Pink Champagne Cupcakes

  • Author: Michelle @ Blackberry Babe
  • Prep Time: 5
  • Cook Time: 14
  • Total Time: 19
  • Yield: 15


Light, fluffy and sweet cupcakes with champagne in the batter and the frosting!


For the cake

  • 1 box white cake mix (16.25 ounces)
  • 1/3/ cup vegetable oil (follow box instructions if different)
  • 3 eggs (follow box instructions if different)
  • 1 and 1/4 cup champagne (replaces the “water” portion on the box instructions)
  • Cupcake liners
  • Red food coloring

For the frosting

  • 1 cup butter, softened
  • 4 cups powdered sugar
  • 1⁄4 cup milk
  • 1⁄4 cup champagne
  • 1 tablespoon vanilla
  • 5 -5 1⁄2 cups additional powdered sugar
  • red food coloring


For the cupcakes

  1. Preheat oven to 350F.
  2. In a large mixing bowl, mix cake mix, oil, eggs and champagne together until all of the cake mix is moistened.
  3. Add 2-4 drops of red food coloring slowly. Mix as you go, until the color is to your liking.
  4. Add cupcake liners to cupcake pan. Add 3 tbsp of batter to each cup.
  5. Place in oven and bake for 14-18 minutes..
  6. Allow to cool comcpletely before frosting.

For the frosting

  1. Add powdered sugar to lightly beaten butter. Gently mix.
  2. Add milk, champagne and vanilla, mix.
  3. Slowly add remaining powderered sugar. Stop adding once you like the consistency of the icing.
  4. Slow add food coloring, one drop at a time, until you achieve the right color of pink. It took me three small drops.


  • Serving Size: 15