Prep the oven and tins: Preheat your oven to 350°F and line muffin tins with cupcake liners. This recipe makes 22-24 cupcakes.

Mix the batter: In a large mixing bowl or stand mixer, combine the cake mix, champagne, oil, egg whites, and almond extract. Begin by mixing on low for 30 seconds to blend, then increase to medium and beat for 2 minutes until the batter is smooth. Scrape down the sides of the bowl as needed.

Fill and bake: Pour the batter into the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Prepare the frosting: Beat the butter on high speed using an electric mixer until smooth and creamy, around 3 minutes. Gradually add the powdered sugar, about 1 cup at a time, starting on low speed and increasing to high.

Finish with champagne and vanilla: Mix in the vanilla and champagne, continuing to beat on high until the frosting is fluffy and smooth. Adjust the texture by adding more powdered sugar, a few tablespoons at a time, if you prefer a stiffer frosting.