Go Back
+ servings
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!
Print Recipe
5 from 14 votes

White Chocolate Raspberry Champagne Cupcakes

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!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 24 Cupcakes
Calories: 203kcal

Ingredients

Cupcakes:

Frosting:

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

Toppings

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: 203kcal | Carbohydrates: 22g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 225mg | Potassium: 44mg | Sugar: 13g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 0.4mg