Name: Pink Champagne Cupcakes Recipe
Prep time: 20 min
Cook time: PT-489721H5M56S
Total time: 40 min
Cuisine: American
Ingredients: 1 Box white cake mix (plus ingredients required on box); 1/2 cup pink champagne; 1/2 cup water; 1-2 drops pink or red food coloring; Paper muffin liners; 2 cups (4 sticks) unsalted butter, at room temperature; 2 lbs powdered sugar; 4 tablespoons pink champagne; 1-2 drops pink or red food coloring; Optional: gold balls, sprinkles, edible spray for decoration

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Introduction

Celebrate any special occasion with these elegant Pink Champagne Cupcakes. Light, fluffy, and infused with a touch of pink champagne, they offer a delightful twist on classic cupcakes topped with a luscious pink champagne frosting.

A close-up view of twelve cupcakes arranged closely together on a white marbled surface, each cupcake in a white ridged paper liner. Each cupcake has a single thick swirl of pale pink frosting atop light golden vanilla cake, with glossy golden sugar crystals sprinkled evenly over the frosting. The frosting is smooth with a soft creamy texture, forming two visible spiral layers with a small peak in the center. The overall look is neat, fresh, and inviting, with a gentle pastel and sparkling golden color contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white cake mix (plus ingredients called for on the box)
Pink champagne (you will not use the whole bottle)
1-2 drops pink or red food coloring
2 cups unsalted butter (4 sticks), at room temperature
2 pounds powdered sugar
4 tablespoons pink champagne (for frosting)
Optional: gold balls, sprinkles, or decorative spray

Instructions

Step 1: Prepare the white cake mix according to the box directions but replace the water with half pink champagne and half water. For example, if the recipe calls for 1 cup of water, use ½ cup water plus ½ cup champagne.
Step 2: Add 1 to 2 drops of pink or red food coloring to the batter for a soft blush color. Be careful not to add too much to keep the pink subtle.
Step 3: Line a muffin pan with paper cupcake liners and fill each about two-thirds full with the batter.
Step 4: Bake according to the time and temperature recommended on the cake mix box. Let the cupcakes cool completely before frosting.
Step 5: For the frosting, place the butter in a stand mixer and whip on high for 15 minutes, scraping the bowl occasionally, until very fluffy.
Step 6: Gradually add powdered sugar to the whipped butter while continuing to mix, then intermittently add pink champagne until the frosting reaches a smooth, pipeable consistency (about 4 tablespoons).
Step 7: Add 1-2 drops of pink or red food coloring to tint the frosting. Mix until evenly combined.
Step 8: Transfer the frosting to a piping bag or a resealable plastic bag with a corner cut off. Pipe the frosting onto cooled cupcakes in a spiral pattern.
Step 9: Decorate with gold balls, sprinkles, or any other decorative toppings you like.

Tips & Variations

Use chilled pink champagne to keep your batter light and fresh.
For an extra champagne flavor boost, brush each cupcake with a little champagne before frosting.
If you prefer non-alcoholic cupcakes, substitute sparkling white grape juice for the pink champagne.
Adjust food coloring gradually to achieve your desired shade of pink without overpowering the delicate flavor.
To create a smoother frosting, sift the powdered sugar before adding it.

Storage

Store cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days but bring to room temperature before serving to restore softness. If refrigerated, let cupcakes sit for 15-20 minutes before eating for the best texture. You can also freeze unfrosted cupcakes for up to 3 months; thaw before frosting and serving.

How to Serve

The image shows a close-up of a group of cupcakes arranged tightly together on a white plate. Each cupcake has a light pink base with a smooth, thick layer of pale pink frosting swirled on top in a spiral pattern, creating three visible layers in the swirl. The frosting is decorated with small, shiny golden sugar crystals scattered evenly across the surface. The white cupcake liners gently wrap around the base, adding contrast and texture. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different flavor of cake mix?

Yes, you can substitute white cake mix with yellow or vanilla cake mix if you prefer. The pink champagne pairs best with lighter, more neutral flavors.

Is the alcohol in the champagne cooked off during baking?

Most of the alcohol will cook off during baking, leaving behind the champagne’s subtle flavor. However, a small trace might remain, so keep this in mind if serving to children or those avoiding alcohol.