White Chocolate Raspberry Champagne Cupcakes

White Chocolate Raspberry Champagne Cupcakes | Living Better Together

ย I’m about to ruin all of your new year resolutions.With these cupcakes… absolutely delicious White Chocolate Raspberry Champagne Cupcakes!

Fluffy cake with a hint of white chocolate, homemade raspberry filling, and an amazing champagne buttercream.

Yup, you’re done for.

White Chocolate Raspberry Champagne Cupcakes | Living Better Together

ย 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. I think champagne buttercream is my new favorite, I love the depth of flavor, yet its still light and silky. These were a hit at our New Year’s Eve party last night and a few guests even took them home for breakfast.Okay, I admit it, I might have had one for breakfast too, they were just too good!

Happy 2014 everyone! It’s going to be a great year and I can’t wait to share it with all of you!

White Chocolate Raspberry Champagne Cupcakes | Living Better Together

Yields 24 Cupcakes

White Chocolate Raspberry Champagne Cupcakes

Light and fluffy white chocolate cupcakes with a homemade raspberry filling and a silky and addictive champagne buttercream!

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Ingredients

    Cupcakes:
  • 1 Box Betty Crocker White Cake Mix
  • 1- 3.4 oz. package White Chocolate Instant Pudding
  • 4 Egg Whites
  • 1 cup Sour Cream
  • 1 cup Vegetable Oil
  • 1/2 cup Milk
  • 1 tsp Vanilla Extract
  • 1/4 tsp Sea Salt
  • Easy Raspberry Filling
  • Frosting:
  • 1 cup (2 sticks) Unsalted Butter
  • 4 - 5 cups Confectioners' Sugar
  • 3 tbsp Barefoot Bubbly Pink Moscato Champagne

Instructions

    Cupcakes:
  1. Preheat oven to 375 F.
  2. Line cupcake pan with liners.
  3. Beat all ingredients together until smooth.
  4. Fill liners about 2/3 full of batter.
  5. Turn oven down to 325 F.
  6. Bake cupcakes for 18 - 20 minutes.
  7. Test with a toothpick to check that they are done, transfer cupcakes to a cooling rack.
  8. Once cooled, use a cupcake corer to make a hole, fill with Easy Raspberry Filling
  9. Frosting:
  10. Cream butter.
  11. Add confectioner's sugar a 1/2 cup at a time.
  12. Beat on high for about 3 minutes, frosting should be fluffy and smooth.
  13. Add champagne and beat for 2 more minutes.
  14. Frost cupcakes.
6.6.8
http://www.sugarandsoul.co/2014/01/raspberry-champagne-cupcakes.html
White Chocolate Raspberry Champagne Cupcakes | Living Better Together

ย Update: This post is the most popular post on Living Better Together and in my real life. I’ve made a wedding cake with this recipe that everyone loved and I’ve made the cupcakes several times over. 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!
White Chocolate Raspberry Champagne Cupcakes | Living Better Together

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52 Comments

As a professional baker, I can say that 3-4 Tablespoons of alcohol in that amount of confectionery icing is marginal at best. It comes out to 1-2 ml of alcohol per serving. You should be fine to have these on a table at an event where children are present.

No, it was my wedding she made them for and the frosting was delicious and there was not enough alcohol to hurt anyone. This was a fabulous cake and cupcakes for everyone to enjoy and still talk about today.

Can’t wait to make these for a friend’s birthday! I was just wondering how well they stored? I would need to travel with them. Should they be kept in the fridge? Does the filling make them soggy after a while?

Thanks again for the recipe! Looks delish!

-Jessica

[email protected] says:

Hi Jessica,

They don’t usually last long when I make them, but they should hold up fine for a couple of days. They’re a very popular recipe here on the blog and a few (including myself) have made this recipe for a wedding cake a couple of days ahead and it help up fine. The buttercream crusts up nicely, not hard, but firm enough to hold shape during travel. If you use the Easy Raspberry Filling in the recipe then I know it would hold for at least 2-3 days. It would be best to keep them chilled and remove a few hours before serving if you’re making them ahead of time. Enjoy!

I replaced the milk in the cake ingredients, with equal parts extra dry (semi-sweet) champagne and the cupcakes turned out great! The taste of champagne in the cake is subtle, but good. These are gonna be so fun to serve to my guests on New Year’s Eve. Thanks for the recipe.

[email protected] says:

I’m so glad the champagne worked out, definitely going to give it a try the next time I make them! I hope you have a great New Year’s Eve party!

