Strawberry Pink Champagne Cupcakes Ingredients
Delicious Pink Strawberry Champagne Cupcakes made with a box cake topped off with a champagne buttercream frosting! Easy and delicious and perfect for bridal showers, celebrations, and romantic dinners.
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Equipment
Ingredients
- 1 Box White Cake Mix I used Betty Crocker Super Moist Cake Mix
- 4 large egg whites
- 1 cup sour cream
- ¾ cup strawberry pink champagne I prefer Barefoot Strawberry Moscato
- ¼ cup vegetable oil
- 1 3.4 ounce package white chocolate instant pudding and pie filling
Champagne Buttercream Frosting
- ½ cup butter softened
- ½ cup shortening
- 4 cups confectioners sugar
- 3 tbs champagne
Instructions
- Preheat oven to 350 degrees.
- Line cupcake tins.
- In a large mixing bowl combine all of the ingredients above and mix on medium speed for 2 minutes.
- Pour into cupcake liners and bake 15 to 20 minutes.
- Allow to completely cool before frosting.
Champagne Buttercream Frosting Instructions
- In the large bowl of an electric mixer cream together the butter and shortening.
- Blend in confectioners’ sugar, 1 cup at a time beating well after each addition.
- Add the champagne and continue mixing until light and fluffy!
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
Nutrition
Calories: 178kcal | Carbohydrates: 39g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 201mg | Potassium: 44mg | Fiber: 1g | Sugar: 9g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Servings: 24
Calories: 178kcal
Cost: $10.00