Easy Champagne Cupcakes
These sweet, Easy Champagne Cupcakes are made with boxed French vanilla cake mix, champagne, and topped with champagne cream cheese icing.
Servings: 18
Calories: 251kcal
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