Pink Champagne Cupcakes with Raspberry Buttercream
Our Pink Champagne Cupcakes with Raspberry Buttercream Frosting are the perfect dessert for your upcoming Oscar Party! Bubbly champagne and fresh raspberries come together to create a gorgeous presentation.
Servings 12 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.