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.
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.
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.