These Raspberry Champagne Cupcakes have double the raspberry with a burst of champagne flavor! Fluffy vanilla champagne cupcakes are filled with raspberry preserves and frosted in a raspberry frosting. These festive cupcakes are perfect for a New Year’s Eve dessert, Valentine’s Day, or any special occasion.
Why you’ll love this recipe:
- Fluffy Vanilla Cupcakes – These fluffy cupcakes are the perfect base for our raspberry flavor!
- Easy Raspberry Filling – Each cupcake is filled with raspberry preserves.
- Creamy Raspberry Frosting – This frosting is ultra creamy and packed with raspberry flavor from freeze dried raspberries and raspberry preserves.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Eggs – Let your eggs come to room temperature before you begin.
- Sour Cream – Let your sour cream come to room temperature before beginning.
- Champagne – Use any kind of champagne or prosecco you like. No need to use crazy expensive champagne.
- Cake Flour – Spoon & level your flour for best results, or use a kitchen Everyone needs a scale to make sure their flour is at the proper weight, since amounts vary SO widely based on how you measure it.. Scooping the measuring cup directly in will lead to too much flour. Use cake flour here, not all-purpose flour, as it’s lighter and much better for cupcakes and cakes.
- Raspberry Preserves – Use preserves, not jam, as raspberry preserves have more flavor.
- Dairy-free – Use dairy-free butter sticks, and dairy-free cream cheese and sour cream to make these cupcakes dairy-free.
- Milk – Use milk in place of the alcohol if needed.
How to Make this Recipe Step-by-Step:
Step 1: Make the Cupcake Batter. Whisk together dry ingredients in a medium bowl. In a separate bowl, cream together butter and sugars in a large mixing bowl with a hand mixer. Mix in the eggs, then the vanilla and sour cream. Mix in the milk, then gently mix in the dry ingredients.
Step 2: Bake the Cupcakes. Portion the cupcakes into your cupcake liners and bake as directed in the recipe card below. Let cool on a wire rack.
Step 3: Make the Frosting. Make your frosting while the cupcakes cool. In a large mixing bowl, cream together cream cheese, butter, powdered sugar, vanilla, raspberry preserves, and ground freeze dried raspberries in a large bowl. Adding freeze dried raspberries is important because you can only add so much of the raspberry preserves before the frosting will turn to soup – this way we get extra flavor while maintaining the needed consistency of the frosting.
Step 4: Fill & Frost the Cupcakes. Core out the center of each cupcake with a melon baller or a teaspoon, and fill with raspberry preserves. Frost, top with fresh raspberries, and enjoy!
These cupcakes really are perfect for a New Year’s party – they’d also be fun for a bridal shower or a birthday party. We’ll be enjoying these for New Year’s Eve in my house! I hope you enjoy these cupcakes as much as we do. Happy New Year!
Expert Success Tips:
- Bake Cupcakes Right Away – Don’t let your cupcake batter sit around after it’s been made – get them in the oven right away, as your cupcakes can come out dense if the batter sits for a bit before baking.
- Avoid Runny Frosting – Don’t let your buter and cream cheese get too soft when making your frosting. It’s very common for people to over soften these. The butter should still feel cold and your finger should make a small indent, without slipping all the way into the butter. The cream cheese only needs about 15-30 minutes out, and the butter 30-60, depending on the temperature in your home.
- Follow the recipe – Mix things in as directed, for as long as directed, for best results.
- Milk – As mentioned above, you can use milk in place of the alcohol.
- Other Fruit Flavors – Try other flavors of jam if you’d like! Strawberry, blueberry, or apricot would all be delicious.
- Raspberry Lemon Cupcakes – Add lemon zest of 1 large lemon to the cupcake batter, along with swapping 1/4 cup of the champagne or milk for lemon juice to make lemon raspberry cupcakes.
- Champagne Frosting – Don’t want raspberry frosting? Omit the raspberry and add 2-3 tablespoons of champagne to the frosting. You can also reduce the champagne in a small saucepan from 1/2 cup down to 3-4 tbsp to concentrate the flavor. Add gold sprinkles on the cupcakes for some sparkle with your champagne frosting!
