Preheat oven to 350° F. Line two standard-size muffin pans with  24 paper cupcake liners.

Blend cake mix, egg whites, champagne, and oil in a large bowl at low speed until moistened (about 30 seconds).

Beat at medium speed for 2 minutes.

Fold in sprinkles. (optional)

Pour batter in pans and bake 17-20 minutes. Cupcakes are done when toothpick inserted in center comes out clean.

Cool completely then frost with Sweet Champagne Frosting.

With an electric mixer, blend together confectioners’ sugar, marshmallow crème, shortening, and vanilla.

Add enough champagne to reach desired frosting consistency.

Use a spreader or decorative tip to frost cooled cupcakes.

Cupcakes will need to be kept in a refrigerator or cool place after frosting them because frosting tends to droop if left at room temperature for very long.

(using three egg whites rather than whole egss) provides approximately 192 calories; 1 g protein; 23 g carbohydrates; 0 g dietary fiber; 7g fat (1 g saturated); 0 mg cholesterol; 0 mcg folate; 0 mg iron and 372 mg sodium.

If you liked these Celebration Cupcakes with Sweet Champagne Frosting, try out some of our other cupcake recipes:

• Strawberry Cream Chocolate Cupcakes
• Chocolate Surprise Cupcakes
• Banana Cupcakes
• Boo-tiful Cupcakes

For great bread recipes, be sure to visit our friends at the National Festival of Breads.