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

Recipe Summary

prep:
15 mins
cook:
20 mins
additional:
40 mins
total:
1 hr 15 mins
Servings:
24
Yield:
2 dozen cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

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

256 calories; protein 1.8g 4% DV; carbohydrates 37.9g 12% DV; fat 9.9g 15% DV; cholesterol 33.4mg 11% DV; sodium 178.4mg 7% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/02/2012
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! Read More
(30)

Most helpful critical review

Rating: 2 stars
05/05/2012
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. Read More
(15)
29 Ratings
  • 5 star values: 20
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
05/02/2012
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! Read More
(30)
Rating: 5 stars
04/07/2012
These were abosolutely delicious! We enjoy every bit of it... Thankyou for.... Read More
(20)
Rating: 2 stars
05/04/2012
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. Read More
(15)
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Rating: 5 stars
05/24/2016
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. This gives even t densest of cakes lightness. When you are making American buttercream and you find it is too sweet add 1/4 tsp more vanilla and about a TBL of SIFTED flour. The flour cuts through that sugary taste without affecting the overall outcome. Read More
(7)
Rating: 1 stars
05/01/2012
Wasn't any different than a regular white cake to me and the icing was gritty. Read More
(6)
Rating: 5 stars
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 vanilla flavoring. Read More
(5)
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Rating: 2 stars
09/19/2012
The icing was a bit too sweet and the cake was kind of odd tasting. Read More
(3)
Rating: 5 stars
01/13/2019
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 local grocery were less than 18.25 ounces. So I tried the recipe again and use one full box of white cake mix and enough out of a second box to equal the 18.25 ounces the recipe calls for and the batter was perfect texture and it resulted in larger and fluffier cupcakes. The icing is perfect as is. There is no flaw to the recipe that I can find - just that cake mix companies have cut back the amount of batter mix in the boxes. They are delicious and now that I've figured out the reason for the thin batter I will be making these a lot for years to come. Read More
(2)
Rating: 5 stars
02/28/2016
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 white. I feel that the plain white needs just a little more flavor so I added some raspberry extract to the batter & frosting- and made a little raspberry coulee to fill?? yummy!! Read More
(1)