Pink Champagne Cupcakes: A Decadent Celebration in Every Bite
Pink champagne cupcakes are a delightful blend of elegance, flavor, and fun. Their light and airy texture, paired with the subtle sophistication of champagne, makes them a memorable dessert for any occasion.

Pink champagne cupcakes are the epitome of elegance and indulgence. Whether you’re celebrating a birthday, an anniversary, or Valentine’s Day, these cupcakes add a touch of sophistication and joy to any occasion.
Their delicate pink hue, subtle champagne flavor, and airy texture make them a treat that’s as delightful to eat as it is to look at.
Why You’ll Love This Recipe
- Elegant Presentation: The soft pink color and frosting swirls make these cupcakes perfect for parties and special occasions.
- Unique Flavor Profile: The subtle champagne flavor adds a sophisticated twist to the classic cupcake.
- Light and Airy Texture: Thanks to the champagne and careful mixing process, these cupcakes are delightfully fluffy.
- Perfect for Celebrations: Their festive nature makes them ideal for weddings, birthdays, or romantic dinners.
- Customizable: You can adjust the shade of pink, frosting style, or even add edible glitter for an extra sparkle.
Step-by-Step Instructions

1. Make the Cupcakes
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add egg whites and vanilla: Beat in the egg whites one at a time, followed by the vanilla extract. Mix until smooth and well combined.
- Incorporate champagne: Alternate adding the dry ingredients and champagne to the butter mixture, starting and ending with the dry ingredients. Mix just until combined. If desired, add a drop or two of pink food coloring for a soft blush hue.
- Fill and bake: Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
2. Make the Frosting
- Beat butter: In a large bowl, beat the butter with an electric mixer until smooth and creamy, about 2 minutes.
- Add powdered sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Flavor the frosting: Stir in the champagne and vanilla extract, beating until light and fluffy. If the frosting is too thick, add a teaspoon of champagne or milk. For a pink hue, add 1-2 drops of food coloring and mix until evenly tinted.
3. Decorate the Cupcakes
- Frost the cupcakes: Use a piping bag fitted with a star tip to pipe swirls of frosting onto each cooled cupcake. Alternatively, use a spatula for a more rustic look.
- Add decorations: Sprinkle edible pearls, glitter, or a touch of gold dust for an extra festive finish.
Variations
- Mini Cupcakes: Create bite-sized treats by using a mini muffin tin. Reduce the baking time to 10-12 minutes.
- Alcohol-Free Version: Substitute the champagne with sparkling apple cider or a mixture of milk and a teaspoon of almond extract.
- Filled Cupcakes: Hollow out the center of each cupcake and fill it with a champagne-infused pastry cream or raspberry jam for a surprise element.
- Chocolate Twist: Add a tablespoon of cocoa powder to the batter for a chocolate-pink champagne cupcake.
FAQs
1. Can I use non-alcoholic champagne?
Yes! Non-alcoholic sparkling wine or sparkling cider works perfectly, giving you the same bubbly texture and flavor.
2. How do I store these cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best taste.
3. Can I freeze the cupcakes?
You can freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw them at room temperature before frosting and serving.
How to Serve
Pink champagne cupcakes are best served at room temperature. Pair them with a glass of champagne or sparkling cider to enhance the celebratory vibe. These cupcakes make an excellent centerpiece for dessert tables at bridal showers, anniversaries, or New Year’s Eve parties.

Pink Champagne Cupcakes
Ingredients
For the Cupcakes:
- 1 ¼ cups 160g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 115g unsalted butter, softened
- ¾ cup 150g granulated sugar
- 2 large egg whites room temperature
- 1 teaspoon vanilla extract
- ½ cup 120ml pink champagne or sparkling rosé, room temperature
- 1-2 drops pink gel food coloring optional
For the Frosting:
- 1 cup 230g unsalted butter, softened
- 3 ½ cups 440g powdered sugar
- 2-3 tablespoons pink champagne
- 1 teaspoon vanilla extract
- 1-2 drops pink gel food coloring
- Optional: edible pearls sprinkles, or glitter for decoration
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together flour, baking powder, baking soda, and salt.
- Beat butter and sugar until fluffy. Add egg whites and vanilla.
- Alternate adding dry ingredients and champagne to the butter mixture. Add food coloring if desired.
- Fill liners two-thirds full and bake for 18-20 minutes. Cool completely.
- Beat butter until smooth. Add powdered sugar, champagne, vanilla, and food coloring to make frosting.
- Frost cupcakes and decorate as desired.