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Pink Champagne Cupcakes

Prep time 15 min
Cook time 16 min
Total time 31 min

Prep time 15 min
Cook time 16 min
Total time 31 min


I’m excited to share this sophisticated and elegant recipe with you for Pink Champagne Cupcakes.

Made with moist champagne infused cake and topped with creamy coconut frosting, these cupcakes are perfect for weddings, engagement parties, anniversaries, and especially for Valentine’s Day. If you love a glass of bubbly then you’ll love these flavorful cupcakes!

For my version of champagne cupcakes, I used freeze dried strawberries to enhance the pink color of the cake while adding strawberry flavor highlights. I hope that you find an occasion to enjoy this romantic, sweet dessert <3

Serves 24
For the Pink Champagne Cupcakes:

1 teaspoon baking powder

½ teaspoon sea salt

¼ teaspoon almond extract

½ teaspoon vanilla extract

⅓ tablespoon coconut oil, melted

1 tablespoon coconut cream

3 eggs, at room temperature, yolks and white seperated

1¼ cups pink sparkling wine, at room temperaure

For the White Coconut Frosting:

1 cup coconut oil (solid)

2 tablespoons coconut cream

1 teaspoon vanilla extract

¼ teaspoon almond extract

¼ cup raw honey

Liquid Stevia to taste


Preheat the oven to 350 degrees F and line 24 muffin tins with muffin liners.


Pulse the freeze-dried strawberries in a food processor until it becomes a fine powder.


In a large mixing bowl combine the freeze-dried strawberry powder, almond flour, arrowroot starch, coconut flour, baking powder and sea salt. Whisk until smooth and fully incorporated.


In another large mixing bowl, using an electric mixer, combine the coconut sugar, almond extract, vanilla extract, coconut oil, coconut cream and egg yolks. Mix until smooth.


Alternately add a scoop of the dry ingredients and a splash of the wine to the wet ingredients until both have been fully added, scraping down the sides of the bowl as you go.


Whip the egg whites until soft peaks form. Gently fold the egg whites into the batter.


Divide the batter evenly between the prepared muffin tins and bake in the preheated oven for 12-16 minutes, until the tops are golden and spring back slightly when touched. Cool completely before frosting.


For the Frosting: In a large mixing bowl combine the coconut oil and coconut cream with an electric mixer until creamy. Add the almond and vanilla extracts, and honey and continue to cream. Add stevia as desired until you are pleased with the sweetness level.


Frost each cupcake with a Tablespoon of frosting and top with shredded coconut. Keep chilled in the fridge in an airtight container for up to a week. Enjoy!


Calories: 129
Fat: 13g
Carbohydrates: 3g
Sodium: 47mg
Fiber: 2g
Protein: 1g
Sugar: 3g

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