Pink Champagne Cupcakes with Rosé Glaze and Champagne Buttercream Recipe

Introduction

These Pink Cupcakes are a delightful treat, blending the elegance of rosé champagne with a sweet, fluffy cake base. Topped with a glossy glaze and creamy frosting, they’re perfect for celebrations or just a special indulgence.

Ingredients

• 1 box white cake mix
• 1¼ cup pink champagne (rosé)
• ⅓ cup vegetable oil
• 3 egg whites
• 3-5 drops red food coloring
• 3 cup powdered sugar (for glaze)
• ¼ cup milk
• 2 tablespoons pink champagne (rosé) (for glaze)
• ½ cup butter, softened
• 4 cup powdered sugar (for icing)
• ¼ cup pink champagne (rosé) (for icing)
• 1 teaspoon vanilla extract (clear if possible)
• 2-3 drops red food coloring (for icing)

Instructions

1. Step 1: Preheat your oven to 350℉.
2. Step 2: In a mixing bowl, combine the white cake mix with 1¼ cup of pink champagne.
3. Step 3: Add the vegetable oil, egg whites, and red food coloring. Mix gently until just combined — avoid over-mixing to keep the cupcakes light.
4. Step 4: Pour the batter into bundt or muffin tins, filling each just over halfway.
5. Step 5: Bake for about 10 minutes. Once done, let the cupcakes cool, trim any excess with a cake knife, then flip them onto a wire rack placed over a surface that’s easy to clean.
6. Step 6: Prepare the glaze by combining 3 cups powdered sugar, ¼ cup milk, and 2 tablespoons pink champagne. Microwave until pourable. Pour the glaze over the cupcakes in a circular motion while they rest on the wire rack. Allow the glaze to set for a few minutes.
7. Step 7: For the icing, blend ½ cup softened butter, 4 cups powdered sugar, ¼ cup pink champagne, 1 teaspoon vanilla extract, and 2-3 drops red food coloring until smooth. Transfer the icing to a piping bag or a ziplock bag with the corner cut, then pipe onto the glazed cupcakes.
8. Step 8: Refrigerate the cupcakes before serving to let the icing firm up and flavors meld.

Tips & Variations

• Use clear vanilla extract to maintain the delicate pink hue of the icing.
• If you prefer a stronger champagne flavor, add a splash more to the batter and icing, adjusting powdered sugar as needed to maintain consistency.
• For a non-alcoholic version, replace the pink champagne with pink grape juice or sparkling cranberry juice.

Storage

Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best texture and flavor. If needed, you can warm them briefly in a microwave, but avoid overheating to prevent melting the icing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can substitute with yellow or vanilla cake mix, but the white cake mix keeps the cupcakes light and allows the pink color to stand out better.

How do I prevent the glaze from making the cupcake soggy?

Pour the glaze while the cupcakes are on a wire rack so excess glaze can drip off. Allow the glaze to solidify before adding the icing to keep layers distinct and prevent sogginess.

Pink Champagne Cupcakes with Rosé Glaze and Champagne Buttercream Recipe

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Delight in these festive Pink Cupcakes made with a white cake mix enhanced by pink champagne for a subtle fruity flavor. Topped with a smooth pink glaze and decorated with creamy pink buttercream icing, these cupcakes bring a perfect balance of elegance and sweetness, ideal for celebrations or special occasions.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12–14 cupcakes 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Batter

• 1 box white cake mix
• 1¼ cup pink champagne (rosé)
• ⅓ cup vegetable oil
• 3 egg whites
• 3–5 drops red food coloring

Glaze

• 3 cup powdered sugar
• ¼ cup milk
• 2 tablespoons pink champagne (rosé)

Buttercream Icing

• ½ cup butter, softened
• 4 cup powdered sugar
• ¼ cup pink champagne (rosé)
• 1 teaspoon vanilla extract (clear if available)
• 2–3 drops red food coloring

Instructions

1. Preheat Oven: Set your oven to 350℉ (177℃) to ensure it’s perfectly heated before baking the cupcakes.
2. Mix Cake Ingredients: In a large bowl, combine the white cake mix with 1¼ cup pink champagne. Add the vegetable oil, egg whites, and red food coloring. Mix gently until combined, taking care not to over-mix to keep the batter light and airy.
3. Prepare Baking Tins: Pour the batter into bundt or muffin tins, filling each just over halfway to allow room for rising.
4. Bake Cupcakes: Place the tins in the preheated oven and bake for 10 minutes. Once done, remove and let the cupcakes cool completely before handling.
5. Trim and Cool: Using a cake knife, trim any excess cupcake tops for an even surface. Flip the cupcakes onto a wire rack set over a tray to catch any glaze drips.
6. Make and Apply Glaze: In a microwave-safe bowl, combine the powdered sugar, milk, and pink champagne for the glaze. Microwave until the glaze is pourable. Pour it evenly over the cupcakes in a circular motion, allowing excess to drip off. Let it set for a few minutes until slightly solidified.
7. Prepare Buttercream Icing: Beat the softened butter until creamy. Gradually add powdered sugar, pink champagne, vanilla extract, and red food coloring, mixing until smooth and fluffy. Transfer the icing to an icing bag fitted with your favorite tip or to a ziplock bag with a corner cut.
8. Decorate Cupcakes: Pipe the buttercream icing onto each cupcake in decorative swirls or patterns as desired.
9. Chill Before Serving: Refrigerate the decorated cupcakes until ready to serve to set the icing and keep them fresh.

Notes

• For the best texture, avoid over-mixing the batter to keep cupcakes light and fluffy.
• If pink champagne is unavailable, a dry rosé or sparkling rosé wine can be used as a substitute.
• Adjust the red food coloring drops gradually to achieve your preferred shade of pink.
• Use a wire rack over a tray when glazing cupcakes to catch drips and keep your workspace clean.
• Refrigerate cupcakes before serving to allow the icing to firm up and enhance flavor.

Keywords: pink cupcakes, champagne cupcakes, white cake mix, pink glaze, buttercream icing, festive cupcakes, party dessert