- 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
- 1 cup 2 sticks Unsalted Butter
- 4 - 5 cups Confectioners' Sugar
- 3 tbsp Barefoot Bubbly Pink Moscato Champagne
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Preheat oven to 375 F.
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Line cupcake pan with liners.
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Beat all ingredients together until smooth.
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Fill liners about 2/3 full of batter.
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Turn oven down to 325 F.
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Bake cupcakes for 18 - 20 minutes.
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Test with a toothpick to check that they are done, transfer cupcakes to a cooling rack.
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Once cooled, use a cupcake corer to make a hole, fill with Easy Raspberry Filling
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Cream butter.
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Add confectioner's sugar a 1/2 cup at a time.
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Beat on high for about 3 minutes, frosting should be fluffy and smooth.
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Add champagne and beat for 2 more minutes.
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Frost cupcakes.
Update: This post is the most popular post on Sugar & Soul and in my personal 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!
Post Updated: February 6, 2017
VICTORIA JAGER says
do you have to be concerned about the alcohol content in these for children at the wedding?
Meg says
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.
Laurie says
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.
Jessica says
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!
cathy hickman says
Do you have to use Champagne,what could you us instead?
Rebecca says
In the frosting you could do heavy cream, but you’ll lose the flavor. I’ve never tried it, but a sparkling white grape juice might work nicely.
Anne says
I have substituted Sensations Italian Pomegranite Soda instead of the champagne and it gives it a pale pink colour and a nice fruity taste. Even if you don’t like Pomegranite you would still enjoy the icing.
Hunter St. Claire says
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!
pam says
I just made these cupcakes and they are fabulous! I substituted champagne for the milk.
Thank you so much for the recipe!
[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 😉
Brittany says
Did you use the sour cream? I have never heard of such a thing before?
Rebecca says
Yes, Brittany! It makes the cupcakes super moist! I hardly ever make cakes without sour cream or yogurt!
Dorothy says
What about the alcohol in the champagne for someone who doesn’t do much with alchohol
Rebecca says
Hi Dorothy, unless you heat the champagne to the point of flames to burn off the alcohol, you’d best use a basic buttercream without it if it’s a concern.
sue griffore says
Please…… what size box of pudding?
Rebecca says
Hi Sue,
A standard small box, I think it’s either 3.4 or 3.9 oz., you add the dry powder to the cake batter.
sue griffore says
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……..
Rebecca says
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.
sue griffore says
Want to use your frosting…but cannot do the alcohol….. what would you recommend? thank you
Rebecca says
You can replace the champagne with heavy cream for a classic buttercream.
sue griffore says
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…
Rebecca says
Yes, the whipped white chocolate frosting would go great with them!
Melissa says
Is one batch of Raspberry filling only enough for one batch of cupcakes?
Rebecca says
Yes, this should easily fill 24 cupcakes 🙂
sue griffore says
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?
Rebecca says
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.
Emily says
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!
Rebecca says
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 😉 I make this recipe for a lot of weddings and it’s always a hit! Enjoy!
Miriam Keen says
I love the cupcake liners. Do you know where I can buy them? I can’t wait to make these cupcakes.
Rebecca says
Oh, I’m sorry, I don’t. I got them two years ago a TJMaxx. Are you making them for New Year’s? If not, I usually find really fun ones on Etsy!
Diane Van Horn says
Can I substitute jam for the raspberry filling?
Rebecca says
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.
Carolina Silva says
Cupcake for me and the best .. very good his post.
Dianna says
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
Anna @ Anna Can Do It! says
Oh my! That looks divine! Must be delicious! Can’t wait to try them out! – Love, Anna
Rebecca says
Oh they are, some of my favorites!
Ashley says
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! 🙂
Rebecca says
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!
Ashley says
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 🙂 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?
Rebecca says
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.
Amaura says
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!!
Rebecca says
I’m so glad you enjoyed them!
Rosann says
These cupcakes are the best! The frosting was yummy but I couldn’t taste the champagne but that’s ok.
I made them for my daughters graduation party at her request and didn’t think they were my flavor. But boy was I surprised!!! These are my new fav cupcake!!! Thanks so much for the recepie:)
Rebecca says
You don’t really taste any alcohol from the champagne, rather it adds a fruity element to the frosting!
Julie says
These cupcakes have spoiled me! I have made them three times with raspberry and lemon filling. I just made a giant cupcake for a wedding using both fillings and it turned out fabulous!! So thank you for sharing this recipe!
I am going to make this in a strawberry flavor. I have high hopes that it will be the same moist concoction!
Rebecca says
Hi Julie, that’s so great to hear, it’s one of my favorite cake recipes too! Strawberries sounds like a delicious combo! Let me know how it turns out!
Julie says
The strawberry version was so good!! I used strawberry creme pudding with the box mix and It was glorious! Trying chocolate next!
Thanks again for the recipe!
Amanda says
Do i allow the Raspberry filling to cool before filling the cupcakes? Do I place it the refrigerator?
Rebecca says
Hi Amanda, it does not need to chill, but I would let it cool a bit closet to room temp so you reduce any risk of melting the buttercream.
Liz says
Hi Rebecca – I love, love, love, love these cupcakes and have made them many times to rave reviews. However I’ve never tried to make a mini version and am having brunch for a bunch of my boot camp friends. We love indulging in a treat now and again but I think a mini cupcake would be much better received given how health conscious most of these ladies are. Have you made minis before? How much do we reduce the cooking time?
Rebecca says
Hi Liz, I’ve never made minis with this recipe before, but I’m sure it can be done, might just be a little difficult to fill. I would bake them for 7 to 8 minutes and see if they’re done at that point and then check them every minute until they are to give you a base baking time.
Gaynor Till says
I see listed in your cake ingredients, easy raspberry filling but I don’t see the recipe for it?
Rebecca says
Hi Gaynor, It’s linked in the second sentence of the post, you can also find it here: http://www.sugarandsoul.co/2013/12/easy-raspberry-filling.html
Cheryl Saltmarsh says
Love this recipe! Always my go to for special occasions. Just baked them again for a bridal shower yesterday! Once again 2nd to the bride to be! I would love to make a cake with this recipe what would the cake time be on this.
Rebecca says
Hi Cheryl, the baking time really depends on the size of the cakes, I like to use this guide: http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Leslie says
Hi Rebecca. I’ve tried to read all the comments here and on the other use of the champagne buttercream (coconut champagne New Year’s Eve cupcakes), but I haven’t seen an answer to my question. I know it’s an old(er) post, but if you have the chance, I’d love to know a couple of things. I’m planning a wedding shower in a couple of weeks and preparing as much of the food as possible in advance. So the cupcakes will be baked and frozen until it’s time to frost them. I know that most buttercream frostings can be frozen, but do you know if this recipe keeps its luster and taste after being frozen? Or is it best when prepared just before serving? Any experience with this sort of advance work? Thank you for any help you can offer.
Rebecca says
Hi Leslie, I honestly can’t say for sure. I have made this recipe for weddings but the frosting is always made the day of. I would think you could do anything to it that you could with regular buttercream. But I might try testing it first.
sue griffore says
the only Betty Crocker white cake mix I can find has pudding in it. as pudding is being added, I am wondering if the box mix should be one without pudding? thank you
Rebecca says
Hi Sue, that mix is totally fine and you can still add the pudding mix to it.