Rose Champagne Cupcakes are a delightful treat that combines the light, bubbly essence of champagne with a subtle hint of rose flavor. These cupcakes are soft and fluffy, with a delicate pink frosting that matches their elegant taste. They’re perfect for celebrations or anytime you want to enjoy a little fancy sweetness without going over the top.
I love making these cupcakes when friends come over because they always spark smiles and curiosity. The gentle rose flavor makes them feel special, but the champagne adds a playful twist that adults really appreciate. Plus, they’re not too sweet, so I find myself sneaking extra bites without feeling guilty!
One of my favorite ways to serve these cupcakes is chilled, straight from the fridge, topped with a tiny fresh rose petal for that extra touch. They’re great alongside a glass of sparkling wine or even just a cup of tea. I think these cupcakes add a little sparkle to any gathering, whether it’s a birthday, bridal shower, or a simple afternoon treat with friends.
Key Ingredients & Substitutions
Champagne: Using rosé champagne adds lovely color and flavor here. If you prefer, sparkling white wine or prosecco also works well. For a non-alcoholic option, try sparkling grape juice or sparkling water with a splash of orange juice.
Rose Water: This gives the frosting a delicate floral note. Rose water varies in strength, so start with less and add more to taste. If you can’t find it, a small amount of rose syrup or even vanilla extract can be a gentle substitute.
Butter: Softened unsalted butter is key for both cupcake and frosting texture. Room temperature butter mixes better and yields smooth batter and frosting. Don’t use melted butter here, as it can affect cupcake rise and frosting stability.
How Do I Get Light, Fluffy Cupcakes and Smooth Frosting?
The secret to soft cupcakes is mixing carefully. Cream the butter and sugar until fluffy—that means air is incorporated for a light texture. Add eggs one at a time to keep that air trapped.
- Alternate adding dry (flour mix) and wet (champagne + milk) ingredients gently, starting and ending with dry.
- Mix just until combined—overmixing can toughen cupcakes.
- For the frosting, beat softened butter until creamy before adding sugar in stages. This prevents lumps and helps achieve a smooth, spreadable frosting.
- Add champagne and rose water gradually to avoid thinning out frosting too much; adjust with more powdered sugar if needed.
Equipment You’ll Need
- 12-cup muffin pan and cupcake liners – I use these because they help shape the cupcakes perfectly and make cleanup easier.
- Mixing bowls – you’ll need these to whisk the dry ingredients and mix the batter smoothly.
- Electric hand mixer or stand mixer – makes creaming the butter and sugar effortless and creates a fluffy texture.
- Measuring cups and spoons – for accurate measurements of ingredients, especially liquids like champagne and rose water.
- Rubber spatula – perfect for folding ingredients gently without deflating the batter.
- Pastry bag and tips (optional) – if you want to pipe fancy frosting swirls, these tools are easy to use and give a professional look.
Flavor Variations & Add-Ins
- Use sparkling white wine or prosecco instead of champagne for a slightly different flavor and bubbles.
- Add some chopped dried rose petals or edible glitter into the frosting for extra visual appeal and floral taste.
- Mix in fresh or freeze-dried berries like raspberries or strawberries to give a fruity twist that balances the floral notes.
- Replace half the butter in the frosting with cream cheese for a tangy flavor that complements the floral and bubbly elements.
Rose Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅓ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ cup champagne (preferably rosé for color)
- ½ cup milk
For the Rose Champagne Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2-3 tablespoons champagne
- 1 teaspoon rose water (adjust to taste)
- A few drops of pink food coloring (optional)
- Edible pearl sugar or small decorative sprinkles (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 18-22 minutes to bake. After baking, allow at least 30 minutes to cool the cupcakes completely, plus about 10-15 minutes to prepare and frost them. If you want firmer frosting, chilling for 15-20 minutes is recommended before serving. Overall, expect to spend about 1 hour 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 medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each, then stir in the vanilla extract.
2. Mix Wet and Dry Ingredients:
In a separate container, combine the champagne and milk. Add the flour mixture and champagne mixture alternately into the butter mixture, starting and ending with the flour mixture. Mix gently just until combined to keep the batter light.
3. Bake the Cupcakes:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
4. Make the Rose Champagne Buttercream:
While the cupcakes cool, beat the softened butter until creamy. Gradually add powdered sugar one cup at a time, mixing well after each addition. Add champagne, rose water, and pink food coloring if desired, beating until the frosting is smooth and fluffy. Adjust consistency by adding more powdered sugar or a splash of champagne.
5. Frost and Finish:
Spread or pipe the frosting generously over the cooled cupcakes. For a festive touch, sprinkle with edible pearl sugar or decorative sprinkles. Chill briefly if you want the frosting firmer, then serve and enjoy your elegant Rose Champagne Cupcakes!
Can I Use Non-Alcoholic Champagne or Sparkling Wine?
Yes! Non-alcoholic sparkling grape juice or sparkling water with a splash of juice works well as a substitute, especially for kids or those avoiding alcohol. Just keep the quantity the same to maintain the moisture and flavor balance.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. If you want, frost separately and assemble cupcakes just before serving.
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day in advance and store them in an airtight container. Prepare and pipe the frosting the next day for the freshest look and taste. Chill the frosted cupcakes briefly before serving to help the frosting set.
What if I Don’t Have Rose Water?
No worries! You can reduce or skip the rose water and add a little extra vanilla extract or a tiny touch of raspberry or strawberry extract for a subtle fruity note instead. Rose water has a distinct floral flavor, so any mild, complementary extract works as a creative alternative.