Ingredients
1 box vanilla cake mix
1 c. champagne (or Prosecco)
1/3 c. vegetable oil
3 large eggs
1 c. (2 sticks) butter, softened
4 c. powdered sugar
1/2 tsp. pure vanilla extract
1 tsp. lemon zest
1/2 tsp. kosher salt
1/4 c. heavy cream
Gold sanding sugar, for garnish
Preparation
Step 1Make cupcakes: Preheat oven to 350° and line two cupcake pans with cupcake liners. In a large bowl, mix cake mix with 1 cup champagne, vegetable oil, and eggs. Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cool completely before piping buttercream on top. Step 2Make buttercream: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter until fluffy. Gradually beat in powdered sugar, then add vanilla, lemon zest, and salt and mix until smooth. Pour in heavy cream and beat until smooth and creamy. Transfer buttercream to a piping bag. Step 3Pipe buttercream on top of each cupcake and immediately sprinkle with gold sanding sugar.
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