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    Home » Recipes » Cupcakes

    Pink Champagne Cupcakes

    By: Jessica · Posted: Apr 18, 2023 · This post may contain affiliate links. Please read my disclosure policy.

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    Jump to Recipe 18 comments
    5 from 13 votes
    Pink Champagne Cupcakes - from scratch or with cake mix!

    Pink Champagne Cupcakes: A from-scratch (and also a cake mix recipe option) recipe that walks you through exactly how to make sparkling wine or champagne cupcakes!

    Cupcake recipes are perfect for birthday parties or for a weekend treat. You’re also going to love our popular Biscoff cupcakes, these Oreo cupcakes and of course, our caramel cupcakes!

    Orignally published in December of 2019 – Updated in April 2018

    Pink champagne cupcake on marble counter.

     

    Then, if you want to really make an impression, whip up a batch of these easy pink chocolate strawberries to go along with them!

    It is NO secret around here how much I love easy desserts for parties and even just to make for fun after main course!

    More Posts You’ll Love if You’re Planning a Pink-Themed Party!

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    • Circus Animal Cookie Donuts

    💞 Why You’ll Love these Cupcakes

    • Pink Color: They’re a beautiful pink cupcake that’s perfect for a pink-themed party, or to add a bit of prettiness to any gathering.
    • Easy Recipe: They’re easy, whether you choose to make them from scratch or with the cake mix recipe, also below.
    • Flexible: There are a few areas where you may prefer to leave some items out, or even add more of something. You’ll see how you can make this recipe with your own preferences, with the tips throughout the recipe.
    Pink champagne bottle.

    How to Make Pink Champagne Cupcakes from Scratch

    Before you start mixing together the ingredients, preheat the oven to 325 degrees and line a cupcake baking pan with paper liners and set aside.

    Champagne Reduction (Not as difficult as it sounds!)

    Pink champagne in saucepan.
    1. Open the bottle of champagne and measure out 1 ½ cups of champagne. 
    2. Pour it into a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining (image above).
    3. Let this concentrated liquid cool down to room temperature before adding to your batter.
    4. Reserve 1-2 Tablespoons for the buttercream frosting.
    Flour and dry ingredients in white bowl with whisk.
    1. Next, in a small bowl, measure and whisk together flour, baking powder, salt and set aside (image above).
    2. In a separate bowl, use a mixer to beat butter and vanilla together until smooth and creamy.
    3. Then, add sugar, vegetable oil and eggs. Continue mixing until combined.
    Pink champagne pouring in to mixing bowl.
    1. Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne (image above).
    2. Stir until each one is almost completely combined before adding the next and scrape down the sides and bottom of the bowl as you work.

    Pink Food Coloring – Optional

    To make your cupcakes a little more pink, feel free to use pink food coloring in to the batter before baking!

    Pro Tip: Just a small amount of pink food coloring will do. A simple dip in to the food coloring with a toothpick will add a significant amount of color.

    Mix until fully blended!

    However, if you aren’t a fan of food coloring, it’s definitely not necessary!

    Hand mixer mixing cupcakes in mixing bowl.
    1. On the cupcake batter is all mixed, fill the cupcake liners ¾ full and bake for 18-20 minutes!
    Pink champagne cupcakes in baking pan.

    How to Make Pink Champagne Buttercream Frosting

    Now for the champagne icing, you can kick it up a notch on the champagne if you prefer, for a more intense champagne flavor.

    Pro Tip: The recipe calls for 1 tablespoon of champagne reduction, but feel free to use 2 if you’re going big or going home!

    While the cupcakes are baking, it’s a great time to whip up the buttercream frosting

    Powdered sugar in measuring cup.
    1. In a large bowl, using an electric mixer, beat the butter, powdered sugar, vanilla and 1-2 tablespoons of the champagne reduction until smooth.
    2. Then, add milk as needed to reach the desired consistency!
    3. To add some pink color to your buttercream, this is the pink food coloring I recommend!

    Pro Tip: It doesn’t take much food coloring! Simply dip of a toothpick into the coloring will add a great amount of color to your buttercream!

    If using food coloring, mix thoroughly and set aside and wait for the cupcakes to fully cool before frosting!

    How to Frost the Pink Cupcakes

    Once the cupcakes have baked and have sat out to cool (it’s important to let them cool or the frosting will instantly melt and slide off of your cupcakes!) it’s time to frost those cuties!

    Baked pink champagne cupcakes in cupcake tin.

    Now I’m NO frosting and piping expert, but I have found it really easy to frost cupcakes when using a piping bag and tips!
    Feel free to use any tips that you wish! My favorites are in a set of tips like these and disposable piping bags.

    Piping pink champagne buttercream on top of cupcakes.

