Barth Bakery
Mar 10, 20142 min
Updated: Aug 14, 2021
These light and fluffy cupcakes combine bubbly champagne and sweet raspberries, perfect for a bridal shower, engagement party, Easter, or other special occasion!
I added food coloring to my buttercream frosting to create a fun, bright cupcake display.
Makes about 18 cupcakes
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
¾ tsp salt
1 ½ cups granulated sugar
½ cup vegetable or canola oil
2 large eggs
1 tsp pure vanilla extract
1 cup whole milk
½ cup champagne
3 Tbsp pureed fresh raspberries
1 cup unsalted butter, room temperature
3 Tbsp pureed fresh raspberries
1 tsp pure vanilla extract
4-5 cups confectioners' sugar, sifted
¼ cup champagne
Preheat oven to 325°F. Line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the flour mixture to the bowl of an electric stand mixer fitted with the paddle attachment. Gradually add in the oil and mix on low speed until crumbs form.
Add the eggs, vanilla, milk, champagne, and pureed raspberries, and mix on low speed for about 3 minutes, being sure to scrape down the sides of the bowl so the batter is evenly mixed.
Evenly divide the batter among the cupcake liners, and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the oven and transfer to a wire rack to cool completely before frosting.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat the butter until creamy. Add in the raspberry puree and vanilla, and mix well.
Gradually add in the confectioners' sugar, 1 cup at a time, scraping down the sides of the bowl and beating well after each addition. (The amount of confectioners' sugar will depend on your desired level of sweetness.)
Add the champagne, and mix until evenly incorporated and the frosting is smooth and creamy.
Pipe or spread the frosting on top of the cooled cupcakes and decorate as desired.
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