 years 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 (3 years 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!

  9. Maria
    February 6, 2015 at 2:58 pm (3 years ago)

    These look sooo cute! Thank you for sharing. I plan to make them tomorrow for my friends’ get together. Quick question– where can I get the pearls?

    • Nikki
      June 15, 2015 at 3:12 pm (3 years ago)

      Hi Maria! Sorry for the late response. Life just gets in the way sometimes. For future reference, you can find the pearls at any store that carries cake decorating supplies. I’ve bought them at Michaels, Jo-Ann Fabrics, and Hobby Lobby. I’ve even seen them at Target on occasion (particularly around the holidays).

  10. Ornella Maraj
    February 6, 2015 at 4:30 pm (3 years ago)

    Champagne is very expense in my country Which is Trinidad & Tobago what taste close to Champagne because I don’t drink alcohol so I don’t no what it should taste like.

    • Nikki
      June 15, 2015 at 3:10 pm (3 years ago)

      You could try any kind of sparkling wine. It won’t have the same taste, but it should be similar (and still delicious!)

  11. Julia
    February 12, 2015 at 11:13 pm (3 years ago)

    loved this recipe!! I tried it however my icing seems thin to me what can i do to make it thicker so when i pioe roses it will keep shape????

    • Nikki
      June 15, 2015 at 3:09 pm (3 years ago)

      Hi Julia! Glad you enjoyed the recipe! So sorry for the delayed response. You can thicken up the frosting by adding more powdered sugar until you reach the desired consistency. Also check to see that your butter isn’t melted. It should be just at room temperature. If it starts to melt while you’re working with it, put it in the fridge for a bit to allow it to harden again. Good luck!

  12. Leslie
    August 20, 2015 at 8:49 pm (2 years ago)

    Can I use gluten free all purpose flour to make the cupcakes??

  13. Jen
    October 8, 2015 at 1:04 am (2 years ago)

    I’m going to make these tomorrow and thank you for the recipe. I’m confused because in the pictures the cupcakes look white but it says to add food coloring. I get the frosting is pink and needs food coloring, but do you color the cupcakes also?

  14. Nina
    January 4, 2016 at 6:16 pm (2 years ago)

    Omg! My friend made these for her New Year’s Eve party, and they were so good! She topped them with chocolate 2016s, pearls, and gold sugar. Have to try it. I’m going to make these soon

  15. Barbara Long
    January 22, 2016 at 10:19 pm (2 years ago)

    I do not know how to make the icing look like this? Do I just go around in a circular pattern? Or is there a utube I can watch?

    • Nikki
      February 14, 2017 at 11:52 am (11 months ago)

      Hi Barbara! Sorry I missed your comment! For future reference, I usually use a Wilton 1M tip for my cupcakes. Hold the tip approximately ½ in. above your cupcake top at a 90° angle to the cupcake surface. Squeeze out the icing to form a star. Without releasing pressure, raise the tip slightly as you drop a line of icing around the star in a tight, complete rotation. Then, move the tip toward the center and up and around to make a second spiral around the inside edge of the first spiral. Release pressure to end your spiral at the center of the cupcake. Hope that helps!

  16. Pat R
    May 30, 2016 at 4:30 pm (2 years ago)

    I will be making these for my daughter’s roommates’ engagement party would like to add some finely chopped fresh strawberries. Do you think that would work?I am thinking maybe 3/4c to 1c to add per batch. Wou;d love to her your thoughts : )

    • Nikki
      February 14, 2017 at 11:49 am (11 months ago)

      Hi Pat! Sorry for the late reply. I’ve never added fresh fruit to this recipe, but I would love to hear how your cupcakes turned out with the strawberries!

  17. Tiffany
    August 20, 2016 at 3:25 pm (1 year ago)

    I just made the cupcakes and while they didn’t appear finished, I decided to poke them with a toothpick anyway and it came out totally clean! I only had the cakes in the oven for 15 minutes. I am hoping they aren’t dry!!!

    They look pretty.. smooth and very pale pink.

  18. Tricia
    August 28, 2016 at 4:24 pm (1 year ago)

    Hi…how should these be stored…in the fridge or can they be left out… they are delicious by the way.

    • Nikki
      February 14, 2017 at 11:47 am (11 months ago)

      Hi Tricia! I know this reply is incredibly late, but I thought it still might help someone else. I usually store these in the fridge and then bring them to room temperature before serving.

  19. Tammy
    April 23, 2017 at 1:45 pm (9 months ago)

    Question. I am wanting to make these, but, for a baby shower. I know alcohol is a no no for mom’s to be. Would the alcohol in the cupcake or frosting be a problem?

    • Nikki
      October 4, 2017 at 3:31 pm (3 months ago)

      Hi Tammy! Sorry for the delayed response. For future reference, the alcohol in the cupcakes should not be a problem, as it bakes off when cooking. There is very little alcohol in the frosting, and I personally wouldn’t worry about it. However, if you’re worried about mama having any alcohol at all, I would omit the champagne in the frosting. It will alter the taste a bit, but should still taste great!

  20. Kathy Irwin
    July 12, 2017 at 9:48 pm (6 months ago)

    Hi this is a crazy question…. I’m new at this stuff and I’m confused about the egg whites.. Do you beat them some and what does it mean to fold them into the batter. Do you fold them till mixed in….
    Thank You

    • Nikki
      October 4, 2017 at 3:29 pm (3 months ago)

      Hi Kathy! Sorry for the delayed response. For the future, you beat the egg whites in the bowl of your stand mixer until they’re white and fluffy. When you lift the whisk of your stand mixer, they should form little peaks. Check out this tutorial if you need a little more explanation:

      Once you have beaten the egg whites, you want to fold them into your batter. Use a rubber spatula and gently mix them in. Think of it this way: slice your spatula into the batter, scoop from the bottom, and fold over the top. You want them to be just incorporated. Don’t overmix, or you’ll deflate your eggs whites. You want the batter to be very light.

      Hope that helps!


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