There’s something elegant and celebratory about champagne in dessert form.

These champagne and raspberry cupcakes are soft, fluffy, and infused with bubbly for a light, tender crumb.

Topped with raspberry-champagne buttercream and fresh raspberries, they’re perfect for holidays, bridal showers, New Year’s Eve, or any occasion worth toasting.

Why You’ll Love This Recipe

The cupcakes are light, fluffy, and full of champagne flavor.

Fresh raspberry puree adds tart sweetness to balance the richness.

The buttercream is smooth, fruity, and perfectly pipable.

They’re festive, beautiful, and taste as good as they look.

What You’ll Need (Ingredient Highlights)

Cake flour creates a soft and delicate crumb.

Champagne adds flavor and lightness to both the batter and frosting.

Egg whites keep the cupcakes fluffy and light in color.

Raspberry puree brings natural flavor and color to the frosting.

Fresh raspberries make a simple but stunning garnish.

Pro Tips Before You Start

Use room temperature ingredients for smooth mixing.

Strain raspberry puree to remove seeds for silky frosting.

Alternate dry ingredients and champagne to prevent overmixing.

Don’t overfill cupcake liners—2/3 full is ideal.

Chill frosted cupcakes briefly before serving to set the buttercream.

How to Make Champagne & Raspberry Cupcakes

Step 1 – Mix the dry ingredients

Preheat oven to 350°F.

In a medium bowl, whisk flour, baking powder, and salt. Set aside.

Step 2 – Cream the butter and sugar

In a stand mixer, beat butter and sugar on medium speed for 4 minutes until light and fluffy.

Step 3 – Add egg whites and vanilla

Add egg whites one at a time, beating well after each addition.

Stir in vanilla extract.

Step 4 – Combine with champagne and flour

Gradually add dry ingredients and champagne, alternating, beginning and ending with dry.

Mix until just combined.

Step 5 – Bake the cupcakes

Fill liners 2/3 full. Bake 18 minutes, or until a toothpick comes out clean.

Cool 5 minutes in pan, then transfer to a wire rack.

Step 6 – Make the buttercream

Beat butter until creamy. Mix in raspberry puree and vanilla.

Add confectioners’ sugar gradually, alternating with champagne until frosting reaches desired consistency.

Step 7 – Frost and garnish

Pipe frosting onto cooled cupcakes. Top each with a fresh raspberry.

What to Serve Them With

These cupcakes are perfect for brunches, showers, or holiday parties.

Pair with a glass of champagne or sparkling rosé.

Serve on a dessert tray alongside chocolate truffles or macarons for an elegant spread.

Variations / Substitutions

Swap raspberries for strawberries or blackberries in the buttercream.

Use sparkling cider instead of champagne for a non-alcoholic version.

Add edible glitter or gold sprinkles for a glamorous presentation.

Fill the cupcakes with raspberry jam for a surprise center.

Storage & Leftovers

Store cupcakes in an airtight container at room temperature for up to 2 days.

Refrigerate up to 4 days; let come to room temperature before serving.

Freeze unfrosted cupcakes for up to 2 months. Thaw, then frost before serving.

FAQs

Can I use sparkling wine instead of champagne?
Yes, prosecco, cava, or sparkling rosé all work well.

Do these cupcakes taste strongly of champagne?
The flavor is subtle and light—it enhances the cake rather than overpowering it.

Can I make these ahead of time?
Yes, bake the cupcakes a day early and frost right before serving.

Do I need cake flour?
Cake flour gives the lightest texture, but you can substitute all-purpose flour with 2 tablespoons removed per cup and replaced with cornstarch.

Can I add food coloring to the frosting?
Yes, if you want a deeper pink, add a drop or two of red coloring.

What’s the best way to puree raspberries?
Blend fresh or thawed frozen raspberries, then strain through a fine mesh sieve.

Final Thoughts

These champagne and raspberry cupcakes are elegant, festive, and full of flavor.

With their bubbly crumb, fruity frosting, and jewel-like garnish, they’re the perfect dessert to celebrate life’s sweetest moments.

The Boat Shed Kitchen

Champagne & Raspberry Cupcakes

These Champagne Raspberry Cupcakes are elegant, fluffy, and bursting with fruity flavor. With champagne in both the cupcake and frosting plus a touch of raspberry puree, they’re perfect for celebrations, parties, or a romantic dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Cooling + Frosting 40 minutes mins

Total Time 1 hour hr 18 minutes mins

Servings: 20 cupcakes

Calories: 270

Ingredients Method Notes

Ingredients

  

For the Cupcakes:

• 2 3/4 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter room temperature
• 1 1/2 cups sugar
• 1 cup champagne room temperature (Korbel Sweet Rosé used here)
• 5 egg whites
• 2 teaspoons vanilla extract

For the Buttercream:

• 1 cup unsalted butter room temperature
• 3 tablespoons pureed raspberries strained to remove seeds
• 5 cups confectioners’ sugar
• 1/4 cup champagne Korbel Sweet Rosé used here
• 1 teaspoon vanilla extract

For the Assembly:

• 20 fresh raspberries

Method

 

1. Preheat oven to 350°F. Line muffin tins with cupcake liners.
2. Whisk flour, baking powder, and salt in a bowl.
3. In a mixer, beat butter and sugar 4 minutes until fluffy.
4. Add egg whites one at a time, then vanilla.
5. Alternate adding dry ingredients and champagne until just combined.
6. Fill liners 2/3 full. Bake 18 minutes until toothpick comes out clean. Cool completely.
7. See full steps with tips & photos → https://theboatshedcafe.com/champagne-raspberry-cupcakes/

Notes

• Use sweet champagne for a delicate flavor, or a brut for less sweetness.
• Ensure raspberry puree is well-strained to avoid seeds in frosting.
• Best enjoyed fresh, but can be refrigerated for up to 3 days.