Quick, easy pink champagne cupcakes recipe with cake mix, topped with champagne buttercream frosting. Soft, moist, fluffy! Great for New Year's Eve party or Valentine's Day.
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The new year will be here soon and I will be serving today's dessert, along with my Champagne Cookies , New Year Cookies, and Champagne Jelly Shots and of course these Champagne Truffles at our New Year's party. This is a doctored cake mix recipe that's ready in about 30 minutes.
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How to make pink champagne cupcakes with cake mix?
- Mix ingredients- Including butter, egg whites and extract.
- Add remaining ingredients- Including cake mix, champagne and pink gel coloring.
- Mix- Until combined.
- Bake it- Pour batter in cupcake liners and bake.
- Cool and top cupcakes- With a swirl of frosting.
- Decorate - With sprinkles.
I have not had much success with a scratch recipe but I have not given up and I am still working on it. In the meantime, I have been enjoying these doctored cupcakes. Honestly, they taste better than any recipe I have made from scratch.
How to make champagne buttercream frosting?
- Mix butter and shortening- Until smooth.
- Add champagne and extract- Mix again.
- Add powdered sugar- Mix until frosting is light and fluffy.
Variations for New Years cupcakes
- Raspberry- You can either use a raspberry frosting or fill each cupcake with raspberry jam/jelly/preserves.
- Vanilla- Use a combination of vanilla and champagne extracts.
- Add filling- You can make these cupcakes with any filling you like such as jams and preserves. My favorites is raspberry and strawberry preserves.
- Rose- There are so many varieties of champagnes to choose from. I recommend using Rose champagne.
- Use champagne glasses- A fancy way of presenting them is in champagne flutes. It's fun and exciting at parties! Also, depending on the size of your glasses, you may have to make mini cupcakes, regular sized cupcakes or jumbo cupcakes.
- White chocolate- Instead of champagne frosting, use this White Chocolate Buttercream Frosting.
- Strawberry flavor- Instead of champagne frosting, use this Strawberry Buttercream Frosting. You can also use these Strawberry Cupcakes as the base. You can even use a strawberry cake mix instead and add some champagne extract.
Tips and techniques
- What white cake mix to use? You can use any brand of box white cake mix you like.
- Don't replace butter with oil- Because butter makes these cupcakes rich and flavorful.
- Can I use whole eggs? Only egg whites are required in this recipe. Do not use whole eggs.
- Don't over-mix the batter- Because your cupcakes will be tough. Mix until everything is just combined.
- Are these cupcakes alcoholic? They don't have to be alcoholic. You can use alcoholic or non-alcoholic champagne in this recipe as well. Also, you can use any brand of champagne you like. The ones you are seeing today are made without alcohol.
- Ingredients should be at room temperature- Because the ingredients will blend together more evenly and smoothly.
- I highly recommend adding a little bit of champagne extract- Add it to the batter and frosting since it adds a wonderful flavor and fragrance. You can find them online on Amazon. These are the two brands I have used: Lorann Oils and Wilton's Treatology system. Both are excellent.
- Use unsalted butter- To prevent the cupcakes from becoming too salty.
- Cool cupcakes completely before frosting- Because this prevents the frosting from melting and sliding off the cupcakes.
- How much cupcake batter in each liner? Do not fill more than ⅔ of the way up the liner.
Storage
- Refrigerate- In a sealed container for up to 3 days.
- Freeze- Store cupcakes and frosting separately in sealed containers. When you are ready to enjoy them, thaw to room temperature and assemble as per instructions below.
- Make ahead- These can be made 1-2 days in advance and stored in the fridge until you are ready to serve.
Recipe FAQs
They are soft, airy, very moist and have a subtle fruity flavor. That fluffy champagne icing really takes them over the top!
You can use just about any kind of champagne, but here are a couple tips. If you really love sweet desserts go for a sweet champagne. If you prefer a less sweet treats, use a Brut champagne. A fun rule of thumb, is that if you like drinking it, you will probably like eating it in your cupcakes too. I particularly love rose champagne in this recipe.
