Skip to main content New<> this month
Get the Allrecipes magazine

Champagne Cupcakes

Rated as 4.28 out of 5 Stars
7

"Champagne + cupcakes= DELICIOUS! Optional: tint the cupcakes and frosting with your desired shade of food coloring."
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 255
Original recipe yields 24 servings (2 dozen cupcakes)

Directions

{{model.addEditText}} Print
  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.

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!

Nutrition Facts


Per Serving: 255 calories; 9.9 37.9 1.8 33 178 Full nutrition

Explore more

Reviews

Read all reviews 20
  1. 25 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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

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...

Most helpful
Most positive
Least positive
Newest

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...

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

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...

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. ...

Wasn't any different than a regular white cake to me and the icing was gritty.

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...

The icing was a bit too sweet, and the cake was kind of odd tasting.

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...

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...