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