If youāve ever wanted to bottle up the feeling of celebration and sprinkle it over something sweet, these Raspberry and Champagne Cupcakes are the answer. Light, airy vanilla cupcakes infused with the sophisticated essence of champagne, topped with a luscious raspberry buttercream that is both tart and sweet. Theyāre more than just cupcakes; theyāre an experienceāperfect for toasting to lifeās big and small moments.
From weddings to anniversaries, and even to a stylish brunch, champagne exudes a subtle elegance in these treats. You will have decadently indulgent cupcakes that are light and refreshing at the same time, thanks to the energy flavor bursts from fresh raspberries. The best part of it all is that you need not be a pro baker to create these treats. Be it a huge celebration or just a craving to indulge, these cupcakes are your ticket to a little bit of luxury with every single bite.
A Toast to Sweet Beginnings: My Story with Champagne in Baking
I’ll never forget the first time I decided to take champagne into my kitchenābeyond a glass raised in celebration, at any rate. It was New Year’s Eve, and my party was in overtime. Champagne flowed like water, and I, ever the adventurous cook, stood there looking at that half bottle of champagne at the stroke of midnight. I thought, “Could this bubbly, celebratory drink offer anything other than a cheerful clink in a glass? Hump with a whisk in hand-a must. In store were vanilla cupcakes, but I thought, why not pour a splash of champagne into them? Magic it was far from being. The champagne in those cupcakes added some kind of lightness to their delicacy that just a tinge of something special would make them so different from the usual.
That night, they were an instant sensation, and I knew that I had hit upon something well worth sharing.
Fast forward to today, and these Raspberry and Champagne Cupcakes have reached the monumental status of one of my favorite recipes. Each time I bake them, I kind of relive that very first impulsive experimentation – just a move that hatched a recipe which is now nestled in my heart and, most definitely, in my kitchen. These cupcakes are way more than dessert; they are personifications of celebration, creativity, and joyful baking with just that little something bubbly.
RASPBERRY AND CHAMPAGNE CUPCAKES RECIPE
Course: Cupcakes12
servings35
minutes20
minutes340
kcalIngredients
- For the Cupcakes:
1 cup all-purpose flour
1/2 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup champagne (dry variety preferred)
1 tsp pure vanilla extract
1 1/2 tsp baking powder
1/4 tsp salt
- For the Raspberry Buttercream:
1/2 cup unsalted butter, softened
2 cups powdered sugar, sifted
1/4 cup fresh raspberries, pureed and strained to remove seeds
1/2 tsp vanilla extract
A pinch of salt
- For Garnish:
Candied raspberries or fresh raspberries
Steps
- Preheat and Prep: Preheat your oven to 350Ā°F (175Ā°C). Line a 12-cup muffin tin with cupcake liners.
Tip: For evenly baked cupcakes, ensure your oven is fully preheated before you start baking. - Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes of mixing.
Tip: Properly creamed butter and sugar create a light and airy cupcake, so donāt rush this step! - Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the champagne. Start and end with the dry ingredients, mixing just until combined.
Tip: Overmixing can make the cupcakes dense, so mix only until you no longer see streaks of flour. - Fill and Bake: Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Rotate the pan halfway through baking to ensure even cooking. - Cool Completely: Allow the cupcakes to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Buttercream: While the cupcakes cool, beat the butter until creamy. Gradually add the powdered sugar, one cup at a time, beating until smooth. Mix in the raspberry puree, vanilla extract, and a pinch of salt. Continue to beat until the frosting is fluffy.
Tip: If the frosting is too thin, add more powdered sugar. If itās too thick, add a teaspoon of champagne to loosen it up. - Frost and Garnish: Once the cupcakes are completely cool, frost them with the raspberry buttercream using a piping bag or a spatula. Top each cupcake with a candied or fresh raspberry.
Tip: For a more polished look, use a star tip to pipe the frosting onto the cupcakes.
Emma’s Notes
- Champagne Substitute: Any sparkling wine or even non-alcoholic sparkling juice works well if you prefer to skip the alcohol.
Raspberries: If fresh raspberries arenāt available, frozen raspberries (thawed and drained) can be used.
