Our Pink Champagne Cupcakes with Raspberry Buttercream Frosting are the perfect dessert for your upcoming Party! Bubbly champagne and fresh raspberries come together to create a gorgeous presentation. Dressed in pink and gold and topped with plump Sugared Raspberries and Blackberries.
We’re happy to work with Nellie’s Free Range Eggs, to share our Pink Champagne Cupcake Recipe!
We’re always on the hunt for the best ingredients we can source, from seasonal vegetables and fruit to organically raised meats.
I came across Nellie’s Free Range Eggs in the local market, and friends let me tell you they are truly the best on the market. Rich Golden Yolks, that make any recipe so much brighter. They’re dedicated to the humane treatment of hens, so no cramped cages. Hens run free in the sunlight and fresh air and it’s evident in their eggs! They’re Certified Humane, and in addition, they support over 125 small family-run farms in the USA!
We seriously love them, and would never promote a product without heart. Nellie’s free-range eggs shine in any recipe.
The cupcake batter is light and airy from the egg white batter, which creates an almost angel food cake consistency with high peaks. Which stands up to our wicked fresh buttercream raspberry frosting!
Baking Tip: Maintain a steady temperature of 350°F/177°C throughout the entire baking process. While some recipes may require temperature adjustments for higher peaks, this recipe achieves perfection at 350°F/177°C. Keep it cool and consistent for best results.
This buttercream icing is the perfect frosting for these light, lovely cupcakes. It’s so easy to make!
Add the raspberries to a heavy-bottomed saucepan and place over medium-high heat. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes.
Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely.
In a large mixing bowl beat the softened butter for 1 minute.
Beat in the powdered sugar 1 cup at a time, beating after each cup.
Add the salt and raspberry puree and beat for another 2 minutes.
Once all the sugar is incorporated, add the raspberry champagne. Beat on high until light and fluffy, about 3 minutes.
Frost & Garnish
Pipe the raspberry champagne frosting on top of each cupcake and garnish with sugared raspberries.
Storing Cupcakes with Raspberry Buttercream Frosting: Tips for Freshness
To safely store cupcakes with raspberry buttercream frosting:
Refrigeration: Place the cupcakes in an airtight container and store them in the refrigerator to prevent the buttercream from melting and the raspberries from spoiling.
Layering: If storing multiple cupcakes, place parchment paper or wax paper between the layers to prevent the frosting from sticking to the cupcakes above.
Avoid Odors: Keep the cupcakes away from strong-smelling foods in the refrigerator to prevent them from absorbing unwanted odors.
Moisture Control: Ensure the cupcakes are completely cooled before storing to prevent condensation from forming inside the container, which can make the cupcakes soggy.
Storage Duration: Cupcakes with raspberry buttercream frosting can be stored in the refrigerator for up to 3-4 days.
By following these storage guidelines, you can keep your cupcakes with raspberry buttercream frosting fresh and delicious for several days
Please Pin to Make & Share!📌
How to Make Pink Champagne Cupcakes
Ingredients
Pink Champagne Cupcakes
- 1 2/3 cups (200 grams) all-purpose four
- 1 cup (200 grams) sugar
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup (170 grams) butter, room temperature
- 3 large egg whites, Nellie's Free Range
- 1 teaspoon pure vanilla extract
- 1/2 cup (143 grams) Greek yogurt
- 1/2 cup +2 Tablespoons Pink Champagne
Raspberry Champagne Butter Cream
- 1 cup (240 grams) butter, room temperature
- 3 cups (300 grams) confectioners' sugar (powdered sugar)
- 1/4 teaspoon Pink Himalayan sea salt or Kosher sea salt, finely ground
- 1 cup raspberries
- 3-4 Tablespoons Pink Champagne
Instructions
Pink Champagne Cupcakes
- Preheat the oven to 350°F/177°C and line cupcake pan with foils.
- Add the flour, sugar, baking soda and powder to a large mixing bowl and stir to combine, Then add the egg whites, vanilla, Greek yogurt, and champagne.
- Mix on medium, about 1-2 minutes being sure to not overmix.
- Fill cupcake liners a bit over half way.
- Bake 18-20 minutes. Remove from the oven and allow to cool for 15 minutes.
Raspberry Champagne Butter Cream
- Add the raspberries to a heavy-bottomed saucepan and place over medium-high heat. Cook over medium heat, stirring occasionally, until the berries break down, about 10 minutes.
- Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely.
- In a large mixing bowl beat the softened butter for 1 minute.
- Beat in the powdered sugar 1 cup at a time, beating after each cup.
- Add the salt and raspberry puree and beat for another 2 minutes.
- Once all the sugar is incorporated, add the raspberry champagne. Beat on high until light and fluffy, about 3 minutes.
Notes
- Prep time is approximate.
- Store cupcakes in an airtight container, best if eaten with 3-4 days, but will store on the countertop up to one week. The refrigerator tends to dry out any cupcake recipe.
Creative Recipe Inspiration
Our Bakery Style Chocolate Cupcakes are high-top cupcakes too! Moist, delicious and and perfect for any occasion.
Chocolate Storm Cake is taste bud revolution! Our most popular and pinned 5-Star cake! Chocolate Cake.
