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Pink Champagne Cupcakes

Last Updated On: January 01, 2025 | Published: December 29, 2024 by Melissa Diamond | 6 Comments
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These homemade Pink Champagne Cupcakes are so moist and soft with light pink champagne flavor! Keep this recipe in mind for your next celebration. They are perfect for anniversaries, New Year's Eve, bridal showers, and more!

Pink Champagne Cupcakes on a platter.

How to Make Champagne Cupcakes

  • Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)
  • Dry Ingredients: In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside
  • Wet Ingredients: In another bowl, add the pink champagne, vegetable oil, sour cream, and vanilla extract. Set aside.
  • In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
  • Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
  • With the mixer on low speed, alternately add the flour mixture and champagne mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
  • Mix just until incorporated. Be careful not to over-mix.
  • Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans).
Filling the cupcake liners with pink champagne cake batter.
  • Bake at 350 degrees for 14-16 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove cupcakes immediately from the pans to prevent over-baking. Baking times can vary depending on pan & oven- check at 14 minutes to be on the safe side, but it may take a few minutes more.
Pink Champagne Cupcakes, freshly baked.
  • Makes 30-32 cupcakes (approximately ¼ cup of batter per cupcake)

Pink Champagne Buttercream

We paired our cupcakes with a very simple, delicious Pink Champagne Buttercream. This recipe is very similar to our classic vanilla buttercream, but with the addition of champagne (rather than milk).

Once the cupcakes have cooled completely, frost the cupcakes however you like! We kept things very simple, using a piping bag with the tip snipped away for the smooth swirls of frosting, and we used a 1M star tip for the "rose swirls". (Check out our tutorial for cupcake decorating if you'd like more ideas!)

Look how pretty! (I didn't notice until much later that I had a yellow cupcake liner mixed in with the white ones, haha)

Pink Champagne Cupcakes on a cake platter.

Recipe FAQs

We've used sour cream in several of our cake and cupcake recipes (like eggnog cupcakes, lemon sour cream cake, and strawberry sour cream cake). It adds richness and makes for a really nice texture.

Yes! Just as with the majority our cakes and cupcakes, (from butter pecan cupcakes to red velvet cupcakes, lemon velvet cake and more), these cupcakes can easily be frozen. They will stay fresh for up to three months!

After baking and cooling the pink champagne cupcakes, line them up in rows on a sheet cake board or tray. Wrap in a sheet or two of plastic wrap and then wrap tightly in foil. Pop them in the freezer.

To thaw, move the cupcakes (still wrapped) to the kitchen counter. After about 20 minutes or so, loosen or remove the wrapping until ready to frost.

For our "Boozy Cake Recipes" we are often asked if the alcohol is eliminated as the cakes bake. While a small portion of the alcohol may bake out of the cake or cupcakes, the majority does not.

According to a study from the US Department of Agriculture's Nutrient Data Laboratory, it can take longer than 2 ½ hours for alcohol to fully bake out food. Factors like the baking temperature, method, etc. all play a role (per this alcohol & baking article).

These cupcakes will be fine at room temperature for 1-2 days in an airtight container, in a sealed bakery box, or under a cake dome. After that, we like to move to the refrigerator for freshness.

However, for the best flavor and texture, move any chilled cupcakes to room temperature at least a couple of hours before serving. This will allow time for the cupcakes to warm and soften.

More "Boozy Cakes"

In addition to champagne cakes like our layered Pink Champagne Cake, Champagne Pound Cake, and Champagne and Raspberries cake, we have several more cakes to share with you!

Check out our roundup of favorite boozy cakes for more delicious celebration cake ideas!

Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!

Pink Champagne Cupcakes on a platter.

