I first developed this recipe for a friend’s bridal shower, and it has been my go-to for celebrations ever since. There’s something so special about the delicate flavor of champagne infused into a tender, fluffy cupcake. It feels elegant without being fussy, which is exactly the kind of baking I love. My take: Using a quality pink champagne or rosé not only adds a beautiful, subtle hue but also brings lovely berry notes to the finished cupcake.
These cupcakes are a wonderful project for anyone looking to bake something a little different. The champagne isn’t just for show; its carbonation helps create an incredibly light crumb, and the cream cheese frosting adds the perfect tangy balance. This recipe is reliable, uses straightforward techniques, and the results are truly stunning.
Perfecting Your Cupcake Crumb
The key to a light, tender cupcake lies in the mixing method. When you cream the softened butter and sugar, you are whipping tiny air pockets into the fat, which gives the cupcakes their initial lift. Beating for a full 3 minutes until the mixture is visibly lighter in color is crucial. Later, when you alternate adding the dry ingredients with the champagne, do so gently and only until the flour disappears. Overmixing develops gluten, which can make cupcakes tough and dense rather than soft and delicate.
Working with Champagne in Baking
Baking with champagne might sound fancy, but it serves a practical purpose. The carbonation acts as a leavening agent alongside the baking powder, helping the batter rise to create a wonderfully airy texture. The alcohol itself cooks off during baking, so you are left with the nuanced, slightly fruity flavor of the wine, not a boozy taste. For this recipe, a pink or rosé champagne is ideal for its color and flavor profile, but any dry sparkling wine like Prosecco or Cava will also work beautifully.
Decorative Elements That Elevate
While these cupcakes are delicious on their own, a few simple decorative touches can turn them into a stunning centerpiece. The tangy cream cheese frosting is a perfect canvas. For an elegant look that complements the champagne theme, consider a light dusting of edible pearlescent sprinkles or a few flakes of edible gold leaf. You could also top each cupcake with a fresh raspberry or a candied rose petal. The goal is to add a touch of sophistication that hints at the special ingredient inside.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12 cupcakes
- Difficulty: Medium
Ingredients
For the Cupcakes
- 180g all-purpose flour (1 1/2 cups)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 113g unsalted butter (1/2 cup), softened
- 200g granulated sugar (1 cup)
- 3 large egg whites
- 2 teaspoons vanilla extract
- 180g pink champagne (3/4 cup)
- 60g milk (1/4 cup)
- A few drops pink food coloring (optional)
For the Cream Cheese Frosting
- 226g cream cheese (8 ounces), softened
- 240g powdered sugar (2 cups)
- 30g heavy cream (2 tablespoons)
Step-By-Step Instructions
- Preheat and Prepare Dry Ingredients
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. Whisking ensures the leavening is evenly distributed, which helps the cupcakes rise uniformly.
- Cream Butter and Sugar
In a large bowl with a hand mixer or in the bowl of a stand mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 minutes. This step is essential for incorporating air, which creates a tender crumb.
- Add Egg Whites and Vanilla
Add the egg whites one at a time, mixing well after each addition. Beat in the vanilla extract. The mixture should be smooth and well-emulsified, meaning it won’t look separated or curdled.
- Alternate Wet and Dry Ingredients
Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the pink champagne and milk (which you can combine in one measuring cup). Begin and end with the dry ingredients. Mix only until just combined to avoid overworking the gluten.
- Portion into Muffin Tin
If using, stir in a few drops of pink food coloring. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. An ice cream scoop works perfectly for uniform portions.
- Bake the Cupcakes
Bake for 18-20 minutes, or until the tops are springy to the touch and a wooden toothpick inserted into the center comes out clean. Check for doneness at the 18-minute mark to prevent overbaking.
- Cool Completely
Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Cupcakes must be at room temperature before frosting, otherwise the frosting will melt and slide off.
- Prepare Frosting and Decorate
While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese, powdered sugar, and heavy cream on medium-high speed until smooth and fluffy. Once the cupcakes are fully cool, pipe or spread the frosting on top. If desired, garnish with edible gold leaf or sprinkles.
If you enjoy this dish, try our Spring Berry Chocolate Tart for a perfect pairing or next-weekend treat.
