These White Chocolate Raspberry Champagne Cupcakes are light and fluffy white chocolate cake filled with raspberry filling and topped with a luscious champagne buttercream!
They are perfect for New Year’s Eve, Bridal and Baby Showers, and Valentine’s Day! Serve them up with a Champagne Cocktail!
These White Chocolate Raspberry Champagne Cupcakes are absolutely delicious! Made with a fluffy cake with a hint of white chocolate, homemade raspberry filling, and amazing champagne buttercream.
They are the ultimate celebratory cupcake – perfectly sweet with a yummy blend of flavors!
We tend to make these every year around the holidays, they’re a nice break from all of the chocolate confections, and the champagne makes them perfect for new years.
But I’ve also used this Pink Champagne Cupcakes recipe for weddings and showers too!
I chose to use Barefoot Bubbly Pink Moscato Champagne because of the hints of candied cherries. I thought it would pair nicely with the raspberries, and boy was I right.
I think champagne buttercream is my new favorite, I love the depth of flavor, yet it’s still light and silky. These are always a hit at parties and oftentimes a few guests take them home for breakfast.
Okay, I admit it, I might have had one for breakfast too, they were just too good!
These cupcakes are fancy and sophisticated, but you don’t need a whole lot of skill to make them, you just need the right tools!
Here are a few of the helpful tools I use to make and assemble these cupcakes!
A cupcake corer is so much easier than trying to core your cupcakes with a pairing knife (Also, I highly recommend dipping the center pieces in the leftover raspberry filling – YUM)!
This is my favorite piping tip, whether you want a low even frosting or you want to pile it high (make 1.5 batches of frosting if you want to pipe it high), this tip yields beautiful results!
While there are a lot of hacks out there, I think that a disposable piping bag is the easiest way to decorate cupcakes! I recommend using 16-inch bags as these should fit one full batch of frosting.
When you’re serving up these cupcakes, chances are you’re going to want to jazz them up a bit! Here are a few things I like to use to make them all fancy for parties!
These cupcake wrappers come in a set of gold, pink, purple, and pearlescent white or you can do all white or all pink!
Wilton Gold Color Mist is a fun way to add shimmer to the piped frosting as well as the raspberries on top!
Sprinkles are a must when it comes to cupcakes, you can go simple gold sprinkles or you can get really fancy with these edible stars!
Update: This Champagne Cupcakes recipe is one of the most popular posts on Sugar & Soul and in my personal life. I’ve made a wedding cake with this recipe that everyone loved and I’ve made the cupcakes many times over the years.
The champagne buttercream is absolutely amazing. I love the gorgeous pearl sheen it gives the frosting making it perfect for any special occasion! Not to mention the flavor!
One of my favorite things about this frosting is that you know it’s ready based on the flavor… once you have enough champagne in the buttercream it has a fruity flavor that just sings!
One second it’s sugary and the next it’s fruity in a sophisticated and decadent way! I hope you all enjoy this recipe as much as those who have checked it out and pinned it before you!
White Chocolate Raspberry Champagne Cupcakes
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White Chocolate Raspberry Champagne Cupcakes
Ingredients
Cupcakes:
- 1 box Betty Crocker White Cake Mix
- 1 (3.4 oz. box) White Chocolate Instant Pudding, dry
- 4 large egg whites
- 1 cup sour cream
- 1 cup vegetable oil
- ½ cup whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 batch Easy Raspberry Filling
Frosting:
- 1 cup unsalted butter softened
- 4 – 5 cups powdered sugar
- 3 tablespoons Barefoot Bubbly Pink Moscato Champagne
Toppings
- 24 raspberries
- sprinkles
- Gold Color Mist
Instructions
Cupcakes
- Preheat oven to 375°F and line a cupcakes pan with liners and set aside.
- In a large bowl or stand mixer fitted with a whisk attachment, beat together all of the cake ingredients until smooth.
- Fill each of the liners with about 1/4 cup (leveled off) of batter.
- Turn oven down to 325°F and bake the cupcakes for 20 to 24 minutes, the tops should spring back when touched once done or test with a toothpick to make sure the centers come clean.
- Allow the cupcakes to cool in the pan for a couple of minutes before transferring to a cooling rack to cool completely. While the cupcakes are cooling, prepare the Easy Raspberry Filling.
- Once cooled, use a cupcake corer to make a hole in the center of each cupcake, then fill each hole with raspberry filling.
Frosting
- In a large bowl or stand mixer fitted with a paddle attachment, cream the butter.
- Add the powdered sugar a 1/2 cup at a time, beating the sugar into the butter and scraping down the sides of the bowl as needed.
- Once all of the sugar has been added, beat the frosting on high for about 3 minutes, frosting should be fluffy and smooth.
- Add champagne and beat for 2 more minutes.
- Frost cupcakes and top with raspberries and sprinkles.