Pink Champagne Cupcakes

BY Melissa and Bebe
These moist, soft Pink Champagne Cupcakes are so delicious with a light champagne flavor!
Prep Time: 20 minutes
Cook Time: 14 minutes
Course: Dessert
Servings: 30
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Ingredients

  • 1 ½ sticks (170g) unsalted butter softened (holds it shape but dents when pressed)
  • 2 cups (400g) sugar
  • 1 teaspoon Vanilla Extract (4g)
  • 4 eggs, room temperature (If in a hurry, place eggs in a bowl of warm water for 5 minutes.)
  • 3 cups cake flour (342g)
  • 2 teaspoons baking powder (8g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon salt (3g)
  • ¾ cup Pink Champagne (181g) (See Notes)
  • ¾ cup Sour Cream (181g) (Full fat is best)
  • ¼ cup vegetable oil (54g) We use Canola Oil
  • Pink Coloring Gel (optional)

Pink Champagne Buttercream

  • 2 sticks (226g) unsalted butter, softned
  • 5-6 cups powdered sugar (690g) Start with 5 cups, and adjust to your liking
  • ¼-⅓ cup pink champagne (60g) (adjust up or down as needed for desired consistency).
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract (4g)
  • Pink Coloring Gel (optional)

Instructions

For the Cupcakes

  • Preheat the oven to 350 degrees, add paper cupcake liners to cupcake pan(s)
  • In a medium bowl, whisk the cake flour, baking powder, baking soda, and salt for 30 seconds. Set aside
  • In another bowl, add the pink champagne, vegetable oil, sour cream, and vanilla extract. Set aside.
  • In the bowl of your mixer, add the softened butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy.
  • Add the eggs one at a time, mixing after each until the yellow of the yolk has blended.
  • With the mixer on low speed, alternately add the flour mixture and champagne mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid). **If adding a touch of pink coloring gel, you can do this at any time.
  • Mix just until incorporated. Be careful not to over-mix.
  • Scoop about ¼ cup bake batter into each cupcake liner (in the cupcake pans)
  • Bake at 350 degrees for 14-16 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. We like to remove cupcakes immediately from the pans to prevent over-baking. Baking times can vary depending on pan & oven- check at 14 minutes to be on the safe side, but it may take a few minutes more.
  • Makes 30-32 cupcakes (approximately ¼ cup of batter per cupcake)

For the Pink Champagne Buttercream

  • Add the softened butter to the bowl of your mixer, mix until smooth.
  • Add half of the powdered sugar and most of the champagne. Beat at medium speed until the powdered sugar is incorporated. Add remaining powdered sugar and champagne, and the salt. If adding pink coloring gel, you can add it at anytime (very small amount).
  • Mix at medium speed another 3 minutes, scraping the sides of the bowl occasionally. Then, slow the mixer to low speed for one minute more. The frosting will become very smooth.

Assembly

  • Once the cupcakes have cooled, decorate however you like! You can use an offset spatula to apply the frosting or you can pipe the frosting onto the cupcakes using your piping tips of choice. We used a 1M large star tip as well as a piping bag with the end snipped away for our two types of swirls.

Refrigeration

  • These cupcakes are fine to sit at room temperature under a cake dome or in an airtight container for 1-2 days. After that, we like to move them to the refrigerator for freshness. If you have chilled the cupcakes, remove them from the refrigerator a couple of hours before serving so that they can warm and soften.

Notes

Recipe makes approximately 7 ½ cups batter- about 30-32 cupcakes.
**We used "Andre Blush" Pink Champagne but you should be fine substitute whatever your favorite type/brand of champagne is! 
 
5 from 1 vote

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6 Comments

  2. Haven't made these cupcakes, wondering if I could make this recipe in 8 or 9" cake pans. I read you recipe for the cake and it's very different. I think the cupcake recipe sounds better.

    Reply

  3. 5 stars
    Such a great recipe! I’ve made the cake many times, always to rave reviews— and for a New Year’s Day party, champagne cupcakes seemed like the perfect choice. The recipe is simple to follow and the cupcakes are divine! I’ve come to depend on My Cake School for consistently wonderful and trouble-free recipes for every occasion.

    Reply

    1. Yay! I'm so glad that you tried the recipe and enjoyed them. They look perfect! ;0) Thanks for your kind words & feedback. Happy New Year!

      Reply