Pink Champagne Cupcakes

"These easy yet beautiful cupcakes are great for weddings or bridal showers"
photo by a user photo by a user
Ready In:
24 cupcakes


  • 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 1/2 cup margarine, softened
  • 4 cups powdered sugar
  • 14 cup champagne
  • 1 teaspoon vanilla
  • 4 -5 drops red food coloring
  • pink decorator sugar crystals


  • 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. 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. 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. In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth. Frost cupcakes. Sprinkle with pink sugar and pearls.

Questions & Replies

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  1. 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!
  2. The cupcakes turned out great! The frosting was a bit dry so I used an extra 1/2 cup of butter and added a tablespoon or so of gin and some lemon juice to make a Diamond Fizz inspired version, adding a little more powder sugar to get the right consistency. Turned out so yummy!


Even though I am still young (25) Life experince has aged me alot. I learned to cook at both of my grandmother's knees (One southern American, one southern Irish) when I was about five. By ten I started collecting cookbooks and experinmenting on my own. As a latch key kid I cooked for my four younger brothers and sisters. My mom ran a small deli before she died when I was 17 so alot of my recies debuted there. Now I run my own catering Buisness. I am married to a wnderful man for five years now. I am a six year old daughter, sons who are four and three. We are also raising my 14 year old sister and nine Year old stepsister and have a 16 year old foster daughter, all of which love cooking with me. I am writing a cookbook with the hopes that when I pass I can leave my recipes for them My cookbook collection has now reached over 1200. Thank you for trying and reviewing my recipes.. <img src="">
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