Pioneer Woman Champagne Cupcakes

Pioneer Woman champagne cupcakes turn vanilla cake mix, sparkling wine and fluffy buttercream into a bubbly party dessert in 1 hour 30 minutes. This easy champagne cupcake recipe fits New Year's Eve, birthday parties and bridal showers, since a boxed mix keeps it simple.

Let the cupcakes cool completely, about 1 hour, before you frost them. Warm cupcakes melt the buttercream into a greasy puddle that slides right off the top.

Whisking the cake mix with a full cup of sparkling wine instead of water gives the crumb a light, subtle white wine flavor. Beating a little more wine into the buttercream carries that same note all the way to the last bite.

Pioneer Woman Champagne Cupcakes

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

299

kcal

Soft vanilla cupcakes bake up tender and lightly sweet, then get piled high with a swirl of creamy buttercream. A shower of gold sprinkles finishes each one with a little sparkle.

Ingredients

• 1 15.25 oz box vanilla or white cake mix
  

• 1 c. sparkling wine, such as champagne, prosecco or cava
  

• 3 eggs
  

• 1/2 c. vegetable oil
  

• 2 sticks salted butter, softened (1 cup)
  

• 4 1/2 c. powdered sugar
  

• 2 tbsp. heavy cream
  

• 1/2 tsp. finely grated lemon zest, optional
  

• 1/4 c. sparkling wine, such as champagne, prosecco or cava, at room temperature
  

• Gold and white sparkly sprinkles, for garnish
  

Directions

• Preheat and line pans: Preheat the oven to 350°F and line 24 muffin cups with paper liners. That way the pans are ready the moment the batter is mixed.
• Mix the batter: Whisk 1 box vanilla cake mix, 1 cup sparkling wine, 3 eggs and 1/2 cup vegetable oil in a large bowl. Keep whisking until the batter looks smooth and no dry streaks of mix remain.
• Fill the liners: Spoon 3 to 4 tablespoons of batter into each liner. Aim for the same amount in each one so they bake evenly.
• Bake the cupcakes: Bake for 12 to 15 minutes, until the tops spring back when lightly touched. Then let them cool in the pans for 5 minutes.
• Cool completely: Move the cupcakes to a wire cooling rack once the 5 minutes are up. They need about 1 hour to cool all the way, so the frosting stays put.
• Beat the butter: Beat 2 sticks softened salted butter in a stand mixer on medium speed for 1 to 2 minutes. You want it creamy and pale before anything else goes in.
• Add the buttercream ingredients: Add 4 1/2 cups powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon lemon zest if you like and 1/4 cup room temperature sparkling wine. Mix on low speed just until combined, so the sugar doesn't fly out of the bowl.
• Whip the frosting: Turn the mixer up to medium-high and beat for 1 to 2 minutes. It's ready when the frosting looks light and fluffy.
• Frost and decorate: Spread the icing on with a knife, or pipe it from a bag fitted with a large star tip. Start at the outer edge and spiral into the center, then top with gold and white sparkly sprinkles.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), KitchenAid Artisan 5-quart stand mixer, Riccle piping bags and tips set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these without any alcohol?

Yes, you can swap the sparkling wine in the batter for sparkling white grape juice or ginger ale. In the buttercream, milk or extra heavy cream works instead, though you'll lose that subtle wine flavor.

How should I store leftover cupcakes?

Keep frosted cupcakes in an airtight container at room temperature for a day, or in the fridge for up to 3 days. Let them sit out for 20 minutes before serving so the buttercream softens again.

Can I make these ahead of a party?

Bake the cupcakes a day ahead and store them unfrosted in an airtight container. Make the buttercream on the day, since it spreads and pipes best when it's fresh.

Do I need a stand mixer for the buttercream?

A hand mixer works just as well, so don't worry if you don't own a stand mixer. Beat a little longer at the end, because it takes more time to get the frosting fluffy by hand.

Why did my buttercream turn out runny?

Butter that's too soft, or cupcakes that aren't fully cooled, are the usual reasons. Chill the bowl for 15 minutes and beat again, or add a bit more powdered sugar to thicken it.