Quick Pink Champagne Cupcakes Recipe

I never thought I’d be the kind of person who makes champagne cupcakes. Growing up, my mom stuck to the basics – vanilla and chocolate from a box mix were our go-to treats for birthdays and bake sales.

But here I am, years later, adding bubbly to my batter. And you know what? These pink champagne cupcakes are way easier than they sound. Don’t let the fancy name fool you – if you can open a bottle of champagne and mix cake batter, you’re already halfway there.

What Kind of Champagne Should I Use?

For baking these cupcakes, you don’t need to splurge on an expensive bottle of true French Champagne – a good Prosecco or other sparkling wine will work just fine. Look for something labeled “brut” or “extra dry,” as these options have less residual sugar that could throw off the sweetness balance of your cupcakes. When you open the bottle, try to use it right away while the bubbles are still lively, as this will give your cupcakes the best texture. If you’re not comfortable using alcohol or want to make these kid-friendly, you can substitute with sparkling apple cider or even ginger ale, though the flavor profile will be slightly different.

Options for Substitutions

Let’s talk about what you can swap in these fancy cupcakes if needed:

• Sparkling wine: While sparkling wine gives these cupcakes their signature taste, you can use non-alcoholic sparkling cider or even ginger ale mixed with a splash of white grape juice for an alcohol-free version.
• Cake flour: No cake flour? Make your own by replacing 2 tablespoons of all-purpose flour per cup with cornstarch. For this recipe, measure out 2 1/4 cups of all-purpose flour, remove 4.5 tablespoons, and add 4.5 tablespoons of cornstarch.
• White chocolate: You can swap white chocolate with high-quality white baking chips, though real white chocolate will give you the best results. Don’t use candy melts – they won’t blend properly into the frosting.
• Fresh strawberries: If fresh strawberries aren’t in season, you can use thawed frozen strawberries – just be sure to drain them well and pat dry with paper towels to remove excess moisture.
• Red gel food coloring: For a natural pink color, try using beetroot powder or strawberry powder. Start with 1-2 teaspoons and adjust until you get your desired shade of pink.
• Egg whites: While fresh egg whites are best for this recipe, you can use carton egg whites – just make sure they’re at room temperature. Use 3/4 cup to replace the 6 egg whites.

Watch Out for These Mistakes While Baking

The biggest challenge when making champagne cupcakes is maintaining the delicate bubbles from the sparkling wine – make sure your champagne is well-chilled before adding it to the batter, and avoid over-mixing which can deflate those precious bubbles. Temperature control is crucial for these cupcakes, so having all ingredients at room temperature (except the champagne) helps create a smooth, even batter that bakes perfectly. When working with the white chocolate frosting, be careful not to overheat the chocolate during melting – use short bursts in the microwave or a double boiler method, stirring frequently to prevent the chocolate from seizing up or becoming grainy. For the best texture, don’t overfill your cupcake liners – filling them only 2/3 full allows proper rising and creates that perfect domed top you’re looking for.

What to Serve With Pink Champagne Cupcakes?

These fancy cupcakes are perfect for special occasions and pair wonderfully with a glass of bubbly (of course!). Since they’re already sweet and rich, I like to serve them alongside fresh berries – especially strawberries, raspberries, or blackberries – which add a nice tart contrast. For a complete dessert spread, you might want to include some salty snacks like chocolate-covered pretzels or candied nuts to balance out the sweetness. If you’re hosting a party or bridal shower, consider setting up a coffee and tea station with these cupcakes – the warm drinks complement the white chocolate and champagne flavors really nicely.

Storage Instructions

Counter Storage: These pretty pink cupcakes can hang out on your counter in an airtight container for up to 2 days. Just make sure they’re in a cool spot away from direct sunlight to keep that frosting looking perfect. If your kitchen is warm, it’s better to pop them in the fridge.

Refrigerate: Because of the white chocolate buttercream, these cupcakes do best in the fridge. Keep them in a sealed container and they’ll stay fresh for up to 5 days. The champagne flavor actually gets better after a day or two!

