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
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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?
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Could I make these marble by doing White cake mix and then also another batch with chocolate cake mix then swirl together
I would think so, but I have never tried it.
Can’t find white chocolate instant pudding mix. What would be a good substitute? Thanks!
Vanilla or Cheesecake flavor!
Do these make 24 mini cupcakes or regular size cupcakes?
Regular
These turned out absolutely amazing. Best frosting ever!
I don’t have kosher salt can I use sea salt?
fine sea salt would be fine to use in this recipe.
Hi, I use this recipe all the time. It’s fabulous! I was wondering if you know if this recipe will work as a layer cake?
Yes, it will. I have made both 9 and 6-inch layer cakes with it!
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?
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.
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
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.
Also, freezing your cake layers before assembly can help.
Do these cupcakes need to be refrigerated after being iced? Making ahead for a bridal shower. Thanks!
I would since it’s summer. They can be left out for 12 or so hours.
Thank you for the quick response. I can’t wait to make these!
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!
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.
Hello,
I am going to make these tomorrow but i am just wondering if the butter for the buttercream needs to be room temp?
Yes, it does.
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?
Hi Bethany, you can use any champagne, but I think the barefoot bubbly pink moscato gives the best flavor – and it’s cheap!
Thank you! One more question. Have you ever made these a day in advance?
Can we sub the milk for the champagne? Has anyone tried this?
I believe others have with success, but I have never made it that way so I can’t say for sure.
Hi… y mix came out thicker than yours looked. What could have happened?
Hi Elizabeth, are you talking about the batter or one of the other components? Have you baked them yet?
This has become my go-to recipe, and all my friends ask me to bake for every event! Excellent taste, texture and versatility.
I have made these several times. They are very good. Do you have any suggestions to make the frosting a little firmer? It stays so soft. I don’t understand the science of “crusting”……….. more/less butter or sugar?? Thought I would see if you have any thoughts. thank you
wanting to make these for a baby shower…….suggestions to replace the champagne?
Hi Sue, you could try using a sparkling apple cider or grape juice instead.
I 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!
So glad it’s always a hit!
Hi 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
Happy to help, I hope it turns out for you in the larger size!
My 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.
Hi 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!
How long would you bake a 6 inch cake for and what temperature.
Hi 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.