Raspberry Champagne Cupcakes

This post is sponsored by Wayfair.
All opinions are my own. For more information, see my disclosures here.

When Wayfair asked me to participate in their Cocktail to Cupcake campaign, I couldn’t say no. I had to create a cupcake based on my favorite cocktail. It didn’t take long for me to decide what I wanted to do – our wedding signature drink! 

Alcohol and sweets? Yep, I’m in.

But then it hit me… I would actually have to bake something. To be honest, I’m not the best baker. Although I have a sweet tooth, I much prefer cooking over baking. This is why you don’t see many baked goods recipes here on the blog. {I’m getting better}. So, If I can follow this recipe, not burn my kitchen down, and create a delicious dessert, so can you. Keep reading! 

Raspberry Champagne Cupcakes

Wedding photos by Jeff Frandsen

Our wedding cocktail was champagne mixed with St. Germain elderflower liquor and topped with a raspberry. St. Germain can be pretty expensive, and since I knew I would only need a little bit of it for this recipe, I left it out. My wallet is thanking me (& so will yours). The cupcakes turned out just fine without it and I’m so excited to share the recipe with you. 

Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes
Yields 20
Cook Time
18 min
Cook Time
18 min
For the cupcakes
  1. 3 cups cake flour
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1 cup salted butter, room temperature
  5. 1 1/2 cups sugar
  6. 5 egg whites
  7. 3 teaspoons vanilla
  8. 1 cup champagne, room temperature (I used Barefoot Pink Moscato Champagne)
  9. Zest of 1 lemon (optional)
For the icing
  1. 1 cup unsalted butter, room temperature
  2. 2 tablespoons pureed raspberries (seeds removed)
  3. 5 1/4 cups confectioner’s sugar
  4. 1/4 cup champagne (I used Barefoot Pink Moscato Champagne)
  5. 2 teaspoons vanilla
For the cupcakes
  1. Preheat oven to 350 degrees and line muffin pans with cupcake liners.
  2. In a medium mixing bowl, whisk flour, salt, baking powder (and optional lemon zest). Set aside.
  3. In a stand mixer bowl, beat the butter and sugar until light and fluffy.
  4. Add egg whites and vanilla extract to the butter and sugar mixture.
  5. Slowly add the dry ingredients and the champagne, alternating. Mix until combined. Do not over mix.
  6. Fill cupcake liners 2/3 full with batter.
  7. Bake for 16-18 minutes.
  8. Remove cupcakes from pan and let cool on wire racks.
For the icing
  1. In a stand mixer bowl, beat butter until creamy.
  2. Add pureed raspberries and vanilla extract.
  3. Gradually add confectioner’s sugar until well mixed.
  4. Add champagne slowly until desired consistency.
  5. Place icing in refrigerator for 5-10 minutes to thicken.
  6. Add icing to piping bag and frost cupcakes.
  7. Top each cupcake with a raspberry.
Simply Nicole http://www.simply-nicole.com/
Raspberry Champagne Cupcakes Thank you for reading my post today.
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  1. February 23, 2016 / 9:55 am

    YUM. Wow. These would be perfect for my birthday in a few months!

    • February 23, 2016 / 9:56 am

      Make them! If I can do it … anyone can 🙂

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