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Home » Recipes » Dessert » Cupcakes » White Chocolate Raspberry Champagne Cupcakes

White Chocolate Raspberry Champagne Cupcakes

By: Rebecca  |  Published: December 30, 2018  |  Updated: July 9, 2020  |   View Our Affiliate Disclosure Policy

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These White Chocolate Raspberry Champagne Cupcakes are light and fluffy white chocolate cake filled with raspberry filling and topped with a luscious champagne buttercream! via @sugarandsoulco

These White Chocolate Raspberry Champagne Cupcakes are light and fluffy white chocolate cake filled with raspberry filling and topped with a luscious champagne buttercream!

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 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 absolutely delicious! Made with a fluffy cake with a hint of white chocolate, homemade raspberry filling, and amazing champagne buttercream.

They are the ultimate celebratory cupcake – perfectly sweet with a yummy blend of flavors!

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!

We tend to make these every year around the holidays, they’re a nice break from all of the chocolate confections, and the champagne makes them perfect for new years.

But I’ve also used this Pink Champagne Cupcakes recipe for weddings and showers too!

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!

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 it’s still light and silky. These are always a hit at parties and oftentimes a few guests take them home for breakfast.

Okay, I admit it, I might have had one for breakfast too, they were just too good!

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 cupcakes are fancy and sophisticated, but you don’t need a whole lot of skill to make them, you just need the right tools!

Here are a few of the helpful tools I use to make and assemble these cupcakes!

A cupcake corer is so much easier than trying to core your cupcakes with a pairing knife (Also, I highly recommend dipping the center pieces in the leftover raspberry filling – YUM)!

This is my favorite piping tip, whether you want a low even frosting or you want to pile it high (make 1.5 batches of frosting if you want to pipe it high), this tip yields beautiful results!

While there are a lot of hacks out there, I think that a disposable piping bag is the easiest way to decorate cupcakes! I recommend using 16-inch bags as these should fit one full batch of frosting.

Champagne Cupcakes on a cake stand with a bottle of champagne and more cupcakes in the background.

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!

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!

Update: This Champagne Cupcakes recipe is one of the most popular posts 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 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!

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!

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

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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!

White Chocolate Raspberry Champagne Cupcakes

Rebecca Hubbell
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!
5 from 19 votes
Print Recipe Pin Recipe Rate this Recipe
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 24 Cupcakes
Calories 203

Ingredients
  

Cupcakes:

  • 1 box Betty Crocker White Cake Mix
  • 1 (3.4 oz. box) White Chocolate Instant Pudding, dry
  • 4 large egg whites
  • 1 cup sour cream
  • 1 cup vegetable oil
  • ½ cup whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 batch Easy Raspberry Filling

Frosting:

  • 1 cup unsalted butter softened
  • 4 – 5 cups powdered sugar
  • 3 tablespoons Barefoot Bubbly Pink Moscato Champagne

Toppings

  • 24 raspberries
  • sprinkles
  • Gold Color Mist

Instructions
 

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.

Video

Notes

  • 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 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

Calories: 203kcalCarbohydrates: 22gProtein: 1gFat: 11gSaturated Fat: 7gCholesterol: 26mgSodium: 225mgPotassium: 44mgSugar: 13gVitamin A: 315IUVitamin C: 0.1mgCalcium: 66mgIron: 0.4mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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Cupcakes Dessert New Year's Eve Recipes

About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Ashley says

    December 29, 2020 at 6:11 pm

    I am going to give these a shot tomorrow. However, I only have sugar free white chocolate instant pudding or regular white chocolate pudding. Which one should I use? Do I need to add anything to the recipe since I don’t have the exact instant pudding?

    Reply
    • Rebecca Hubbell says

      December 29, 2020 at 6:13 pm

      Hi Ashley, the regular cook and serve will not work in this recipe and I’m not sure if the sugar free will or not since I’ve never worked with it. You could use instant vanilla pudding instead or it could also be left out.

      Reply
  2. SuAnne says

    August 6, 2020 at 4:49 pm

    Im using this recipe to make my actual wedding cake. Really hoping it works out because I didn’t make a trial batch first. I have no other options if this fails my wedding is Saturday so is there any tips you can give me in the next hour or so that might help make it more wedding cake material

    Reply
    • Rebecca Hubbell says

      August 6, 2020 at 6:02 pm

      Hi SuAnne, I’ve made this as a wedding cake a couple of times. If you’re making a tiered cake I recommend assembling it on a cardboard round – these are usually found in the baking aisle at most craft stores. if the cake is going to be really tall, use wooden dowels to help keep it straight. Check out the raspberry filling recipe and you’ll see an example of how the frosting should be piped around the filling for making a layer cake.

      Reply
      • Rebecca Hubbell says

        August 6, 2020 at 6:03 pm

        Also, freezing your cake layers before assembly can help.

  3. Deborah says

    July 27, 2020 at 12:48 pm

    Do these cupcakes need to be refrigerated after being iced? Making ahead for a bridal shower. Thanks!

    Reply
    • Rebecca Hubbell says

      July 27, 2020 at 2:04 pm

      I would since it’s summer. They can be left out for 12 or so hours.

      Reply
      • Deborah says

        July 27, 2020 at 2:43 pm

        Thank you for the quick response. I can’t wait to make these!

  4. Natalie says

    July 14, 2020 at 4:14 pm

    Very excited to try making this. All of my favourite flavours in one place! Just wondering what adjustments, if any, would be required if using the recipe to make a cake using 8” round pans. Also wondering if you’ve tried making this from scratch instead of using the boxed cake mix? Regardless, super excited to try this!

    Reply
    • Rebecca Hubbell says

      July 15, 2020 at 8:10 am

      Hi Natalie, when using an 8-inch round pan you’ll want to make two layers. Bake at 350 for about 25 to 30 minutes, a toothpick or cake tester should come back clean when inserted into the center of the cake and the cake itself should spring back slightly when touched. I have never made it from scratch.

      Reply
  5. Lex says

    February 13, 2020 at 2:10 pm

    Hello,

    I am going to make these tomorrow but i am just wondering if the butter for the buttercream needs to be room temp?

    Reply
    • Rebecca Hubbell says

      February 13, 2020 at 2:20 pm

      Yes, it does.

      Reply
  6. Bethany says

    January 21, 2020 at 10:45 pm

    I am making these this weekend tomorrow! I am so excited! Quick question, can I use any type of champagne or do you recommend the one you suggested?

    Reply
    • Rebecca Hubbell says

      January 21, 2020 at 10:56 pm

      Hi Bethany, you can use any champagne, but I think the barefoot bubbly pink moscato gives the best flavor – and it’s cheap!

      Reply
      • Bethany says

        January 23, 2020 at 2:10 pm

        Thank you! One more question. Have you ever made these a day in advance?

  7. Jamie says

    January 20, 2020 at 4:46 pm

    Can we sub the milk for the champagne? Has anyone tried this?

    Reply
    • Rebecca Hubbell says

      January 21, 2020 at 10:57 pm

      I believe others have with success, but I have never made it that way so I can’t say for sure.

      Reply
  8. Elizabeth says

    December 31, 2019 at 3:13 pm

    Hi… y mix came out thicker than yours looked. What could have happened?

    Reply
    • Rebecca Hubbell says

      December 31, 2019 at 3:30 pm

      Hi Elizabeth, are you talking about the batter or one of the other components? Have you baked them yet?

      Reply
  9. karen tuttle says

    October 7, 2019 at 12:10 pm

    5 stars
    This has become my go-to recipe, and all my friends ask me to bake for every event! Excellent taste, texture and versatility.

    Reply
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