Sweets

White Chocolate Raspberry Champagne Cupcakes

Author: Mary DiSomma

A celebration is the perfect time to indulge in the bubbly and try this recipe! When you bite into this little white cake dream, you'll taste the champagne in the frosting; it is absolutely delightful, and then you will get a burst of raspberry jam as a sweet surprise. 

The only special equipment you need for this recipe is a trusty cupcake corer (like this one from Norpro). This handy kitchen tool lets you to create a perfect hole in the center of a baked cupcake, ready for a dollop of icing—or in this case, a lovely jam. Simply twist the corer into the center of a baked (and cooled) cupcake. That’s all it takes!

White Chocolate Raspberry Champagne Cupcakes

Bring these white cake cupcakes to your next celebration. The Champagne in the frosting creates a brightness that balances a raspberry filling.

Yield
12 Cupcakes
Prep Time
45 minutes 45 min
Cook Time
15 minutes 15 min
Total Time
1 hour 1 hr

Ingredients

For the Cupcakes - Wet

For the Cupcakes - Dry

For the Filling

For the Garnish (Optional)

Instructions

  1. Preheat the oven to 350 degrees and prepare a muffin tin with 12 paper liners.
  2. Place the white chocolate and vegetable oil in a small microwaveable bowl. Microwave in 15 second bursts, stirring after each burst. Microwave until the chocolate is about 80 percent melted, then remove and stir until it’s completely smooth. Chocolate can burn quickly, so keep a close watch on it while it’s in the microwave.
  3. Place the softened butter and sugar into the bowl of a stand mixer. Beat on medium-high until light and fluffy, approximately 3 minutes.
  4. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition. Add the melted white chocolate and vanilla extract. Beat to combine.
  5. In a mixing bowl, combine the flour, cake flour, baking powder and salt. Add the flour mixture into the butter mixture, alternating with the buttermilk. Use a slow speed and beat until just combined, scraping down the side of the bowl as needed.
  6. Using a cookie scoop, fill the cupcake wells about ⅔ full. Bake for approximately 13 to 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool in the muffin tin for 2 minutes, then remove from the tin and transfer to a cooling rack. Allow your cupcakes to cool completely before moving on.
  7. After the cupcakes are cooled, remove a small amount of cupcake from each cupcake top to create a hole. I use a cupcake corer made by Norpro. You could also use an apple corer. Set the excess cupcake aside. Put a little bit of raspberry jam into the hole and cover with some of the cupcake that you removed.
  8. Now it’s time to prepare the frosting. Once complete, transfer the frosting to a pastry bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes and decorate with crystal sanding sugar.
White Chocolate Raspberry Champagne Cupcakes

Did you make this recipe?

Tag @mary.disommaon Instagram.

Pink Champagne Frosting

Champagne (or Moscato) and pink food coloring bring a fun, colorful variation to buttercream frosting!

Yield
2 Cups
Prep Time
10 minutes 10 min
Cook Time
10 minutes 10 min
Total Time
20 minutes 20 min

Ingredients

Instructions

  1. Place the pink champagne or Moscato in a small sauce pot. Simmer until the champagne is reduced to approximately 4 tablespoons. Let cool completely.
  2. In a stand mixer, cream the butter on medium until light and fluffy, about 3 minutes. Add the salt and 1½ cups of the confectioners’ sugar. Beat on medium low, slowly adding the remaining confectioners’ sugar and the reduced champagne. Add the heavy cream as needed to create a nice consistency.
  3. For a little color, add a dab of pink food coloring. Beat on medium high for 2 minutes.
  4. Transfer the frosting to a pastry bag fitted with a large star tip. Pipe the frosting onto the cooled cupcakes and decorate with crystal sanding sugar.
Pink Champagne Frosting

Related Recipes

Join The Recipe Club

Come cook with me! Each month, I share new recipes along with my tips and tricks for all levels of home cooking.

Take A Look Inside My Cookbooks

My Life in Pies: Sweet and Savory Recipes Inspired by Family & Friends

My Life in Pies: Sweet and Savory Recipes Inspired by Family & Friends

My Life in Pies: Sweet and Savory Recipes Inspired by Family & Friends
$34.95
A Gift of Cookies: Recipes To Share With Family & Friends

A Gift of Cookies: Recipes To Share With Family & Friends

A Gift of Cookies: Recipes To Share With Family & Friends
$39.95
A Gift of Cookies: Recipes to Share with Family and Friends, Cover Gift Box

Deluxe Edition: A Gift of Cookies: Recipes To Share With Family & Friends

Deluxe Edition: A Gift of Cookies: Recipes To Share With Family & Friends
$65