Pink Champagne Cupcakes

Pink Champagne Cupcakes

Happy New Year!

Well, it doesn’t have to be New Year’s Eve to make these luscious Pink Champagne Cupcakes!

Pink Champagne Cupcakes

Engagement Party, Bridal Shower, Job Promotion?

Really any occasion that calls for celebrating in a big way~ these cupcakes are for you!

I love to ring in the New Year with them though, since New Year’s Eve tends to warrant parties that have flare in the style of cocktails and black ties.

Complete with sparklers these little cakes will make a grand entrance and a night to remember!

Just do it close to midnight and the smoke alarm will become part of the festivities and all the noise making! LOL

I love the lightness of the whipped cream paired with this super light delicate cupcake.

I have used Swiss Buttercream too and it is also great!

It is really your preference but keep in mind whipped cream must stay refrigerated and buttercream is often friendlier in party situations if you plan to leave these out on the table for any length of time.

You can bake this batter into cake layers too.  The entire recipe here will make 2- 8″ layers

**I doubled the recipe below from what you saw me make on the video!

**And for those who want to attempt this with Sprite ~ take out ½ cup (100g) sugar

5.0 from 2 reviews
Pink Champagne Cupcakes
Prep time
Cook time
Total time
All ingredients at room temperature before mixing.
Preheat oven to 350° F
*For non- alcoholic version you can use a non-alcoholic sparking wine
Please be very careful using sparklers indoors
If you want to make this into a layer cake, divide the batter evenly between 2 - 8" pan greased with a parchment paper liner
Serves: 24 standard cupcakes
  • Cake Flour 3 cups (360g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda ¾ teaspoon (4g)
  • Salt ¼ teaspoon
  • Unsalted Butter 12 Tablespoons (168g)
  • Granulated Sugar 1¾ cup (350g)
  • Egg Whites Large 6 (180g)
  • Vanilla Extract 1 teaspoon
  • Champagne 1½ cups (360ml)
  • *Optional Pink Gel Paste Food Color 4 drops or to your liking
  1. Cream the butter and sugar with the paddle attachment on medium to high speed until light and fluffy, about 5 minutes.
  2. Slowly add the egg whites and vanilla while mixing on low-medium speed. Be sure to allow each portion to mix in fully before adding more.
  3. Add the food color.
  4. Add the sifted flour, baking soda and baking powder and salt all at once, mix on low to incorporate well.
  5. Slowly add the champagne while mixing on low speed just until incorporated.
  6. Fill cupcake liners half way full and bake immediately in preheated oven at 350° F for approximately 18-20 minutes or until they spring back when gently pressed in the center
  7. Cool completely at room temperature and then ice with your choice of Swiss buttercream or Whipped Cream
Cupcakes can be stored in the freezer wrapped well for up to 1 month

Iced cupcakes will stay fresh for up to 2 days at room temperature, but if you ice them with whipped cream, they must be refrigerated.

Read all about What is Cake? to understand how cakes made with butter react in the refrigerator versus cakes made with oil, this will help you determine what icing you will prefer to use.


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  1. Hi Gretchen!
    I have a question – what difference does the champagne make in the recipe in comparison to, say, regular white/rose wine?

  2. Hey Gretchen,
    Happy New to you from beautiful Prague.
    I have been with you since Crumb Boss days and just love your recipes and tips and … well EVERYTHING!!
    I wish you an incredible 2016 and may everyone of your hearts desires come true.

  3. Amen to that!! 2016 will be better for us all.

    THANK YOU for sharing your recipes and your wonderful and sometime funny videos. You seem to be a wonderful and sharing person.

    I am a memeber of the Gretchen Baking Army!!! (I just made that up. Right now this includes my family and my cake decorating class students. I working on getting more people to join).

  4. Hi,
    Had two questions running from a long time at d bk of my mind
    While its creaming butter n sugar method can u feel d sugar after u cream n butter and also in ua final batter do u find lil fine granules of sugar ? Or is it dissolved completely by d end before pouring d batter in d cupcake pan.

  5. These are so pretty! I love how they turned out and I love your Gretchen’s Bakery sign! It looks great!
    By the way, your Italian spritz cookie recipe is probably my most re-pinned, pin on Pinterest…ever. Such a good recipe! All the best to you in the New Year! I look forward to another year of great recipes.

  6. Gretchen , I want to make into a cake . how long do I bake the two layers
    Happy New Year to you and just a
    Want to tell you , I love your site and you for caring enough to let us all in on how to REALLY DO IT RIGHT .
    Thanks again !

