Champagne Heart Cupcakes


Champagne Heart Cupcakes

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    Your Valentine is going to "heart" this dessert! Surprise them with a homemade cupcake topped with a champagne buttercream frosting. 

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    Servings and Ingredients

    Serves 12
    Champagne Cupcakes
    1 (16.5-oz.) box Hy-Vee extra-moist classic white cake mix
    1 c. sweet champagne
    ¼ c. Hy-Vee vegetable oil
    3 large egg whites
    Hy-Vee red food coloring
    Nonpareils, and sprinkles, for garnish
    Champagne Buttercream Frosting
    1 ¼ c. Hy-Vee unsalted butter, softened
    6 c. Hy-Vee powdered sugar
    3 tbsp. sweet champagne
    1 tbsp. Hy-Vee vanilla extract
    ¼ tsp. Hy-Vee salt
    Hy-Vee red food coloring

    Things To Grab

    • 8-inch square baking pan
    • Hy-Vee nonstick cooking spray
    • Parchment paper
    • 2 large bowls
    • Electric mixer
    • Wooden toothpicks
    • 1-1/4-inch heart-shaped cookie cutter
    • Muffin tin
    • Muffin paper liners
    • Wire cooling rack
    • Pastry bags
    • Star piping tip


    1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with parchment paper. Spray parchment with nonstick spray; set aside. 

    2. Place cake mix, champagne, oil, and egg whites in a mixing bowl. Beat with an electric mixer on low speed until combined. Beat on medium for 2 minutes. Divide batter in half; set one portion aside. Tint remaining batter pink with food coloring; pour into prepared pan. Bake 12 to 15 minutes or until a wooden toothpick inserted in center comes out clean. Cool. Using a 1-1/4-inch heart-shaped cookie cutter, cut out hearts from cake. 

    3. Line 12 standard muffin cups with paper liners; fill each halfway with reserved batter. Stand a pink heart in center of each; cover with remaining batter. Bake 14 to 16 minutes or until a toothpick inserted near centers comes out clean. Cool on a wire rack. 

    4. Make Champagne Buttercream: Beat butter for 30 seconds with an electric mixer. Gradually add powdered sugar, beating on low until combined. Add champagne, vanilla, and salt. Beat on medium until smooth and creamy.

    5. Tint half of buttercream pink. Add buttercreams to separate pastry bags. Snip corner of each bag. Add bags to a larger bag fitted with a star tip. Pipe buttercream on cupcakes. Garnish with nonpareils and sprinkles, if desired. 

    Nutrition facts


    410 Calories per serving
    1 cupcake

    Amounts Per Serving

    • Total Fat: 27g
    • Cholesterol: 50mg
    • Sodium: 300mg
    • Total Carbohydrates: 35g
    • Protein: 2g

    Daily Values

    Iron 6%
    Calcium 2%
    Vitamin D 0%
    Potassium 0%

    Recipe Source:

    Seasons February 2020