Cupcakes flavored with bubbly champagne and sweet passion fruit give reason to celebrate.
Champagne Cupcakes
- Prep Time 30 min
- Total 60 min
- Servings 24
- Ingredients 12
Ingredients
Cupcakes
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- 3/4 cup passion fruit juice
- 1/2 cup champagne or sparkling white wine
- 1/3 cup vegetable oil
- 3 egg whites
Frosting
- 6 cups powdered sugar
- 1/3 cup butter, softened
- 1/8 teaspoon salt
- 3 tablespoons champagne or sparkling white wine
- 3 tablespoons passion fruit juice
Garnish
- White decorator sugar crystals
- Edible silver pearls
Instructions
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Step1Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box, using cake mix, 3/4 cup fruit juice, 1/2 cup champagne, the oil and egg whites. Divide batter evenly among muffin cups (about two-thirds full).
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Step2Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
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Step3In large bowl, beat powdered sugar, butter and salt with electric mixer on low speed until blended. Beat in 3 tablespoons champagne and juice. If frosting is too thick, beat in more champagne a few drops at a time. Frost cupcakes. Garnish with white sugar and silver pearls.
Nutrition
Nutrition Facts are not available for this recipe
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