Raspberry Champagne Cupcakes

Cuisine: American
Course: Desserts
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Prep Time 30 minutes
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Total Time 47 minutes
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20 Cupcakes


Champagne Cupcakes

  • 2 3/4 Cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 Cup Prairie Farms unsalted butter softened
  • 1 1/2 Cups sugar
  • 1 Cup Champagne room temperature
  • 5 egg whites
  • 2 tsp vanilla extract

Raspberry Champagne Buttercream

  • 1 Cup Prairie Farms unsalted butter softened
  • 3 Tbsp Pureed Raspberries strained to remove seeds
  • 5 Cups powdered sugar
  • 1/4 Cup Champagne
  • 1 tsp vanilla extract
  • Fresh Raspberry to garnish


  • Make cupcakes. Preheat oven to 350°F and line muffin tin with cupcake liners.
  • In a medium bowl, whisk together flour, baking powder and salt. Set aside.
  • Using a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy.
  • Add egg whites one at a time, mixing fully after each addition. Scrape down sides of bowl as needed. Mix in vanilla.
  • Alternating between the champagne and dry ingredients, gradually add ingredients, mixing until just combined. Do not overmix. Scrape down sides of bowl as needed.
  • Fill cupcake liners 2/3 full with batter. Bake 15-17 minutes, until inserted toothpick comes out clean. Let cupcakes cool completely.
  • Make the Buttercream. Using a stand mixer fitted with a paddle attachment, beat butter until creamy. Mix in raspberry puree and vanilla extract.
  • Gradually add powdered sugar one cup at a time. Slowly add champagne until desired consistency is achieved.
  • Place icing in piping bag fitted with a large round tip. Pipe frosting onto cupcakes and garnish with a raspberry. Refrigerate until ready to enjoy.

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