Perfect Pink Champagne Cupcakes Recipe with Easy Raspberry Buttercream Frosting

“You have to try these pink champagne cupcakes,” my friend said, sliding a pastel box across the table with a sly smile. Honestly, I was skeptical — champagne in cupcakes? It sounded a little fancy for my usual baking experiments. But the moment I bit into that delicate crumb topped with the creamy raspberry buttercream frosting, I was hooked. The subtle sparkle of champagne paired with the tart sweetness of raspberries felt like a celebration in every bite.

This recipe came about during one of those spontaneous weekend baking marathons when I had a bottle of pink champagne leftover from a party and a freezer full of raspberries. I wasn’t aiming for perfection — just something fun, light, and a little bit indulgent. Yet, it turned out to be one of the few recipes I made again and again that week, each time tweaking the frosting or the cake texture just a little.

There’s something about these cupcakes that’s both elegant and approachable, you know? They’re not too sweet, not too heavy — just right for a cozy afternoon tea or a last-minute celebration. After sharing them at a friend’s brunch, I realized this recipe wasn’t just a one-time treat; it’s the kind you’ll keep coming back to when you want a little sparkle in your day.

So, here’s my take on perfect pink champagne cupcakes with raspberry buttercream frosting — a recipe that’s as much about the joy of baking as it is about the delicious result.

Why You’ll Love This Recipe

• Quick & Easy: These cupcakes come together in about 35 minutes, making them perfect for last-minute celebrations or sweet cravings.
• Simple Ingredients: No need for exotic pantry hunts — everything you need is either a staple or easy to find, including that bottle of pink champagne you might have chilling already.
• Perfect for Special Occasions: Whether it’s a bridal shower, a birthday, or a casual get-together, these cupcakes add a touch of elegance without fuss.
• Crowd-Pleaser: From kids to adults, everyone loves the gentle fizz from the champagne combined with the fresh raspberry frosting.
• Unbelievably Delicious: The light, moist crumb paired with the tangy, creamy buttercream creates a flavor and texture combo that’s hard to resist.

What sets this recipe apart is the way the champagne is incorporated — gently folded into the batter to keep that subtle fizz without overpowering the cake. Also, the raspberry buttercream frosting uses fresh raspberry puree, giving it a vibrant color and natural fruit flavor instead of relying on artificial colors or extracts. This isn’t just another cupcake recipe; it’s a thoughtful balance of flavors and textures that turned my casual baking moment into a favorite crowd-pleaser.

Honestly, after making these cupcakes several times, I realized they’re the kind of treat that makes you pause and savor — not because they’re fancy, but because they feel like a little personal celebration in each bite.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Most are pantry staples, with fresh raspberries adding a seasonal touch.

• For the Cupcakes:
  • 1 ¾ cups (220g) all-purpose flour (for best texture, I recommend King Arthur Flour)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened (use high-quality butter like Plugrá for richness)
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120ml) pink champagne (choose a dry or semi-dry variety for balanced flavor)
  • ½ cup (120ml) whole milk, room temperature
  • 2 teaspoons pure vanilla extract
• For the Raspberry Buttercream Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 3–4 cups (360–480g) powdered sugar, sifted
  • ¼ cup (60ml) fresh raspberry puree (strained to remove seeds)
  • 1 teaspoon lemon juice (to brighten the flavor)
  • Pinch of salt
  • A few drops of pink food coloring (optional, but enhances that rosy appearance)

For substitutions, feel free to swap whole milk with almond or oat milk if you prefer dairy-free, and use a dairy-free butter alternative in the frosting to keep it vegan-friendly. If fresh raspberries aren’t in season, frozen ones work well when thawed and strained thoroughly.

Equipment Needed

• Standard 12-cup muffin tin (non-stick preferred for easy cupcake removal)
• Paper cupcake liners (helps with cleanup and presentation)
• Electric mixer or stand mixer with paddle attachment (makes creaming butter and sugar a breeze)
• Measuring cups and spoons (for precision)
• Mixing bowls (at least two: one for dry ingredients, one for wet)
• Fine mesh sieve or strainer (to remove seeds from raspberry puree)
• Rubber spatula (for folding and scraping batter)
• Piping bag with star tip (optional, but makes frosting look professional)

If you don’t have a stand mixer, a hand mixer works just fine — just give the butter enough time to get creamy before adding sugar. I’ve tried different muffin tins, and silicone ones can sometimes cause cupcakes to spread oddly, so I stick to metal pans lined with parchment liners for the best rise.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper liners and set aside.
2. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups (220g) all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. This helps distribute the leavening evenly and avoids lumps.
3. Cream butter and sugar: In a large bowl, beat ½ cup (115g) unsalted butter and 1 cup (200g) granulated sugar on medium-high speed until light and fluffy — about 3-4 minutes. This step is key for a tender crumb.
4. Add eggs: Beat in 3 large eggs one at a time, mixing well after each addition. If the batter looks a bit curdled here, don’t worry — that’s normal.
5. Combine wet ingredients: In a separate measuring cup, mix ½ cup (120ml) pink champagne, ½ cup (120ml) whole milk, and 2 teaspoons vanilla extract.
6. Alternate adding dry and wet ingredients: With the mixer on low, add the flour mixture in three additions alternating with the champagne mixture in two additions, starting and ending with the dry ingredients. Mix just until combined — overmixing can toughen the cupcakes.
7. Fill cupcake liners: Spoon the batter evenly into the liners, filling about ⅔ full to allow room for rising. I usually use an ice cream scoop for uniform portions.
8. Bake: Place the tin in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. You’ll notice a light golden color and a springy top when they’re done.
9. Cool completely: Let the cupcakes rest in the pan for 5 minutes, then transfer to a wire rack to cool fully before frosting. This prevents the buttercream from melting.
10. Prepare the raspberry buttercream: Beat 1 cup (230g) softened unsalted butter on medium speed until creamy. Gradually add 3 cups (360g) sifted powdered sugar, beating well after each addition. Mix in ¼ cup (60ml) fresh raspberry puree, 1 teaspoon lemon juice, a pinch of salt, and a few drops of pink food coloring if using. Continue beating until light and fluffy — about 3-5 minutes. Adjust powdered sugar to reach your preferred consistency.
11. Frost the cupcakes: Use a piping bag fitted with a star tip to swirl the buttercream onto each cupcake, or spread it with a spatula for a more rustic look.

