Ingredients
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1 1/2 cups (3 sticks) unsalted butter, room temperature and divided
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1 (16.2 oz) box white cake mix
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2 large eggs
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1 cup freshly squeezed orange juice
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1 tbsp orange zest
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3/4 cup champagne, sparkling wine, or sparkling apple juice, divided
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4 cups confectioners' sugar
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1 tsp vanilla extract
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Gold sprinkles and/or gold edible glitter (optional)
Steps
1
Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners. Add ½ cup butter (1 stick) to microwave-safe small bowl and microwave until melted.
2
In a large bowl, using a hand mixer or stand mixer on low speed, combine the melted butter, cake mix, eggs, orange juice, and orange zest. Divide batter among cupcake liners. Bake 18–20 min., until a toothpick inserted in center comes out clean. Let cupcakes cool completely. Transfer cupcakes to a wire rack and let cool completely.
3
Meanwhile, to a small heavy-duty pot, add the champagne. Heat to a boil on medium-high. Reduce heat slightly and let cook down 8–10 min., until champagne has reduced to about ¼ cup. Remove from heat and cool completely.
4
Meanwhile, using a hand mixer or stand mixer, cream the remaining 1 cup (2 sticks) butter on high 2–3 min., until fluffy. Reduce speed to medium and carefully add confectioners’ sugar in 1-cup increments. Add in vanilla and a pinch of salt. Mix on high 3–4 min., until a frosting consistency. Slowly mix in reduced champagne. Using a piping bag or a spatula, frost cupcakes. Garnish with the sprinkles or edible glitter, if desired.
