Champagne Cupcakes
Super easy to make with a doctored cake mix, then filled and topped with champagne-infused buttercream. Perfect for New Year's, engagements, promotions, or any other big celebration!
Ingredients
For the cupcakes:
- 1 (15.25 ounce) box white cake mix
- 1 and 1/4 cups champagne see note
- 1/3 cup canola oil
- 3 large egg whites
- 1 teaspoon almond extract
For the frosting:
- 1 cup unsalted butter at room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1/4 cup champagne
- white and/or gold sprinkles optional
Instructions
- Preheat the oven to 350 degrees F and line muffin tins with paper cupcake liners. (This recipe yields 22-24 cupcakes.)
- Combine cake mix, champagne, oil, egg whites, and almond extract in the bowl of a stand mixer or a large bowl. Beat on low for about 30 seconds just to start mixing, then increase the speed to medium and beat for 2 minutes until very smooth. Scrape down the sides of the bowl once if needed.1 (15.25 ounce) box white cake mix, 1 and 1/4 cups champagne, 1/3 cup canola oil, 3 large egg whites, 1 teaspoon almond extract
- Divide the batter among the cupcake liners, filling each about 2/3 to the top. Bake for 18-20 minutes, until a toothpick or sharp knife inserted into the cupcake centers comes out clean.
- To make the frosting, use an electric mixer to beat the butter on high speed until very smooth and creamy, about 3 minutes. Add the powdered sugar about 1 cup at a time, starting each time on low speed, then increasing to high as it incorporates.1 cup unsalted butter, 4 cups powdered sugar
- Add vanilla, sea salt, and champagne, and continue to beat on high speed until the mixture is smooth, creamy, and light in texture. If you want to make it a bit more stiff, add extra powdered sugar, a few Tablespoons at a time.1 teaspoon vanilla extract, 1/8 teaspoon sea salt, 1/4 cup champagne
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Notes
- Ginger ale can be substituted for up to half of the champagne in the cupcakes if you prefer, whether for convenience, to reduce the alcohol content, or for any other reason.
- This yields enough frosting to decorate a batch of cupcakes in a moderately generous fashion, similar to what’s shown in the photos in this blog post. If you plan to just do a light sweep of frosting on each cupcake, you could probably cut the frosting recipe to 2/3. Conversely, if you want to go really elaborate and have extra to play, make a 1.5x batch of frosting.
- Want a more intense champagne flavor in the frosting? Use reduced champagne! Start with 3/4 cup, simmer it down to 1/4 cup, let that cool completely, then mix into the frosting as directed. Idea from Sally’s Baking Recipes.
- To keep the frosting as white as possible, use clear imitation vanilla extract.
- Cupcake recipe (barely) adapted from Pizzazzerie; frosting is a classic American buttercream infused with champagne.
Nutrition Estimate
Serving: 1 cupcake, Calories: 250 kcal, Carbohydrates: 35 g, Protein: 1 g, Fat: 11 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.4 g, Cholesterol: 20 mg, Sodium: 146 mg, Potassium: 33 mg, Fiber: 0.2 g, Sugar: 27 g, Vitamin A: 236 IU, Calcium: 44 mg, Iron: 0.4 mg