Champagne Cupcakes {With Champagne Frosting}
Quick, easy pink champagne cupcakes recipe with champagne buttercream frosting. Soft, moist, fluffy! Starts off wits cake mix and great for New Year’s Eve party or Valentine’s Day.
The new year will be here soon and I will be serving these cupcakes, along with my Champagne Cookies , New Year Cookies, and Champagne Jello Shots at our New Year’s party. This is a doctored cake mix recipe that’s ready in about 30 minutes.
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 and mix.
- Bake it– Pour batter in cupcake liners and bake.
- Cool and top cupcakes– With a swirl of frosting.
- Decorate – With sprinkles and enjoy.
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 cupcakes that start off a white cake mix box. 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.
What Kind Of Champagne Is Best For Baking?
You can use just about any kind of champagne, but here are a couple tips. If you really love sweet cupcakes go for a sweet champagne, if you prefer a less sweet cupcake 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.
What Do Champagne Cupcakes Taste Like?
They are soft, airy, very moist and have a subtle fruity flavor. That fluffy champagne frosting really takes these cupcakes over the top!
Strawberry Champagne Cupcakes
Instead of champagne frosting, use this Strawberry Buttercream Frosting. You can also use these Strawberry Cupcakes as the base, or you can use a strawberry cake mix instead.
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.
Cupcakes in champagne glasses– A fancy way of presenting these cupcakes is in champagne glasses. It’s fun and exciting at parties! Also, depending on the size of your glasses, you may have to make mini cupcakes in champagne glasses.
White Chocolate– Instead of champagne frosting, use this White Chocolate Buttercream Frosting.
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 champagne 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 champagne cupcakes 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 cupcake 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 2/3 of the way up the liner.
Storage
Refrigerate– In a sealed container for up to 3 days.
Freeze– In a sealed freezer safe container for up to 1 month. Thaw in the fridge to enjoy again.
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}
Pink Champagne Cupcakes With Champagne Buttercream Frosting
Ingredients
Cupcakes
- ⅓ cup Butter, Unsalted, Room temperature
- 3 Egg whites, From large eggs
- 1 tsp 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 tsp 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!
Notes
- Read all my tips above.
- Store frosted cupcakes in a sealed container in the fridge for up to 3 days.
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!
Thanks for sharing that feedback Stephanie and happy to hear you liked it!