Pink Champagne Cupcakes Recipe

pink champagne cupcakes recipe pop shop america

This pink champagne cupcakes will give you a reason to celebrate! They are gorgeous to plate and serve and delicious to eat.




  • 1 Box White Cake Mix
  • 1 Cup Pink Champagne
  • ⅓ Cup Vegetable Oil
  • 3 Egg Whites
  • 3 Drops Pink Food Dye
  • Pink Cupcake Liners


  • 1 Can (16 Ounces) White Frosting (or Strawberry or Cherry Frosting)
  • 2 Tablespoons Powdered Sugar
  • 1 Tablespoon Pink Champagne
  • If using White Frosting, 2-3 drops of Pink Food Dye

Gold Sprinkles for Garnishing


  1. Preheat the oven to 350°F and line a 12-cup muffin pan with pink or white liners. 
  2. In a large bowl, use a hand mixer to beat together the cake mix, egg whites, champagne, and vegetable oil on low.
  3. Add the food dye to the mix and beat again, this time on medium for at least 2 minutes or until fully combined. The batter should have no lumps.
  4. Fill the cupcake tins to around 3/4 full. This will fill about 12 liners but if you have extra use additional lined cupcake tins instead of overfilling the first tin.
  5. Bake for 15-19 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely. 
  6. Once the cupcakes are cool, make the frosting. Combine the champagne and frosting together and mix well.
  7. Add the powdered sugar to the frosting and mix until just combined. If your frosting is too thin, add more powdered sugar 1 tablespoon at a time, until you get the right texture.
  8. If you started with a white frosting, add 2-3 drops of food dye and mix completely and thoroughly until you get the pink color of your dreams.
  9. Use a frosting bag with your favorite frosting tip to apply the frosting to the cooled cupcakes.
  10. Top with your gold sprinkles if desired and enjoy!

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