These Rose Champagne Cupcakes are a delightful treat that brings together the light, bubbly charm of champagne with the sweet, floral notes of rose. Each cupcake is soft and fluffy, topped with a creamy, rose-infused frosting that’s both elegant and fun. The subtle sparkle from the champagne makes them perfect for celebrations or any time you want to add a little magic to dessert.
I love making these cupcakes when I want to impress friends without spending hours in the kitchen. The flavors feel fancy but the recipe is pretty straightforward. Plus, the rose and champagne combo always gets compliments—people are curious and then pleasantly surprised by the delicate taste. I like to add a little edible glitter on top to make them look extra special and festive.
These cupcakes are wonderful served at a brunch, a baby shower, or even for a quiet night in when you want to treat yourself. I often pair them with a glass of champagne to match the flavor and keep the celebration going. If you’re looking for a sweet treat that’s a bit different and makes you feel like you’re at a special party, these Rose Champagne Cupcakes hit the spot perfectly.
Key Ingredients & Substitutions
Champagne or Sparkling Wine: This adds a light, bubbly flavor to both the cupcakes and frosting. You can swap it with sparkling cider or non-alcoholic sparkling grape juice if you want a kid-friendly or alcohol-free version.
Rose Water: It gives the frosting that lovely floral note. Use it sparingly since it’s strong. If unavailable, you can try a small amount of rose syrup or even a tiny bit of orange blossom water for a similar floral taste.
Butter: Use unsalted butter to control salt and get a clean flavor. Make sure it’s softened for easy mixing and a smooth batter and frosting.
Flour & Leavening: All-purpose flour and baking powder create a light, tender crumb. Measuring flour correctly by spooning it into your cup and leveling it helps keep cupcakes from becoming dense.
How Can You Get a Light, Fluffy Cupcake Texture Every Time?
The trick to fluffy Rose Champagne Cupcakes is gentle mixing and proper timing:
- Cream butter and sugar well: Beat these together until pale and fluffy. This traps air that helps the cupcakes rise.
- Add eggs one at a time: Fully mix each egg before adding the next to keep batter smooth and consistent.
- Alternate dry and wet ingredients: Mix in flour and liquids in turns, starting and ending with dry. Stop mixing as soon as combined to avoid tough cupcakes.
- Don’t overfill cupcake liners: Fill them about two-thirds full to prevent spilling over.
- Bake and cool properly: Bake until a toothpick comes out clean, then cool in the pan briefly before moving to a rack to avoid sogginess.
Following these simple steps helps produce cupcakes that are soft, tender, and perfectly balanced for the delicate rose and champagne flavors.
Equipment You’ll Need
- Cupcake tin and liners – I prefer using cupcake liners to keep cleanup easy and the cupcakes looking neat.
- Mixing bowls – You’ll need at least two: one for dry ingredients and one for wet ingredients.
- Electric mixer or whisk – An electric mixer makes creaming butter and sugar easier; a whisk works fine if you’re patient.
- Measuring cups and spoons – Precise measurements help make sure your cupcakes turn out just right.
- Ice cream scoop or tablespoon – To evenly fill the cupcake liners so they bake uniformly.
- Piping bag with star tip – For beautifully swirl-frosted cupcakes, I love a star tip to create a pretty pattern.
- Cooling rack – Let the cupcakes cool completely before frosting for best results.
Flavor Variations & Add-Ins
- Fruit infusion: Add fresh or frozen berries like raspberries or sliced strawberries into the batter for a fruity twist.
- Alternative floral: Mix in a little vanilla or orange blossom water instead of rose water if you prefer a different floral note.
- Chocolate option: Fold in mini chocolate chips or drizzle chocolate on top for a richer flavor that pairs well with the champagne.
- Extra sparkle: Decorate with edible glitter or sprinkles to make the cupcakes look extra festive and sparkle in the light.
Rose Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup champagne or sparkling wine
- ½ cup whole milk
For the Rose Champagne Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2-3 tablespoons champagne or sparkling wine
- 1-2 teaspoons rose water (adjust to taste)
- Few drops pink food coloring (optional)
- Granulated sugar or edible glitter for garnish
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, 18-22 minutes to bake, plus cooling time, and another 10 minutes to make and pipe the frosting. Overall, plan for around 45-60 minutes excluding chilling time if you decide to refrigerate the cupcakes before serving.
Step-by-Step Instructions:
1. Prepare the Cupcakes:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt – this keeps everything evenly mixed and your cupcakes light.
In a large bowl, cream the softened butter with the sugar until the mixture is fluffy and pale – about 3 to 4 minutes. Add the eggs one at a time, beating each well before adding the next. Stir in the vanilla extract.
Begin to add the dry ingredients and the liquids alternately, starting and ending with the dry ingredients. Add half of the flour mixture, then half of the milk and champagne mixture, and repeat. Mix only until just combined; this prevents the cupcakes from becoming tough.
Spoon the batter evenly into the cupcake liners, filling each about two-thirds full.
2. Bake and Cool:
Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
3. Make the Rose Champagne Frosting:
Using an electric mixer, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, ensuring it is well mixed after each addition. Add the champagne, rose water, and pink food coloring if using. Beat the frosting on high for a light and fluffy texture. If it’s too thick, add a splash more champagne; if too thin, add more powdered sugar until it reaches your desired consistency.
4. Frost and Decorate:
Fill a piping bag fitted with a large star tip with the frosting. Pipe a decorative swirl onto each cooled cupcake. Finish by sprinkling a little granulated sugar or edible glitter on top for a sparkling effect.
5. Serve and Enjoy!
Serve your elegant Rose Champagne Cupcakes to friends, family, or guests for a special occasion or whenever you want something a little fancy and sweet. Enjoy the delicate floral aroma and bubbly touch in every bite!
Can I Use Non-Alcoholic Sparkling Wine Instead of Champagne?
Absolutely! Non-alcoholic sparkling wine or sparkling cider work great as substitutes, keeping the bubbly flavor without the alcohol content. Just use the same amount the recipe calls for.
How Should I Store Leftover Cupcakes?
Store leftover 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 bring to room temperature before serving for the best taste and texture.
Can I Make the Frosting Ahead of Time?
Yes! You can prepare the frosting a day in advance and keep it refrigerated. Before using, let it come to room temperature and give it a quick whip to restore its fluffy texture.
What Can I Use if I Don’t Have Rose Water?
If you don’t have rose water, try using a small amount of orange blossom water or a hint of vanilla extract as a mild floral substitute. Start with less and adjust to your taste because these flavors are strong.
