Rosé Champagne Cupcakes Recipe
These petite pink cupcakes are infused with sparkling rosé and topped with a delicate swirl of champagne buttercream. Light, elegant, and perfect for celebrations.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cupcakes:
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- ¼ cup rosé champagne
- ¼ cup milk
- 1 tsp vanilla extract
For the Frosting:
- ½ cup unsalted butter
- 2 cups powdered sugar
- 2 tbsp rosé champagne
- A drop of pink food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease mini bundt pans or line a cupcake pan.
- Cream butter and sugar until fluffy. Add eggs one at a time.
- Mix in rosé, milk, and vanilla.
- In a separate bowl, whisk flour, baking powder, and salt. Gradually mix into wet ingredients.
- Divide into molds and bake for 18–20 mins. Let cool completely.
- Beat frosting ingredients until smooth. Pipe onto cooled cupcakes.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 60mg
Keywords: rosé champagne cupcakes, champagne buttercream, pink cupcakes, celebration desserts
Find it online: https://mbeams.com/rose-champagne-cupcakes-recipe/