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
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!
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!
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 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.
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 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!
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 Cupcakes were originally published in January 2014 and were updates in December 2018 with new photos and content.
White Chocolate Raspberry Champagne Cupcakes
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
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 batch Easy Raspberry Filling
Frosting:
- 1 cup unsalted butter
- 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 degrees 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 degrees 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
Lyn says
October 17, 2017 at 11:59 pmThese cupcakes sound exactly what I was looking for to make and take to a baby shower. I would like to skip the filling (silly reason). I read all the comments and didn’t read anyone making without the filling. I was wondering if you think the cupcakes would still taste just as good without the filling? Or does the raspberry filling the thing that takes these over the top in terms of taste.
Rebecca Hubbell says
October 18, 2017 at 2:41 pmHi Lyn, you can definitely make them without and they’ll still be tasty, but I think they’re best with the raspberry!
Kim N says
March 6, 2018 at 3:02 pmI used vanilla pudding mix instead of white chocolate. The white chocolate is only available in the fat free in Canada. Not sure how that would affect the recipe and I detest the taste of aspertane. The vanilla is good though for us Canadians 🙂
Rebecca Hubbell says
March 6, 2018 at 7:43 pmHi Kim, I agree, I hate artificial sweeteners. So glad the vanilla worked for you, the cheesecake flavor is another great option!
Katie F. says
June 30, 2018 at 1:54 pmThese cupcakes are soo good! I hesitated for a moment with the 1 cup of oil, but they are perfectly fluffy and delicious!!
The frosting…I have to make ahead of time…will it keep well in the refrigerator like a typical buttercream?!?!
Thanks!
Rebecca Hubbell says
July 1, 2018 at 3:37 pmHi Katie, yes, it should keep in the refrigerated just fine 🙂
Lori says
February 26, 2019 at 3:47 pmCan I use a chocolate mix instead of a white cake mix
Rebecca Hubbell says
February 27, 2019 at 11:48 amHi Lori, you can’t just sub out the cake mix, but you can definitely do chocolate cupcakes instead of the white chocolate cupcakes. I recommend using this chocolate cupcake recipe: https://www.sugarandsoul.co/chocolate-peanut-butter-cupcakes/ and preparing the raspberry filling and champagne frosting per the recipe.
Shanna says
July 4, 2018 at 3:36 pmThese cupcakes were delicious! Seriously the best cupcakes I have ever made. Thanks!
Rebecca Hubbell says
July 4, 2018 at 5:08 pmI’m so glad you enjoyed them, Shanna!
Natasha says
July 19, 2018 at 10:20 pmHave you tried this recipe with chocolate cake mix and chocolate pudding? Does it have the same texture?
Thanks
Rebecca Hubbell says
July 20, 2018 at 7:09 amHi Natasha, I have never tried the flavor combo with chocolate, but I’m sure it would still be delicious. You can find my chocolate cupcake recipe here: https://www.sugarandsoul.co/cookie-dough-cupcakes/
Ellie says
August 15, 2018 at 4:14 pmHow many cupcakes does it make?
Rebecca Hubbell says
August 15, 2018 at 4:59 pm24, as indicated in the servings section of the recipe card 🙂
Gwen says
September 2, 2018 at 4:06 pmCan I freeze these cupcakes? Can I fill them before freezing them?
Rebecca Hubbell says
September 4, 2018 at 12:35 pmHi Gwen, I have never frozen them myself, but you should be able to freeze the cupcakes fine, however, I’m not sure I would freeze them filled because it could impact the integrity of the cupcake once you thaw them out.
Stephanie Washington says
October 20, 2018 at 5:35 pmHi Rebecca,
Your cupcakes look awesome, thanks for sharing the recipe. I’m interested in purchasing the cupcake liners, they are beautiful. Can that design be purchased online?
Rebecca Hubbell says
October 20, 2018 at 8:06 pmHi Stephanie, Unfortunately, I’m not sure. I bought the liners years ago at Tjmaxx.
Lisa says
November 13, 2018 at 2:07 pmMy sister and I made these for my wedding, and they were DELISH. Everyone raved about them, and couldn’t believe they didn’t come from an upscale bakery. Thank you so much for sharing the recipe!
Rebecca Hubbell says
November 13, 2018 at 7:31 pmI’m so glad everyone enjoyed them, Lisa!