Video
Notes
- You should plan to frost the cupcakes immediately after the frosting is made as it will begin to crust quickly. If making the frosting in advance, store in the fridge and rewhip it before piping.
- This recipe has only been tested and made with whole/full-fat products so I cannot speak to how they would turn out with light sour cream, skim milk, etc.
Nutrition
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Comments & Reviews
Rosann says
These cupcakes are the best! The frosting was yummy but I couldn’t taste the champagne but that’s ok.
I made them for my daughters graduation party at her request and didn’t think they were my flavor. But boy was I surprised!!! These are my new fav cupcake!!! Thanks so much for the recepie:)
Rebecca says
You don’t really taste any alcohol from the champagne, rather it adds a fruity element to the frosting!
Amaura says
These are so great! I am making them for a Bachelorette Party and did a test batch this weekend. The flavor of the cupcake is addicting and the only thing I think I will change is making a raspberry filling that is slightly more tart (just personal preference). Thanks for the wonderful recipe!!
Rebecca says
I’m so glad you enjoyed them!
Ashley says
Hi Rebecca! Just found your blog and I’m IN LOVE! So many great recipes I need to try! Quick question for you: I’m looking for a fabulous white cake recipe for my sisters birthday, and was wondering if this cupcake recipe is able to be made into a cake? It looks and sounds absolutely heavenly. If so, how might I go about doing that? I need to make 4 layers total, in two 8′ cake pans.
Thank you! 🙂
Rebecca says
Hi Ashley,
I’ve used this recipe to make a couple of wedding cakes and everyone loved it! I would say you’re going to need to double the recipe and evenly divide between the pans, cooking the cakes two at a time. Make sure tot let them cool completely. I used the raspberry filling as the filling between the layers and then did a crumb coat of frosting and let it chill for about a half hour before applying the final coat. Keep in mind that 4 8-inch layers will yield a heavy little cake, so you might want to keep that in mind if you have to transport it. If you are transporting, I recommend putting in a cake rod which can be found at most craft stores in the baking section. An alternative that I haven’t tried would be to make just one batch and bake them in the 2 8-inch pans and slice those two cakes in half for thinner layers, I haven’t tried it with the recipe though. I hope that answers your questions!
Ashley says
Hey Rebecca, thanks for your speedy response! I guess I should have been more clear haha I plan on baking them in 2 8-inch pans and then slicing those two cakes in half, to make 4 thinner layers 🙂 I definitely agree that 4 8-inch layers would indeed be quite heavy!
So 1 batch of this recipe would make 2 8-inch cakes? How long would they need to be baked for do you think?
Rebecca says
My guess is they will need to bake between 35 and 50 minutes. Once a toothpick comes clean they’re done. Don’t open the over before 30 minutes.
Anna @ Anna Can Do It! says
Oh my! That looks divine! Must be delicious! Can’t wait to try them out! – Love, Anna
Rebecca says
Oh they are, some of my favorites!
Dianna says
Thank you, thank you for this recipe! It was exactly what I was looking for…tho for my 1st attempt im doing blackberry whipped cream frosting, and a coffee filling. (I’m wanting to create a cupcake nod to my fav coffee drink, white chocolate latte with blackberry whipped cream). However, the champagne frosting is being made sunday, it’s my birthday, and I LOVE champagne. Maybe I’ll combine my love of champagne and my fav coffee, follow as written but sub blackberry for raspberry….oh the ideas
Carolina Silva says
Cupcake for me and the best .. very good his post.
Diane Van Horn says
Can I substitute jam for the raspberry filling?
Rebecca says
You could, though I would recommend getting a canned raspberry pie filling if you can, the texture will be closer. But jam will do just fine if that’s what you have.
Miriam Keen says
I love the cupcake liners. Do you know where I can buy them? I can’t wait to make these cupcakes.
Rebecca says
Oh, I’m sorry, I don’t. I got them two years ago a TJMaxx. Are you making them for New Year’s? If not, I usually find really fun ones on Etsy!
Emily says
These cupcakes look amazing! I plan on making these for a friend’s bridal shower but wanted to do a test run first. Does the champagne still need to be bubbly to make a good frosting? I was hoping to avoid buying/wasting another bottle just for another frosting batch next week.
Thanks!
Rebecca says
Hi Emily,
You should be fine to use the same champagne, it doesn’t need to be bubbly. I recommend using one of the small individual serving bottles if you can find it, they usually come in a 4 pack and mean less waste. Unless you’re going to drink the rest of the bottle of course 😉 I make this recipe for a lot of weddings and it’s always a hit! Enjoy!
sue griffore says
Made the black tuxedo cupcakes today. I also made the raspberry, white chocolate cupcakes. Because I could not use the frosting with the champagne in it, I used the frosting from the tuxedo with the white chocolate pudding mix in it. It seems to be soft, but nice. Will the frosting crust? Does it need to be refrigerated?