- White Cake Mix – In a pinch, use a white cake mix and replace the water with champagne.
Serving + Storing this Recipe:
Store these cupcakes in an airtight container in the fridge for 2-3 days. The frosting will become too soft at room temperature if they’re left out.
- Piping Tip – I used an Ateco Open Star #849 piping tip for these cupcakes.
- Piping Bag – I like to use a reusable piping bag like this one.
- Cupcake Pan – You’ll need a standard size cupcake or muffin tin for this recipe.
More Cupcake Recipes to Love:
- Peach Cupcakes with Cinnamon Cream Cheese Frosting
- Maple Bacon Cupcakes
- Samoa Cupcakes
- Guinness Chocolate Cupcakes
- Nutella Cupcakes
- Pumpkin Cupcakes with Brown Butter Frosting
- Yellow Birthday Cupcakes with Malted Chocolate Frosting
Did you make this recipe? Snap a photo and leave a comment!
Raspberry Champagne Cupcakes
For the Cupcakes
- 1 and 3/4 cups cake flour, spooned & leveled 196 grams
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup salted butter, softened at room temperature 113 grams
- 1 cup granulated sugar 210 grams
- 1 tbsp brown sugar, packed 13 grams
- 3 large egg whites, at room temperature
- 2 tsp vanilla extract
- 1/2 cup sour cream, at room temperature 120 grams
- 3/4 cup champagne, at room temperature
For Filling the Cupcakes
- 1 jar raspberry preserves
For the Frosting
- 6 ounces cream cheese, softened at room temperature use the full fat, block style
- 1 and 3/4 cups salted butter, softened at room temperature 3 and 1/4 sticks, or 367 grams
- 5 and 3/4 cups to 6 cups powdered sugar
- 1/4 cup + 2 tbsp raspberry preserves
- 1/2 cup freeze dried raspberries, pulsed to a powder
- 2 tsp vanilla extract
- pinch of salt
- 1 tbsp champagne, optional
- Prep: Line two cupcake tins with papers and preheat oven to 350° F.
- Make the Cupcakes: Whisk together the dry ingredients in a medium bowl. In a large mixing bowl, beat the butter with an electric mixer on high speed until creamed. Add the brown sugar and mix until well creamed with the butter, 1 minute. Add 2 of the egg whites and mix on medium speed until just combined, then repeat with the last. Add the vanilla, sour cream, and champagne, and mix on medium-high speed until just combined. Add the dry ingredients last, and mix until just incorporated and the last streaks of flour disappear into the batter. Do not overmix – use a rubber spatula to get any remaining bits of flour, and scrape the sides of the bowl, rather than over mixing.
- Bake: Fill the cupcake liners about 2/3 full. Bake for 14-18 minutes. The tops will be set when lightly touched and a toothpick inserted into the center will come out clean, or with moist crumbs – not wet batter. Let cupcakes cool in the pan a few minutes, then let cool completely on a cooling rack. Never frost warm cupcakes – the frosting will completely melt.
- Make the Raspberry Frosting: Cream the butter and cream cheese together in a large mixing bowl until creamy. Ad the powdered sugar, 2 cups at a time, mixing between each addition. Add the raspberry preserves, freeze dried raspberries, vanilla, and salt. Taste and add the additional 1/4 cup powdered sugar if desired. Frost your cupcakes with a butter knife, offset spatula, or piping bag and tip. See blog post for notes about the piping tip I used.Tip: If your frosting is a bit runny or hard to pipe, stick the bowl in the freezer for 5-10 minutes, or in the fridge for up to 30 to help bring it to a stiffer consistency.
- Fill & Frost Cupcakes: Use a teaspoon to core out the center of each cupcake and add 1-2 tsp of the raspberry jam filling to each. Pipe frosting on top of each and top with fresh berries.
- Serve & Store: Enjoy cupcakes immediately! Store cupcakes in an airtight container in the fridge for 2-3 days.