Description
Moist, pink cupcakes infused with champagne flavor and topped with creamy champagne frosting. Perfect for celebrations!
Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 1 cup pink champagne (or sparkling rosé)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- Pink food coloring (gel is best)
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup pink champagne (or sparkling rosé)
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: Edible glitter or sprinkles for decoration
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine the white cake mix, pink champagne, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes until smooth and creamy. Don’t overmix.
- Add pink food coloring, a few drops at a time, until you reach your desired shade of pink.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely.
- In a large mixing bowl, beat the softened butter on medium speed until light and fluffy (3-5 minutes).
- Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
- Pour in the pink champagne and vanilla extract. Beat on medium speed until the frosting is smooth and creamy.
- Add a pinch of salt to balance the sweetness. Adjust consistency with more champagne or powdered sugar as needed. Add food coloring if desired.
- Once the cupcakes are completely cool, frost them using a piping bag or knife/spatula.
- Sprinkle with edible glitter or sprinkles for a festive touch.
Notes
- Use high-quality ingredients for the best flavor.
- Don’t overmix the batter.
- Measure ingredients accurately.
- Use room temperature ingredients for smoother batter.
- Cool cupcakes completely before frosting.
- Store in an airtight container.
- For a stronger champagne flavor, brush baked cupcakes with extra champagne before frosting.
- Experiment with decorations.
- Substitute sparkling rosé or regular champagne if needed, adding pink food coloring.
- Make cupcakes and frosting a day in advance. Store separately.
- For a boozier cupcake, add a tablespoon of pink champagne to the batter and frosting.
- Substitute pink grape juice for children.
- Grease liners to prevent sticking.
- Use a Ziploc bag as a piping bag.
- Line mixing bowls with plastic wrap for easy cleanup.
- Prep Time: 20 minutes
- Cook Time: 20 minutes