Pro Tip: If your batter feels too thin after adding the champagne, a quick extra minute of mixing usually sorts it out. Also, don’t skip sifting the powdered sugar — it keeps the frosting silky smooth.

Cooking Tips & Techniques

One thing I learned the hard way is that temperature matters a lot here. Make sure your eggs, milk, and butter are all room temperature — it helps everything blend beautifully and prevents the batter from curdling.

When mixing, go slow once you start combining wet and dry ingredients. You want to keep as much air in the batter as possible for a fluffy cupcake. Overmixing is the silent culprit behind dense cupcakes, trust me.

For the raspberry buttercream, fresh puree makes all the difference. Frozen raspberries work fine but thaw and strain them well to avoid seeds that can give an unpleasant texture. If the frosting feels too soft, pop it in the fridge for 10 minutes before piping.

Baking time can vary depending on your oven, so keep an eye on the cupcakes around minute 18. The toothpick test is your best friend here.

Finally, I sometimes like to brush the cupcake tops with a little extra champagne before frosting for an extra boozy note and moist crumb. Just a light brush — too much and your cupcakes get soggy.

Variations & Adaptations

• Dietary: Swap all-purpose flour for a gluten-free blend and use dairy-free butter and milk to make these cupcakes gluten-free and vegan-friendly.
• Seasonal: Replace raspberry puree in the frosting with strawberry or blueberry puree depending on the season. For a winter twist, add a pinch of cinnamon to the batter.
• Flavor: Try adding a teaspoon of lemon zest to the cupcake batter for a brighter flavor that complements the champagne and raspberries beautifully.
• Cooking Method: These cupcakes can be baked in mini muffin tins for bite-sized treats — reduce baking time to about 12 minutes.
• Personal Variation: Once, I mixed finely chopped white chocolate into the batter, which added a subtle sweetness and a nice texture contrast that my guests loved.

Serving & Storage Suggestions

These cupcakes are best served at room temperature so the buttercream frosting is soft and creamy. They make a stunning centerpiece on a dessert table, especially when arranged with fresh raspberries and a sprinkle of edible glitter for some extra sparkle.

Pair them with a light sparkling rosé or a fresh cup of Earl Grey tea for a lovely afternoon treat. For a brunch, they complement savory dishes well, offering a sweet finish without being overwhelming.

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving to enjoy the full flavor and texture. For longer storage, freeze unfrosted cupcakes in a single layer for up to 2 months and frost after thawing.

Flavors tend to meld beautifully overnight, so if you have the patience, making the cupcakes a day ahead can enhance their taste.

Nutritional Information & Benefits

Each cupcake contains approximately 250 calories, with a balance of carbohydrates, fats, and a moderate amount of sugar. The use of real fruit puree in the frosting adds a touch of vitamin C and antioxidants.

Pink champagne adds a subtle flavor without extra calories or sugar, and the recipe’s moderate sugar content keeps these cupcakes from being overly sweet. Opting for unsalted butter and controlling sugar additions helps keep them more balanced than typical bakery cupcakes.

This recipe can be enjoyed as an occasional treat within a balanced diet, and substitutions for dairy-free or gluten-free options make it accessible for various dietary needs.

Personally, I appreciate that these cupcakes feel indulgent without being heavy — they satisfy my sweet tooth while still tasting fresh and light.

Conclusion

Perfect pink champagne cupcakes with raspberry buttercream frosting are one of those recipes that feel like a little celebration any day of the week. They offer a lovely balance of delicate flavors and textures that never fail to impress, whether you’re baking for guests or just treating yourself.

Feel free to tweak the frosting fruit or the cupcake zest to make this recipe your own. It’s forgiving and fun, which makes it a go-to in my kitchen whenever I want something special without the stress.

I love how these cupcakes bring a bit of sparkle and joy to simple moments — kind of like the mini lemon blueberry cheesecakes I baked last summer, which also became a fast favorite.

Give these cupcakes a try, and if you do, I’d love to hear how you make them yours. Baking is best when shared, after all.

FAQs

Can I use regular champagne instead of pink champagne?

Yes, regular champagne works fine, but pink champagne adds a subtle fruity note that pairs beautifully with the raspberry frosting.

How do I prevent the frosting from being too runny?

Make sure your butter is not too warm and sift powdered sugar before adding. If it’s still soft, chill the frosting in the fridge for 10-15 minutes before piping.

Can I make the cupcakes ahead of time?

Absolutely! Bake the cupcakes up to 2 days in advance and store them unfrosted in an airtight container. Frost them on the day you plan to serve.

What if I don’t have a piping bag?

No worries! You can spread the frosting with a butter knife or offset spatula for a charming, homemade look.

Are these cupcakes suitable for kids?

The baking process cooks off most of the alcohol, so they’re generally safe for kids. However, if you prefer, you can substitute the champagne with sparkling grape juice.

Print