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My review
Champagne Cupcakes
7
Saundra Wilson Pitt
"Champagne + cupcakes= DELICIOUS! Optional: tint the cupcakes and frosting with your desired shade of food coloring."
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Ingredients
1 h 15 m servings 255Original recipe yields 24 servings (2 dozen cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Spray 24 muffin cups with cooking spray.
- 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.
- Pour batter into the prepared muffin cups, filling them 3/4 full.
- Bake cupcakes in the preheated oven until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes.
- Cool cupcakes in pans for 10 minutes before removing to finish cooling, about 30 more minutes.
- 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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Footnotes
- Cook's Note:
- You don't have to use expensive champagne - the cheap stuff works great! These are perfect for New Year's Eve and weddings!
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Reviews
Read all reviews 2025 Ratings
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Most helpful positive review
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...
Most helpful critical review
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 wo...
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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...
4/7/2012
These were abosolutely delicious! We enjoy every bit of it... Thankyou for....
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 wo...
5/9/2016
after reading all the reviews I find that maybe I can solve a few of the problems I read. I always let my eggs set out for at least 15 min before I crack that shell. I add 1 extra egg white. ...
5/1/2012
Wasn't any different than a regular white cake to me and the icing was gritty.
12/31/2012
This were good I put butter in the mix instead of oil and I put a little may for moist in the batter. I made the icing with whip cream,frosting pack from frosting creations,a liitle butter,and v...
9/19/2012
The icing was a bit too sweet, and the cake was kind of odd tasting.
1/13/2019
I tried this recipe and the first time the batter was really thin but the flavor and texture were okay. I noticed the ounce on the white cake mix I used (and the only ones I could find at my loc...
2/28/2016
This recipe needs to be updated just a little because I followed the directions on the cake mix and they came out perfect at 13 minutes. I've made this with strawberry mix and w...