Rose Champagne Cupcakes are light, fluffy treats with a delicate hint of bubbly champagne and a touch of floral rose flavor. Imagine a soft, moist cake that feels festive and special with every bite, topped with creamy, dreamy frosting that’s just the right amount of sweet. These cupcakes are perfect for celebrations or whenever you want a little sparkle in your day.
I love making these cupcakes for birthdays or when friends come over because they’re always a hit. The champagne in the batter adds a subtle tang and fun fizz that you don’t usually find in cupcakes, and the rose flavor makes them feel elegant without being too fancy. My favorite part is how the frosting melts in your mouth—it’s like a gentle kiss of sweetness that pairs perfectly with the airy cake.
When I serve Rose Champagne Cupcakes, I like to add a small edible flower on top or a light dusting of pink sugar to make them extra pretty. They’re great with a simple tea or even a glass of bubbly to match the flavor inside. These cupcakes remind me of special moments with good friends, and I find myself reaching for them whenever I want to add a little sparkle to the day.
Key Ingredients & Substitutions
Champagne or Sparkling Rosé: This adds bubbles and a light, tangy flavor. You can swap it for sparkling white grape juice or non-alcoholic sparkling wine if you prefer no alcohol. It’s the fizz that helps make the cake light.
Rose Water: Just a little gives a nice floral note without being overpowering. If you don’t have rose water, try using a few drops of rose extract or omit it altogether for a subtler flavor.
Butter and Sugar: Unsalted butter keeps control of salt levels, but salted butter works fine if that’s what you have. Granulated sugar is standard, but you can try superfine sugar for a finer crumb.
Milk: Whole milk adds richness. You can use any milk you prefer like almond or oat milk for a dairy-free option, but the texture may change a bit.
Pink Food Coloring: This is optional and just for looks. Natural alternatives like beet juice or powdered freeze-dried raspberries work if you want natural color.
How Do I Get Light, Moist Cupcakes with Champagne?
The champagne helps keep the cupcakes light and adds a subtle tang. Here’s how to make it work best:
- Make sure your eggs and milk are at room temperature. This helps everything mix smoothly and traps air for a fluffier cake.
- Whisk your dry ingredients first so they blend well. Then gently mix with wet ingredients—avoid overmixing to keep the batter airy.
- Pour batter evenly into liners (about 2/3 full) so cupcakes rise evenly without spilling over.
- Bake at 350°F and test with a toothpick at 18 minutes to avoid overbaking, which can dry them out.
- Cool the cupcakes fully before frosting to prevent melting and sliding of the frosting.
Equipment You’ll Need
- Standard cupcake pan – I recommend this because it gives the cupcakes their perfect shape and size.
- Cupcake liners – helps keep the cupcakes neat and makes cleanup easier.
- Mixing bowls – one for dry ingredients, one for wet, so you can mix each separately.
- Electric hand or stand mixer – makes beating the butter and sugar much easier and quicker.
- Rubber spatula – perfect for folding ingredients without deflating the batter.
- Piping bag with star tip – helps create beautiful, swirled frosting tops.
- Wire cooling rack – cool the cupcakes evenly and prevent sogginess.
Flavor Variations & Add-Ins
- Fresh berries or edible flowers – add on top or mix into the batter for a fresh, fruity touch.
- Different alcohols – replace champagne with prosecco or sparkling white grape juice for different bubbly flavors.
- Other floral extracts – try orange blossom or lavender water for a unique twist.
- Chocolate chips or chopped nuts – fold into the batter for added texture and flavor.
Rose Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 2/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs, at room temperature
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup champagne or sparkling rosé wine
- 1/2 cup whole milk, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon rose water (adjust based on strength)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup champagne or sparkling rosé wine
- 1-2 teaspoons rose water (to taste)
- A few drops of pink food coloring (optional)
For Decoration:
- Edible pearl sprinkles or small edible flowers (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 18-22 minutes to bake. Allow additional time for cupcakes to cool completely before frosting, plus about 15 minutes to prepare and pipe the frosting. Plan on about 1 hour total from start to finish.
Step-by-Step Instructions:
1. Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. In another bowl, lightly beat the eggs, then add melted butter, milk, vanilla extract, rose water, and champagne. Mix until everything is combined.
2. Combine Ingredients and Bake:
Pour the wet ingredients into the dry ones. Gently mix just until smooth—be careful not to overmix. Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool and Frost:
Remove the cupcakes from the oven and let them cool completely on a wire rack. To make the frosting, beat softened butter in a large bowl until smooth and creamy. Gradually add sifted powdered sugar, mixing well after each addition. Add the champagne, rose water, and optional pink food coloring, then beat until light and fluffy. Taste and adjust rose water if needed.
4. Decorate and Serve:
Use a piping bag fitted with a star tip to swirl the pink frosting onto each cupcake. Finish by adding edible pearl sprinkles or small edible flowers if you like. Serve immediately, or refrigerate and bring cupcakes to room temperature before serving.
Can I Use Non-Alcoholic Alternatives Instead of Champagne?
Yes! You can substitute champagne with sparkling white grape juice or any non-alcoholic sparkling beverage. It will keep the light texture and add a bit of sweetness without alcohol.
How Should I Store These Cupcakes?
Keep cupcakes in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.
Can I Make These Cupcakes Ahead of Time?
Absolutely! Bake the cupcakes in advance and store them unfrosted in an airtight container. Frost them a few hours before serving to keep the frosting fresh.
What If I Don’t Have Rose Water?
If you don’t have rose water, you can use a few drops of rose extract or omit it altogether. The cupcakes will still taste delicious with the vanilla and champagne flavors.