    Cupcake Sprinkles and Toppings

    Of course, you can decorate your cupcakes any way you like, but to have your cupcakes look like these, you can grab the following supplies here:

    • White Ball Sprinkles
    • Clear Sprinkles
    • Pink Sugar Pearls
    Pink champagne cupcakes on clear, glass cake stand.
    Pink Champagne Cupcakes

    How to Make Pink Champagne Cupcakes with a Cake Mix

    If wanting to make these cupcakes using a box mix, it’s simple!
    However, if scratch is more your style, see the printable recipe card below with full instructions!

    Makes 24 cupcakes

    Prep time:  12 minutes Cook time:  20 min Total Time: 22 minutes

    • 1 boxed white cake mix
    • 1 cup Pink Champagne reduce
    • ⅓ cup Vegetable Oil
    • 3 eggs
    • Pink food coloring

    Cupcakes from Box Mix Directions:  

    1. Preheat the oven to 325 degrees. Line a cupcake baking tray with paper liners and set aside. 
    2. In a small saucepan over medium heat, add 2 cups Pink Champagne and simmer until it is reduced to 1 cup liquid, about 6-8 minutes.
      Set aside until room temperature. Reserve 1-2 Tablespoons to use in buttercream icing. 
    3. Combine Cake mix, oil, and eggs together until well blended.  Add a drop of pink coloring to the cooled reduced champagne to a light pink and stir well.  Add champagne reduction to the batter and blend well.
    4. Fill each paper cup ⅔ full and bake at 325 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.

    Pink champagne cupcakes on marble counter.

    ❄️ How to Store the Cupcakes

    • Room Temperature: If you’d like to store the cupcakes at room temperature, it’s best to store them in an airtight container for up to 3 days.
    • Refrigerate: If you’d like to refrigerate these pink champagne cupcakes, place them in an air tight container, in the refrigerator for up to 5 days. (Do note, that sometimes refrigerating cupcakes can make them dry out more.)
    • Freeze: If freezing the cupcakes is something you need or want to do, freeze them without frosting, in a freezer-safe container (preferably also wrapping the cupcakes in Glad’s Press’n Seal — as we’ve found this is the best for freezing), for up to 3 months.
    • Thaw: When ready to defrost the cupcakes, simply let them thaw in the container, on the counter before frosting.

    Expert Tips

    • Feel free to use or buy any kind of pink champagne for this recipe. Because it will be reduced down, the quality doesn’t really matter. You just want to give the cupcakes that pop of spritz in the background!
    • Feel free to use a sparkling wine if that’s more of your style or what you have on hand.

    Recipe FAQs

    Can kids eat pink champagne cupcakes?

    Yes! When cooked properly, cupcakes made with pink champagne should be safe to eat because during the reduction process, the alcohol is cooked out.

    What can I substitute for pink champagne in baking?

    If you prefer another sparkling beverage instead of pink champagne, you can try using sparkling grape juice.

    Love Easy Dessert Recipes?

    If you love easy desserts like we do, then you’ll also love these recent favorites:

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    • Close up photo of a light tan cupcake cut in half with Biscoff spread in the center and a fluffy buttercream swirl on top of the cupcake
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    • Red velvet cupcake with chocolate chip frosting.
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    Looking for a keto option for cupcakes? I love that we have options for this diet now. My son has to do keto often and these keto cupcakes come in handy!

    Did You Make This?
    Snap a pic and hashtag it #Fantabulosity — I love to see your creations on Instagram and Facebook.

    Recipe

    Pink champagne cupcake on white marble counter.

    Pink Champagne Cupcakes from Scratch

    Jessica Burgess
    Pink Champagne Cupcakes: A from scratch AND box recipe option that will walk you through exactly how to make sparkling wine or champagne cupcakes!
    5 from 13 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 24 cupcakes
    Calories 207 kcal

    Equipment

    • oven

    Ingredients

    • 1 ½ cups pink champagne or sparkling wine, divided
    • 1 stick salted butter room temperature
    • 1 tablespoon vanilla extract
    • ½ cup vegetable oil
    • 2 cups granulated sugar
    • 1 ½ teaspoon baking powder
    • 2 ⅔ cups all-purpose flour
    • ¼ teaspoon salt
    • 4 large eggs
    • pink food coloring Just a small dip in to the coloring with a toothpick should be enough

    Pink Champagne Buttercream Frosting

    • 1-2 tablespoon reserved pink champagne reduction
    • ½ cup unsalted butter room temperature
    • 2 cups confectioners sugar
    • ½ teaspoon vanilla extract
    • 1-2 tablespoon milk as needed for desired consistency
    • Silver and gold sparkling sugar as desired

    Instructions
     

    • Preheat the oven to 325 degrees. Line a cupcake baking pan with paper liners and set aside. 
    • Open the bottle and measure out 1 ½ cups of champagne.  Place in a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining. Let this concentrated liquid cool down to room temperature before adding to your batter. Reserve 1-2 Tablespoons for the buttercream frosting.
    • In a small bowl, measure and whisk together flour, baking powder, salt and set aside.
    • In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy
    • Add sugar, vegetable oil and eggs (and pink food coloring if desired.) Continue mixing until combined.
    • Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne.  Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you work.
    • Fill cupcake liners ¾ full and bake for 18-20 minutes.