Substitutions & Variations
- Non-Alcoholic: Substitute the pink champagne with an equal amount of sparkling apple cider or sparkling white grape juice.
- Mini Cupcakes: Pour the batter into a lined 24-cup mini muffin tin and bake for 9–11 minutes.
- Flavor Boost: Add 1/4 teaspoon of almond extract along with the vanilla for a subtle, nutty undertone that complements the champagne.
Make-Ahead, Storage & Reheat
Store frosted cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, or for longer storage, refrigerate them for up to 5 days. For the best flavor and texture, allow refrigerated cupcakes to sit at room temperature for about 30 minutes before serving.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Protein: 3g
- Fat: 18g
- Carbohydrates: 44g
- Per 100g: Calories: 350, Protein: 3g, Fat: 18g, Carbs: 44g
Estimates only.
FAQ
Why do my cupcakes sink in the middle instead of forming a nice dome?
This usually happens from overmixing the batter, which develops too much gluten. Mix just until the flour disappears to keep the structure light and stable.
Does using cake flour instead of all-purpose really make a difference?
Yes, it creates a much softer, finer crumb. Cake flour has less protein, which means less gluten development and results in a more tender, delicate texture.
How crucial is it for my eggs and other dairy to be at room temperature?
It's very important for a smooth, uniform batter. Room temperature ingredients emulsify better, trapping air to create a lighter, more even crumb structure.
My cupcakes have a gummy texture at the bottom. What went wrong here?
This is often caused by underbaking or letting them steam in the pan for too long. Cool cupcakes in the tin for just a few minutes before moving to a wire rack.
This recipe uses both butter and oil. What is the reason for this?
This combination gives you the best of both worlds. Butter provides rich flavor, while oil adds superior moisture, ensuring the cupcakes stay tender for days.
What is the best method for freezing baked and unfrosted cupcakes?
Let them cool completely, then wrap each one tightly in plastic wrap. Place them in a freezer-safe bag or container so they don’t get crushed. They keep well for up to 3 months.
Can I use another type of sparkling wine instead of pink champagne?
Absolutely. Prosecco or Cava are excellent choices. Just be sure to use a brut (dry) variety to control the sweetness and maintain a balanced flavor profile.
Is it possible to prepare the champagne buttercream frosting ahead of time?
Yes, you can make it up to three days ahead. Store it in an airtight container in the refrigerator. Let it soften at room temperature and re-whip it briefly for the best texture.
Pink Champagne Cupcakes with Cream Cheese Frosting
Equipment
- 12-cup muffin tin
- Paper cupcake liners
- Medium mixing bowl
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups
- Measuring spoons
- Ice cream scoop or spoon
- Wire cooling rack
Ingredients
- For the Cupcakes
- 180 g All-purpose flour (1 1/2 cups)
- 1.5 tsp Baking powder
- 0.25 tsp Salt
- 113 g Unsalted butter (1/2 cup), softened
- 200 g Granulated sugar (1 cup)
- 3 large Egg whites
- 2 tsp Vanilla extract
- 180 g Pink champagne (3/4 cup)
- 60 g Milk (1/4 cup)
- A few drops Pink food coloring (optional)
- For the Cream Cheese Frosting
- 226 g Cream cheese (8 ounces), softened
- 240 g Powdered sugar (2 cups)
- 30 g Heavy cream (2 tablespoons)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Whisk together the flour, baking powder, and salt in a medium bowl until combined.
- Using a hand mixer or stand mixer, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until the mixture is light and fluffy.
- Add the egg whites one at a time, mixing well after each addition, then beat in the vanilla extract until smooth.
- Reduce the mixer speed to low, and alternate adding the dry ingredients in three parts with the combined pink champagne and milk. Begin and end with the dry ingredients, mixing only until just combined.
- If using, stir in a few drops of pink food coloring gently to the batter.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean and the tops are springy.
- Cool the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- While cupcakes cool, beat together the softened cream cheese, powdered sugar, and heavy cream on medium-high speed until smooth and fluffy.
- Once cupcakes are fully cooled, pipe or spread the cream cheese frosting on top and garnish with edible gold leaf or sprinkles if desired.
