Champagne Cupcakes


3/4 c. unsalted butter, softened
3 - 31/2 c. powdered sugar
Pinch of salt
4 Tbsp. Champagne
2 Tbsp. heavy cream
1 white cake mix, prepared - both standard size and mini cupcakes work well


Make sure cupcakes are completely cool before frosting. In a large bowl, cream butter until it is light and fluffy. Add salt and half of the powdered sugar. Beat until sugar is mostly incorporated then add the rest of the sugar. Beat until mixture comes together in the middle of the bowl. Add champagne and cream and beat for another 2 - 3 minutes until it is light and fluffy. Frost cupcakes as desired and top with sprinkles.