Pink Champagne Cupcakes with Rosé Glaze and Champagne Buttercream Recipe
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.
- 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
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
- Preheat Oven: Set your oven to 350℉ (177℃) to ensure it’s perfectly heated before baking the cupcakes.
- 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.
- Prepare Baking Tins: Pour the batter into bundt or muffin tins, filling each just over halfway to allow room for rising.
- 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.
- 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.
- 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.
- 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.
- Decorate Cupcakes: Pipe the buttercream icing onto each cupcake in decorative swirls or patterns as desired.
- 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