[email protected] says:

I’m so glad you enjoyed them, Pam! A few others have done the same thing but I have yet to try it. Guess I better make up another batch soon, huh? Unfortunate, I know ๐Ÿ˜‰

thank you for your earlier response (and quick)…… I would like to make these, but need a firmer frosting as I need to stand a decorative chocolate piece on the top……..would you feel comfortable using a cream cheese frosting? thank you……..

It’s entirely up to you, but honestly, it’s the frosting recipe that makes these cupcakes because the champagne buttercream has such a lovely flavor. I would worry that the cream cheese would be far too rich, but you can alter the recipe to make it your own. Buttercream frosting is pretty stiff and this one crusts up nicely.

rebecca……. just found your recipe for black tuxedo cupcakes with the white chocolate frosting! very pretty!!! cannot find comments on them? Do you think that frosting would compliment the raspberry champagne white chocolate cupcakes since I cannot use champagne??? thank you again, and again…

Made the black tuxedo cupcakes today. I also made the raspberry, white chocolate cupcakes. Because I could not use the frosting with the champagne in it, I used the frosting from the tuxedo with the white chocolate pudding mix in it. It seems to be soft, but nice. Will the frosting crust? Does it need to be refrigerated?

Hey Sue! While the white chocolate frosting is absolutely delicious, it’s a whipped cream base and will not crust like a traditional buttercream. It should be served the same day for best results, otherwise, keep it chilled.

These cupcakes look amazing! I plan on making these for a friend’s bridal shower but wanted to do a test run first. Does the champagne still need to be bubbly to make a good frosting? I was hoping to avoid buying/wasting another bottle just for another frosting batch next week.

Thanks!

Hi Emily,

You should be fine to use the same champagne, it doesn’t need to be bubbly. I recommend using one of the small individual serving bottles if you can find it, they usually come in a 4 pack and mean less waste. Unless you’re going to drink the rest of the bottle of course ๐Ÿ˜‰ I make this recipe for a lot of weddings and it’s always a hit! Enjoy!

You could, though I would recommend getting a canned raspberry pie filling if you can, the texture will be closer. But jam will do just fine if that’s what you have.

Thank you, thank you for this recipe! It was exactly what I was looking for…tho for my 1st attempt im doing blackberry whipped cream frosting, and a coffee filling. (I’m wanting to create a cupcake nod to my fav coffee drink, white chocolate latte with blackberry whipped cream). However, the champagne frosting is being made sunday, it’s my birthday, and I LOVE champagne. Maybe I’ll combine my love of champagne and my fav coffee, follow as written but sub blackberry for raspberry….oh the ideas

Hi Rebecca! Just found your blog and I’m IN LOVE! So many great recipes I need to try! Quick question for you: I’m looking for a fabulous white cake recipe for my sisters birthday, and was wondering if this cupcake recipe is able to be made into a cake? It looks and sounds absolutely heavenly. If so, how might I go about doing that? I need to make 4 layers total, in two 8′ cake pans.

Thank you! ๐Ÿ™‚

Hi Ashley,

I’ve used this recipe to make a couple of wedding cakes and everyone loved it! I would say you’re going to need to double the recipe and evenly divide between the pans, cooking the cakes two at a time. Make sure tot let them cool completely. I used the raspberry filling as the filling between the layers and then did a crumb coat of frosting and let it chill for about a half hour before applying the final coat. Keep in mind that 4 8-inch layers will yield a heavy little cake, so you might want to keep that in mind if you have to transport it. If you are transporting, I recommend putting in a cake rod which can be found at most craft stores in the baking section. An alternative that I haven’t tried would be to make just one batch and bake them in the 2 8-inch pans and slice those two cakes in half for thinner layers, I haven’t tried it with the recipe though. I hope that answers your questions!

Hey Rebecca, thanks for your speedy response! I guess I should have been more clear haha I plan on baking them in 2 8-inch pans and then slicing those two cakes in half, to make 4 thinner layers ๐Ÿ™‚ I definitely agree that 4 8-inch layers would indeed be quite heavy!
So 1 batch of this recipe would make 2 8-inch cakes? How long would they need to be baked for do you think?

My guess is they will need to bake between 35 and 50 minutes. Once a toothpick comes clean they’re done. Don’t open the over before 30 minutes.

These are so great! I am making them for a Bachelorette Party and did a test batch this weekend. The flavor of the cupcake is addicting and the only thing I think I will change is making a raspberry filling that is slightly more tart (just personal preference). Thanks for the wonderful recipe!!