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Pink Champagne Cupcakes Recipe

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4.9 from 118 reviews

Celebrate special occasions with these delightful Pink Champagne Cupcakes, featuring a moist white cake infused with rosé champagne, topped with a luscious pink champagne buttercream icing and a shimmering glaze. Perfect for parties, brunches, or any festive gathering, these miniature cupcakes offer an elegant twist on classic flavors with a charming rosy hue.

Ingredients

Scale

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

Icing

  • 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: Set your oven to 350°F (175°C) to ensure it’s ready for baking your cupcakes.
  2. Mix Cake Batter: In a large bowl, combine 1 box of white cake mix with 1¼ cup pink champagne. Stir gently.
  3. Add Wet Ingredients: Add ⅓ cup vegetable oil, 3 egg whites, and 3-5 drops of red food coloring to the cake mixture. Mix until just combined, being careful not to over-mix to keep the batter light and airy.
  4. Fill Tins: Pour the batter into mini bundt or muffin tins, filling just over half full to allow room for rising.
  5. Bake: Bake the cupcakes for 10 minutes if mini-sized. For traditional-sized cupcakes, bake for approximately 17 minutes. Remove once baked and let them cool. Trim any excess cake with a knife for a neat finish, then invert the cupcakes onto a wire rack placed over an easy-to-clean surface.
  6. Prepare Glaze: Combine 3 cup powdered sugar, ¼ cup milk, and 2 tablespoons pink champagne in a microwave-safe bowl. Heat in the microwave until pourable. While cupcakes are still on the wire rack, pour the glaze in a circular motion over them, allowing it to drip and create a shiny coat. Let it set for a few minutes.
  7. Make Icing: In a mixing bowl, beat ½ cup softened butter with 4 cup powdered sugar, ¼ cup pink champagne, 1 teaspoon clear vanilla extract, and 2-3 drops red food coloring until smooth and fluffy.
  8. Decorate: Transfer the icing into a piping bag fitted with your favorite tip, or use a ziplock bag with a cut corner to pipe decorative swirls on top of the glazed cupcakes.
  9. Chill: Refrigerate the cupcakes before serving to allow the icing to firm up and enhance flavor.

Notes

  • This recipe is designed for miniature cupcakes; if baking traditional-sized cupcakes, extend baking time to about 17 minutes.
  • Miniature bundt pans can be used instead of muffin tins for an elegant presentation without liners.
  • Store cupcakes up to 3 days at room temperature in an airtight container or up to 1 week refrigerated.
  • These cupcakes freeze well; store frozen in an airtight container and thaw overnight before serving.
  • You may substitute pink champagne with sparkling white wine, Prosecco, or Moscato as preferred.
  • The glaze and icing add sweetness and texture but you may choose to use one or both according to taste.

Keywords: pink champagne cupcakes, rosé cupcakes, party cupcakes, flavored cupcakes, mini cupcakes, champagne frosting, elegant cupcakes, festive desserts

Find it online: https://bakedbylisa.com/pink-champagne-cupcakes-recipe/