Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes


Happy New's Year's Day several days late! I think I'm partially drunk off raspberry champagne cupcakes. They have been my breakfast, lunch and partially my dinner. Should I make it my dessert too? Ohhh, I better. Okay, so I'm not drunk off cupcakes but they taste amazing. There's plenty of champagne flavor which I love! It goes well with the fresh raspberries for the filling!

I can't believe I didn't get this up earlier like New Year's Eve. I guess any left over bottles of champagne can now be put to good use for these cupcakes. You can always say the recipe for next year's party too. *wink wink*

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Raspberry Champagne Cupcakes - Kick off the new year with champagne cupcakes filled with a raspberry champagne filling and topped with a champagne frosting.

I couldn't stop popping this raspberries into my mouth. They were so sweet and just perfect. I love perfectly sweet and juicy fruit especially when I can buy it from the store in the middle of winter. I'm so thankful I bought a big container of raspberries for this recipe because once these photos were over I finished them off. Every last one of them. No regrets.

Watch, the next container of raspberries I buy will be bitter and unbearable. Nothing some sugar can't fix, right?
Raspberry Champagne Cupcakes - Kick off the new year with champagne cupcakes filled with a raspberry champagne filling and topped with a champagne frosting.

Raspberry champagne cupcakes on a plate.

Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes start with a homemade champagne cupcake, then filled with a raspberry champagne filling and topped with a champagne frosting!
5 from 2 votes
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 21 servings
Calories 300 kcal


Champagne Cupcakes

Raspberry Champagne Filling

  • ¾ cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 cup fresh raspberries
  • 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



  • 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.


  • 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.


  • 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.


I would recommend making a second batch of raspberry champagne filling and making large holes for the filling in the cupcakes.


Calories: 300kcalCarbohydrates: 45gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 54mgSodium: 111mgPotassium: 97mgFiber: 1gSugar: 32gVitamin A: 318IUVitamin C: 2mgCalcium: 30mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

Raspberry Champagne Cupcakes - Kick off the new year with champagne cupcakes filled with a raspberry champagne filling and topped with a champagne frosting.

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  1. This was SO delicious! Made it for my mom's birthday - I added some almond (per her request) and they turned out fantastic!

    1. Hi Annie- Just simmer the champagne for about 15 minutes. It will reduce down to about 1/2 cup of champagne instead of 1 cup, making it more like a syrup. Hope this helps!

5 from 2 votes (2 ratings without comment)

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