Champagne Raspberry Cupcakes – Bubbly champagne and raspberries come together in this delicious Valentine’s Day cupcake, topped with raspberry buttercream frosting and fresh raspberries. A new cupcake recipe created by our contributor, Lauren Kapeluck of EllenJay Events.
Valentine’s Day is just around the corner, do you know what you are getting your sweetie this year? While the standard box of chocolates and a dozen roses are a nice gesture, I’m encouraging you to step outside the norm and create a fabulous treat that will make this year’s Valentine’s Day just a little sweeter! It all starts with a bottle of champagne and some fresh raspberries! So grab a bottle of bubbly, no make that two, one to bake with and one to drink and get ready to wow that special someone with a batch of Champagne & Raspberry Cupcakes.
These cupcakes have been taste tested and given two thumbs up by my hubby so I’m sure you’re significant other will love them too! As I was browsing the champagne section at the store, I decided on Korbel Sweet Rose. Korbel is a pretty popular and affordable brand when it comes to champagne and I was drawn to the fact that they had a pink variety with a hint of raspberries, which was absolutely perfect for what I had in mind for these cupcakes! If you can’t find the Sweet Rose variety, don’t worry any champagne will do.
Champagne was used in both the cake and icing for this recipe. The cake turned out super moist and paired perfectly with a light and fluffy raspberry champagne buttercream. I love the subtle tint of pink in the icing from the pureed raspberries. These cupcakes are the perfect, simple and sophisticated treat for a romantic date night with your honey!
Champagne & Raspberry Cupcakes
Bubbly champagne and raspberries come together in this delicious Valentine’s Day cupcake, topped with raspberry buttercream frosting and fresh raspberries.
- Yield: 20 cupcakes 1x
- Category: ✽ ✽ ✽
Ingredients
For the cupcakes:
- 2 ¾ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 ½ cups sugar
- 1 cup champagne, room temperature (I used Korbel Sweet Rose)
- 5 egg whites
- 2 teaspoons vanilla
For the Buttercream:
- 1 cup unsalted butter, room temperature
- 3 tablespoons pureed raspberries (strained to remove seeds)
- 5 cups confectioners’ sugar
- ¼ cup champagne (I used Korbel Sweet Rose)
- 1 teaspoon vanilla
For the Assembly:
- 20 additional fresh raspberries
Instructions
Make the Cupcakes:
- Preheat oven to 350 degrees and line muffin pans with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until light and fluffy.
- Add egg whites, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- Add the vanilla extract and mix again.
- Gradually add the dry ingredients and the champagne, alternating, starting and ending with the dry ingredients. Mix until just combined, being careful not to over mix. Scrape down sides of bowl as necessary.
- Fill cupcake liners ⅔ full with batter.
- Bake for 18 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pans for 5 minutes, then remove to wire racks to finish cooling.
- Once cupcake are completely cool, frost with Raspberry Champagne Buttercream.
Make the Buttercream:
- In bowl of stand mixer fitted with the paddle attachment, beat butter until creamy.
- Add in raspberry puree and vanilla extract. Mix well.
- Gradually add confectioner’s sugar, 1 cup at a time. Mix and scrape down sides of bowl as necessary.
- Add champagne as necessary to create desired consistency.
- Place icing in piping bag fitted with large round tip and frost cupcakes.
- Garnish with a raspberry on top.
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I see there is no milk can you add an half cup with a half cup of champagne? And also Can you add raspberries to the batter?
Correct, there is no milk in this recipe. You could certainly swap out some of the champagne for milk, if you prefer, but the champagne gives these cupcakes a really tender texture. That being said, I would not recommend adding raspberries to the batter. They will definitely sink to the bottom while baking due to their large size and the lightness of the cake itself.
I really want to make these cupcakes for my mom’s birthday thats coming up and i was wondering if you could use all purpose flour instead of cake flour?
If you don’t have cake flour, you can make it at home. Here’s how:
Measure out 1 cup of all-purpose flour. Remove 2 tablespoons of the all-purpose flour and replace it with 2 tablespoons of cornstarch. Sift this together numerous times to make sure it is well combined and aerated.
That being said, you may want to check out our flour comparison experiment to see how a low protein flour, like cake flour, can improve your results: https://thecakeblog.com/2016/05/which-flour-is-best.html
LOVE THESE!!!! I have made these cupcakes twice since I found this blog 2 weeks ago. People love these! The cake is seriously perfect and the icing is sooooo good!!!! I do suggest you pop a new bottle of champagne every time you make these at least for the icing. I tried it with the same from two days prior and it just wasn’t the same as the first batch. I think once it was in the fridge it was a no go. I did a pink rose with the frosting on top of mine with a raspberry in the middle. Probably the prettiest cupcake I have made so far. Thank you for sharing this recipe! They also give you an excuse to drink a glass or two 😉
How long would you bake these if you make mini cupcakes?
Check mini cupcakes at 10 minutes. Generally 10-12 minutes is a good guideline for mini cupcakes. Minis will bake much faster and therefore dry out sooner, so it’s best to keep an eye on them. Enjoy!
I am making these for a 25th wedding anniversary and I was wondering if these cupcakes could be made in advanced and frozen, then taken out night before to be frosted, or will they lose the champagne flavor.
Thanks,
Angelina
I couldn’t find rose champagne at the stores near where I live. I got a sparkling prosecco instead and I wanted to know if this will affect the flavour of the cake and frosting.