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Champagne Cupcakes with Raspberry Frosting

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Gorgeous Champagne cupcakes with Raspberry Frosting. These delectable morsels are light and fluffy, bursting with flavor and sweetness. Special occasion? This cupcake recipe from scratch is perfect for Valentines, birthdays, Mother’s Day and more!

Delectable champagne cupcakes with raspberry buttercream frosting.

Delectable champagne cupcakes with raspberry buttercream frosting.

My dear friend Kerri had a birthday today. We have been friends since we were nine years old and we have shared many wonderful memories together! Kerri is one of my oldest and dearest friends so I wanted to make her something special for her birthday.

I scoured Pinterest looking for cupcakes that were a little bit above the norm, and something decadent enough for a beautiful birthday gift. Kerri and I enjoy drinking a glass of wine or champagne together every now and then. So when I saw champagne cupcakes, I knew they would be perfect and well received!

UPDATE: We still love these pretty and delicious cupcakes. I have made them several times and they are always a hit at parties, showers and special days like Valentines or Mother’s Day. We are reposting these with our new recipe printable for you. Enjoy!

Champagne Cupcakes with a Raspberry Buttercream Frosting

Delectable champagne cupcakes with raspberry buttercream frosting.

Champagne Cupcakes with Raspberry Frosting Recipe Notes:

I was a little bit nervous about making cupcakes with champagne both in the batter and in the frosting. I was worried the consistency would not turn out to be very good. I was also concerned about the flavor of the champagne coming through too strong and producing bitter cupcakes.

Boy was I wrong! these cupcakes came out of the oven with a beautiful cake consistency and a perfect flat top. As it turns out Alcohol is a FANTASTIC addition to cupcakes. The texture and flavor are MUCH improved.

The frosting is arguably one of the best frostings I have ever made or tasted. The fresh raspberries intensify the flavor and give it a pure raspberry flavor extract cannot touch. NOTE: The acidity in the fresh berries does breakdown the frosting a bit. As our pictures show the frosting is not quite as well defined as my other buttercream frostings for this reason. But you can’t beat the flavor and they still look really cute!

Trust me when I say these are easy to make and taste wonderful! I have an enormous sweet tooth and I tend to be very critical of cakes and cupcakes but these did not disappoint! They are also very simple to make. I am an off and on again cupcake baker. If I can make these anyone can!Yummy cupcakes perfect for a wedding, bridal party, birthdays, or valentines day!

Here’s the methods:

Baking cupcakes from scratch is so worth it! You will never want a boxed mix or bakery cupcake after mastering baking them from scratch. I will never go back to store bought!

For the Cupcakes:

  • Preheat oven to 350F degrees
  • In a medium bowl, combine champagne, eggs, and vanilla
  • In a second medium bowl, mix together flour and salt
  • Use an electric mixer to beat together 2 sticks of softened butter, shortening and granulated sugar.
  • Beat until light and fluffy, about 2 minutes
  • With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the champagne mixture.
  • Alternate the flour and champagne, mixing until well combined.
  • Put cupcake liners in tins.
  • Fill cupcake liners 2/3 full. (Do not fill all the way to the top, this will make big round domes on your cupcakes)
  • Bake at 350F degrees for 20-25 minutes or until light golden brown on the top. Test with a toothpick to see if it comes out cleanly.

For the Frosting:

This frosting has the most amazing flavor! It is made with real raspberry sauce and Champagne! That is the reason it tastes so amazing! The frosting consistency is a bit difficult to control with a fresh sauce though. So be warned. Follow the directions and go less liquid, not more, when straining the sauce. Also feel free to add more powdered sugar if needed to get the stiffness you need.

To see tips and tricks on making a basic buttercream frosting look at this quick video I made for you. This is NOT the recipe I am using for our Raspberry frosting. But if you want a buttercream that is easy to decorate with and will hold it’s edges better use the one in the video and use raspberry extract instead of the vanilla.

  • Beat softened butter alone for 2 minutes in an electric mixer until light and fluffy.
  • Make the raspberry sauce on the stove.
    • Place 3/4 cup of raspberries in a saucepan on medium heat.
    • Use a fork to mash the raspberries and get the sauce out.
    • Once the raspberries have been completely mashed and look liquid, remove from the stove and place in a strainer over a bowl. Strain out 3 tablespoons of fresh raspberry sauce.
    • Make sure there are no seeds in the strained sauce.
    • CHILL the strained berries to room temp.
  • Beat together butter, vanilla, and raspberries sauce until thoroughly mixed.
  • Next alternate mixing small amounts of powdered sugar and champagne until the frosting is the desired consistency.
  • The frosting should be light and fluffy and easy to decorate with.  Decorate as you desire. I use a Wilton 2D tip and just make a simple swirl.
  • I garnished the cupcakes with a  fresh raspberry on top and Large sugar sprinkles.

These cupcakes are so easy and very party friendly. I highly recommend bringing them to your next event!

