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Pink cupcakes made with champagne, decorated with pink buttercream icing
40Total Time
20Prep Time
20Bake Time

Pink Cupcakes

1 Reviews

About our pink champagne cupcakes recipe:

These great-tasting, light and fluffy pink cupcakes are made with champagne for an extra-special touch. They're the perfect addition to a hen weekend, bridal shower, or wedding day feast - as well as a super-romantic dessert for Valentine's Day. 

40Total Time
20Prep Time
20Bake Time


  1. Step 1:

    Preheat the oven to 190°C (gas mark 5), and line a 12 bun muffin tin with muffin cases.

  2. Step 2:

    Using a hand held electric whisk or freestanding mixer mix the butter, sugar, flour, baking powder and salt on a low speed until it is the texture of breadcrumbs.

  3. Step 3:

    Put the eggs in a jug and whisk by hand. Add the milk and champagne and mix together.

  4. Step 4:

    Pour most of the milk mixture into the dry ingredients mixing on a low speed, then increase the mixing speed to medium, add the rest of the milk mixture and mix until smooth and thick.

  5. Step 5:

    Spoon the mixture into the paper cases until ½ full. Bake in the oven for 18-20 minutes or until risen and springy to the touch.

  6. Step 6:

    Leave to cool slightly and then place on a wire rack

  7. Step 7:

    To make the buttercream use a hand held whisk or freestanding mixer whisk the icing sugar with the butter until mixed, then pour in the champagne, mixing slowly, then increase the speed to high and whisk until soft & fluffy. Add a few drops of pink food colouring to achieve a pale pink buttercream.

  8. Step 8:

    Top the cooled cupcakes with buttercream with a palette knife or alternatively fill a piping bag and use a star nozzle to pipe onto the cupcakes. Sprinkle each cupcake with pink sprinkles.


  • For the cupcakes

    • 120g Allinson's Plain White Flour
    • 140g Billington's Unrefined Golden Caster Sugar
    • 40g Butter (unsalted) (softened)
    • 0pinch Salt
    • 80ml Milk (whole)
    • 1.5 tsp Baking powder
    • 40ml Champagne (pink)
    • 1 Egg(s) (free range)
  • For the buttercream

    • 50ml Champagne (pink)
    • 500g Silver Spoon Icing sugar
    • 160g Butter (unsalted) (softened)
    •  Pink food colouring gel
    •  Sprinkle decorations (pink)

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