Pink Champagne Cupcakes #SpringSweetsWeek

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Pink Champagne Cupcakes are fluffy and moist cupcakes, with pink champagne mixed into the batter and into the buttercream frosting as well. 

Statement: cupcakes are better when they contain alcohol. I stand by this wholeheartedly.

To be honest, I have yet to find a cupcake that I really dislike. Individual portions of fluffy cake topped with frosting. Sometimes fruit, chocolate and/or alcohol are included. The trifecta would really be all three, but unfortunately I didn’t think of that until I was typing up this recipe to share with you. Pink champagne cupcakes are delicious, but I can only imagine it would be made even better if I had maybe made the cupcake a white chocolate version and filled it with some strawberry jam. Anyway, I’m getting ahead of myself.

The recipe for today is just pink champagne cupcakes. Well, “just” makes it sound like they’re not good enough and that is DEFINITELY not true! They’re fluffy. They’re sweet. They’re just a little bit pink and they pair really well with a glass of the pink champagne that you use to in the recipe.

Most people would think champagne cupcakes would be made for a New Year’s Eve party, but the pink champagne makes it spring-like to me. Then again, there is never a time you shouldn’t have cupcakes!


Technically, yes. This recipe has you reduce the pink champagne down before adding it into the batter and also into the buttercream. Some of the alcohol will bake out while you are cooking the cupcakes, but not out of the frosting.


Absolutely! Sparkling grape juice in the batter will have the same result. I haven’t tried it in the buttercream, but I think it should work as well. Or just do a classic buttercream frosting without it!


That’s entirely up to you. I went with a generic bottle of $8 pink champagne. You could use rose, pink moscato or regular champagne. You’ll have some left, so choose a bottle that you’ll want to finish drinking afterward.


For the Cupcakes: flour, baking powder, salt, butter, sugar, vegetable oil, vanilla, eggs, pink champagne reduction, milk

For the Frosting: butter, powdered sugar, pink champagne reduction, salt, food coloring, sprinkles

The pink champagne alone will not add enough of a pink color to these cupcakes, so you can increase it by using food coloring. Adam’s is likely more known for their extracts, but they also make food coloring. A few drops of the red coloring into the buttercream frosting gives you a gorgeous pink color.

And then, sprinkles. What is a cupcake without sprinkles?! These gorgeous pale pink, white and gold sprinkles from Fresh April Sprinkles look absolutely gorgeous and extra swanky on a champagne cupcake. Which is totally fitting, as they’re named The Final Rose Swanky Sprinkle Blend.

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Pink Champagne Cupcakes

Pink Champagne Cupcakes are fluffy and moist cupcakes, with pink champagne mixed into the batter and into the buttercream frosting as well. 

  • Author: NicholeL
  • Prep Time: 10 mins
  • Cook Time: 27 mins
  • Total Time: 37 mins
  • Yield: 12 cupcakes 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


For the Pink Champagne Reduction:

  • 1 1/4 cups pink champagne

For the Cupcakes:

  • 1 1/4 cups all purpose flour
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 6 tbsp unsalted butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 tbsp milk
  • 1 1/2 tbsp vegetable oil
  • 1 tsp vanilla
  • 1/2 cup pink champagne reduction

For the Frosting:

  • 1 1/2 sticks unsalted butter, softened
  • 23 cups powdered sugar
  • 1 tbsp pink champagne reduction
  • 1/4 tsp salt
  • 13 drops Adam’s red food coloring
  • The Final Rose sprinkles


For the Pink Champagne Reduction:

  1. Add 1 1/4 cups of pink champagne to a small sauce pan over medium heat until it reduced down to 3/4 of a cup, about 10-12 minutes. Don’t let it come to a boil.
  2. Once reduced (you can use a measuring cup throughout the process to measure how much has reduced), let it cool slightly.

For the Cupcakes:

  1. Preheat the oven to 350 degrees and line a cupcake pan with liners.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of a stand mixer, beat the butter on medium speed until light and fluffy. Add in the sugar and mix until combined. Then add in the eggs, one at a time, followed by the milk, oil and vanilla.
  4. Mix in half of the flour mixture along with 1/4 cup of the pink champagne reduction. Add in the rest of the flour mixture and another 1/4 cup of the reduction . Save the remaining reduction for the frosting.
  5. Once the batter has mixed, divide it into the prepared cupcake pan, filling each 2/3 – 3/4 of the way full.
  6. Bake for 14-15 minutes or until the cupcakes are cooked through.
  7. Transfer to a wire rack to cool completely.

For the Frosting:

  1. Beat the butter in the bowl of a stand mixer on medium high speed until light and fluffy. Add in the powdered sugar 1/2 cup at a time.
  2. After the first cup of sugar, add in 1 tablespoon of the reserved pink champagne reduction. Add in the remainder of the powdered sugar and the salt. Then add in a drop of food coloring at a time, until it reaches your desired color.
  3. If the frosting is really thick, add a little more of the champagne reduction, but be careful not to add too much as it affects the stability of the frosting.
  4. Transfer the frosting to a piping bag fitted with your favorite piping tip.
  5. Pipe the frosting onto the cupcakes and decorate with sprinkles.



Cupcakes should be stored in the refrigerator as the frosting can melt easier with the champagne in it.


  • Serving Size: 1 cupcake
  • Calories: 329
  • Sugar: 25g
  • Sodium: 303mg
  • Fat: 19.1g
  • Saturated Fat: 11.1g
  • Carbohydrates: 35.5g
  • Fiber: 0.4g
  • Protein: 2.3g
  • Cholesterol: 72mg

Keywords: springsweetweek, pink champagne cupcakes, pink champagne, baking with alcohol

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