A great way to elevate a box mix with a new flavor twist. These champagne cupcakes are a great addition to any celebration and are quick and easy to make.
There has never been a more adult dessert than this. As an easy recipe to make, these champagne cupcakes will quickly become a favorite with their unique flavor profile.
Make your white box cake according to the directions on the back however replace the water with champagne. You could even make this with Prosecco instead. It's simply a matter of preference.
Once the batter is made, fill your liners 1/2 full and bake as directed. *Be careful with how much you fill in the cups for baking. These will puff up. I use high, brown paper liners and avoid any overflow issues.
Bake as directed and let them cool completely on a rack.
Take the room temperature butter and whip it until smooth and creamy.
Start with 2 Tbsps. Champane and add that to the butter. Cream to incorporate on low. Now start adding the powdered sugar 1 cup at a time. I find that 3 cups work nicely for 12 cupcakes. If you need a bit more liquid, add a bit more champagne. taste and adjust to your liking. I like a perfect balance of dry champagne with the sweet sugar and sometimes it isn't an exact science, it's a taste and preference.
Once the cupcakes are cool, frost them and then add whatever decorations you want. I like to add simple gold sprinkles.
Shawn-Marie is a stay-at-home wife, mother and Nana that lives on a 5-acre hobby farm near Cape Cod Massachusetts. She is the author of the blog She's in Hert Element and is also the content creator for the YouTube channel She's in Her Element. There she shares all things homemaking including cooking, preserving, DIY, decorating and homesteading.
