Champagne Cupcakes
These boozy cupcakes are sweet, fluffy and have the most incredible flavor. You're going to love this elegant sweet treat!
Servings 24 cupcakes
Calories 249kcal
Ingredients
Champagne Cupcakes
- 1 box vanilla cake mix
- 1 cup champagne
- 3 large eggs
- ⅓ cup vegetable oil
Champagne Buttercream
- ⅓ cup champagne
- 1 cup unsalted butter room temperature
- 3 cups powdered sugar sifted
- 1 tablespoon half-and-half
- pinch salt to taste
Instructions
- Preheat oven to 350°F (177°C). Add cupcake liners to cupcake pans and set aside.
- In a large mixing bowl, combine cake mix, champagne, eggs and oil. Mix on medium speed until fully combined.
- Add 3 tablespoons of cake mixture to each liner.
- Bake for 15 minutes or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and allow to come to room temperature.
- While cupcakes are cooling, make the frosting by adding butter to a large mixing bowl. Mix on medium-high speed for 1 minute.
- Add in powdered sugar and champagne a little at a time. Continue to mix on low speed until fully combined.
- Pause to taste frosting and scrape the sides of the bowl. For a creamier frosting, add half-and-half. For a stronger champagne flavor, omit the half-and-half and add in additional champagne. Salt to taste.
- Once cupcakes have cooled, decorate cupcakes with frosting and gold sprinkles.
Notes
Creamier frosting: Use half-and-half for a creamier frosting with less champagne flavor.
Stronger champagne flavor frosting: Omit the half-and-half and add in additional champagne. You can mix it up until it reaches the desired consistency!
Nutrition
Serving: 1cupcake | Calories: 249kcal | Carbohydrates: 33g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 161mg | Potassium: 37mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 272IU | Vitamin C: 0.01mg | Calcium: 55mg | Iron: 1mg
