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. 



For the Pink Champagne Reduction:

For the Cupcakes:

For the Frosting:


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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