These sweet, Easy Champagne Cupcakes are made with boxed French vanilla cake mix, champagne, and topped with champagne cream cheese icing.
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.
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.