Rose Champagne Cupcakes are a delightful treat that brings together the light, bubbly flavor of champagne with the delicate floral notes of rose. These cupcakes are soft and fluffy, with a subtle sweetness that’s perfectly balanced by a creamy frosting that usually has a hint of rose water or champagne as well. Just the right size to enjoy for a special occasion or whenever you want to feel a little fancy.
I love making these cupcakes when I want to celebrate something small or big because they feel so festive without being over the top. Plus, the slight sparkle from the champagne gives them a unique twist that always surprises guests. One of my favorite tips is to use a good-quality champagne that you enjoy drinking—it really makes a difference in the flavor of the cupcakes.
They’re wonderful served at brunch, afternoon tea, or even as a sweet ending to a dinner party. I often decorate them with a little edible flower or some pink sugar sprinkles to match their soft rosy glow. Every time I make them, I’m reminded of joyous moments and toast-worthy celebrations with close friends and family.
Key Ingredients & Substitutions
Champagne (or Sparkling Rosé): This adds lightness and a subtle fruity tang to the cupcakes. If you need an alcohol-free option, substitute with sparkling grape juice or sparkling water for bubbles without the alcohol.
Rose Water: It gives the frosting a delicate floral flavor that’s essential to the theme. If you don’t have rose water, try a drop of vanilla extract or omit it for a simpler taste.
Butter: Use unsalted butter for control over saltiness. Room temperature butter whips better and helps create a fluffy batter and smooth frosting.
Flour & Leavening: All-purpose flour with baking powder is key for a tender but structured crumb. Make sure to measure flour properly by spooning it into the cup and leveling off to avoid dense cupcakes.
How Do You Keep These Cupcakes Light and Moist While Adding Champagne?
Champagne is mostly liquid but also carbonated, so it adds flavor and moisture. To keep cupcakes light:
- Mix wet and dry ingredients separately before combining.
- Alternate adding the flour mixture and champagne/milk slowly to avoid deflating bubbles.
- Don’t overmix—stop when ingredients are just combined to keep the batter airy.
- Bake right after mixing to capture bubbles before they fade.
- Ensure oven temperature is steady to help cupcakes rise well.
By following these steps, you get light, soft cupcakes with a lovely champagne hint without them becoming soggy or dense.
Equipment You’ll Need
- Cupcake pan and liners – I suggest using metallic or gold liners to add an elegant touch and help cupcakes bake evenly.
- Mixing bowls – You’ll need separate bowls for wet and dry ingredients to keep everything smooth and organized.
- Hand or stand mixer – It makes creaming butter and sugar easier and ensures a fluffy batter.
- Measuring cups and spoons – Precise measurements are key for perfect cupcakes and frosting.
- Ice cream scoop or spoon – Helps divide the batter evenly into the liners for uniform cupcakes.
- Piping bag with large star tip – Makes beautiful frosting swirls and adds an extra fancy look.
- Cooling rack – For cooling cupcakes completely before frosting, preventing melting or sliding of frosting.
Flavor Variations & Add-Ins
- Fruit Infusions: Mix in pureed raspberries or strawberries into the frosting for a fruity twist that pairs well with champagne.
- Different Edible Flowers: Decorate with tiny edible violets or candied violets for a more floral presentation.
- Chocolate Touch: Add chocolate shavings or a drizzle of white or dark chocolate for richer flavor.
- Citrus Zest: A hint of lemon or orange zest in the batter or frosting adds a fresh, bright note that complements the champagne.
Rose Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ¼ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup champagne (or sparkling rosé)
- ¼ cup whole milk
- 1 tsp vanilla extract
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2-3 tbsp champagne
- 1 tsp rose water
- A few drops of pink food coloring (optional)
Decoration:
- Edible pearl sprinkles or small pearl sugar crystals
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, 18-22 minutes to bake, and around 20 minutes to make the frosting and decorate. Overall, you can expect to spend about 45-55 minutes from start to finish, including cooling time.
Step-by-Step Instructions:
1. Prepare the Cupcakes:
Preheat your oven to 350°F (175°C). Line a cupcake pan with gold or metallic liners for a fancy look. In a bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat softened butter and sugar until fluffy, about 3-4 minutes. Add eggs one by one, mixing well after each. Stir in vanilla extract.
Alternate adding the dry flour mixture and the champagne with milk to the wet ingredients, starting and ending with the flour mixture. Mix just until combined—avoid overmixing. Scoop the batter evenly into liners, filling about two-thirds full.
2. Bake and Cool the Cupcakes:
Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool in the pan for 5 minutes before moving them to a wire rack to cool completely. This prevents the frosting from melting.
3. Make the Frosting and Decorate:
Beat the softened butter in a bowl until creamy. Slowly add powdered sugar, one cup at a time, mixing on low speed until smooth. Add 2 tablespoons of champagne, rose water, and pink food coloring if desired. Beat on high until fluffy, adding more champagne to reach your preferred consistency.
Pipe swirls of frosting on each cooled cupcake using a piping bag and a large star tip. Finish with edible pearl sprinkles to look like delicate bubbles. Serve right away or keep refrigerated and bring to room temperature before enjoying.
Enjoy your lovely Rose Champagne Cupcakes — a perfect blend of celebration and sweetness!
Can I Use Non-Alcoholic Champagne for These Cupcakes?
Yes! You can substitute champagne with sparkling grape juice or another non-alcoholic sparkling beverage. This keeps the bubbly flavor without the alcohol, perfect for kids or those avoiding alcohol.
How Should I Store Leftover Cupcakes?
Store cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, bring them to room temperature to enjoy the best texture and flavor.
Can I Make These Cupcakes Ahead of Time?
Absolutely! Bake the cupcakes and prepare the frosting a day in advance. Frost them just before serving to keep the frosting fresh and fluffy.
What if I Don’t Have Rose Water?
If you don’t have rose water, you can leave it out or substitute with a small amount of vanilla or almond extract for a different but pleasant flavor.