This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. These sweet, Easy Champagne Cupcakes are made with boxed French vanilla cake mix, champagne, and topped with cream cheese icing.
Welcome to the final day of #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! You can read all about our sponsors and the awesome giveaway here and enter the giveaway below, or on any #BrunchWeek 2019 post.
I decided to make Easy Champagne Cupcakes to celebrate my “niece” Marissa’s upcoming wedding on May 4. I’m friends with most of Marissa’s family and consider them family to me. Marissa’s Aunt is my daughters “Aunt”, and her sister is my daughters Godmother.
I got the idea once I saw these sprinkles from #BrunchWeek sponsor Sweets & Treats.
The blue sprinkles are a close match to the bridesmaids dresses, and the white ones are a mix called wedding bells.
How do you make Easy Champagne Cupcakes with a box mix?
Prepare the mix according to package directions replacing the oil with melted butter, if desired, adding one additional egg, and replacing the water with a dry champagne like a Brut, if using a vanilla mix, or pink champagne if using strawberry.
Mix and bake according to the package directions. Let them cool completely before icing.
How do you make Champagne Cream Cheese Icing?
Bring 8 ounces of cream cheese and a stick of butter to room temperature. Using a stand mixer or electric mixer, add 3 tablespoons champagne and 1 teaspoon vanilla to the cream cheese and butter. Mix until smooth, then slowly add 3 1/2 -4 cups of sifted powdered sugar and mix until smooth.
The icing at this point may be runny. I suggest refrigerating it for a few hours to let it solidify before icing the cupcakes. If the icing ends up too hard to use, leave it sit out for a little bit.
Cream cheese icing does need to be kept refrigerated. Bring the Easy Champagne Cupcakes out of the fridge one hour before serving to come to room temperature.
Here are some more brunch desserts for you to try:
Blueberries and Cream Roll Cake
Read on after the printable recipe card to see all the other recipes shared today and enter the giveaway!
Easy Champagne Cupcakes
Ingredients
For the cupcakes:
- 15.25 ounces French Vanilla boxed cake mix
- 3 eggs
- 1 cup champagne
- 1/2 cup melted butter (or canola oil)
For the icing
- 3 1/2-4 cups sifted powdered sugar
- 8 ounces cream cheese , at room temperature
- 1/2 cup butter , at room temperature (1 stick)
- 3 tablespoons champagne
- 1 teaspoon vanilla
Instructions
For the cupcakes
- Prepare the mix according to package directions substituting the water with champagne and the oil with butter. Mix and bake according to the package directions, filling each cupcake liner 3/4 full. Let the cupcakes cool completely before icing.
For the champagne cream cheese icing
- Using a stand mixer or electric mixer, add the champagne and vanilla to the cream cheese and butter. Mix until smooth, then slowly add 3 1/2 -4 cups of sifted powdered sugar and mix until smooth.
- Refrigerating for two hours before icing the cupcakes is recommended. If the icing ends up too hard to use, leave it sit out for a little bit.
- After icing the cupcakes, refrigerate until 1 hour before serving.
Nutrition
WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!
This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Blackberry Peach Crush from Jolene’s Recipe Journal
Guava Lemonade from Shockingly Delicious
Mango Lemonade Vodka Cooler from The Redhead Baker
BrunchWeek Appetizers and Salads:
Bacon Ranch Tortilla Rollups from The Mandatory Mooch
BrunchWeek Egg Dishes:
Bacon Cheddar Cheese Souffle from Cookaholic Wife
BrunchWeek Breads, Grains, and Pastries:
Bacon Cheddar Scones from The Nifty Foodie
Savory Palmiers from Caroline’s Cooking
Vegan Biscuits & Gravy from The Baking Fairy
BrunchWeek Desserts:
Easy Champagne Cupcakes from Rants From My Crazy Kitchen
Lavender Panna Cotta with Lemon Curd from Culinary Adventures with Camilla
Pineapple Paradise Layer Cake from Love and Confections
Ricotta Cookies from April Golightly
Rosemary Lavender Macaron from A Kitchen Hoor’s Adventures
Streusel Kuchen (German Coffee Cake) from Platter Talk
Sugar Cookie Bars with Peach Frosting from Sweet Beginnings
White Chocolate Snack Clusters from Family Around the Table
Leave a Reply