Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes solo photo

Okay… I think I just won Valentine’s Day with these Raspberry Champagne Cupcakes. I served them for a girly get-together with Circle Seven Five on Sunday night and they were the hit of the evening.

And then the hit of the workday yesterday.

Cause holy cow.


These Raspberry Champagne Cupcakes are really what I love most about Valentine’s Day. Slash life in general. They combine all of my favorite things into one (sweets, champagne, berries, vanilla, and chocolate!). I dig. And – both Sunday night and at work the next day – they disappeared faster than a bolt of lightning. Keep reading for the full recipe!

Raspberry Champagne Cupcakes

Raspberry Champagne Cupcakes

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Prep Time: 20 Minutes
Cook Time: 20 Minutes

Author: Glitter & Spice
Recipe Type: Dessert, Snack
Cuisine: American

Serves: 18-24


For the Vanilla Champagne Cupcakes
  • 3 cups of cake flour, sifted
  • 1 3/4 cups of sugar
  • 1 tablespoon plus 1 teaspoon of baking powder
  • 1 teaspoon of sea salt
  • 3 eggs, room temperature
  • 1 cup of skim milk, room temperature
  • 3 teaspoons of vanilla extract
  • 3/4 cup of unsalted butter, softened
  • 1/3 cup of sparkling wine
  • 1/4 teaspoon of red food coloring
For the Raspberry Champagne Buttercream
  • 1 cup of unsalted butter
  • 3 ounces of cream cheese
  • 3 1/2 cups of powdered sugar
  • 1 1/2 teaspoons of vanilla extract
  • 6 ounces of raspberries
  • 1/4 cup of sparkling wine
For the White Chocolate Ganache
  • 4 ounces of heavy cream
  • 8 ounces of white melting chocolate
  • optional topping: fresh raspberries


For the Vanilla Champagne Cupcakes

Preheat the oven to 350°F (175°C) and spray a cupcake tin with nonstick cooking spray. Place the cupcake liners in the tins.

Whisk to combine the dry ingredients (cake flour, sugar, baking powder, and sea salt) in a large mixing bowl. Add the eggs, milk, vanilla extract, and softened butter and use an electric mixer until the ingredients are thoroughly incorporated. Pour in the sparkling wine and red food coloring and stir to combine.

Pour the mixture into the cupcake tins and fill to just below the top of the cupcake liners. Place the cupcake tin in the oven and bake for 20 minutes, or until the toothpick test comes out clean. Remove the cupcakes from the oven and let cool in the tin for 5-10 minutes before removing the cupcakes from the tin and placing them on a plate to finish cooling.

Repeat until there’s no more cupcake batter left.

For the Raspberry Champagne Buttercream

While the cupcakes are cooling, combine the butter, cream cheese, powdered sugar, vanilla extract, and raspberries in a large mixing bowl. Using an electric mixer, beat the mixture until a smooth buttercream forms. Add the sparkling wine and stir to fully combine.

Using a piping bag (or a plastic bag with a corner cut off!), frost the cooled cupcakes.

For the White Chocolate Ganache

Place the white melting chocolate in a small mixing bowl and set aside.

In a small saucepan on the stove over medium-high heat, whisk the heavy cream as it boils. Once it reaches boiling, pour the heavy cream over the chocolate in the bowl. Whisk until a ganache forms and set aside until the ganache has cooled.

Drizzle the ganache over the tops of the cupcakes, on top of the Raspberry Champagne Buttercream. Place a raspberry in the center of each cupcake and serve!