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Coconut Champagne New Year's Eve Cupcakes


Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 Cupcakes

Ingredients  

Cupcakes:

  • 1 Box White Cake Mix I prefer Pillsbury.
  • 1 1/4 Cup Coconut Milk
  • 1/3 Cup Vegetable Oil
  • 4 Egg Whites
  • 1 tbsp Coconut Extract

Frosting:

  • 1 cup 2 sticks Unsalted Butter (room temp)
  • 4 - 5 cups Confectioners' Sugar
  • 3- 4 tbsp Barefoot Bubbly Moscato Champagne
  • Gold Sprinkles
  • Shredded Coconut

Instructions

Cupcakes:

  • Preheat oven to 350 F.
  • Line cupcake pan with liners.
  • Combine cupcakes ingredients in a large bowl or stand mixer and beat until well combined.
  • Fill cupcake liners 2/3 of the way full.
  • Bake for 15-18 minutes or until toothpick comes clean when inserted into the center of a cupcake.
  • Remove from oven and allow cupcakes to cool in pan for a couple of minutes.
  • Transfer to a cooling rack and allow to cool completely before frosting.

Frosting:

  • Cream butter.
  • Add confectioner's sugar a ½ cup at a time.
  • Beat on high for about 3 minutes, frosting should be fluffy and smooth.
  • Add champagne and beat for 2 more minutes.
  • Frost cupcakes.
  • Dust frosting with shredded coconut and gold sprinkles.

Notes

If using a different white cake mix, just replace the amount of water with coconut milk and use the amount of egg whites indicated on the back of the box.
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