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+ servings
Pink Champagne Cupcakes
Prep Time
20 mins
Cook Time
20 mins
Delicious pink cupcakes perfect for any occasion or celebration! Don't worry, the alcohol bakes off, making these cupcakes perfect for the whole family to enjoy!
Course: Dessert
Cuisine: American
Keyword: champagne cupcakes, pink cupcakes
Servings: 24 cupcakes
Author: Jackie
  • 1 ½ cups Pink Champagne or Sparkling Wine
  • 2 ⅔ cups all-purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup salted butter room temperature
  • ½ cup vegetable oil
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs
  • Pink food coloring
Pink Champagne Buttercream Frosting
  • 1-2 Tablespoons reserved pink champagne reduction
  • ½ cup unsalted butter room temperature
  • 2 cups confectioners sugar
  • ½ teaspoon vanilla extract
  • pink food coloring
  • 1-2 Tablespoons milk as needed for desired consistency
  • Pink Sprinkles
  1. Preheat the oven to 325 degrees. Line two cupcake baking pans with paper liners and set aside.
  2. Open the champagne 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.
  3. In a small bowl, measure and whisk together flour, baking powder, salt and set aside.
  4. In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy.
  5. Add sugar, vegetable oil and eggs. Continue mixing until combined.
  6. Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne.
  7. Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you work.
  8. Fill cupcake liners ¾ full and bake for 18-20 minutes.
Champagne Buttercream Frosting
  1. In a large bowl, using an electric mixer, beat butter, powdered sugar, vanilla, 2 tablespoons of the champagne reduction, and a few drops of pink food coloring, until smooth. Add milk, one tablespoon at a time, as needed to reach desired consistency.

  2. Place frosting into a piping bag fitted with a large star tip. Pipe cupcakes and sprinkle with pink sprinkles.