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Champagne Cupcakes

Champagne Cupcakes

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h 15 m
Saundra Wilson Pitt

Saundra Wilson Pitt

Champagne + cupcakes= DELICIOUS! Optional: tint the cupcakes and frosting with your desired shade of food coloring.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Spray 24 muffin cups with cooking spray.
  3. Mix cake mix and 1 1/4 cup Champagne in a large mixing bowl; stir in vegetable oil and eggs. Beat batter with an electric mixer on medium speed for 2 minutes.
  4. Pour batter into the prepared muffin cups, filling them 3/4 full.
  5. Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.
  6. Cool cupcakes in pans for 10 minutes before removing to finish cooling, about 30 more minutes.
  7. Mix butter, 1 cup confectioners' sugar, 1/4 cup Champagne, and vanilla extract in a bowl. Stir in remaining confectioners' sugar, 1 cup at a time, until frosting is smooth and creamy. Spread on cooled cupcakes.
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Reviews

SHELLEY023
26

SHELLEY023

5/2/2012

I loved these! I used a strawberry cake mix instead of white and they are pretty and pink and taste awesome. I have never made homemade icing, so I just used a can of vanilla frosting. I had to make these for an office party and didn't have time to risk my icing not coming out well. Next time I will try the icing. But, i highly recoommend the strawberry cake mix, tastes great!

Lea-didi
20

Lea-didi

4/7/2012

These were abosolutely delicious! We enjoy every bit of it... Thankyou for....

wlb1979
13

wlb1979

5/4/2012

Not as moist as I thought they would be. I made two batches because I forgot to add the eggs to the first batch and honestly the ones without the eggs were sweeter and more moist. Not sure I would make them again, I have definitely had better.

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