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Close-up of a Raspberry Champagne Cupcake with pink frosting, topped with a fresh raspberry, showing a bite taken out revealing the raspberry filling.

Raspberry Champagne Cupcakes

These Raspberry Champagne Cupcakes are a delightful and elegant dessert perfect for any celebration. They feature a light, fluffy cupcake infused with champagne and topped with a creamy raspberry buttercream.
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Prep Time 30 minutes
Cook Time 18 minutes
Cooling Time 5 minutes
Total Time 53 minutes
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes
  • 2 3/4 cups cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 1 cup champagne, room temperature Korbel Sweet Rose recommended
  • 5 egg whites
  • 2 teaspoons vanilla extract
For the Buttercream
  • 1 cup unsalted butter, room temperature
  • 3 tablespoons pureed raspberries strained to remove seeds
  • 5 cups confectioners’ sugar
  • 1/4 cup champagne Korbel Sweet Rose recommended
  • 1 teaspoon vanilla extract
For the Assembly
  • 20 fresh raspberries additional for garnish

Equipment

  • Muffin pans
  • Cupcake liners
  • stand mixer
  • Paddle attachment
  • Medium bowl
  • Wire racks
  • Piping bag
  • Large round tip

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). Line muffin pans with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 4 minutes until light and fluffy.
  4. Add the egg whites one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  5. Add the vanilla extract and mix again.
  6. Gradually add the dry ingredients and the champagne, alternating between them. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix. Scrape down the sides of the bowl as necessary.
  7. Fill cupcake liners ⅔ full with batter.
  8. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cupcakes cool in the pans for 5 minutes, then remove them to wire racks to finish cooling completely.
  10. Once the cupcakes are completely cool, frost them with the Raspberry Champagne Buttercream.
  11. To make the buttercream, beat the butter in the bowl of a stand mixer fitted with the paddle attachment until creamy.
  12. Add the raspberry puree and vanilla extract. Mix well.
  13. Gradually add the confectioners’ sugar, 1 cup at a time. Mix and scrape down the sides of the bowl as necessary.
  14. Add champagne as needed to create your desired consistency.
  15. Place the icing in a piping bag fitted with a large round tip and frost the cupcakes.
  16. Garnish each cupcake with a fresh raspberry on top.

Notes

These cupcakes are perfect for New Year's Eve, birthdays, or any occasion that calls for a celebration. The combination of raspberry and champagne creates a unique and festive flavor profile.

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