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
These look amazing!!! I’m definitely saving this recipe! Thank you for sharing!
Thanks so much for checking out our recipe Nissa, so glad that you like it! 🙂
Ohhhhh my gosh – I need these in my life! I have all the confidence in the world when it comes to baking, but decorating is a whole different story. You made these look amazing!
Hi Brittany, 🙂 thanks so much! They’re really tasty and the extra champagne helps with decorating creativity! lol ?
This looks delicious! I wish I wasn’t on a diet right now 🙂
Hi Jul, 🙂 thanks so much! A little sweet treat here and there is allowed ?
These look amazing! Cute and yummy 🙂
Thanks so much, Jocelyn! 🙂 ?
These look amazing! So professionally done! Great job, very creative!
Thank you, Anna, much appreciated! 🙂
Cupcakes? In pink? With berries and champagne? What not to like?! These definitely are cupcakes made to impress! Pinned it to try it out soon for a special occasion! Thanks!
Exactly, Akiko! How could that be wrong in any realm? Thanks so much for pinning and please be sure to tag us @meangreenchef or #meangreenchef when you make some. Thank You ???
Up
Wow these look beautiful and tasty! You have the best recipes! I love your blog!
Hello, Holly! 🙂 You totally made my day, thank you so much! ???
Gorgeous, gorgeous photos! I love reading your posts and drooling over your recipes. I don’t eat sugar these days, but if I did these would be at the top of my list, especially since I would get to drink the leftover champagne! And how great that you use free-range eggs!
Thank you so much Ramae, it was a lot of fun shooting this recipe creation! The leftover champagne was a bonus lol and Nelle’s Free Range Eggs are incredibly great eggs! ????
These look absolutely amazing! You have outdone yourself! AGAIN!
Hi, Tricia! 🙂 Thank you so much for the wonderful compliment, I really love what I do! ???
Like everything else you make These look so delicious! And I love how the things you make are new ideas for me. Thanks for sharing
Thanks so much, Karie! It really makes me so happy that our recipes bring new ideas to your table, we really appreciate you! ???
Beautiful images as always! And, who wouldn’t love champagne and raspberries. Yum!
Thank you, Leigh Ann! It’s impossible not to love pink champagne and raspberries! ???
This looks so delicious and BEAUTIFUL!
Thank you so much, Meagan! 🙂 really appreciate you checking them out ???
These cupcakes are beautiful! I agree about the Nellie’s Free Range Eggs. They are the best.
Thank you, Jelane! Nellie’s really are the best eggs, we’ve used them for years. We LOVE that they support local farmers too!! ???
Oh yum! These will be perfect for a brunch i have coming up!
Hi, Kim! 🙂 Thanks so much for checking out our recipe creation! Please be sure to tag us @meangreenchef or #meangreenchef in your recipe photos! ???
These are gorgeous! And you make the process easy to follow. Well done.
Hello, Cindy! Thanks, so very much for the fabulous compliments and for checking out our recipes! ???
Love your post! I am not a baker, but this is so thorough, I might be able to pull them off!
Awesome, Sandi, thank you! I’m so glad that our step-by-step process is helpful! If you have any questions, please give us a shout here or on our FB Page https://www.facebook.com/MeanGreenChef/ ???
These are so stunning! I can’t wait to make them, I think I will for Easter.
Hello, Jennifer, thank you so much! 🙂 They’ll be beautiful for Easter cupcakes, be sure to tag us @meangreenchef or #meangreenchef in your recipe photos! ???
These look wonderful and would be so fitting for an Oscar Party! You do amazing work – the photos are goregous! I bet they taste just as wonderful as they look.
Thank you so much, Susan! 🙂 The raspberry buttercream really takes it over the top and matched some of the most notable outfits seen at the Oscar’s! ???
These are so beautiful! Now I have to create a special occasion to bake them!
Thank you, Michele, so glad that you like them! 🙂
This looks absolutely amazing and delicious! I’m craving raspberries now.
Hi, Kristen, thanks so much! These will satisfy your raspberry craving 🙂 ?
I love everything about this recipe, and especially that frosting! So delicious!
Hi, Kathryn, so glad that you love our recipe! The frosting is easy and so delicious! :)???
Oh my gosh. These look absolutely amazing!!! You have done it again with beautiful food.
Hi, Pauline! 🙂 It really makes my day to hear such a wonderful compliment on our creations thank you so much for being a part of Mean Green Chef! We appreciate you! ???
Even the title sounds delicious! Those look delightful!
Thanks, Dennis, much appreciated!! 🙂
OMG I’m calling you next time I am making cranachan LOL These are gorgeous!
Hi, Jen! 🙂 Lol, we’ve got you covered, I’m very familiar with Cranachan! Seriously whipped cream and whiskey, yum! We’ll add it to the menu board for June! ?
This recipe sounds amazing. I can’t wait to try and make it at home! Thanks for the share. 🙂
Thanks so much for checking them out Crystal! 🙂
These look like such an elegant dessert ~ not to mention absolutely delicious!!!
Thanks so much, Tina! We were really happy with the way this cupcake recipe turned out, appreciate you checking them out! 🙂 ??