Raspberry Champagne cupcakes are light and fluffy, with champagne in both cupcakes and frosting and a zing of fresh raspberries to top it off! Bet you can’t eat just one…
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Jump to RecipeFun fact: my husband and I got engaged a few days after Valentine’s Day, so we don’t usually celebrate until the 18th.
He managed to fool me with the proposal. I suspected it would happen that day (we were dating long-distance so there were only so many opportunities). We spent the morning exploring a garden and meandering, me on high alert for anything.
Then we leave.
So I bite back disappointment, as he says he needs to go look for something at a local used bookstore, so I go along.
He surprises me there with the ring and a sweet book of
It was lovely and perfect and sweet. I also loved that he surprised me. I love surprises.
Later that night, after a family dinner and lots of squealing phone calls, an aunt and uncle gave us champagne cupcakes. They were delicious, of course, but also felt like the frosting on top of an incredible day.
Ever since then, I’ve always wanted to make a great champagne cupcake.
This recipe isn’t complicated. We essentially substitute the liquid in the cake for champagne, and the result is a light, fluffy cake that’s just a tad sweeter than average.
A few hints: first, ingredients need to be room temperature. The cake will be harder to come together if they’re
Don’t have cake flour? Make your own! For every 1 cup of all-purpose flour, remove 2 Tbsp of it and add in 2 Tbsp corn starch. I do this every time.
I would choose
Raspberries not your thing? Skip them! The frosting has champagne in it, so it’ll still be full flavor without the tartness. Just go easy on the confectioner’s sugar, because things can get overly sweet if you’re paying attention.
Tools you’ll
Raspberry Champagne Cupcakes
Ingredients
Champagne Cupcakes
- 1 cup butter unsalted
- 1 1/3 cups sugar
- 2 3/4 cups cake flour see note above
- 1/2 tsp salt
- 2 tsp baking powder
- 5 egg whites
- 2 tsp vanilla
- 1 cup champagne
Raspberry Champagne Cupcakes
- 3/4 cup champagne
- 1 cup butter unsalted
- 4 1/2 – 5 cups confectioner’s sugar
- 1 tsp vanilla
- 4 oz fresh raspberries
Instructions
For the champagne cupcake batter:
- Preheat the oven to 350°F and line two muffin tins with liners. Meanwhile, beat the butter for two minutes on high until light and fluffy. Add the sugar and beat two minutes more.
- In a separate mixing bowl, combine cake flour, salt, and baking powder. Set aside.
- Beat the egg whites into the butter mixture, one egg at a time. Add the vanilla. Alternate adding the flour mixture and champagne until everything is just combined, but don’t overbeat.
- Scoop the batter just over 2/3 full and bake for 16-18 minutes. If you do mini cupcakes, they’ll bake 10-11 minutes.
For the raspberry champagne frosting:
- While the cupcakes are baking, reduce the champagne for the frosting. In a small saucepan, bring the 3/4 cup champagne to a boil. Once it bubbles, turn the heat to low and simmer until it’s only about 1/4-1/3 cup. Pour into a glass or other room temperature dish and let cool completely.
- Puree the raspberries: use a spoon to smash the raspberries through a sieve. This lets the liquid get through without seeds. It makes about 3-4 Tbsps.
- Beat the butter on high for 2-3 minutes. Add 1 cup of confectioner’s sugar and beat until fully combined.
- Add the vanilla, 2 Tbsp of the raspberry puree and 2 Tbsp of the champagne. Beat until combined, then 3 more cups confectioner’s sugar.
- Taste and add more raspberry puree, champagne, and sugar until the flavor and consistency are what you want. I used all the puree (3.5 Tbsp) and champagne (4 Tbsp), and just under 5 cups of sugar.
- Make sure the cupcakes are fully cool before frosting. Top with raspberries for an extra touch!
Do you have Valentine’s Day plans? These raspberry champagne cupcakes are an easy way to add a festive feel to any celebration!
If you’re like us and planning a date night in this year, here are a few menu options for you: start with bruschetta, As the main course, pork tenderloin or sweet and sour scallops with balsamic brussels sprouts and sweet potato gratin. Finish off with raspberry champagne cupcakes!
These are so flipping cute and anything that has champagne in I’m down for haha!
My thoughts EXACTLY!!
Oh my goodness me, your cupcakes look absolutely divine – wow! If you’re ever in need of a taster, I’ll happily volunteer!
Come on over!! I love baking, but I tend to eat wayyyy too many of my creations. 😉
They look and sound absolutely divine. I love the sorry behind them too, what a romantic proposal.
Thanks! Yep, he nailed it. 🙂