Rose Champagne Cupcakes are a delightful treat that combine the light, bubbly flavor of champagne with the subtle floral notes of rose. These cupcakes are soft and fluffy, with a hint of pink color that makes them perfect for any celebration or a special little indulgence. The frosting is smooth and creamy, often with a touch of rose water or champagne to keep that theme going all the way through.
I love making these cupcakes when I want to impress friends without a lot of fuss because they feel fancy but are actually pretty simple to bake. One little tip I’ve learned is to use quality champagne for the batter if you can—it really brings out that delicate, fizzy taste. Plus, adding a little rose water to the frosting gives it a unique flavor that everyone always asks about.
These cupcakes are perfect for parties, birthdays, or even just a sunny afternoon treat with a cup of tea. I like to decorate them with a tiny edible flower or a sprinkle of sugar for a cute finishing touch. Whenever I bake a batch, it’s fun to see how the rose and champagne flavors mix together, making each bite feel a little like a celebration.
Key Ingredients & Substitutions
Rose Champagne: This is the star flavor. I recommend using a real rose champagne or sparkling rosé for the best taste. If you prefer non-alcoholic, try a sparkling apple cider for a similar fizz and sweetness.
Rose Water: Just a small amount adds a lovely floral note. You can skip it if you don’t have any, but it really lifts the frosting. Start small—it’s strong!
Butter: Use unsalted and softened butter for both cupcake and frosting to control salt and get smooth mixing. Room temperature butter whips better and gives a light texture.
Flour and Leavening: All-purpose flour with baking powder helps cupcakes rise beautifully. Avoid swapping for self-rising flour unless you adjust baking powder amount.
Pink Food Coloring: Optional, just for a pretty touch. You can use natural color like beet juice or skip it entirely.
How Do You Get a Light, Fluffy Cupcake Batter?
To keep these cupcakes soft and airy, the creaming method is key:
- Beat the softened butter and sugar well until pale and fluffy—this traps air for lift.
- Add eggs one at a time, beating after each to keep the mixture smooth and stable.
- Alternate adding dry ingredients and champagne in batches. Mixing gently after each addition keeps the batter airy.
- Don’t overmix after adding flour to avoid dense cupcakes.
Following these steps helps the cupcakes bake up light with no heavy or gummy texture. It also keeps the delicate champagne flavor from getting lost.
Equipment You’ll Need
- 12-cup muffin pan – I use it because it’s perfect for baking evenly sized cupcakes every time.
- Paper cupcake liners – rose gold liners add a fancy touch and make cleanup easier.
- Electric mixer – helps beat the butter and sugar until fluffy for light cupcakes.
- Mixing bowls – a couple of medium-sized bowls for dry and wet ingredients makes prep simple.
- Rubber spatula – great for folding ingredients gently into the batter.
- Piping bag with star tip – makes decorating easy and gives a pretty swirl to the frosting.
Flavor Variations & Add-Ins
- Skip the rose water and add a splash of lemon juice or zest for a citrus twist that brightens the flavor.
- Mix in chopped fresh strawberries or raspberries into the batter for a fruity burst.
- Use vanilla or almond extract instead of rose water for a different floral or nutty note.
- Top with edible gold leaf or small edible flowers for a more luxurious look.
Rose Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup rose champagne (or sparkling rosé)
- 1/4 cup whole milk
- 1 tsp vanilla extract
- Pink food coloring (optional)
For the Rose Champagne Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3-4 cups powdered sugar, sifted
- 2-3 tbsp rose champagne (or sparkling rosé)
- 1 tsp rose water
- Pinch of salt
- Pink food coloring (optional)
- Edible pearl sprinkles (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 20 minutes for baking. Allow 20-30 minutes for the cupcakes to cool before frosting, plus some extra time to prepare and pipe the buttercream. Overall, expect roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Cupcakes
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin pan with rose gold cupcake liners for a pretty presentation. In a medium bowl, sift together the flour, baking powder, and salt. Set this bowl aside for later.
2. Mix the Batter
In a large bowl, use an electric mixer to cream the softened butter and sugar until the mixture is light and fluffy — this usually takes about 3 to 5 minutes. Next, add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
Now, alternate adding the dry ingredients and rose champagne to the butter mixture. Begin and end with the dry ingredients, mixing each addition just until combined to keep the batter light. Stir in the milk until the batter is smooth. If you want a soft pink tint, add a few drops of pink food coloring now.
3. Bake the Cupcakes
Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
4. Make the Rose Champagne Buttercream
While the cupcakes cool, prepare the frosting. Beat the softened butter on medium speed until creamy. Gradually add the powdered sugar, one cup at a time, mixing on low speed until well incorporated. Once all powdered sugar is added, beat on high speed for about 3 minutes until the frosting is light and fluffy.
Add the rose champagne, rose water, and a pinch of salt, mixing well. Adjust the consistency by adding more powdered sugar if the frosting is too thin, or a splash more champagne if it’s too thick. For a soft pink hue, add a few drops of pink food coloring and mix gently.
5. Decorate and Serve
Fit a piping bag with a star or round tip and pipe swirls of frosting on each cooled cupcake. Finish by sprinkling edible pearl decorations or small sugar flowers on top for a charming look. Serve and enjoy your beautiful Rose Champagne Cupcakes!
Can I Use Non-Alcoholic Champagne for These Cupcakes?
Yes! You can substitute rose champagne with non-alcoholic sparkling rosé or sparkling apple cider. Just make sure to use a beverage with similar sweetness and bubbles to maintain the flavor and texture.
How Should I Store Leftover Cupcakes?
Store the cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate them to keep the frosting fresh, but allow cupcakes to come to room temperature before serving for the best taste.
Can I Make the Frosting Ahead of Time?
Absolutely! You can prepare the rose champagne buttercream frosting a day ahead. Keep it covered tightly in the fridge and bring it to room temperature before re-whipping briefly to restore its fluffy texture.
What If I Don’t Have Rose Water?
If you don’t have rose water, you can omit it or substitute with a small amount of vanilla or almond extract for a different but still delicious floral note. Just use sparingly to avoid overpowering the frosting.