Pink Champagne Cupcakes: A from scratch AND box recipe option that will walk you through exactly how to make sparkling wine or champagne cupcakes!
Then, if you want to really make an impression, whip up a batch of these easy pink chocolate strawberries to go along with them!
Pink Champagne Cupcakes
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How to Make Pink Champagne Cupcakes
So how do you make these champagne cupcakes? With PINK CHAMPAGNE of course. Or, feel free to use a sparkling wine if that’s more your style or what you have on hand.
Also, feel free to use or buy any kind of pink sparkling wine 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!
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!)
Open the bottle of champagne and measure out 1 1/2 cups of champagne.
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.
Let this concentrated liquid cool down to room temperature before adding to your batter.
Reserve 1-2 Tablespoons for the buttercream frosting.
Next, in a small bowl, measure and whisk together flour, baking powder, salt and set aside.
In a separate bowl, use a mixer to beat butter and vanilla together until smooth and creamy.
Then, add sugar, vegetable oil and eggs. 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 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!
NOTE: 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!
On the cupcake batter is all mixed, fill the cupcake liners ¾ full and bake for 18-20 minutes!
Pink Champagne Buttercream Icing
Now for the champagne icing, you can kick it up a notch on the champagne if you prefer, for a more intense champagne flavor.
The recipe calls for 1 tablespoon of champagne reduction, but feel free to use 2 if you’re going big or going home!
How to Make Champagne Buttercream Frosting
You’ll find the full recipe in the card below, but I’ve included it here too, in case it’s helpful!
While the cupcakes are baking, it’s a great time to whip up the buttercream frosting
In a large bowl, using an electric mixer, beat the butter, powdered sugar, vanilla and 1-2 tablespoons of the champagne reduction until smooth.
Then, add milk as needed to reach the desired consistency!
To add some pink color to your buttercream, this is the pink food coloring I recommend!
NOTE: It doesn’t take much! 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!
Once Cooled It’s Time to Add Frosting to the 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!
Piping the Frosting on to Cupcakes
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.
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:
Cake Box Mix Option
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:
- Preheat the oven to 325 degrees. Line a cupcake baking tray with paper liners and set aside.
- 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.
- 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.
- 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.
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!
Pink Champagne Cupcakes from Scratch
- 1 1/2 cups pink champagne or sparkling wine, divided
- 1 stick salted butter room temperature
- 1 tablespoon vanilla extract
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 1 1/2 teaspoon baking powder
- 2 2/3 cups all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- pink food coloring
Pink Champagne Buttercream Frosting
- 1-2 tablespoon reserved pink champagne reduction
- 1/2 cup unsalted butter room temperature
- 2 cups confectioners sugar
- 1/2 teaspoon vanilla extract
- 1-2 tablespoon milk as needed for desired consistency
- Silver and gold sparkling sugar as desired
- Preheat the oven to 325 degrees. Line a cupcake baking pan with paper liners and set aside.
- Open the bottle and measure out 1 1/2 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. 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.
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.