Ingredients:

Cupcakes:

• 1 Box Betty Crocker White Cake Mix
• 1 package White Chocolate Instant Pudding
• 4 Egg Whites
• 1 cup Sour Cream
• 1 cup Vegetable Oil
• 1/2 cup Milk
• 1 tsp Vanilla Extract
• 1/4 tsp Sea Salt
• Easy Raspberry Filling < Click to get recipe

• 1 cup (2 sticks) Unsalted Butter
• 4 - 5 cups Confectioners' Sugar
• 3 tbsp Barefoot Bubbly Pink Moscato Champagne  
  
  

• Directions:

  
  
  Cupcakes:
• Preheat oven to 375 F.
• Line cupcake pan with liners.
• Beat all ingredients together until smooth.
• Fill liners about 2/3 full of batter.
• Turn oven down to 325 F.
• Bake cupcakes for 18 - 20 minutes.
• Test with a toothpick to check that they are done, transfer cupcakes to a cooling rack.
• Once cooled, use a cupcake corer to make a hole, fill with Easy Raspberry Filling.

• Cream butter.
• Add confectioner's sugar a 1/2 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, I use Wilton's Dessert Decorator.