Champagne Raspberry Cupcakes – Bubbly champagne and raspberries combine in these elegant Valentine’s cupcakes, finished with raspberry buttercream and a fresh raspberry on top. Recipe contributed by Lauren Kapeluck of EllenJay Events.
Valentine’s Day is approaching—skip the predictable box of chocolates and roses this year and surprise your loved one with a homemade treat. These Champagne & Raspberry Cupcakes start with a bottle of bubbly and fresh raspberries. Use one bottle for the batter and another to enjoy while baking. The result is a delicious, romantic cupcake perfect for a date night or a special gift.
These cupcakes were taste-tested and approved at home. For this batch I used Korbel Sweet Rose, a pink champagne with a hint of raspberry flavor that complemented the recipe well. If you can’t find that variety, any sparkling wine or champagne will work.
The champagne is used in both the cupcake batter and the frosting. The cake bakes up moist and tender, while the raspberry champagne buttercream is light, fluffy and tinted a soft pink by pureed raspberries. Garnished with a fresh raspberry, these cupcakes are simple yet sophisticated.
Champagne & Raspberry Cupcakes
Bubbly champagne and raspberries combine in these Valentine’s cupcakes, finished with raspberry buttercream and fresh raspberries.
- Author: Lauren Kapeluck
- Yield: 20 cupcakes
- 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 (Korbel Sweet Rose recommended)
- 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 (Korbel Sweet Rose recommended)
- 1 teaspoon vanilla
For assembly:
- 20 fresh raspberries, for garnish
Instructions
Make the Cupcakes:
- Preheat oven to 350°F (175°C) and line muffin pans with cupcake liners.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed for about 4 minutes until light and fluffy.
- Add egg whites one at a time, beating well after each addition and scraping down the bowl as needed.
- Mix in vanilla extract.
- Gradually add the dry ingredients and champagne, alternating and beginning and ending with the dry ingredients. Mix until just combined without overmixing.
- Fill cupcake liners two-thirds full with batter.
- Bake for about 18 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cupcakes in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- When completely cool, frost with Raspberry Champagne Buttercream.
Make the Buttercream:
- In a stand mixer bowl fitted with the paddle attachment, beat butter until creamy.
- Add raspberry puree and vanilla; mix until combined.
- Gradually add confectioners’ sugar, about 1 cup at a time, mixing and scraping down the bowl as needed.
- Add champagne a little at a time until the frosting reaches the desired consistency.
- Fill a piping bag fitted with a large round tip and pipe frosting onto cupcakes.
- Top each cupcake with a fresh raspberry.
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