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photo of Easy Champagne Cupcakes on a white flower trimmed platter
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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 mins
Cook Time17 mins
Chilling Time1 hr 30 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Keyword: champagne cupcakes,, champange cream cheese icing
Servings: 18
Calories: 251kcal
Author: Bernadette


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


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. 


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