Pink Champagne Cupcakes
We interrupt your regularly scheduled broadcast of pumpkin spice and fall recipes to bring you a treat that is awesome year round, Pink Champagne Cupcakes! I’m imagining these lovely cupcakes at a baby shower, a wedding shower, or even a party to raise funds for breast cancer awareness and research.
When I was challenged to create cupcakes in support of Kitchenaid’s Cook for the Cure campaign, I immediately thought, “YES! I know what to do! Pink Champagne Cupcakes!” I recently traveled to Iowa for my day job and had a lovely talk with a woman who said that Pink Champagne Cake was a staple in Iowa.
I was intrigued, so I looked for the recipe. These cupcakes are so dang easy to make. As you all know, I love any excuse I can get to church up a box of cake mix.
Simply mix champagne with the cake mix and a few drops of red dye, and you’re on your way! I also made a yummy frosting with champagne included, then piped it on the cupcake with a star decorator tip and topped the whole thing off with edible sugar pearls. These beautiful cupcakes are the perfect “something special” and I hope they inspire you to join me in raising funds for breast cancer awareness and research.
Pair these beautiful pink cupcakes with a festive pink drink like these Cotton Candy Margaritas!
I include a champagne frosting recipe below, but you could also use this perfect American Buttercream recipe to top your cupcakes, with or without food coloring!
Pink Champagne Cupcakes
Ingredients
For the cake
- 16.25 ounces white cake mix, 16.25 ounces
- 1/3 cup vegetable oil, follow box instructions if different
- 3 eggs, follow box instructions if different
- 1.25 cups champagne, replaces the "water" portion on the box instructions
- 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
Instructions
For the cupcakes:
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mix cake mix, oil, eggs and champagne together until all of the cake mix is moistened.
- Add 2-4 drops of red food coloring slowly. Mix as you go, until the color is to your liking.
- Add cupcake liners to cupcake pan. Add about 3 tablespoons of batter to each cup.
- Place in oven and bake for 14-18 minutes.
- Allow to cool completely before frosting.
For the frosting:
- Add powdered sugar to softened butter. Beat until creamed together.
- Add milk, champagne and vanilla, mix.
- Slowly add remaining powdered sugar. Stop adding once you like the consistency of the icing.
- Slow add food coloring, one drop at a time, until you achieve the right color of pink. It took me three small drops.
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Thanks for sharing, hhgregg!
Its hard to pick a favorite but carrot cake cupcakes with cream cheese icing are delicious.
Yes, they are! Thanks Dawn!
To this day I am kind of a sucker for funfetti cupcakes 🙂
My favorite cupcake has always been Red Velvet, with Cream Cheese Frosting. However, this one may take it over!! My head is buzzing with ideas on who I can make a batch to share. Thanks!
I love Red Velvet too! Thanks a bunch Patty!
This is EXTREMELY close to my heart, as my dear mom battled/succumbed to breast cancer. I have a family cake recipe that’s called Heavenly Hash cake: chocolate, rich, decadent…that I never tried to do into cupcakes, but that’d be my flavor choice. Thanks for the giveaway, & thanks for everyone taking this month to be mindful of breast cancer patients, survivors, etc.
You’re so welcome Julie. I’m so sorry to hear about your Mom.
My favorite cupcake recipe is just chocolate cupcakes with a marshmallow melted on top and maybe a small graham cracker in the marshmallow!!
Mmmmmmm YUM! Those sound so good!
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Any type of chocolate cupcake is a winner 🙂
Totally agree.
Your cupcakes look so pretty. I like strawberry cupcakes
Thanks Elena! I love strawberry cupcakes too.
I love how elegant these look!! 🙂
Thanks Amanda!
I believe any day is a great day to celebrate and I will gladly take champagne any day! And cake mix? Sold!
You know it sister! Thanks a bunch.
Hi; I love your blog and this recipe sounds delicious! My favorite homemade cupcakes are zuchinni and chocolate with peanut butter frosting.
You made my day Holly, thanks so much! I LOVE chocolate zucchini cupcakes too.
What a wonderful cause to bake for! I’m always interested in any thing pink and especially, pretty cupcakes like these!! Save me a couple, please! 🙂
You got it, Lora! 🙂
Your cupcakes are so pretty & for such a great cause! Love!
Thanks a bunch Yvonne!
My new favorite recipe is Angelfood with blackberry frosting. That is until I make these oh so cute pink ones you posted!!
http://fakeginger.com/2010/09/09/angelfoodcupcakeswithblackberrybuttercream/
Blackberry frosting! YES! Sold! And everything Fake Ginger makes is the bomb!
I love it when box mixes can be changed and adapted! These pink cupcakes are perfect for the cause!
Thanks Beth!
I love making chocolate chip cup cakes. Your recipes looks so awesome.
Thanks Charline! I love chocolate chip cupcakes too!
I love how you decorated yours! Edible pearls are so cute!
Thanks Sarah! I saw them on the shelves and had to have them!
I LOVE These cupcakes! So so cute! I am wondering – because I have never had a champagne cupcake – how does the champagne flavor come through?
Hi Wendi! GREAT question. It’s there, but it’s not the dominant flavor. Maybe best described as a “hint” of champagne! My husband guessed it right after a few tries. 😉
Cheers my dear! Bubbly makes everything better, and these cupcakes are perfect for breast cancer awareness. I’ll toast to making steps towards a cure!
It sure does! Cheers!