Pink Champagne Cupcakes

READY IN: 32mins
Recipe by GingerlyJ

These easy yet beautiful cupcakes are great for weddings or bridal showers

Top Review by Smurfette the Chef

These are the moistest cupcakes I have ever eaten. The texture was excellent!! I have also noticed that you can use non-alcoholic champagne with these without losing any of the texture or moistness. The frosting was delicious also. I have made these with different butter cream frosting also and added a couple of tablespoons of champagne to thin it out so I could pipe it onto the cupcakes. Thanks for a great recipe!

Ingredients Nutrition

  • 1 (20 ounce) box white cake mix
  • 1 14 cups champagne
  • 13 cup vegetable oil
  • 3 egg whites
  • 4 -5 drops red food coloring
  • 12 cup butter or 12 cup margarine, softened
  • 4 cups powdered sugar
  • 14 cup champagne
  • 1 teaspoon vanilla
  • 4 -5 drops red food coloring
  • pink decorator sugar crystals


  1. 1. Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
  2. 2. In large bowl, combine dry cake mix and champagne. Add oil, eggs and food color. Beat with electric mixer on medium speed for 2 minutes. Divide batter evenly among muffin cups.
  3. 3. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  4. 4. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.

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