Rose Champagne Cupcakes are a delightful treat that combines the light, bubbly flavor of champagne with the subtle, fragrant notes of rose. These cupcakes are soft and fluffy, with a pretty pink hue that makes them perfect for celebrations or just a fancy little snack. The champagne adds a special touch, giving the cupcakes a fun, festive feel that’s hard to resist.
I love making these when I want to impress friends with something a bit different but still simple to bake. The rose flavor is gentle and not too sweet, which pairs beautifully with the rich, buttery cupcake base. Plus, the champagne in both the batter and frosting gives these cupcakes a cool little fizz that always makes me smile. If you want to take them up a notch, try adding some edible rose petals on top for a pretty, natural decoration.
These cupcakes are a favorite for showers, birthdays, or any time you want to add a touch of elegance without any fuss. I enjoy serving them with a glass of chilled champagne or just a cup of tea, and they always bring a bit of sparkle to the table. Baking these cupcakes reminds me of joyful gatherings and the kind of sweetness that goes beyond just the flavor—it’s about the moments shared while enjoying them.
Key Ingredients & Substitutions
Champagne: This gives the cupcakes their signature bubbly flavor. If you don’t have champagne, a dry sparkling wine or even sparkling juice can work as a substitute for a non-alcoholic option.
Rose Water: This adds a gentle floral note. Be careful not to use too much, as it can be overpowering. If you can’t find rose water, try a small amount of rose syrup or even a touch of vanilla for a milder flavor.
Butter and Sugar: Use unsalted butter for control over saltiness. Granulated sugar creates the classic sweet texture, but you can swap in coconut sugar for a different sweetness profile.
Flour: All-purpose flour helps give cupcakes their soft yet sturdy texture. For gluten-free, consider a gluten-free flour blend made for baking.
How Do You Keep Cupcakes Light and Fluffy with Champagne?
The challenge is keeping the cupcakes light while adding liquid champagne.
- Start by creaming butter and sugar well; this traps air for fluffiness.
- Mix dry and wet ingredients alternately to avoid overmixing the batter, which can make cupcakes dense.
- Use room-temperature eggs and butter to blend smoothly and evenly.
- Bake immediately after mixing; letting the batter sit can cause loss of bubbles from champagne.
Following these tips will help your Rose Champagne Cupcakes stay airy and tender, carrying that delicate champagne flavor beautifully.
Equipment You’ll Need
- 12-cup muffin tin and cupcake liners – I prefer paper liners for easy cleanup and a pretty presentation.
- Mixing bowls – a large one for the batter and a smaller one for the wet ingredients, making mixing easier.
- Electric hand or stand mixer – helps beat the butter and sugar to a fluffy consistency quickly.
- Measuring cups and spoons – accurate measurements are the key to perfect cupcakes.
- Rubber spatula – good for scraping batter from the bowl and folding ingredients gently.
- Piping bag or spoon – for neat frosting application and decorating.
Flavor Variations & Add-Ins
- Replace champagne with sparkling elderflower or peach juice for a fruity twist that still feels special.
- Add a few drops of vanilla or lavender extract to enhance the floral or sweet notes.
- Mix in fresh berries like raspberries or strawberries into the batter for tartness and color.
- Top with edible gold flakes or glitter for an extra glamorous look for special occasions.
Rose Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup champagne (or sparkling wine)
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon rose water
For the Frosting:
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tablespoons champagne
- 1 teaspoon rose water
- A few drops pink food coloring (optional)
Time Needed
This recipe takes about 15 minutes to prepare, 20 minutes to bake, and 20 minutes to make the frosting. Allow extra time for cooling before frosting—about 30 minutes. In total, plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare to Bake:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This helps the cupcakes bake evenly and makes cleanup easy.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside; it will be added to the batter later.
3. Cream Butter and Sugar:
In a large bowl, use a mixer to beat the softened butter and granulated sugar together until the mixture looks light and fluffy. This usually takes about 3 to 4 minutes and helps make the cupcakes light.
4. Add Eggs:
Add the eggs one at a time, mixing well after each. This ensures the eggs blend smoothly into your batter.
5. Combine Wet Ingredients:
In a small bowl or cup, mix the champagne, milk, vanilla extract, and rose water.
6. Mix Batter:
Now, add the dry ingredients and wet champagne mixture alternately to the butter-sugar mixture. Start and end with the dry ingredients. Stir each addition just until mixed—don’t overmix or your cupcakes could become dense.
7. Fill the Cupcake Liners:
Divide your batter evenly into the lined cupcake tin, filling each about two-thirds full to leave room for rising.
8. Bake:
Bake for 18 to 22 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean.
9. Cool:
Let cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
10. Make Frosting:
Beat the softened butter until creamy. Gradually add sifted powdered sugar, beating well after each addition. Stir in champagne, rose water, and pink food coloring (if using). Beat everything until your frosting looks light and fluffy.
11. Frost the Cupcakes:
When cupcakes are fully cool, pipe or spread the frosting on top.
12. Decorate:
For a pretty finish, sprinkle with edible rose petals or sprinkles if you like.
13. Enjoy!
Serve your delicate, festive Rose Champagne Cupcakes and enjoy the special flavors of rose and champagne in every bite.
Can I Use Non-Alcoholic Champagne or Sparkling Juice?
Yes, you can substitute non-alcoholic sparkling juice for champagne to keep the flavor festive without the alcohol. Just use the same amount called for in the recipe.
How Should I Store Leftover Cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 4 days, but bring to room temperature before serving to enjoy the best texture.
Can I Make These Cupcakes Ahead of Time?
Absolutely! You can bake the cupcakes a day ahead and store them well-covered. Make the frosting and frost them the day you plan to serve for the freshest taste and best texture.
What If I Don’t Have Rose Water?
If you don’t have rose water, a little vanilla extract can be used as a milder alternative. Start with half a teaspoon to avoid overwhelming the delicate champagne flavor.
