White Chocolate Raspberry Champagne Cupcakes
Servings 24 Cupcakes
These White Chocolate Raspberry Champagne Cupcakes are perfect for New Year's Eve, Bridal and Baby Showers, and Valentine's Day! Light and fluffy white chocolate cake filled with raspberry filling and topped with a luscious champagne buttercream!
Ingredients
Cupcakes:
- 1 (18 oz) box Betty Crocker White Cake Mix see notes
- 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.
Notes
- When this recipe was developed, cake mixes were a standard size of 18 ounces. Now, they are making them 15 or 13 ounces in some brands. If you used the smaller-sized box mixes, I would reduce the oil to 1/2 cup and the sour cream to 3/4 cup.
- 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 it 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
Calories: 203kcal | Carbohydrates: 22g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 225mg | Potassium: 44mg | Sugar: 13g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 0.4mg
Find it online: www.sugarandsoul.co/raspberry-champagne-cupcakes/