These Easy Champagne Cupcakes really look the part! They are simple to make too as you simply use a box of your favorite white cake mix to prepare them. And how decadent to replace the water for the cake mix with champagne! If your cake mix calls for ⅔ cup water, use ⅔ cup of champagne instead! These are perfect party cupcakes for your New Year’s Eve.
Start by preparing and baking the cake mix according to the directions on the package, substituting water for champagne. While the cupcakes cool, prepare the frosting by beating butter with an electric mixer until smooth. Add the champagne, starting with just a little and adding more if you prefer a stronger flavor. Add the powdered sugar, and mix until the frosting tastes good to you. Place the frosting in a large piping bag fit with a wilton 1M piping tip. Pipe buttercream swirls onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center. Top with gold sprinkles and a celebratory cupcake topper if you have one!
To make Easy Champagne Cupcakes, you will need the following ingredients:
Preheat the oven to the temperature they suggest on the cake mix package. Line a muffin pan with muffin liners.
Prepare the cake mix according to the directions on the box. Substitute the water for an equal amount of champagne.
Spoon the batter into the muffin trays until each muffin cup is ½ full. They will rise a lot while cooking.
Bake for the suggested time - roughly 20-25 minutes.
Remove the cupcakes from the oven and leave to cool on a wire rack.
Beat 2 sticks of butter in a large mixing bowl using an electric mixer for 1-2 minutes until smooth. Add 2-3 tablespoons of champagne, starting with a little and adding more if you prefer a stronger flavor. Add 4-5 cups of powdered sugar, 1 cup at a time, mixing by hand first, and finishing with the electric mixer. Continue adding powdered sugar until the frosting tastes good and has the desired consistency.
Transfer the champagne frosting to a large piping bag fitted with a wilton 1M piping tip. Pipe the buttercream onto the cupcakes, starting in the center and swirling outwards and then back into the center, progressively stacking the frosting as you get to the center.
Serve topped with gold sprinkles.
These Easy Champagne Cupcakes not only taste delicious, they really look the part too too! Try making a batch of these decadent treats soon and don’t forget to tag #cookmerecipes in your baking posts if you do!
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