Name: Rosé Champagne Cupcakes Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1¼ cups all-purpose flour; 1 tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; ¾ cup granulated sugar; 2 eggs; ¼ cup rosé champagne; ¼ cup milk; 1 tsp vanilla extract; ½ cup unsalted butter; 2 cups powdered sugar; 2 tbsp rosé champagne; A drop of pink food coloring (optional)

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Rosé Champagne Cupcakes are the definition of celebration in dessert form: each bite is soft, airy, and sparkling with a subtle pink glow thanks to a splash of rosé champagne right in the batter. Finished with a silky champagne buttercream, these cupcakes offer a delicate balance of sweetness and elegance that’s absolutely irresistible. Whether you’re planning a wedding shower, a birthday brunch, or an ordinary Tuesday night that just needs a little sparkle, these cupcakes are guaranteed to steal the show and impress every guest.

Rosé Champagne Cupcakes Recipe - Recipe Image

Ingredients You’ll Need

Don’t be fooled by their fancy name—Rosé Champagne Cupcakes come together with staple pantry ingredients and a touch of rosé for that special sparkle. Every component, from the butter to the bubbly, plays its part in creating cupcakes with perfect crumb and unforgettable flavor.

All-purpose flour: The backbone for structure, giving the cupcakes that tender, classic crumb.
Baking powder: Guarantees lift and lightness—no dense cupcakes here.
Salt: Just a pinch sharpens and balances the sweetness in every bite.
Unsalted butter (for cupcakes and frosting): Adds rich flavor and ensures a velvety texture.
Granulated sugar: Essential for sweetness and helps the cupcakes brown slightly for pretty edges.
Eggs: Help bind everything together and add luxurious moisture.
Rosé champagne: The star ingredient, infusing both cake and frosting with a subtle, bright berry note.
Milk: Keeps the crumb soft and tender, and blends beautifully with the champagne.
Vanilla extract: Provides warmth and a bakery-style depth to the cupcakes.
Powdered sugar: For dreamy, cloud-like frosting that’s sweet but not overpowering.
Pink food coloring (optional): Just a drop transforms your batch into a delicate, rosy spectacle—completely optional, but highly recommended for maximum wow factor.

How to Make Rosé Champagne Cupcakes

Step 1: Prep Your Pan and Gather Ingredients

Preheat your oven to 350°F (175°C), setting the stage for even baking. Grease your favorite mini bundt pans, or line a cupcake tin with festive paper liners. Lay out all your measured ingredients—having everything within arm’s reach makes the process as smooth as your final buttercream.

Step 2: Cream Butter and Sugar

With an electric mixer, beat the softened butter and granulated sugar together until it looks pale and fluffy, about 2–3 minutes. This step is crucial: creaming incorporates air, which gives Rosé Champagne Cupcakes their tender and light texture.

Step 3: Add Eggs, Rosé, Milk, and Vanilla

Beat in the eggs one at a time, making sure each is well mixed before adding the next. Pour in the rosé champagne, milk, and vanilla extract. Blend until just combined; it’s okay if the mixture looks a little curdled—the dry ingredients will bring it all together.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients to your wet mixture gradually, mixing gently on low speed or by hand. Stop as soon as the batter is smooth—overmixing can toughen your cupcakes!

Step 5: Bake to Perfection

Spoon the batter evenly into your prepared molds, filling each about two-thirds full. Bake in the center of the oven for 18–20 minutes. They’re ready when a toothpick comes out clean and the tops spring back lightly to the touch. Let them cool completely before frosting.

Step 6: Make the Champagne Frosting

Using clean beaters or a stand mixer, whip unsalted butter until creamy. Add powdered sugar a bit at a time, mixing on low to avoid a sugar storm. Drizzle in the rosé champagne and a single drop of pink food coloring if you wish. Beat until your frosting is light, fluffy, and ready to swirl!

Step 7: Frost and Finish

Transfer the frosting to a piping bag or use a spatula to generously frost each cooled cupcake. The pink blooms on top will echo the joyous spirit of Rosé Champagne Cupcakes and invite everyone to celebrate.

How to Serve Rosé Champagne Cupcakes

Garnishes

Finish your Rosé Champagne Cupcakes with an extra touch of magic: consider a gentle sprinkle of edible glitter, a few sugared rose petals, or even a single fresh raspberry perched on each swirl of frosting. These little touches make the cupcakes as beautiful as they are delicious.

Side Dishes

Pairing is part of the fun—serve your cupcakes alongside a bunch of juicy, fresh berries, or with light, crispy tea cookies for an elegant dessert spread. If you’re celebrating, a glass of chilled rosé champagne to match the cupcakes never hurts!

Creative Ways to Present

Rosé Champagne Cupcakes shine as the centerpiece for brunch, bridal showers, or afternoon teas. For extra flair, arrange them on a sparkling cake stand or stack tiers high for a cupcake tower. You can even dress each cupcake with a tiny flag or piped monogram for a personal touch.

Make Ahead and Storage

Storing Leftovers

If you (miraculously) have leftover Rosé Champagne Cupcakes, store them in an airtight container at room temperature for up to two days. They’ll stay soft and moist, though the buttercream retains its best texture when the cupcakes are kept cool.

Freezing

You can absolutely freeze these cupcakes—just bake and cool them unfrosted, then seal tightly in a freezer-safe bag for up to two months. When you’re ready to serve, thaw completely and frost fresh for the party.

Reheating

There’s usually no need to reheat cupcakes, but if you want that just-baked softness, let the unfrosted cakes come to room temperature or give them five seconds in the microwave (without frosting) before you decorate.

FAQs

Can I use regular champagne instead of rosé?

Yes! While rosé champagne gives a delicate pink color and unique flavor, regular champagne works beautifully and will still provide that lovely, subtle sparkle. The overall taste will remain light and festive.

Is there an alcohol-free version?

Absolutely. You can substitute the rosé champagne with sparkling grape juice or even a splash of club soda mixed with a bit of raspberry juice for a kid-friendly, alcohol-free version.

What’s the secret to fluffy cupcakes?

Creaming the butter and sugar thoroughly and not overmixing once you add the flour makes all the difference. Also, using fresh baking powder helps ensure the lightest, fluffiest Rosé Champagne Cupcakes.

Can I double the recipe for a crowd?

Yes, this recipe is easy to double—just be sure to use two cupcake pans or bake in batches for even results. Watch them carefully toward the end of baking, as oven times may vary.

Do I have to use food coloring?

Not at all! The cupcakes will have a naturally subtle pink tint from the rosé champagne, but a drop of pink food coloring in the frosting really makes them pop for special occasions.

Final Thoughts

If you’re looking for a dessert with a touch of sparkle and sophistication, there’s simply nothing like Rosé Champagne Cupcakes. They’re beautiful, fun to make, and always met with smiles. So grab a bottle of bubbly, whip up a batch, and treat your favorite people to something truly special!