Caitlyn says
January 1, 2019 at 6:00 pmHi there! Do you think I could make this as a sheet cake instead? I was thinking of making two rectangles and layering them on top of each other with the raspberry filling and some icing in between.
Rebecca Hubbell says
January 1, 2019 at 7:18 pmHi Caitlyn, you can definitely make it as a sheet cake, however, the number of cakes will depend on the size of the pan. This recipe should be the right amount for 1 9×13-inch pan. This could be hard to turn into a 2 layer cake, but you could turn it into a poke cake and poke holes in the baked cake and top with the raspberry filling and them cover with the frosting.
Karen says
January 16, 2019 at 10:09 amI made these cupcakes for Valentine’s Day last year and plan to make them again this year. They turned out so moist and we loved the flavor combination. I’ve had a hard time finding white chocolate pudding mix but my local store just started carrying Godiva White Chocolate mix! I also found a small bottle (6.3 fl. oz.) of Raspberry Sparkletini (Sparkling Spumanti) at World Market that worked perfectly in the frosting.
Rebecca Hubbell says
January 16, 2019 at 6:35 pmGlad you were able to find the pudding, you could always use vanilla or cheesecake in a pinch, they will still be delicious!
Tonya says
February 19, 2019 at 2:57 pmHow long will the raspberry filling last in the fridge?
Rebecca Hubbell says
February 19, 2019 at 3:06 pmIt should be good for 3 to 4 weeks in the fridge in an air-tight container.
Tonya says
February 21, 2019 at 7:20 amThank you so much! Btw these cupcakes were absolutely amazing! People were literally hiding them so they could take a second one home.
Rebecca Hubbell says
February 22, 2019 at 12:35 pmI’m so glad everyone enjoyed them!
Cali says
March 18, 2019 at 3:01 pmSo do I add the ingredients in addition to what the back of the box says or just the ingredients you have listed. ?
Rebecca Hubbell says
March 19, 2019 at 2:38 pmHi Cali, just the box mix itself and the ingredients I have listed.
Kim says
March 29, 2019 at 2:44 pmMy daughter made these last year for a bridal shower and they were a huge hit. Her bridal shower is next month and I would like to convert this recipe into a 14” round layered cake. Reading your above you recommended doing a poke cake instead of a layered sheetcake. I was wondering if there was any particular reason why you didn’t think it would work. Is the cake base not dense enough? Also, how well does the champagne frosting hold up? They’re usually frosted and devoured in a day, lol. I need to make the cake the day before the shower. Any suggestions would greybe appreciated. Hoping to hear from you soon. Thanks in advance.
Rebecca Hubbell says
March 30, 2019 at 11:33 amHi Kim, the reason I recommended a poke cake over a layer sheet cake is because there isn’t enough batter in the recipe for two layers of that size cake. So you can make a 9×13 inch cake or if you want to make a layer cake then you can make a 2 layer 9 or 10-inch cake or a 3 layer 6-inch cake 🙂 If you want to make a larger round cake then you would likely need to double the cake batter portion of the recipe, but I think that would yield approximately 3 14-inch round cakes. Hope that helps answer your question!
Lori Letts says
March 30, 2019 at 2:29 pmHow long would you bake a 6 inch cake for and what temperature.
Rebecca Hubbell says
April 1, 2019 at 9:37 amHi Lori, you would bake them 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.
Kimberly Allen says
March 30, 2019 at 12:25 pmHi Rebecca, thank you so much for your quick response. I was planning on modifying the cake batter for the size and number of pans. I was concerned thst there might be an issue with the density. Thank you for the clarification. Your recipe is an absolute hit with my family and friends. I’ll let you know how the larger layer cake turns our. Warmest regards, Kim
Rebecca Hubbell says
April 1, 2019 at 9:28 amHappy to help, I hope it turns out for you in the larger size!
Robin Ireland says
May 21, 2019 at 4:02 pmI have made this as cupcakes and cakes. At one wedding they ran out of cake because people were coming back for seconds before others had had firsts! It is AMAZING!! Didn’t have whole milk so I used half non fat and half cream. Still perfect. Also used chocolate cake with chocolate pudding. Everyone loves it. THANK YOU SO MUCH FOR THIS RECIPE!
Rebecca Hubbell says
May 22, 2019 at 8:12 amSo glad it’s always a hit!