Bubbly Champagne Cupcakes Recipe

Bubbly Champagne Cupcakes Recipe

Let the party begin! And what better way than with these delicious Bubbly Champagne Cupcakes? I’m not one to go out and party, but I do like a nice cold glass of Champagne. This recipe combines 2 of my favorite things! Cupcakes and Champagne…

 

For the Cupcakes:
1 box white cake mix
3 large egg whites
1/3 cup vegetable oil
1 1/4 cups champagne
1 teaspoon almond extract

For the Frosting:
1/2 cup (1 stick) butter, softened
4 cups powdered sugar
6 tablespoons champagne (yes, even the frosting has champagne) 

Pop that champagne, and let’s get started! 

-Preheat oven to 350 °F and line your muffin tin with cupcake liners of your choice.

-Using a mixer, combine your cake mix and champagne. Add oil, eggs, and the almond extract. Mix on low for at least 30 seconds and then on medium for 1-2 minutes or until thoroughly mixed.

-Fill each cupcake liner 2/3 full with batter. Bake for 18-20 minutes or until lightly golden on top. You can use a toothpick inserted into the center to be sure they are fully cooked. If it comes out clean they are done.

To make the buttercream frosting:

-Cream softened butter until it’s light and fluffy!

-Add powdered sugar slowly or about 1 cup at a time.

-Add the delicious champagne and mix for right around 2 minutes on medium, until light and fluffy.

If you want a little bit of a stiffer frosting, add more powdered sugar. If you want somewhat looser frosting, add more champagne. It’s all up to you! 

Frost cooled cupcakes with buttercream and decorate as desired. So yummy!