Introduction

These Pink Champagne Cupcakes are a delightful twist on classic cupcakes, infused with the bubbly flavor of rosé champagne. Topped with a luscious glaze and a smooth champagne icing, they’re perfect for special occasions or any time you want a touch of elegance in your dessert.

The image shows a small pink dessert shaped like a mini bundt cake with soft ridges running vertically along its sides. The base is smooth with a slightly glossy texture, and it is topped with a swirl of creamy white frosting that has a soft, fluffy appearance. There are more similar desserts blurred in the background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cupcakes:

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 cups powdered sugar
¼ cup milk
2 tablespoons pink champagne (rosé)

Icing:

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

Instructions

Step 1: Preheat the oven to 350℉ (175℃).
Step 2: In a mixing bowl, combine the white cake mix and pink champagne until blended.
Step 3: Add the vegetable oil, egg whites, and red food coloring to the batter. Mix until just combined—avoid over-mixing.
Step 4: Pour the batter into bundt or muffin tins, filling each just over halfway.
Step 5: Bake for 10 minutes, then remove from the oven. Let cool and trim any excess cake edges if needed. Flip cupcakes onto a wire rack set over a tray or surface for easy cleanup.
Step 6: Prepare the glaze by mixing powdered sugar, milk, and pink champagne. Microwave briefly until the glaze is pourable.
Step 7: Pour the glaze over the cupcakes in a circular motion while they are on the wire rack. Let the glaze set for a few minutes.
Step 8: For the icing, beat softened butter, powdered sugar, pink champagne, vanilla extract, and red food coloring until smooth. Transfer to an icing bag or a ziplock bag with the corner cut off.
Step 9: Pipe the icing decoratively onto the cupcakes.
Step 10: Refrigerate the cupcakes before serving for best flavor and texture.

Tips & Variations

This recipe is designed for miniature cupcakes. If making traditional-sized cupcakes, bake for approximately 17 minutes.
Miniature bundt pans make an elegant presentation and eliminate the need for liners, but muffin or regular cupcake tins work well too.
Substitute sparkling white wine or any bubbly rosé you enjoy for a different flavor.
Use clear vanilla extract if possible to keep the icing color bright and pretty.

Storage

Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze cupcakes in an airtight container and thaw overnight in the refrigerator before serving. Refrigeration helps maintain the icing texture and freshness.

How to Serve

The image shows small, dome-shaped pink desserts with a soft, smooth texture and subtle vertical ridges around their sides. Each dessert has a delicate white swirl of frosting on top, which is creamy and slightly ruffled, adding a decorative touch. The desserts are placed on a white plate, set against a white marbled surface that softly reflects light, creating a clean and bright background. In the foreground, one dessert is in sharp focus while others blur softly in the distance, emphasizing depth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular champagne instead of pink champagne?

Yes, regular champagne or any sparkling white wine works fine. Pink champagne adds a lovely hue and subtle berry notes, but you can substitute based on preference or availability.

How do I prevent the batter from becoming too runny with the champagne?

Stick to the recommended quantities and avoid over-mixing. Using egg whites instead of whole eggs helps maintain structure. If the batter seems too thin, add a tablespoon of flour to balance.