White Chocolate Raspberry Champagne Cupcakes
These White Chocolate Raspberry Champagne Cupcakes are perfect for New Year's Eve, Bridal and Baby Showers, and Valentine's Day! Light and fluffy white chocolate cake filled with raspberry filling and topped with a luscious champagne buttercream!
These White Chocolate Raspberry Champagne Cupcakes are light and fluffy white chocolate cake filled with raspberry filling and topped with a luscious champagne buttercream!
The Best Cupcakes Ever
They are perfect for New Year’s Eve, Bridal and Baby Showers, and Valentine’s Day! Serve them up with a Champagne Cocktail!
These White Chocolate Raspberry Champagne Cupcakes are absolutely delicious! Made with a fluffy cake with a hint of white chocolate, Raspberry Filling, and amazing champagne buttercream.
I chose to use Barefoot Bubbly Pink Moscato Champagne because of the hints of candied cherries. I thought it would pair nicely with the raspberries, and boy was I right. They are the ultimate celebratory cupcake – perfectly sweet with a yummy blend of flavors!
Ingredients for White Chocolate Raspberry Champagne Cupcakes
Betty Crocker White Cake Mix
White Chocolate Instant Pudding Mix
Egg Whites
Sour Cream
Vegetable Oil
Whole Milk
Vanilla Extract
Kosher Salt
Easy Raspberry Filling
Unsalted Butter
Powdered Sugar
Barefoot Bubbly Pink Moscato Champagne
Cupcake Toppings – Fresh Raspberries, Sprinkles, Edible Gold Color Mist
How To Make White Chocolate Raspberry Champagne Cupcakes
1. Preheat the oven and line a cupcake pan with liners. Then set it aside.
2. Beat all of the cupcake ingredients together until its smooth in the bowl of a stand mixer or large bowl.
3. Portion the cupcake batter out into the liners.
4. Reduce the heat of the oven and bake the cupcakes.
5. Cool the cupcakes on a wire rack.
6. Prepare the Homemade Raspberry Filling.
7. Core the cupcakes and then fill each hole with raspberry filling.
8. Prepare the frosting by creaming the butter.
9. Beat in the powdereed sugar.
10. Beat the frosting on high until it becomes fluffy and smooth.
11. Pour in the champagne and beat the frosting again.
12. Frost the cupcakes and top with fresh raspberries and sprinkles.
These cupcakes are delicious and are requested again and again once my guests have enjoyed them. They make a beautiful cupcake for a shower or wedding. My absolute favorite!!
– Nancy H.
The Best Ways to Decorate Cupcakes!
When you’re serving up these cupcakes, chances are you’re going to want to jazz them up a bit! Here are a few things I like to use to make them all fancy for parties!
These cupcake wrappers come in a set of gold, pink, purple, and pearlescent white or you can do all white or all pink!
Wilton Gold Color Mist is a fun way to add shimmer to the piped frosting as well as the raspberries on top!
Sprinkles are a must when it comes to cupcakes, you can go simple gold sprinkles or you can get really fancy with these edible stars!
Update: This Champagne Cupcakes recipe is one of the most popular posts on Pidvz and in my personal life. I’ve made a wedding cake with this recipe that everyone loved and I’ve made the cupcakes many times over the years.
The champagne buttercream is absolutely amazing. I love the gorgeous pearl sheen it gives the frosting making it perfect for any special occasion! Not to mention the flavor!
One of my favorite things about this frosting is that you know it’s ready based on the flavor… once you have enough champagne in the buttercream it has a fruity flavor that just sings!
One second it’s sugary and the next it’s fruity in a sophisticated and decadent way! I hope you all enjoy this recipe as much as those who have checked it out and pinned it before you!
More Cupcake Recipes
- Chocolate Peanut Butter Cupcakes (With Surprise Filling) – With a Reese’s Pieces candy filling!
- Moist Yellow Cupcake Recipe – A classic family-favorite!
- French Vanilla Cappuccino Cupcakes – Coffee lovers will LOVE this yummy treat!
- Chocolate Cupcakes – Topped with rich, decadent chocolate buttercream!
- Key Lime Pie Cupcakes – The perfect Spring and Summer cupcake!
Steps
Cupcakes
Preheat oven to 375°F and line a cupcakes pan with liners and set aside.
In a large bowl or stand mixer fitted with a whisk attachment, beat together all of the cake ingredients until smooth.
Fill each of the liners with about 1/4 cup (leveled off) of batter.
Turn oven down to 325°F and bake the cupcakes for 20 to 24 minutes, the tops should spring back when touched once done or test with a toothpick to make sure the centers come clean.
Allow the cupcakes to cool in the pan for a couple of minutes before transferring to a cooling rack to cool completely. While the cupcakes are cooling, prepare the Easy Raspberry Filling.
- Once cooled, use a cupcake corer to make a hole in the center of each cupcake, then fill each hole with raspberry filling.
Frosting
In a large bowl or stand mixer fitted with a paddle attachment, cream the butter.
Add the powdered sugar a 1/2 cup at a time, beating the sugar into the butter and scraping down the sides of the bowl as needed.
Once all of the sugar has been added, beat the frosting on high for about 3 minutes, frosting should be fluffy and smooth.
Add champagne and beat for 2 more minutes.
Frost cupcakes and top with raspberries and sprinkles.
Notes
- When this recipe was developed, cake mixes were a standard size of 18 ounces. Now, they are making them 15 or 13 ounces in some brands. If you used the smaller-sized box mixes, I would reduce the oil to 1/2 cup and the sour cream to 3/4 cup.
- You should plan to frost the cupcakes immediately after the frosting is made, as it will begin to crust quickly. If making the frosting in advance, store it in the fridge and rewhip it before piping.
- This recipe has only been tested and made with whole/full-fat products, so I cannot speak to how they would turn out with light sour cream, skim milk, etc.
Nutrition
- Calories203
- Carbs22g
- Protein1g
- Fat11g
- Saturated fat7g
- Sugar13g
- Sodium225mg
Estimates per serving, when a serving size is listed.
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