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Fluffy Pink Champagne Cupcakes with Rose Frosting

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Delicate pink champagne cupcakes with a light, fluffy texture topped with creamy rose frosting, perfect for elegant occasions like bridal showers and celebrations.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ¼ cup (60ml) pink champagne (dry, e.g., Veuve Clicquot)
  • ¼ cup (60ml) whole milk, room temperature
  • 1 teaspoon vanilla extract
  • A few drops pink gel food coloring (optional)
  • 1 cup (230g) unsalted butter, softened (for frosting)
  • 3 cups (360g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) heavy cream
  • 1 teaspoon pure rose water
  • A few drops pink gel food coloring (optional, for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat ½ cup softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. In a small bowl, mix pink champagne, whole milk, and vanilla extract. Slowly add to the butter mixture, mixing gently.
  6. Gradually fold dry ingredients into wet mixture with a rubber spatula until just combined. Add pink gel food coloring if desired.
  7. Spoon batter evenly into cupcake liners, filling each about two-thirds full.
  8. Bake for 18-20 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting, beat 1 cup softened butter until creamy, about 2 minutes.
  11. Gradually add powdered sugar, one cup at a time, mixing on low speed.
  12. Add 2 tablespoons heavy cream and rose water, then beat on high until light and fluffy, about 3 minutes. Adjust consistency with more cream if needed. Add pink gel food coloring if desired.
  13. Pipe rose frosting onto cooled cupcakes using a piping bag fitted with a star tip. Optionally, decorate with edible rose petals or pearl sprinkles.

Notes

Use room temperature eggs and butter for best texture. Avoid overmixing batter to keep cupcakes fluffy. Cool cupcakes completely before frosting to prevent melting. For gluten-free, substitute all-purpose flour with almond flour (note texture will be denser). For dairy-free frosting, use coconut cream instead of heavy cream. Adjust powdered sugar in frosting to control sweetness. Store cupcakes in airtight container in fridge up to 3 days; freeze unfrosted for up to 2 months.

Nutrition

Keywords: pink champagne cupcakes, rose frosting, elegant cupcakes, bridal shower cupcakes, floral frosting, easy cupcakes, party dessert

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