Rose Champagne Cupcakes are a delightful treat that combines the light, bubbly charm of champagne with the gentle floral notes of rose. These cupcakes are soft and fluffy, with a subtle sparkle that makes every bite feel like a little celebration. Topped with a creamy, rose-infused frosting, they’re as pretty as they are delicious.
I love making these cupcakes for special occasions or just when I want to add a bit of sparkle to an ordinary day. There’s something fun about adding champagne into a dessert—it makes it feel a little fancy without being complicated. Plus, the touch of rose gives them a unique flavor that’s both sweet and refreshing. I often find myself sneaking an extra one when no one’s looking!
For serving, I like to bring these cupcakes out at parties or family gatherings because they always get compliments and spark great conversations. They look beautiful on a platter, and the delicate flavors pair wonderfully with a cup of tea or a glass of bubbly. If you’re looking for a sweet treat that’s a bit different but still easy to love, these Rose Champagne Cupcakes might just be your new favorite.
Key Ingredients & Substitutions
Champagne: This adds a unique, light sparkle and flavor to the cupcakes. You can swap it for sparkling rosé or even sparkling white grape juice for a non-alcoholic option. Room temperature helps it mix evenly.
Rose Water: Adds a gentle floral note. If you’re not a fan or can’t find it, vanilla extract alone works well. Use rose water sparingly; it can be strong.
Butter: Using softened unsalted butter gives the best texture and neutral flavor. If you want a dairy-free version, try a mild plant-based butter substitute.
Milk: Whole milk keeps the cupcakes moist and tender. You can swap with any milk alternative like almond or oat milk if needed.
Powdered Sugar for Frosting: Sifted powdered sugar ensures a smooth, creamy frosting without lumps. Start with less and add more to reach your desired sweetness and consistency.
How Can I Make the Cupcakes Light and Fluffy?
A few key steps help achieve soft, airy cupcakes:
- Beat the butter and sugar thoroughly until pale and fluffy. This traps air for lift.
- Add eggs one at a time, beating well—that keeps the mixture smooth and stable.
- Alternate adding dry ingredients and liquid (champagne-milk mix) gradually to avoid overmixing. Overmixing can make cupcakes dense.
- Fill cupcake liners only about two-thirds full to prevent overflow and ensure even rising.
- Bake until a toothpick comes out clean; avoid underbaking or overbaking to keep them moist.
Following these tips gives a tender crumb and the perfect base for the delicate frosting.
Equipment You’ll Need
- 12-cup cupcake tin with liners – I like it because it keeps the cupcakes neat and easy to remove.
- Mixing bowls – for whisking the dry ingredients and mixing the batter.
- Electric hand or stand mixer – makes creaming butter and sugar a breeze and ensures a fluffy batter.
- Measuring cups and spoons – for accurate ingredients, especially the champagne and rose water.
- Rubber spatula – helps scrape the batter from bowls and fold ingredients gently.
- Cooling rack – lets the cupcakes cool completely before frosting, which helps keep the frosting neat.
- Piping bag with star tip (optional) – for creating beautiful swirls on top of the cupcakes.
Flavor Variations & Add-Ins
- Use sparkling wine or prosecco instead of champagne for a different bubbly flavor.
- Mix in fresh edible rose petals or dried rose buds into the batter for extra floral notes.
- Add a splash of berry liqueur, like Chambord, for a fruity twist.
- Top with a dusting of edible gold or pink shimmer for a extra glamorous look.
Rose Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 cup (125g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs
- 1/2 cup (120ml) champagne or sparkling rosé (at room temperature)
- 1/4 cup (60ml) whole milk
- 1 tsp vanilla extract
- 1 tsp rose water (optional, for subtle floral flavor)
For the Rose Champagne Frosting:
- 1 cup (227g) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar, sifted
- 1/4 cup (60ml) champagne or sparkling rosé
- 1-2 tsp rose water (adjust to taste)
- A few drops red or pink food coloring (optional)
- Edible glitter or pink sprinkles for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the batter and 18-22 minutes to bake the cupcakes. After baking, allow them to cool fully for about 20-30 minutes before frosting. Preparing and piping the frosting will take an additional 10-15 minutes. In total, expect around 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Cupcake Batter:
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract and rose water, if using. In a separate bowl or measuring cup, combine the champagne and milk.
2. Combine and Bake:
Alternately add the flour mixture and champagne-milk mixture to the butter mixture, starting and ending with the flour. Mix gently until just combined—avoid overmixing to keep cupcakes light. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cupcakes cool completely on a wire rack.
3. Make the Frosting and Decorate:
Beat the softened butter until creamy. Slowly add sifted powdered sugar, one cup at a time, mixing well after each addition. Add the champagne and rose water, beating on medium speed until fluffy. Optionally add a few drops of pink food coloring for a soft rose shade. Once cupcakes are cooled, pipe or spread the frosting onto each cupcake. Finish with edible glitter or pink sprinkles for a beautiful, festive touch. Serve and enjoy!
Can I Use Non-Alcoholic Sparkling Juice Instead of Champagne?
Absolutely! Non-alcoholic sparkling grape or apple juice works well as a substitute, especially if you want to avoid alcohol. Just make sure it’s at room temperature before mixing for the best results.
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 5 days, but let them come to room temperature before serving to enjoy the best texture and flavor.
Can I Make These Cupcakes Ahead of Time?
Yes! You can bake the cupcakes a day in advance and keep them un-frosted in an airtight container. Frost them just before serving to keep the frosting fresh and looking its best.
What If I Don’t Have Rose Water?
No worries! You can omit the rose water or substitute it with a splash of vanilla extract. The cupcakes will still taste delicious with a slightly different but complementary flavor.