  7. Shalom for a New Year! I have become a baking fool since you have graciously helped me (without your actually knowing) to step out of my comfort zone in baking. I’m looking forward to baking these cupcakes for the new year and may just add it to my growing repertoire of goodies.I have been a loyal follower of Gretchen’s Bakery since before you moved and lost all your lovely downloads. God bless you, as you surely have blessed me.

  8. I made them last year, and they were amazing! Tomorrow I’ll be making them for a little cafe I bake for sometimes 😉
    Thanks so much for reminding them 😀
    Love, P.

  9. Thank you so much for your wonderful recipes! I always want to try the latest one!
    I know you have mentioned it before, but I can’t find it anywhere. What do you do if you don’t have cake flour?

    Thanks for your help!

  10. Hi Gretchen
    Happy New Year from sunny Australia ,
    Pink Champagne Cupcake video wonderful, I sang along.
    Next year 2016 will be great for you ,with all good things coming your way.
    Diana x

  11. Hi Gretchen

    People in Australia can purchase Anchor Foods . Specialty Lighthouse Flours which i bake with. There are 5 suitable flour products for use in Gretchens recipes, the All Purpose is only for sale in South Australia.
    Purchase at Woolworths or Coles. This may help some.

  12. Gretchen, this video was too cute. It’s been a great ride following you all these years. I love your videos, I love your blog, obviously I love your recipes :). I am able to do what I do with my hobby – cake decorating – in large part because of you. It’s nice to have beautiful cakes on the outside, but I like them to taste good on the inside too! I frequently get the comment that beautiful professional fondant cakes NEVER taste good, but that mine do! And so many of them are your recipes. So thank you to you! And I do hope 2016 is a wonderful year for you, and that you can be settled in Florida and happy :). Happy new year!

  13. Hey Gretchen!!! Is this recipe the same as the old one? Also, what was the frosting from the pink champagne cupcakes? Also what about the zabaglione?

    1. Yes same recipe, I have not been able to refilm the zabaglione recipe ( I used zabaglione BC in my 1st life then in my second appearance I did regular buttercream) here I like the whipped cream, its your choice though- I think I mentioned it in the written blog here

  14. You are just too cute. I love the videos I totally cracked up watching the Pink Champagne cup cakes. Probably because I totally related to drinking and baking. DON’T DO IT ! Ha. Best of 2016 to you and your crew. Keep up the fantastic work!!

  15. Happy New Year from Kuwait!

    Absolutely love your videos and blog. Thank you for sharing your amazing recipes, they always turn out well and taste delicious.


  16. Wow! Made these cupcakes yesterday and they are awesome! Love cupcakes, loooove champagne. And after this recepy……. I know I love you too 😉 😉

  17. Yay – you got a new Metro blade for your mixer? I was wondering how long you were going to last with the old attachment and scraping down the side of the bowl 🙂 Have a fabulous 2016!

    1. Hi Thanks! Actually I did not, this is my old mixer since my newer larger one does not fit the blade and why I haven’t been using it! BUT you can be sure Im going back to the newer larger mixer for videos since this one is TOO NOISY!

  18. HAPPY NEW YEAR GRETCHEN!!!!!!!!!!!! I enjoy all your to sit and just watch them..but this one took the CAKE!!!!!!! i was giggling ..QUIETLY..on the couch..with my grandson SUPPOSED to be napping…and he caught me giggling..and started laughing at me…great times..

  19. Hi Gretchen,
    Happy New Year, thank you for sharing all your amazing recipes.
    I would love to make a CAKE for my daughter in laws birthday using the recipe for ‘Pink Champagne Cupcakes’ would this work? If so could you give me the oven temps please.
    I loved the video you made to go with this recipe…it made my laugh out loud. Hope that the headache wasn’t too bad 🙂 Lesley (Australia)

  20. Hi Gretchen,
    Just want to say Happy New Year, I hope 2016 brings you more joy, good luck, and success. I just saw your new format with the watermark, I am so glad you found a way to do that, so nobody can steal your original work anymore. Anyway, just want to say thank you for all your great true and tested recipes. I am looking forward to more of your exciting recipes in 2016.

    Christine from Australia

  21. I want to use this recipe for a wedding cake…2 14-inch layers. Three questions…1. do you use cake strips on the edges of your pans? 2. For each 14-inch layer should I do one and a half recipes? 3. When you bake a large round like a 14-incher, do you use something in the middle to help it bake evenly?

    By the way, I have tried your Chocolate, White and Pink Champagne recipes. They are the only scratch cakes I have ever had that have worked. Thank you!!!