Champagne Cupcakes with Raspberry Frosting Recipe
Yield: 24

Champagne Cupcakes with Raspberry Frosting Recipe

Prep Time: 35 minutes
Cook Time: 25 minutes
Total Time: 1 hour

Gorgeous Champagne cupcakes with Raspberry Frosting. These delectable morsels are light and fluffy, bursting with flavor and sweetness. Special occasion? This cupcake recipe from scratch is perfect for Valentines, birthdays, Mother's Day and more

Ingredients

Cupcakes Ingredients

  • 3 1/4 cups flour
  • 1/2 Tsp salt
  • 1 Cup of sweet champagne, I used Barefoot Pink Moscato Champagne
  • 5 eggs
  • 1 teaspoon vanilla
  • 1 Cup butter, softened
  • 1/2 Cup Coconut Oil
  • 3 Cups granulated sugar

Frosting Ingredients

  • 2 sticks unsalted butter, room temperature
  • 3 Tbsp pureed raspberries, strained to remove seeds
  • 4 cups powdered sugar
  • 1/4 cup champagne, I used Barefoot Pink Moscato Champagne
  • 1 tsp vanilla
  • 1 pint of fresh raspberries, reduced to a sauce with the seeds strained out

Instructions

Cupcake Instructions

  1. In a medium bowl, combine champagne, eggs, and vanilla
  2. In a second medium bowl, mix together flour and salt
  3. Use an electric mixer(Or stand mixer or food processor) to beat together 2 sticks of softened butter, shortening and granulated sugar.
  4. Beat until light and fluffy, about 2 minutes
  5. With the mixer on low speed, add about 1/3 of the flour mixture, followed by 1/3 of the champagne mixture. (Pulse gently in food processor).
  6. Alternate the flour and champagne, mixing until well combined. BUT do NOT over mix or you will add too much air into the cupcakes and they will fall.
  7. Put cupcake liners in tins.
  8. Fill cupcake liners 2/3 full. (Do not fill all the way to the top, this will make big round domes on your cupcakes)
  9. Bake at 350F degrees for 20-25 minutes or until light golden brown on the top.
  10. Test with a toothpick to see if it comes out cleanly.

Frosting Instructions

    Beat softened butter alone for 2 minutes in an electric mixer until light and fluffy.

      Raspberry Sauce Instructions:

      1.  Make the raspberry sauce on the stove. Place 3/4 cup of raspberries in a 2 Quart saucepan on medium heat.
      2. Use a fork to mash the raspberries and get the juice out of the berries is necessary.
      3. Once the raspberries have been completely heated, mashed and look liquid, remove from the stove and place in a strainer over a bowl.
      4. Strain out 3 tablespoons of fresh raspberry sauce. Make sure there are no seeds in the strained sauce.
      5. Chill the Raspberries until room temperature (a few minutes in the fridge will do it).
      6. Beat together butter, vanilla, and strained raspberries until thoroughly mixed.
      7. Next alternate mixing small amounts of powdered sugar and champagne until the frosting is the desired consistency.
      8. The frosting should be light and fluffy and easy to decorate with!
      9. I garnished the cupcakes with a raspberry on top and sugar sprinkles.

      Nutrition Information


      Amount Per Serving Calories 438

      Did you make this recipe?

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      Pink Champagne Cupcakes-pin image

      Champagne cupcakes make the perfect New Years eve, bridal party or summer gathering treat. Light, fluffy and delicately flavored with a delicious raspberry buttercream. #champagnecupcakes #cupcake #raspberry #pink #recipe #best #newyears #ideas

      Champagne cupcakes with raspberry buttercream-pin image

      Gorgeous Champagne cupcakes with Raspberry Frosting. These delectable morsels are light and fluffy, bursting with flavor and sweetness. Special occasion? This cupcake recipe from scratch is perfect for Valentines, birthdays, Mother’s Day and more!

      Recipes inspired by: Thecakeblog.com and easy baked.net

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      Sarah J Bloomfield

      Friday 16th of April 2021

      I m a little confused about the raspberry sauce for the frosting. There are 2 entries...3 TBS of puree and the 1 pint of raspberries reduced and strained. What goes in the frosting and what do you do with the other?

      Kayti Lavergne

      Friday 16th of April 2021

      Hi Sarah! The 3 tbsp of pureed raspberries is what will go in the frosting. I will rewrite that part of the recipe to make it a little more clear. (the pint of raspberries is what you need to make into the 3 tbsp of puree)

      Kendall Moses

      Wednesday 11th of November 2020

      I'm not a fan of coconut oil, what could I substitute in it's place?

      Diane

      Wednesday 11th of November 2020

      Butter will work great in this recipe.

      Cathy Forsythe

      Monday 24th of July 2017

      I made these cupcakes today and had some problems. Reading the recipe, coconut oil is listed in the ingredients which I used. In the instructions the butter and shortening were to be blended. Was coconut oil substituted for shortening at some point? I used a disher to scoop the batter into the cupcake pan to keep the portions equal. Most of the cupcakes were fine, nice and flat, but with crusty tops. Some ( I'd say 1/5) more or less erupted, and left a sizable hole in the cupcake, and overflowed the pan edge. I'm just wondering if it is the coconut oil that is the problem? I noticed there are no levening ingredients listed? All that being said, they tasted great and the recipe made 36 standard size cupcakes, not 24, so i had enough!

      Kayti Lavergne

      Monday 24th of July 2017

      Hi Cathy! Yes the coconut oil was substituted for shortening in this recipe, I don't remember having any problems with any of my cupcakes erupting when I made this recipe last, I will make it again and see if I can tweak the recipe to eliminate the problem! Thank you so much for your comment!

      Sam | Ahead of Thyme

      Saturday 6th of February 2016

      Perfect for Valentine's day!! Yum!

      homemadefoodjunkie

      Saturday 6th of February 2016

      Thank you Sam! These are so light and fluffy with lots of raspberry flavor! Enjoy!

      Tina Marie

      Thursday 14th of January 2016

      OMG! These simply look delicious! Another great recipe of yours I have to try!

      homemadefoodjunkie

      Thursday 14th of January 2016

      This one is Kayti's. She runs cupcake corner masterfully. This is an especially good cupcake and the frosting flavor is awesome with the fresh raspberries in it!

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