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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.
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Prep Time 20 minutes
Cook Time 18 minutes
Cooling + Frosting 40 minutes
Total Time 1 hour 18 minutes
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.