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    Home » Recipes » Recipes

    April 27, 2019

    Easy Champagne Cupcakes #BrunchWeek

    Jump to Recipe Print Recipe

    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.

    photo of Easy Champagne Cupcakes on a white flower trimmed platter

    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.

    photo of two packages to Sweets and Treats sprinkles

    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.

    photo of unbaked cupcake batter in cupcake pans

    Mix and bake according to the package directions. Let them cool completely before icing.

    photo of baked champagne cupcakes 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 ½ -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.

    photo of iced champagne cupcakes on a glass plate

    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.

    Overhead photo of Easy Champagne Cupcakes topped with champagne cream cheese frosting and blue and white sprinkles

    Here are some more brunch desserts for you to try:

    Walnut Crumb Cookies

    Chinese Sugar Donuts

    Espresso Coffee Cake

    Blueberries and Cream Roll Cake 

    Read on after the printable recipe card to see all the other recipes shared today and enter the giveaway!

    photo of Easy Champagne Cupcakes on a white flower trimmed platter
    Print Recipe
    4 from 1 vote

    Easy Champagne Cupcakes

    These sweet, Easy Champagne Cupcakes are made with boxed French vanilla cake mix, champagne, and topped with  champagne cream cheese icing.
    Prep Time20 minutes mins
    Cook Time17 minutes mins
    Chilling Time1 hour hr 30 minutes mins
    Total Time37 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: champagne cupcakes,, champange cream cheese icing
    Servings: 18
    Calories: 251kcal
    Author: Bernadette

    Ingredients

    For the cupcakes:

    • 15.25 ounces French Vanilla boxed cake mix
    • 3 eggs
    • 1 cup champagne
    • ½ cup melted butter (or canola oil)

    For the icing

    • 3 ½-4 cups sifted powdered sugar
    • 8 ounces cream cheese , at room temperature
    • ½ 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 ¾ 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 ½ -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

    Calories: 251kcal | Carbohydrates: 26g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 159mg | Potassium: 42mg | Sugar: 24g | Vitamin A: 525IU | Calcium: 25mg | Iron: 0.3mg

    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.

    a Rafflecopter giveaway

    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

    « Peach Mimosas #BrunchWeek
    Grilled Sweet Caprese Chicken #CookoutWeek »
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    1. White Chocolate Snack Clusters • Family Around the Table says:
      February 9, 2022 at 11:13 am

      […] Desserts:Easy Champagne Cupcakes from Rants From My Crazy KitchenPineapple Paradise Layer Cake from Love and ConfectionsRicotta […]

      Reply
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