Go Back
–+ servings
Cross-section view of a Raspberry Champagne Cupcakes showing fluffy cake and pink frosting topped with a fresh raspberry.

Raspberry Champagne Cupcakes

These Raspberry Champagne Cupcakes are a delightful and elegant dessert perfect for celebrations. They feature a light, fluffy cupcake infused with champagne and a vibrant raspberry buttercream.
Print Recipe Pin Recipe
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
  • 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 in 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: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter 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 necessary to create your desired consistency.
  15. Place the icing in a piping bag fitted with a large round tip and frost the cupcakes. Garnish with a fresh raspberry on top.

Notes

These cupcakes were first made for a sister's wedding anniversary, embodying love and celebration. They are a sweet fusion of romance and festivity, reminiscent of childhood family gatherings where desserts were the centerpiece. Even with dietary restrictions, memorable flavors can be recreated to celebrate love and life.

Tried this recipe?

Let us know how it was!