    Pink Champagne Buttercream Frosting

    • In a large bowl, using an electric mixer, beat butter, powdered sugar, vanilla and 2 tablespoons of the champagne reduction until smooth. Add milk as needed to reach desired consistency.

    Notes

    *I personally prefer only 1 Tablespoon of the reduction in the buttercream recipe for a subtle flavor, but you can use 2 for a more intense champagne flavor*
    See blog post for a cake mix (box) recipe for Pink Champagne Cupcakes!

    Nutrition

    Serving: 1cupcake | Calories: 207kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 46mg | Potassium: 38mg | Fiber: 1g | Sugar: 17g | Vitamin A: 157IU | Calcium: 9mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

    Keywords easy cupcak recipe, pink champagne cupcakes, sparkling wine
    Tried this recipe?Let us know how it was!

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      5 from 13 votes (10 ratings without comment)

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    1. Heather says

      April 18, 2025 at 10:24 am

      5 stars
      Soooo good! My husband said they were the best cupcakes he’s EVER had! I doubled the recipe and it took quite a while to reduce the champagne. But totally worth the time spent. I’m using these for a Pearls & Prosecco themed party 🍾

      Reply
      • Jessica says

        April 18, 2025 at 10:52 am

        Awww, I love hearing this so much, Heather! Thank you so much for taking the time to share with me!

        Reply
    2. Ali says

      June 01, 2024 at 10:16 am

      5 stars
      I used the cake box recipe….used butter in place of oil, added two egg whites. They are fluffy and amazing!!!

      Reply
      • Jessica says

        June 03, 2024 at 10:59 am

        Yay!!! YUUUM! So happy you loved these champagne cupcakes too, thank you for sharing!

        Reply
    3. Jessie says

      August 06, 2023 at 5:49 pm

      I want to make these for an outdoor party… do you think i can swab the butter for shortening in the frosting ? The shortening just holds up better in heat than the butter

      Reply
      • Jessica says

        August 07, 2023 at 8:58 am

        Hi Jessie! I’ve never tried making these with shortening but I’ve sure heard the same thing too, about heat, so it may be worth a shot!

        Reply
    4. KeAnna says

      March 22, 2023 at 10:17 pm

      Do you think this will be fine for a kids party? Or should I use a pink cider instead?

      Reply
      • Jessica says

        March 23, 2023 at 3:28 pm

        Hi KeAnna, I haven’t tried anything else, and usually when cooked, the alcohol cooks out. However, if it’s a concern, it may be worth trying maybe what you said or a sparkling grape juice?

        Reply
    5. Lisa says

      February 26, 2023 at 4:59 pm

      Making these now and wow they so good already. Can’t wait. Thank you for posting this recipe.

      Reply
      • Jessica says

        February 26, 2023 at 8:48 pm

        Hi Lisa! I hope you love them as much as we do!

        Reply
    6. Emily Kliemt says

      February 11, 2023 at 4:01 pm

      5 stars
      Made these today from scratch they were delicious Thanks for the post Emily

      Reply
      • Jessica says

        February 12, 2023 at 6:46 am

        Hi Emily! Yay!! So glad that you loved the homemade pink champagne cupcakes too! Thank you so much for taking the time to share with us!

        Reply
    7. Tori says

      November 06, 2022 at 8:04 pm

      When do you put the dye in? also can this recipe be used for a cake?

      Reply
      • Jessica says

        November 07, 2022 at 7:33 pm

        Hi Tori! You can add pink food coloring in to the batter before baking! But just a small amount (like a toothpick barely dipped in to the coloring) should suffice!

        Reply
    8. Kendall says

      February 04, 2021 at 4:55 pm

      Can you use non alcoholic champagne with this recipe?

      Reply
      • Jessica says

        February 04, 2021 at 5:48 pm

        That shouldn’t be a problem at all!

        Reply
    9. Becky says

      May 08, 2020 at 11:36 am

      You don’t say how much salt to add to the dry ingredients.

      Reply
      • Jessica says

        May 09, 2020 at 6:17 am

        Ah! You’re right Becky. Thank you so much for letting me know. I’ve added salt to the recipe card ingredients, thank you!

        Reply

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    Jessica Burgess of Fantabulosity, slicing an avocado.

    Hi, I'm Jessica! - Owner and Creator of the blog and brand, Fantabulosity.

    I’m here to teach you how to make quick and easy recipes, using simple ingredients, that your family will love.

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