These pink champagne cupcakes are light, fluffy, and just the right amount of fancy. Made with real champagne in both the batter and frosting, they’ve got a subtle sparkle and a hint of fruitiness that makes them feel perfect for celebrations. Whether it’s a bridal shower, New Year’s Eve, or a Galentine’s get-together, these are the cupcakes that make the moment feel special.

You’ll love how easy they are to pull together while still looking impressive. The champagne flavor is soft—not overpowering—and the pink color adds a fun, festive vibe. Top them with a swirl of buttercream and a few sprinkles, and you’ve got a party-ready dessert in no time.

Helpful Tips

Use a dry rosé champagne or sparkling wine for the best flavor and color.
Let the champagne come to room temperature before adding it to the batter for smoother mixing.
Add a drop of pink gel food coloring to the frosting if you want a more vibrant look.

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These pink Champagne cupcakes have a fluffy white cake base with irresistible Champagne frosting.

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Prep Time 30

Cook Time 2

Total Time 2 30

Course Dessert

Cuisine American

Servings cupcakes

Calories 349 kcal

Ingredients

For the cupcakes

1 1/2 cup all purpose flour
1/4 cup corn starch
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 cup butter room temperature
1 cup sugar
3 egg whites room temperature
3 teaspoons vanilla extract
1/2 cup sour cream
1/2 cup milk

For the frosting

1 cup butter softened
3 cup powdered sugar
1 teaspoon vanilla extract
4 tablespoons champagne
1 drop pink food coloring optional

For meringue cookies

4 egg whites
1/2 teaspoon cream of tartar
1/2 cup granulated sugar
1 cup powdered sugar

Instructions

For the cupcakes

Preheat oven to 350 degrees F (160 degrees C). Line muffin tin with cupcake wrappers.
Beat softened butter in a stand mixer (or with hand mixer) until smooth and light yellow, about 2 minutes. Add sugar and beat, scraping the sides of the bowl often, until fully incorporated, about 2 minutes. Add the egg whites, vanilla and sour cream and beat again, until fully incorporated.
Mix dry ingredients together.
With the mixer on low to medium speed, alternate adding the dry ingredients and the milk until fully incorporated, taking care not to overmix.
Fill each cupcake 2/3 full and bake for 18-24 minutes, until toothpick comes out clean. Cool completely before frosting.

For the frosting

Add softened butter to mixing bowl and beat until smooth. On low speed, add the powdered sugar and mix well. Add the Champagne one tablespoon at a time. Mix until smooth. Add the frosting to a piping bag and decorate the completely cooled cupcakes. If it’s warm in your kitchen, you may need to refrigerate the frosting for 10-15 minutes before using.

For meringue cookies

Preheat oven to 200 degrees F (95 degrees C). Cover a baking sheet with parchment paper.
Add egg whites to electric mixer bowl with whisk attachment. Whisk until frothy. Add cream of tartar and whisk on medium high until soft peaks form.
Add sugar slowly until fully incorporated and stiff peaks form. Fold in the powdered sugar, being careful not to deflate the air in the mixture. Add the mixture to a piping bag and pipe shapes onto the parchment paper. Bake for 2 hours or until totally dry. Turn off oven and let sit until cool.

Nutrition

Calories: 349kcalCarbohydrates: 71gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 58mgSodium: 238mgPotassium: 92mgFiber: 0.4gSugar: 22gVitamin A: 673IUVitamin C: 0.1mgCalcium: 45mgIron: 1mg

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