    1. Hi there, I do not use cake strips
      Double recipe for each 14″ Layer
      I do not use heating cores either, but you may if you like or have it.
      I lower temp after first half of baking to make sure it doesnt over brown

    2. Gretchen, I did this as a 14″ cake round. I did use the strips and slowed the oven a bit. I should have put a bit more batter in each pan, but it was absolutely wonderful. I frosted it with the Swiss Meringue. I also did a chocolate buttermilk, white cake, and yellow cake. We had a bit too much cake (insert eye roll, because I did a 14, 12, 10, 8 and 6 for a wedding where only 60 people showed up…we were handing out cake all over the place!) The 6″ was for the bride and groom to freeze. Anywho…your recipes are easy to follow and absolutely delish!

  22. Hi, Gretchen! I’m hosting a baby shower for a friend who is having a girl. I plan on making a cake and wondered which recipe you would suggest? Thanks!

    1. Hi Thanks! I always try to include storage information on the NOTES section of the blog post: Cupcakes can be stored in the freezer wrapped well for up to 1 month

  23. Hi Gretchen! Thank you for sharing your recipes. I madw this pink champagne cupcake and it was a hit. I used the whip cream frosting. I have a question I posted the picture in one of the group that Am following, can I give them your recipe or just tell them to go to your blog. Thank you and looking forward for more recipes and video.

  24. If I don’t want to add champagne to the recipe do I need to substitute it to any other liquid or just omit it? I went back to the video and you mentioned the champagne did not interfered with the color but no mentioned of other choices unless I missed it. I am looking forward to bake this recipe and hear what you have to say on the champagne and choices. Thank you so much for everything and Happy new year.

    1. Hi Alma you will want to use another recipe completely then, the champagne here is a big part of the recipe and omitting it will not give you good results. You can however substitute with a non alcoholic beverage like a sparkling wine if you wanted to just be non alcolholic, I guess I am not sure what you meant by your question. But if you wanted to just make pink cupcakes, no champagne or substitute at all CLICK HERE for the best recipe for cupcakes

  25. I made these for New Years and they were amazing! I also made a strawberry and champagne compote to fill the centers. I also brushed the tops of the cupcakes with some of the extra champagne to increase the champagne flavor and add a little more moisture. I also made your stabilized whip cream recipe to top them with. I happened to have the exact some pink sprinkles you used and smaller silver and gold ones, so I decorated them with those and they were very pretty.

    I love your recipes and website. Thank you!!!!

  26. Seriously these are the BEST!!!!! Made them for the office and everyone went crazy over them! They are light and moist. The champagne made the batter light and foamy in a good way! I managed to get 30 cupcakes out of the batch. Thank you Gretchen!!! I’m learning so much baking skill from you. You’re the bomb and I wish you a blessed new year

  27. Good morning Gretchen. Re cake flour. In Australia we have a brand of plain flour (Lighthouse) that the protein content is 8.7 grams of protein per 100 grams. Would this flour be okay to use in the champagne cake recipe or would I still need to remove some flour and replace with pure cornflour. Thank you. Frances.

  28. Hi Gretchen!! Love you and your recipes!! Going to try this one, have been wanting to try it for ever! Lol. I do have a question, why only egg whites? Can I use the whole egg and if so how many? Guess that was more than just one question!! Thank you so much!

    1. Hi Thanks! This recipe was adapted from my white cake recipe, but if you must use whole eggs be sure to follow the WEIGHT measure for the total amount listed in whites you will then use that same amount in whole eggs

  29. Hi Gretchen I just wanted to know are these cupcakes light and fluffy or dense. I’m looking for a moist fluffy recipe would you say this fits the bill? Thanks a lot

  30. Hi Gretchen,
    I love your recipes and videos. Want to make this cake for my daughter’s communion. What can I use as a filling. Will strawberry with cream cheese frosting good?

  31. Hi Gretchen, I love your recipes – I want to play up the champagne in the topping. Is there any way I can incorporate the champagne in the buttercream as well? I was thinking of either using meringue powder and champagne for the eggs in your Swiss meringue buttercream, or make a champagne syrup and use it to make your Italian buttercream. Would this work?
    Thanks again, and thank you for all that you do for the baking community.

    1. HI Sorry for the late reply, the trouble with adding champagne (or any liquid) to buttercream is that it messes with the emulsion, AND the fact that you have to add so much to get any flavor to come through is really difficult. YOu can do it though, I have done it before (not as you said ) But using an American buttercream recipe and adding the champagne last.
      Your idea for using the champagne instead of the water is a good one though, I think it will work!

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