Champagne Cupcakes

Champagne Cupcakes

Saundra Wilson Pitt

"Champagne + cupcakes= DELICIOUS! Optional: tint the cupcakes and frosting with your desired shade of food coloring."
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Ingredients

1 h 15 m servings 255 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray 24 muffin cups with cooking spray.
  3. Mix cake mix and 1 1/4 cup Champagne in a large mixing bowl; stir in vegetable oil and eggs. Beat batter with an electric mixer on medium speed for 2 minutes.
  4. Pour batter into the prepared muffin cups, filling them 3/4 full.
  5. Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.
  6. Cool cupcakes in pans for 10 minutes before removing to finish cooling, about 30 more minutes.
  7. Mix butter, 1 cup confectioners' sugar, 1/4 cup Champagne, and vanilla extract in a bowl. Stir in remaining confectioners' sugar, 1 cup at a time, until frosting is smooth and creamy. Spread on cooled cupcakes.

Footnotes

  • Cook's Note:
  • You don't have to use expensive champagne - the cheap stuff works great! These are perfect for New Year's Eve and weddings!

Reviews

Read all reviews 14
  1. 17 Ratings

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Most helpful positive review

I loved these! I used a strawberry cake mix instead of white and they are pretty and pink and taste awesome. I have never made homemade icing, so I just used a can of vanilla frosting. I had to...

Most helpful critical review

Not as moist as I thought they would be. I made two batches because I forgot to add the eggs to the first batch and honestly the ones without the eggs were sweeter and more moist. Not sure I wo...

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Least positive
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I loved these! I used a strawberry cake mix instead of white and they are pretty and pink and taste awesome. I have never made homemade icing, so I just used a can of vanilla frosting. I had to...

These were abosolutely delicious! We enjoy every bit of it... Thankyou for....

Not as moist as I thought they would be. I made two batches because I forgot to add the eggs to the first batch and honestly the ones without the eggs were sweeter and more moist. Not sure I wo...

Wasn't any different than a regular white cake to me and the icing was gritty.

This were good I put butter in the mix instead of oil and I put a little may for moist in the batter. I made the icing with whip cream,frosting pack from frosting creations,a liitle butter,and v...

The icing was a bit too sweet, and the cake was kind of odd tasting.

This recipe needs to be updated just a little because I followed the directions on the cake mix and they came out perfect at 13 minutes. I've made this with strawberry mix and w...

after reading all the reviews I find that maybe I can solve a few of the problems I read. I always let my eggs set out for at least 15 min before I crack that shell. I add 1 extra egg white. ...

Mine turned out perfect!

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