White Chocolate Raspberry Champagne Cupcakes
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 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
Click the button above to save this delicious recipe to your board!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
White Chocolate Raspberry Champagne Cupcakes
Ingredients
Cupcakes:
- 1 (18 oz) box Betty Crocker White Cake Mix see notes
- 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
- When this recipe was developed, cake mixes were a standard size of 18 ounces. Now, they are making them 15 or 13 ounces in some brands. If you used the smaller-sized box mixes, I would reduce the oil to 1/2 cup and the sour cream to 3/4 cup.
- 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 it 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
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
So do I add the ingredients in addition to what the back of the box says or just the ingredients you have listed. ?
Hi Cali, just the box mix itself and the ingredients I have listed.
How long will the raspberry filling last in the fridge?
It should be good for 3 to 4 weeks in the fridge in an air-tight container.
Thank you so much! Btw these cupcakes were absolutely amazing! People were literally hiding them so they could take a second one home.
I’m so glad everyone enjoyed them!
I 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.
Glad you were able to find the pudding, you could always use vanilla or cheesecake in a pinch, they will still be delicious!
Hi 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.
Hi 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.
My 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!
I’m so glad everyone enjoyed them, Lisa!
Hi 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?
Hi Stephanie, Unfortunately, I’m not sure. I bought the liners years ago at Tjmaxx.
Can I freeze these cupcakes? Can I fill them before freezing them?
Hi 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.
How many cupcakes does it make?
24, as indicated in the servings section of the recipe card 🙂
Have you tried this recipe with chocolate cake mix and chocolate pudding? Does it have the same texture?
Thanks
Hi 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/
These cupcakes were delicious! Seriously the best cupcakes I have ever made. Thanks!
I’m so glad you enjoyed them, Shanna!
These 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!
Hi Katie, yes, it should keep in the refrigerated just fine 🙂
Can I use a chocolate mix instead of a white cake mix
Hi 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.
I 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 🙂
Hi Kim, I agree, I hate artificial sweeteners. So glad the vanilla worked for you, the cheesecake flavor is another great option!
I just found that out after driving to 5 different stores…sigh. I was wondering if I could use vanilla pudding but add some melted white chocolate so I could still get the whites chocolate flavour. Think it would work?
These 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.
Hi Lyn, you can definitely make them without and they’ll still be tasty, but I think they’re best with the raspberry!
I made these about a month ago. They came out beautiful!!!
I tried them again today and I ended up throwing the batch out.. I know I followed the recipe exact! When I took them out of the oven the paper liners were so oily.. 1 cup of oil is correct?? They were not like that the first time I made them
Hi Paula, I’m sorry to hear the second batch didn’t turn out, the recipe is the same as it has always been so I’m not sure what went wrong for you.
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
Hi Sue, that mix is totally fine and you can still add the pudding mix to it.
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.
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.
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.
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
I see listed in your cake ingredients, easy raspberry filling but I don’t see the recipe for it?
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
Do i allow the Raspberry filling to cool before filling the cupcakes? Do I place it the refrigerator?
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.
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?
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.
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!
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!
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!