Champagne Cupcakes With Champagne Buttercream Frosting

These easy pink champagne cupcakes with champagne buttercream frosting are soft, moist and fluffy! They are great for a New Year’s party or Valentine’s Day.

The year 2017 is about one week away and I am DEFINITELY serving these champagne cupcakes with champagne frosting, along with my champagne cookies, New Year’s resolution cookies as well as these New Year’s kisses.

I am still not sure what I will be serving for dinner but at least I know what we will be having for DESSERT…lol.

How to make champagne cupcakes from scratch? How to make champagne cupcakes with cake mix?
I have not had much success with a scratch recipe but I have not given up and I am still working on it. In the meantime, I have been enjoying these cupcakes that start off a white cake mix box. Honestly, they taste better than any recipe I have made from scratch.

What do champagne cupcakes taste like?
They are soft, airy, very moist and have a subtle fruity flavor. That fluffy champagne frosting really takes these cupcakes over the top!

Here are some TIPS for making PERFECT champagne cupcakes with champagne buttercream frosting:

• Use Betty Crocker’s white cake mix since it yields the softest and fluffiest cupcakes.
• DON’T replace butter with oil since butter makes these cupcakes rich and flavorful.
• Only egg whites are required in this recipe. Do not use whole eggs.
• Don’t over-mix the batter or else your cupcakes will be tough. Mix until everything is just combined.
• Are champagne cupcakes alcoholic? They DON’T have to be alcoholic. You can use alcoholic or non-alcoholic champagne in this recipe as well. Also, you can use any brand of champagne you like. The ones you are seeing today are pink champagne cupcakes without alcohol.
• You can also make champagne cupcakes with FILLINGS by using jams and preserves.  My favorite are champagne cupcakes with raspberry filling and strawberry filling.
• You can also try various FROSTINGS and make champagne cupcakes with strawberry buttercream frosting, raspberry frosting, cream cheese frosting, white chocolate buttercream frosting and rosewater buttercream.
• I highly RECOMMEND adding a little bit of champagne extract in the cupcake and frosting since it adds a wonderful flavor and fragrance. You can find them online on Amazon. These are the two brands I have used: Lorann Oils and Wilton’s Treatology system. Both are excellent.
• Store frosted cupcakes in a sealed container in the fridge for up to 5 days.

MY OTHER RECIPES

If you liked this recipe, you may like some of these other cupcake recipes too:

Chocolate cherry cupcakes

Sugar free chocolate cupcakes

Mocha cupcakes with mocha frosting

Raspberry lime cupcakes

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5 from 3 votes

Nutrition Facts

Champagne Cupcakes With Champagne Buttercream Frosting

Amount Per Serving

Calories 261 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 5g 25%

Cholesterol 16mg 5%

Sodium 157mg 7%

Potassium 32mg 1%

Total Carbohydrates 37g 12%

Sugars 28g

Protein 1g 2%

Vitamin A 3.9%

Calcium 5%

Iron 2.7%

* Percent Daily Values are based on a 2000 calorie diet.

Champagne Cupcakes With Champagne Buttercream Frosting

Prep Time

15 mins

Cook Time

22 mins

Total Time

37 mins

 

These easy pink champagne cupcakes with champagne buttercream frosting are soft, moist and fluffy! They are great for a New Year's party or Valentine's Day.

Servings: 24 Cupcakes

Course: Cupcakes, Dessert

Cuisine: American

Calories: 261 kcal

Author: CakeWhiz

Ingredients

Cupcakes

• 1 Betty Crocker white cake mix
• 1¼ cups Champagne alcoholic or non-alcoholic
• ⅓ cup Unsalted butter room temperature
• 3 Egg whites
• 1 tsp Champagne extract optional
• Pink gel coloring

Frosting

• ½ cup Unsalted butter room temperature
• ½ cup Vegetable shortening
• 4 cups Powdered sugar
• ¼ cup Champagne alcoholic or non-alcoholic
• 1 tsp Champagne extract/flavoring optional

Instructions

Cupcakes

1. In a mixing bowl, add butter, egg whites, extract and mix until smooth.
2. Mix in cake mix powder, alternating with champagne until batter is just combined.
3. Finally, mix in some pink gel coloring.
4. Pour batter into cupcake liners and bake at 350 degrees for 20-22 minutes or until an inserted toothpick comes out clean.
5. Allow the cupcakes to cool down for 10 minutes. Then, remove them from the cupcake tray and place them on a cooling rack.

Frosting

1. In a deep bowl, mix together butter and shortening until smooth.
2. Add champagne and extract and mix again.
3. Add powdered sugar (1 cup at a time), while continuing to mix until frosting is light and fluffy.
4. Assembling
5. When the cupcakes have cooled down completely, attach Tip # 1M to a piping bag and fill it with frosting.
6. Pipe swirls on top of all the cupcakes and top them off with a small pink candy ball.

Recipe Notes

Read all my tips above.

Store frosted cupcakes in a sealed container in the fridge for up to 5 days.

Well, that’s all for today.

Until next time, tata my lovelies!