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Perfect Rose Champagne Cupcakes

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Delicate rose champagne cupcakes with a silky buttercream frosting, perfect for celebrations or everyday indulgence. This recipe is quick, easy, and uses simple ingredients for a light, airy texture and elegant floral notes.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 2 teaspoons (8g) baking powder
  • ½ teaspoon (3g) fine sea salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) champagne (dry or brut style)
  • ¼ cup (60ml) whole milk, room temperature (can substitute with almond milk)
  • 1 teaspoon rose water (optional)
  • 1 teaspoon (5ml) vanilla extract
  • For the Silky Buttercream Frosting:
  • 1 cup (230g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 2 tablespoons (30ml) champagne
  • ½ teaspoon rose water (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together sifted flour, baking powder, and sea salt.
  3. Using a mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract and rose water (if using).
  6. Alternate adding dry ingredients and champagne with milk to the wet mixture, starting and ending with dry ingredients. Mix gently but thoroughly.
  7. Divide batter evenly among cupcake liners, filling each about ⅔ full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the buttercream, beat softened butter until creamy, about 2-3 minutes.
  11. Gradually add powdered sugar on low speed to avoid sugar clouds.
  12. Add champagne, rose water, and salt; beat on medium-high until fluffy and silky, about 5 minutes.
  13. Frost cooled cupcakes using a piping bag or spatula. Garnish with edible rose petals or powdered sugar if desired.

Notes

Keep butter at room temperature for silky frosting. Avoid frosting warm cupcakes to prevent melting. If batter is too thick, add a splash more champagne or milk. For alcohol-free version, substitute champagne with sparkling white grape juice. Vegan options include using vegan butter, flax eggs, and plant-based milk.

Nutrition

Keywords: rose champagne cupcakes, buttercream frosting, floral cupcakes, celebration dessert, easy cupcake recipe

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