Freeze: Want to plan ahead? You can freeze unfrosted cupcakes for up to 3 months in a freezer-safe container. When you’re ready to serve, let them thaw overnight in the fridge, then bring to room temperature and add fresh frosting. The frosted cupcakes don’t freeze well, so it’s best to add the buttercream just before serving.

Serve: For the best taste and texture, let refrigerated cupcakes sit at room temperature for about 30 minutes before serving. This allows the buttercream to soften up and the cake to reach the perfect consistency.

Preparation Time	120-150 minutes
Cooking Time	30-40 minutes
Total Time	150-190 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-5000
• Protein: 40-50 g
• Fat: 220-250 g
• Carbohydrates: 600-650 g

Ingredients

• 1 pound fresh strawberries (hulled and diced into small pieces or slices)
• 1 cup sparkling wine (such as champagne or prosecco)
• 6 egg whites (at room temperature)
• 1 cup sparkling wine (like champagne or prosecco, at room temperature)
• 2 teaspoons vanilla essence
• 6 drops red gel food coloring without taste
• 2 1/4 cups cake flour
• 1 3/4 cups white sugar
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• 12 tablespoons unsalted butter (softened but still somewhat firm, cubed)
• 12 ounces white chocolate bars (chopped)
• 1 cup unsalted butter (at room temperature)
• 1 cup powdered sugar
• 1/4 teaspoon kosher salt
• 2 teaspoons vanilla essence
• Decorative sprinkles

Step 1: Prepare the Champagne-Soaked Strawberries

If you plan on topping your cupcakes with champagne-soaked strawberries, begin by chopping fresh strawberries and placing them in a bowl.

Pour champagne over the strawberries until they are fully submerged.

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for a deeper flavor infusion.

Step 2: Preheat the Oven and Prepare the Baking Tins

Adjust your oven rack to the middle position and preheat to 350 degrees F (175 degrees C).

Line two standard cupcake tins with cupcake liners and set them aside for later use.

Step 3: Prepare the Cupcake Batter

In a large bowl, whisk together the egg whites, champagne, vanilla extract, and a few drops of food coloring (if using) until well combined.

Set this mixture aside.

In another bowl, using a stand mixer fitted with a paddle attachment or a hand mixer, combine the flour, sugar, baking powder, and salt on low speed until evenly mixed, about 30 seconds.

With the mixer running, add the butter one piece at a time until the mixture resembles moist crumbs.

Pour in all but ½ cup of the egg white mixture and beat until just combined.

Increase the speed to medium-high and beat the mixture until it becomes light and fluffy, about 1 minute.

Slowly add the remaining ½ cup egg white mixture in a steady stream while beating.

Scrape down the sides of the bowl with a spatula and mix on medium-high speed for about 15 seconds until everything is well incorporated.

Step 4: Bake the Cupcakes

Fill each cupcake liner ⅔ of the way full with the batter.

Bake the cupcakes for 18 to 20 minutes, rotating the pans halfway through baking.

The cupcakes are done when a toothpick inserted into the center comes out clean.

Let the cupcakes cool in the tins on a wire rack for 10 minutes, then remove them from the tins and allow them to cool completely on the rack, about 2 hours.

Step 5: Make the White Chocolate Buttercream Frosting

Using the top of a double boiler or a bowl set over simmering water (ensuring the bottom does not touch the water), melt the white chocolate, stirring occasionally.

Once fully melted, remove from the heat and allow it to cool for about 5 minutes.

In the bowl of a stand mixer or with a hand mixer, beat the butter until light and fluffy, about 3-5 minutes.

Sift in the powdered sugar and salt, and add the vanilla extract.

Beat until everything is well blended.

Gradually add the cooled white chocolate with the mixer on low speed, then increase to medium-high speed and beat until the frosting is smooth and fluffy, about 1-2 minutes.

Step 6: Decorate the Cupcakes and Serve

Once the cupcakes are completely cooled, pipe or spread the white chocolate buttercream frosting over each one.

Using a slotted spoon, remove a few champagne-soaked strawberries from their champagne bath to place on top of each cupcake.

Add sprinkles for a festive touch, and serve the cupcakes with your favorite sparkling beverage.