Pink Champagne Cupcakes with Pink Champagne Buttercream
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 16
These Pink Champagne Cupcakes with Pink Champagne Buttercream are FANTASTIC! Moist, fluffy, light cupcakes flavored with champagne topped with an irresistible champagne buttercream frosting. Great for any festive occasion!
  • 1 box white cake mix
  • ¾ cup pink champagne (also known as sparkling rose. I used the kind by Chandon Winery, but whatever you prefer will work)
  • ½ cup buttermilk
  • ⅓ cup vegetable or canola oil
  • 3 egg whites
  • ¾ cup butter, softened
  • ½ tsp vanilla extract
  • 3-4 Tbsp heavy cream
  • 3-4 Tbsp pink champagne
  • 4 cups powdered sugar
  • 1-2 drops pink food coloring
  • Fresh raspberries and sprinkles (I used a pink sparkling sugar) for garnish
  1. Preheat oven to 350 degrees F. Line 2 muffin tins with 16 paper liners; set aside.
  2. Beat the cake mix, champagne, buttermilk, oil, and egg whites together with an electric mixer for 2 minutes or until thoroughly combined. Portion the batter evenly among the muffin tins, filling about ⅔ to ¾ths full.
  3. Bake for approx. 14-17 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
  4. In the bowl of a stand mixer, cream together the butter and vanilla until whipped, about 1 minute. Add in the powdered sugar, one cup at a time, beating well after each addition. In between additions of powdered sugar, add 1 Tablespoon heavy cream and 1 Tablespoon pink champagne and beat well. After the last powdered sugar addition, beat on medium-high speed for 1 minute until fluffy and light. Beat in the food coloring, if using.
  5. Frost or pipe onto cooled cupcakes and top with a fresh raspberry and a sprinkling of sugar and sprinkles, if using. Store airtight in the fridge or at room temperature.
  6. NOTE: if frosting the cupcakes very high like I have in my photos, I suggest doubling the frosting.
Recipe by The Domestic Rebel at