Champagne Cupcakes

cupcakes made with champagne on a cake plate, on a stack of plates, and on a cupckae stand, all with champagne frosting, too. A few flutes of champagne in the background

Makes 12 cupcakes

Cupcake ingredients:

1 package Proteinfull Baking Classic Yellow Protein Cake Mix
2/3 cup champagne (or your favorite bubbly, we used Prosecco in the photo)
3 large eggs, beaten
3 tablespoons oil or unsweetened applesauce

Frosting ingredients:

6 tablespoons butter (3/4 stick)
2 tablespoons vegetable shortening (we suggest Spectrum Organic)
1 tablespoon champagne
3/4 cup confectioners erythritol

Instructions

Preheat oven to 325°F (use an oven thermometer for best results). Set up paper cupcake liners in a 12-cavity cupcake pan, then spray the liners with non-stick cooking spray.
Combine cake mix with champagne, eggs, and oil (or applesauce). Mix just until no lumps remain.
Bake at 325°F for 18-21 minutes. Remove from oven as soon as a toothpick inserted comes out clean.
While the cupcakes are cooling, begin to make the frosting by beating the butter, shortening, and champagne on medium high until smooth. Scrape down sides as necessary.
Beat on low speed as you add the confectioners erythritol. Then beat on high until light and fluffy (a few minutes).
Once the cupcakes are completely cooled, top with frosting and enjoy! Store leftovers refrigerated.

Nutrition (prepared with oil)
Serving: 1 frosted cupcake, Calories: 182, Fat: 13g, Chol: 70mg, Sodium: 156mg, Carbohydrates: 23g, Fiber: 4g, Sugar: 2g, Added Sugar: 1g, Erythritol: 16g, Protein: 7.5g, Net Carbs: 3g.

Nutrition (prepared with applesauce)
Serving: 1 frosted cupcake, Calories: 157, Fat: 9.5g, Chol: 70mg, Sodium: 156mg, Carbohydrates: 24g, Fiber: 4g, Sugar: 3g, Added Sugar: 1g, Erythritol: 16g, Protein: 7.5g, Net Carbs: 4g.

Let's get baking! Buy our Classic Yellow Protein Cake Mix to make these Champagne Cupcakes.