Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes

Happy New’s Year’s Day several days late! I think I’m partially drunk off raspberry champagne cupcakes. They have been my breakfast, lunch and partially my dinner. Should I make it my dessert too? Ohhh, I better. Okay, so I’m not drunk off cupcakes but they taste amazing. There’s plenty of champagne flavor which I love! It goes well with the fresh raspberries for the filling!

I can’t believe I didn’t get this up earlier like New Year’s Eve. I guess any left over bottles of champagne can now be put to good use for these cupcakes. You can always say the recipe for next year’s party too. *wink wink*

Raspberry Champagne Cupcakes - Kick off the new year with champagne cupcakes filled with a raspberry champagne filling and topped with a champagne frosting.

I couldn’t stop popping this raspberries into my mouth. They were so sweet and just perfect. I love perfectly sweet and juicy fruit especially when I can buy it from the store in the middle of winter. I’m so thankful I bought a big container of raspberries for this recipe because once these photos were over I finished them off. Every last one of them. No regrets.

Watch, the next container of raspberries I buy will be bitter and unbearable. Nothing some sugar can’t fix, right?
Raspberry Champagne Cupcakes - Kick off the new year with champagne cupcakes filled with a raspberry champagne filling and topped with a champagne frosting.

Raspberry Champagne Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 21 cupcakes
Champagne Cupcakes
  • 1 cup champagne (reduced)
  • ½ cup butter, room temperature
  • 1 cup granulated sugar
  • 3 T. vegetable oil
  • 4 eggs, room temperature
  • 1 T. vanilla extract
  • 2 + ¼ cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 2 T. raspberry filling
Raspberry Champagne Filling
  • ¾ cup granulated sugar
  • 3 T. cornstarch
  • 1 cup fresh raspberries
  • ⅓ cup champagne
Champagne Frosting
  • ½ cup butter, room temperature
  • 2 + ½ cups powdered sugar
  • 3 T. champagne
  • 1 tsp. vanilla extract
  • 21 fresh raspberries, for garnish
  • gold sprinkles, for garnish
  1. In a small saucepan, add in the sugar and cornstarch. Whisk until incorporated. Add in the raspberries and champagne and whisk until combined.
  2. Bring the mixture up to a boil and let boil for 4 minutes until thickened. Be sure to mash the raspberries with the back of a wooden spoon while it's boiling.
  3. Place into a bowl, cover with plastic wrap and place in the fridge to chill.
  1. Preheat oven to 350 degrees. Line a cupcake pan with liners.
  2. Over medium heat, place a small saucepan with the 1 cup of champagne on it. Let it simmer for 17 - 20 minutes until the champagne is reduced to ½ a cup. Set aside and let cool.
  3. In a large mixing bowl,, add in the butter, sugar and vegetable oil. Mix for 1 - 2 minutes until light and fluffy.
  4. Add in the vanilla extract and eggs one at a time. Mix each egg until incorporated and then add the next. Scrape down the sides and mix on high for about 3 minutes until thick and very pale.
  5. In a separate bowl, add in the flour, baking powder, and baking soda. Whisk to combine.
  6. Begin to add the flour and champagne alternately into the butter/sugar mixture starting and ending with flour. I normally do 4 parts flour and 3 parts liquid. On the last addition of liquid, add in the 2 tablespoons of raspberry champagne filling.
  7. Scoop the batter into the cupcake liners. Fill the liners ¾ full.
  8. Place in the oven and bake for 18 - 20 minutes or until done. Place a toothpick into the center of the cupcake and if it comes out with moist crumbs or dry, they're done. If there's still batter, let them bake longer.
  9. Let the cupcakes cool completely.
  10. Once the cupcakes are cooled. take a small paring knife, and cut a hole in the center of each cupcake. Don't go all the way through the cupcakes. Depending on the size of the hole, you may need to make a second batch of filling.
  11. Fill each cupcake with the chilled filling.
  1. In a mixing bowl, add in the butter, powdered sugar, champagne and vanilla. Mix until incorporated.
  2. Turn the mixer on high and beat until light and fluffy.
  3. Place the frosting in a piping bag with a 1M tip. Pipe swirls on top of each of the cupcakes. Place a fresh raspberry on top and sprinkle with golden sprinkles.
I would recommend making a second batch of raspberry champagne filling and making large holes for the filling in the cupcakes.

Raspberry Champagne Cupcakes - Kick off the new year with champagne cupcakes filled with a raspberry champagne filling and topped with a champagne frosting.


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