Rebecca says
Hey Sue! While the white chocolate frosting is absolutely delicious, it’s a whipped cream base and will not crust like a traditional buttercream. It should be served the same day for best results, otherwise, keep it chilled.
Melissa says
Is one batch of Raspberry filling only enough for one batch of cupcakes?
Rebecca says
Yes, this should easily fill 24 cupcakes 🙂
Ashley says
Do you have to put the filling in? Would the cupcakes not taste as great without the filling?
Rebecca Hubbell says
Hi Ashley, I prefer them with the filling because I love that fruitiness, but they will still taste great without it!
sue griffore says
rebecca……. just found your recipe for black tuxedo cupcakes with the white chocolate frosting! very pretty!!! cannot find comments on them? Do you think that frosting would compliment the raspberry champagne white chocolate cupcakes since I cannot use champagne??? thank you again, and again…
Rebecca says
Yes, the whipped white chocolate frosting would go great with them!
sue griffore says
Want to use your frosting…but cannot do the alcohol….. what would you recommend? thank you
Rebecca says
You can replace the champagne with heavy cream for a classic buttercream.
sue griffore says
thank you for your earlier response (and quick)…… I would like to make these, but need a firmer frosting as I need to stand a decorative chocolate piece on the top……..would you feel comfortable using a cream cheese frosting? thank you……..
Rebecca says
It’s entirely up to you, but honestly, it’s the frosting recipe that makes these cupcakes because the champagne buttercream has such a lovely flavor. I would worry that the cream cheese would be far too rich, but you can alter the recipe to make it your own. Buttercream frosting is pretty stiff and this one crusts up nicely.
sue griffore says
Please…… what size box of pudding?
Rebecca says
Hi Sue,
A standard small box, I think it’s either 3.4 or 3.9 oz., you add the dry powder to the cake batter.
Dorothy says
What about the alcohol in the champagne for someone who doesn’t do much with alchohol
Rebecca says
Hi Dorothy, unless you heat the champagne to the point of flames to burn off the alcohol, you’d best use a basic buttercream without it if it’s a concern.
pam says
I just made these cupcakes and they are fabulous! I substituted champagne for the milk.
Thank you so much for the recipe!
fickrj5@gmail.com says
I’m so glad you enjoyed them, Pam! A few others have done the same thing but I have yet to try it. Guess I better make up another batch soon, huh? Unfortunate, I know 😉
Brittany says
Did you use the sour cream? I have never heard of such a thing before?
Rebecca says
Yes, Brittany! It makes the cupcakes super moist! I hardly ever make cakes without sour cream or yogurt!
Hunter St. Claire says
I replaced the milk in the cake ingredients, with equal parts extra dry (semi-sweet) champagne and the cupcakes turned out great! The taste of champagne in the cake is subtle, but good. These are gonna be so fun to serve to my guests on New Year’s Eve. Thanks for the recipe.
fickrj5@gmail.com says
I’m so glad the champagne worked out, definitely going to give it a try the next time I make them! I hope you have a great New Year’s Eve party!
Jessica says
Can’t wait to make these for a friend’s birthday! I was just wondering how well they stored? I would need to travel with them. Should they be kept in the fridge? Does the filling make them soggy after a while?
Thanks again for the recipe! Looks delish!
-Jessica
fickrj5@gmail.com says
Hi Jessica,
They don’t usually last long when I make them, but they should hold up fine for a couple of days. They’re a very popular recipe here on the blog and a few (including myself) have made this recipe for a wedding cake a couple of days ahead and it help up fine. The buttercream crusts up nicely, not hard, but firm enough to hold shape during travel. If you use the Easy Raspberry Filling in the recipe then I know it would hold for at least 2-3 days. It would be best to keep them chilled and remove a few hours before serving if you’re making them ahead of time. Enjoy!
cathy hickman says
Do you have to use Champagne,what could you us instead?
Rebecca says
In the frosting you could do heavy cream, but you’ll lose the flavor. I’ve never tried it, but a sparkling white grape juice might work nicely.
Anne says
I have substituted Sensations Italian Pomegranite Soda instead of the champagne and it gives it a pale pink colour and a nice fruity taste. Even if you don’t like Pomegranite you would still enjoy the icing.
VICTORIA JAGER says
do you have to be concerned about the alcohol content in these for children at the wedding?
Meg says
As a professional baker, I can say that 3-4 Tablespoons of alcohol in that amount of confectionery icing is marginal at best. It comes out to 1-2 ml of alcohol per serving. You should be fine to have these on a table at an event where children are present.
Laurie says
No, it was my wedding she made them for and the frosting was delicious and there was not enough alcohol to hurt anyone. This was a fabulous cake and cupcakes for everyone to enjoy and still talk about today.
Shelia says
I use 7-up when I make them for my daughter’s school. It still gives it that bubbly little kick. I would assume ginger ale would also work.
Rebecca Hubbell says
Such a great idea, thanks for sharing this alternative!