Raspberry Champagne Cupcakes (2024)

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Champagne Cupcakes

• ▢ 1 cup champagne reduced
• ▢ ½ cup butter room temperature
• ▢ 1 cup granulated sugar
• ▢ 3 tablespoons vegetable oil
• ▢ 4 eggs room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 2 ¼ cups all-purpose flour
• ▢ 2 teaspoon baking powder
• ▢ ½ teaspoon baking soda
• ▢ 2 tablespoons raspberry filling

Raspberry Champagne Filling

• ▢ ¾ cup granulated sugar
• ▢ 3 tablespoons cornstarch
• ▢ 1 cup fresh raspberries
• ▢ ⅓ cup champagne

Champagne Frosting

• ▢ ½ cup butter room temperature
• ▢ 2 ½ cups powdered sugar
• ▢ 3 tablespoons champagne
• ▢ 1 teaspoon vanilla extract
• ▢ 21 fresh raspberries for garnish
• ▢ gold sprinkles for garnish

Filling

• In a small saucepan, add in the sugar and cornstarch. Whisk until incorporated. Add in the raspberries and champagne and whisk until combined.

• Bring the mixture up to a boil and let boil for 4 minutes until thickened. Be sure to mash the raspberries with the back of a wooden spoon while it's boiling.

• Place into a bowl, cover with plastic wrap and place in the fridge to chill.

Cupcakes

• Preheat oven to 350 degrees. Line a cupcake pan with liners.

• Over medium heat, place a small saucepan with the 1 cup of champagne on it. Let it simmer for 17 - 20 minutes until the champagne is reduced to ½ a cup. Set aside and let cool.

• In a large mixing bowl,, add in the butter, sugar and vegetable oil. Mix for 1 - 2 minutes until light and fluffy.

• Add in the vanilla extract and eggs one at a time. Mix each egg until incorporated and then add the next. Scrape down the sides and mix on high for about 3 minutes until thick and very pale.

• In a separate bowl, add in the flour, baking powder, and baking soda. Whisk to combine.

• Begin to add the flour and champagne alternately into the butter/sugar mixture starting and ending with flour. I normally do 4 parts flour and 3 parts liquid. On the last addition of liquid, add in the 2 tablespoons of raspberry champagne filling.

• Scoop the batter into the cupcake liners. Fill the liners ¾ full.

• Place in the oven and bake for 18 - 20 minutes or until done. Place a toothpick into the center of the cupcake and if it comes out with moist crumbs or dry, they're done. If there's still batter, let them bake longer.

• Let the cupcakes cool completely.

• Once the cupcakes are cooled. take a small paring knife, and cut a hole in the center of each cupcake. Don't go all the way through the cupcakes. Depending on the size of the hole, you may need to make a second batch of filling.

• Fill each cupcake with the chilled filling.

Frosting

• In a mixing bowl, add in the butter, powdered sugar, champagne and vanilla. Mix until incorporated.

• Turn the mixer on high and beat until light and fluffy.

• Place the frosting in a piping bag with a 1M tip. Pipe swirls on top of each of the cupcakes. Place a fresh raspberry on top and sprinkle with golden sprinkles.