If you’re looking for a dessert that feels instantly celebratory, these pink champagne cupcakes are it. Light, fluffy, and delicately flavored, they bring a little sparkle to any occasion—without being over-the-top. The champagne is reduced to concentrate its flavor, giving the cupcakes a subtle sophistication that feels grown-up yet playful, especially paired with that soft pink hue and a swirled buttercream on top.
These cupcakes are perfect for bridal showers, baby showers, Valentine’s Day, New Year’s celebrations, or anytime you want a dessert that feels pretty and special. They’re elegant without being fussy, and they have that bakery-style charm that makes people pause before taking a bite. (And then immediately go back for another.)
Tips for Perfect Results
A few simple details make these cupcakes turn out beautifully every time.
- Reduce the champagne first. This step is key. Simmering it down concentrates the flavor so it doesn’t get lost in the batter.
- Let the reduction cool completely. Adding warm liquid to the batter can affect texture and mixing.
- Don’t overmix the batter. Once you start alternating the flour and champagne, mix just until combined to keep the cupcakes light.
- Fill liners about ¾ full. This gives you nicely domed cupcakes without overflowing.
- Go light on the food coloring. A tiny dip of a toothpick is plenty for a soft, romantic pink.
- Adjust buttercream to taste. One tablespoon of champagne reduction gives a subtle flavor; two makes it bolder.
Before You Begin – Here’s What You’ll Need :
Variations and Serving Ideas
These cupcakes are wonderfully versatile depending on the vibe you’re going for.
- Extra elegant: Pipe tall buttercream swirls and finish with gold or silver sparkling sugar.
- Berry twist: Add a raspberry or strawberry on top for a pop of color and flavor.
- Mini cupcakes: Perfect for showers and dessert tables—just reduce the bake time slightly.
- Layered look: Use a two-tone buttercream swirl (white and pale pink) for extra visual appeal.
- Alcohol-free option: Use sparkling white grape juice and reduce it the same way for a non-alcoholic version.
They look especially beautiful arranged on a tiered stand or lined up in soft pastel cupcake liners.
Storage and Make-Ahead Tips
These cupcakes are as practical as they are pretty.
- Room temperature: Store unfrosted cupcakes for up to 2 days in an airtight container.
- Refrigerator: Frosted cupcakes can be stored for up to 4 days; let them sit at room temperature before serving.
- Make ahead: Bake the cupcakes a day in advance and frost the day of your event.
- Freezing: Unfrosted cupcakes freeze well for up to 2 months. Thaw completely before decorating.
Pink Champagne Cupcakes with Buttercream Swirl
- Total Time: 40 minutes
- Yield: 24 cupcakes 1x
Description
Pink Champagne Cupcakes: A from scratch AND box recipe option that will walk you through exactly how to make sparkling wine or champagne cupcakes!
Ingredients
1 ½ cups pink champagne or sparkling wine, divided
1 stick salted butter room temperature
1 tablespoon vanilla extract
½ cup vegetable oil
2 cups granulated sugar
1 ½ teaspoon baking powder
2 ⅔ cups all-purpose flour
¼ teaspoon salt
4 large eggs
pink food coloring Just a small dip in to the coloring with a toothpick should be enough
Pink Champagne Buttercream Frosting
1–2 tablespoon reserved pink champagne reduction
½ cup unsalted butter room temperature
2 cups confectioners sugar
½ teaspoon vanilla extract
1–2 tablespoon milk as needed for desired consistency
Silver and gold sparkling sugar as desired
Instructions
1. Preheat the oven to 325 degrees. Line a cupcake baking pan with paper liners and set aside.
2. Open the bottle and measure out 1 ½ cups of champagne. Place in a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining. Let this concentrated liquid cool down to room temperature before adding to your batter. Reserve 1-2 Tablespoons for the buttercream frosting.
3. In a small bowl, measure and whisk together flour, baking powder, salt and set aside.
4. In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy.
5. Add sugar, vegetable oil and eggs (and pink food coloring if desired.) Continue mixing until combined.
6. Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne. Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you work.
7. Fill cupcake liners ¾ full and bake for 18-20 minutes.
Pink Champagne Buttercream Frosting
1. In a large bowl, using an electric mixer, beat butter, powdered sugar, vanilla and 2 tablespoons of the champagne reduction until smooth. Add milk as needed to reach desired consistency.
Notes
I personally prefer only 1 Tablespoon of the reduction in the buttercream recipe for a subtle flavor, but you can use 2 for a more intense champagne flavor.See blog post for a cake mix (box) recipe for Pink Champagne Cupcakes!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Final Encouragement
Pink champagne cupcakes with buttercream swirl are one of those desserts that instantly set the mood. They’re light, festive, and just indulgent enough to feel like a true treat. Whether you’re celebrating something big or simply want a dessert that feels a little glamorous, these cupcakes rise to the occasion every single time.
If you love desserts that are as beautiful as they are delicious, this is one to save, bake, and share. Because sometimes, the best celebrations start with a cupcake and a little sparkle 🥂🧁💗