More easy cupcake recipes
- Chocolate Cherry Cupcakes
- Sugar Free chocolate cupcakes
- Mocha Cupcakes with Mocha Frosting
- Raspberry Lime Cupcakes
- Easy Orange Cupcakes {With Whipped Cream}
- Gingerbread Cupcakes {With Cake Mix}
Recipe
Pink Champagne Cupcakes With Champagne Buttercream Frosting
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Ingredients
Cupcakes
- ⅓ cup Butter Unsalted, Room temperature
- 3 Egg whites From large eggs
- 1 teaspoon Champagne extract Optional
- 1 White cake mix
- 1¼ cups Champagne Alcoholic or non-alcoholic
- Pink gel coloring
Frosting
- ½ cup Butter Unsalted, Room temperature
- ½ cup Vegetable shortening
- ¼ cup Champagne Alcoholic or non-alcoholic
- 1 teaspoon Champagne extract/flavoring Optional
- 4 cups Powdered sugar
Instructions
Cupcakes
- In a mixing bowl, add butter, egg whites, extract and mix until smooth.
- Mix in cake mix, alternating with champagne until batter is just combined.
- Finally, mix in some pink gel coloring.
- Pour batter into cupcake liners and bake at 350 degrees for about 20 minutes or until an inserted toothpick comes out clean.
- Allow the cupcakes to cool down for 5 minutes. Then, remove them from the cupcake tray and place them on a cooling rack.
Frosting
- In a deep bowl, mix together butter and shortening until smooth.
- Add champagne and extract and mix again.
- Add powdered sugar (1 cup at a time), while continuing to mix until frosting is light and fluffy.
Assembling
- When the cupcakes have cooled down completely, attach Tip # 1M to a piping bag and fill it with frosting.
- Pipe swirls on top of all the cupcakes and top them off with a small pink candy ball. Enjoy!
Video
Notes
- Read all my tips above.
- Store frosted cupcakes in a sealed container in the fridge for up to 3 days.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Valentina
How cute are these?! I love that these are PINK champagne cupcakes, and the idea of filling them with raspberry or strawberry sounds scrumptious.
Abeer Rizvi
Awwww... Thanks! I am in love with the color too! I am totally planning on filling them on New Year's Eve!
Anita
What is champagne extract. Did not see any in the vanilla extract section. Is there a substitute ?
Anita
Abeer Rizvi
It's not necessary for this recipe. You can replace with vanilla extract. I get mine online from Amazon. I mentioned the brands in the "Tips" section of this post. Happy baking!
Janet
The little pink candy on top of the cupcake looks so fun. Where can I get those? Thanks and I love your recipes, pictures and website!
Abeer Rizvi
I am so happy you are enjoying my blog.
My parents actually bought those sprinkles for me from one of their trips. I have been looking to find something similar but haven't had much luck yet... Sorry.
Tina Mills
I make cupcake bouquets and will be making these for Valentines adding a chocolate covered strawberry on top. How romantic.Thanks for sharing
Abeer Rizvi
That sounds beautiful!
Mara
Is there any difference for high altitude baking?
Abeer Rizvi
Honestly, I have never tried high altitude baking. So, I can't really help with that... Sorry!
jessie
Love these. They're sweet and romantic, and the perfect antidote for people who want something different from chocolate (I know, I know) on Valentine's day!
Abeer Rizvi
Hahahaha... I know! Right?! I am the biggest chocoholic you will ever meet but these cupcakes still make my heart flutter...lol.
Johanna
Can I make this into a cake? How long should I bake it?
Abeer Rizvi
I don't see any reason why it should not work. Divide the batter into 2 round cake pans (Dimensions 8x2) and bake for about 40 mins OR until an inserted toothpick in the center comes out clean. Let me know how it goes
Rachel
DO you mix the batter with an electric mixer or by hand?
Abeer Rizvi
I used a hand-held electric mixer. I am sure you could mix with your hands too.
Jett
I made these delicious cupcakes for my and aunt for mother's day they loved them. They was very moist and melted in my mouth job well done!
Abeer Rizvi
Thank you! I am so happy you liked them.
Stephanie
I made this as a cake. I used 2 - 8" rounds and it turned out great. Also, I used whole eggs and it seemed to work fine. Easy and fun recipe! thank you!
Abeer Rizvi
Thanks for sharing that feedback Stephanie and happy to hear you liked it!