Rose Champagne Cupcakes are a delightful treat that combines the light, bubbly flavor of champagne with a gentle hint of rose. These cupcakes have a soft, fluffy texture and a beautiful pink hue that makes them perfect for celebrations or just a special afternoon snack. The frosting is creamy and subtly floral, making every bite feel a little extra fancy.
I love making these cupcakes when I want to impress friends without spending hours in the kitchen. The champagne adds a fun twist that you might not expect in a cupcake, and the rose flavor brings a touch of sweetness that isn’t overpowering. Plus, they’re pretty enough to brighten up any party table, which always earns me compliments!
My favorite way to enjoy these cupcakes is with a fresh cup of tea or even a glass of chilled rosé to match the flavors. They’re great for birthdays, bridal showers, or anytime you want a sweet treat that feels light and a little bit special. If you want to make them extra sparkly, a little sprinkle of edible glitter on top is a nice touch that brings the celebration vibe home.
Key Ingredients & Substitutions
Champagne: This adds a nice light fizz and flavor to both the cupcake and frosting. If you prefer a non-alcoholic version, try sparkling white grape juice or sparkling water with a splash of lemon.
Rose Water: A little goes a long way! It gives the frosting a delicate floral note. If you can’t find rose water, try using a drop of vanilla or orange blossom water instead for a slightly different but lovely taste.
Butter & Sugar: Unsalted butter helps control salt content, but if all you have is salted butter, reduce any extra salt slightly. Granulated sugar can’t be replaced easily here, but you could experiment with superfine sugar for a smoother batter.
Pink Food Coloring: This is optional and just for a soft blush color. You can skip it or use natural colorings like beet juice powder for a gentle pink tone.
How Do You Make the Cupcakes Light and Fluffy?
The secret is to cream the butter and sugar really well. This process traps air that helps the cupcakes rise beautifully.
- Beat softened butter and sugar for 3-4 minutes until the mixture looks pale and fluffy.
- Add eggs one at a time, mixing well after each to keep the batter smooth and light.
- When adding dry and wet ingredients, alternate and mix gently to avoid overmixing, which can make cupcakes dense.
Also, make sure your baking powder is fresh for good rise, and don’t open the oven door early during baking!
Equipment You’ll Need
- Mini muffin tin with paper liners – I like using this because it make cupcakes easy to remove and serve.
- Mixing bowls – for combining dry and wet ingredients smoothly.
- Electric hand mixer or stand mixer – helps to cream butter and sugar perfectly.
- Measuring cups and spoons – for accuracy, so your cupcakes turn out just right.
- Rubber spatula – for scraping down bowls and folding ingredients gently.
- Piping bag with star tip – makes decorating easy and pretty with swirls.
Flavor Variations & Add-Ins
- Use sparkling wine or prosecco instead of champagne for a different bubbly flavor.
- Add a dash of lemon zest or vanilla extract to enhance the flavor depth.
- Incorporate dried rose petals or edible glitter for extra floral charm.
- Mix in fresh berries like raspberries or strawberries for a fruity twist.
Rose Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup champagne (rosé or regular)
- ½ cup whole milk
- 1 teaspoon pure vanilla extract
- A few drops of pink gel food coloring (optional)
For the Rose Champagne Buttercream:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3-4 tablespoons champagne
- 1-2 teaspoons rose water
- A few drops of pink gel food coloring (optional)
- Edible pearl sprinkles for decoration
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, 18-22 minutes of baking, plus around 20 minutes for making and piping the frosting. You’ll also want to allow cupcakes to cool completely before frosting, so plan for about 1 to 1.5 hours total from start to finish.
Step-by-Step Instructions:
1. Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
2. Combine Wet and Dry Ingredients:
In a separate bowl, mix the champagne and milk. Slowly add the dry ingredients and the champagne-milk mixture alternately to the butter mixture, beginning and ending with the flour mixture. Stir gently until just combined. If you’d like a soft pink color, add a few drops of pink food coloring now.
3. Bake the Cupcakes:
Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cupcakes cool completely on a wire rack before frosting.
4. Make the Buttercream Frosting:
Beat the softened butter in a large bowl with an electric mixer until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until combined. Add champagne and rose water, then increase speed to medium and beat the frosting until light and fluffy, about 3-5 minutes. If desired, add a few drops of pink food coloring to achieve a pale rose shade.
5. Frost and Decorate:
Using a piping bag fitted with a star tip, frost the cooled cupcakes with your beautiful rose champagne buttercream. Finish by sprinkling edible pearl sprinkles on top for a delicate, elegant touch.
6. Serve and Enjoy:
Your Rose Champagne Cupcakes are ready! They’re perfect for special occasions or whenever you want a fancy yet simple treat. Enjoy with a glass of champagne or your favorite tea!
Can I Use Sparkling Juice Instead of Champagne?
Yes, you can substitute sparkling white grape juice or any sparkling juice for a non-alcoholic version. Just be sure to use the same amount to keep the right moisture and flavor balance.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to 5 days, but bring them to room temperature before serving for the best texture.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the buttercream frosting a day in advance and keep it refrigerated in an airtight container. Before using, let it come to room temperature and give it a quick whip to restore its fluffy texture.
What If I Don’t Have Rose Water?
No worries! You can substitute rose water with a teaspoon of vanilla extract or orange blossom water for a different yet lovely floral note. Just adjust to taste since they can be more potent.