Emma’s Recipe Tips
- Perfecting the Buttercream: The key to a silky buttercream is in the sifting. Always sift your powdered sugar to avoid lumps and ensure a smooth texture.
- Champagne Flavor: The champagne flavor in the cupcakes is subtle. If you want a stronger champagne taste, consider adding a splash more to the frosting, but remember to adjust the sugar accordingly to maintain the right consistency.
- Cupcake Consistency: These cupcakes are light and airy, thanks to the champagne. To maintain this texture, avoid overmixing the batter once you add the dry ingredients.
- Troubleshooting: If your cupcakes sink in the middle, itās often due to overmixing or underbaking. Ensure you mix just until the ingredients are combined and test for doneness with a toothpick.
Serving Suggestions
Serve these Raspberry and Champagne Cupcakes on some celebratory occasion. Serve them with good old chilled champagne, ideally in a silver or glass cake stand, and they are even loved more. They will surely look charming on the dessert table at a wedding, bridal shower, or New Year’s Eve party. Just before serving, sprinkle the frosting with edible gold for extra glamour.
Nutritional Information
- Calories per Cupcake: 320
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 150mg
- Carbohydrates: 45g
- Dietary Fiber: 1g
- Sugars: 34g
- Protein: 3g
Frequently Asked Questions (FAQ)
Q: Can I use Prosecco instead of Champagne? A: Absolutely! Prosecco or any other sparkling wine works well. Just keep in mind that different types of bubbly will slightly alter the flavor profile.
Q: What if I donāt have fresh raspberries?
A: Frozen raspberries are a great substitute. Just thaw and drain them before pureeing to avoid excess moisture in the frosting.
Q: Can these cupcakes be made ahead of time?
A: Yes! You can bake the cupcakes a day ahead and store them in an airtight container. Frost them the day you plan to serve them for the best taste and texture.
Q: How do I store leftovers?
A: Store leftover cupcakes in an airtight container in the refrigerator for up to three days. Bring them to room temperature before serving for the best flavor.
Q: Can I freeze the cupcakes?
A: The unfrosted cupcakes can be frozen for up to two months. Thaw overnight in the fridge and frost fresh before serving.
Love to Hear From You
If you attempted these Raspberry and Champagne Cupcakes, then be sure to holler in the comments below. Any tweaks or did you try a different garnish? Tips and photos are encouraged. And don’t forget to rate the recipe so other people can find this wonderful treat. And if you’re on social media, be sure to tag me in your photos ā I love seeing your creations!
These Champagne and Raspberry Cupcakes just ooze class, the perfect cupcakes for any occasion. Light, with that undertone of champagne and topped with brilliant raspberry frosting, they’re really going to take home the crown, not only because they are gorgeous to drool over but also delicious. So pop open that bottle, whip up a batch, and toast to something special. Hey, every day deserves just a little celebration.
Loved this recipe? Don’t forget to pin it for later and check my other recipes on dessert from the blog for even more sweet inspirations. From the classic favorite with a creative twist to fit literally every situation.
These look amazing and will probably be making them. In your photos, it looks like you added raspberries to the batter. Did you? Can you use Gluten Free Flour for these?
Hi Sue,
Thanks for pointing that out!
The original recipe doesnāt call for raspberries in the cupcake batter, but Iāve made different batches with a fun twist, and it looks like I used that photo! You can absolutely add raspberries to the batter if youād like to match what you see in the picture. Just gently fold in about 1/3 cup of fresh or frozen raspberries (thawed and drained if using frozen) right before you scoop the batter into the liners. It adds a lovely burst of flavor and color to each bite! Let me know if you give it a tryāI’d love to hear how it turns out! š
Yes, you can definitely use gluten-free flour to make these Raspberry and Champagne Cupcakes. I recommend using a good 1:1 gluten-free baking flour blend (like Bobās Red Mill or King Arthur), as theyāre designed to mimic the properties of regular all-purpose flour. Just be sure the blend contains xanthan gum or a similar binder to help with texture. The cupcakes might be slightly more delicate, but they should still turn out delicious!
If you try it, Iād love to hear how they come outāhappy baking! š