Champagne Cupcakes

What You Need:

1 box vanilla cake mix

1 3/4 c. champagne (or Prosecco), divided

1 c. (2 sticks) unsalted butter, softened

4 c. powdered sugar

1/2 tsp. pure vanilla extract

1/2 tsp. kosher salt

18 cupcake liners of your choice

Sprinkles or sanding sugar for a finishing “bling”

What You Do:

Preheat oven to 350° and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1½ cups champagne. Bake according to package directions and let cool completely before frosting.

While the cupcakes bake, make champagne frosting. In a large bowl, combine butter, 2 cups powdered sugar, vanilla, salt, and remaining ¼ cup champagne. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy. Transfer to a piping bag fitted with a large star tip.

Pipe frosting onto cooled cupcakes and garnish with sprinkles or sanding sugar. Enjoy!