Rose Champagne Cupcakes are light, fluffy treats with a delicate hint of rose and a bubbly touch from the champagne. Each bite combines a soft, buttery cupcake base with a subtle floral note and a sweet, creamy frosting that’s just the right amount of festive. They feel like a little celebration wrapped up in a dessert.
I love making these cupcakes when I want to add a special touch to any party or just because it’s a day worth celebrating. The rose flavor isn’t too strong, so even if you’re not a big fan of floral tastes, you’ll find these cupcakes perfectly balanced and easy to enjoy. I usually get a little fancy with the frosting—sometimes adding edible rose petals on top for extra charm.
These cupcakes are great for birthdays, bridal showers, or just a quiet night in when you want something sweet and special. I find that pairing them with a glass of champagne (or sparkling grape juice if you prefer) makes the experience even more fun and festive. It’s like a little party on your plate that’s perfect anytime you want to make an ordinary day feel extra nice.
Key Ingredients & Substitutions
Champagne or sparkling wine: This gives the cupcakes a light, bubbly flavor. If you prefer non-alcoholic, use sparkling grape juice or apple cider. Make sure it’s at room temperature to mix better in the batter and frosting.
Rose water: Adds the floral note that makes these cupcakes special. It’s strong, so start with 1 tsp and adjust if you want more. You can find it in many grocery stores or online. If you can’t find it, a few drops of rose extract work too.
Butter: Unsalted butter is best for control over saltiness. Make sure it’s softened to mix evenly. I like to leave it out 1-2 hours before baking or soften gently in the microwave (low power).
Flour & leavening: All-purpose flour and baking powder create the soft, fluffy texture. Fresh baking powder ensures a nice rise, so check your expiration date.
Frosting basics: Powdered sugar and butter form the base. Adding champagne and rose water lifts the flavor and keeps it creamy. Use pink food coloring if you want a soft blush color, but it’s optional.
How Do You Get the Perfect Light & Fluffy Cupcake Texture?
Getting cupcakes light and fluffy depends a lot on how you mix your batter and the order of adding ingredients. Here’s what helps me every time:
- Cream the butter and sugar well — about 3-5 minutes until fluffy and pale. This traps air, helping the rise.
- Add eggs one at a time, beating after each addition. This keeps the batter smooth and well mixed, avoiding clumps.
- Alternate adding dry ingredients and liquids (champagne-milk mix) in parts. Start and end with dry. Mix just until combined to maintain a tender crumb.
- Avoid overmixing once flour is added — overworking develops gluten, making cupcakes dense.
- Use room temperature ingredients to help everything blend evenly.
Following these steps makes the crumb light, moist, and perfect for holding the delicate rose champagne flavor.
Equipment You’ll Need
- Standard muffin tin and cupcake liners – I prefer these for even baking and easy cleanup. Using liners keeps the cupcakes neat and prevents sticking.
- Mixing bowls – Get a large bowl for creaming the butter and sugar, and smaller bowls for mixing dry ingredients and liquids.
- Electric mixer or hand whisk – An electric mixer makes blending the butter and eggs easier, but a good whisk works if you prefer manual prep.
- Rubber spatula – Perfect for folding ingredients gently without deflating the batter.
- Piping bag with star tip – I love piping the frosting on with this for a pretty swirl or rosette look.
- Cooling rack – Just about essential to let cupcakes cool evenly without sogginess before frosting.
Flavor Variations & Add-Ins
- Remote alcohol: Swap champagne with sparkling apple juice or ginger ale for a non-alcoholic version that’s still bubbly and sweet.
- Extra floral: Mix in a little dried lavender or edible violet petals into the frosting for additional floral notes.
- Fruity twist: Fold in fresh or dried berries — strawberries, raspberries, or dried cranberries — into the batter for a fruity surprise.
- Chocolate touch: Add a handful of mini chocolate chips or swirl in some cocoa powder into the batter — great for chocolate lovers.
Rose Champagne Cupcakes
Ingredients You’ll Need:
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup champagne or sparkling wine (room temperature)
- ¼ cup whole milk (room temperature)
- 1 tsp vanilla extract
- 1 tsp rose water (adjust to taste)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 3 tbsp champagne or sparkling wine
- 1 tsp rose water (adjust to taste)
- Pink food coloring (optional)
- Sprinkles or edible rose petals for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 20 minutes for baking. Allow at least 30 minutes for the cupcakes to cool completely before frosting. Overall, plan about 1 hour to finish everything from start to serving.
Step-by-Step Instructions:
1. Preparing the Cupcake Batter:
Start by preheating your oven to 350°F (175°C) and lining a muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, beating well after each. Stir in the vanilla extract and rose water.
In another small bowl, mix the champagne and milk together. Add the dry ingredients and the champagne-milk mixture alternately to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined—avoid overmixing to keep cupcakes light and tender.
2. Baking and Cooling:
Divide the batter evenly into the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and transfer cupcakes to a wire rack to cool completely before frosting.
3. Making the Rose Champagne Frosting:
While cupcakes cool, beat the softened butter in a bowl until smooth and creamy. Slowly add the powdered sugar on low speed to prevent dust clouds. Mix in the champagne, rose water, and a few drops of pink food coloring if you want a soft blush color. Increase the speed and beat until the frosting is light and fluffy.
4. Decorating and Serving:
Once cupcakes have cooled fully, pipe the frosting onto each cupcake using a piping bag fitted with a star tip for pretty swirls. Garnish with sprinkles or edible rose petals to add a fun, elegant touch. Serve and enjoy your festive Rose Champagne Cupcakes!
Can I Use Non-Alcoholic Champagne for These Cupcakes?
Absolutely! You can substitute champagne with sparkling grape juice or sparkling apple cider to keep the bubbly flavor without alcohol. Just make sure it’s at room temperature for best mixing results.
Can I Make These Cupcakes Ahead of Time?
Yes! Bake the cupcakes a day in advance and store them in an airtight container at room temperature. Prepare the frosting separately and frost right before serving for the freshest taste and texture.
How Should I Store Leftover Cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate them but bring to room temperature before serving for the best flavor and softness.
What Can I Use Instead of Rose Water?
If you don’t have rose water, you can use a few drops of rose extract for a similar floral note, but start with less and adjust to taste since extracts are more concentrated.