Description
These elegant cupcakes combine the delicate flavor of champagne with the sweet, tart taste of fresh raspberries, topped with a luxurious raspberry buttercream. Perfect for special occasions, they’re light, fluffy, and sure to impress your guests.
Ingredients
Scale
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup champagne (dry variety preferred)
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For the Raspberry Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1/4 cup fresh raspberries, pureed and strained to remove seeds
- 1/2 tsp vanilla extract
- A pinch of salt
For Garnish:
- Candied raspberries or fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the champagne, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- For the raspberry buttercream, beat the softened butter until creamy, then slowly add the powdered sugar, one cup at a time, and beat until smooth.
- Add the raspberry puree, vanilla extract, and a pinch of salt. Beat until combined and fluffy.
- Once the cupcakes have cooled, pipe or spread the raspberry buttercream onto each cupcake.
- Garnish with candied raspberries or fresh raspberries on top.
Notes
- You can substitute sparkling wine or prosecco for champagne if you prefer.
- For a more intense raspberry flavor, you can add a little extra raspberry puree to the frosting.
- Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American