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Pink Champagne Cupcakes with Raspberry Buttercream

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. 

Category Dessert
Cuisine American
Keyword Pink Champagne Cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
Author Mean Green Chef

Ingredients

Pink Champagne Cupcakes

  • 1 2/3 cups (200 grams) all-purpose four
  • 1 cup (200 grams) sugar
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup (170 grams) butter, room temperature
  • 3 large egg whites, Nellie's Free Range
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (143 grams) Greek yogurt
  • 1/2 cup +2 Tablespoons Pink Champagne

Raspberry Champagne Butter Cream

  • 1 cup (240 grams) butter, room temperature
  • 3 cups (300 grams) confectioners' sugar (powdered sugar)
  • 1/4 teaspoon Pink Himalayan sea salt or Kosher sea salt, finely ground
  • 1 cup raspberries
  • 3-4 Tablespoons Pink Champagne

Instructions

Pink Champagne Cupcakes

  1. Preheat the oven to 350°F/177°C and line cupcake pan with foils. 

    Muffin tin lined with cupcake liners for Pink Champagne Cupcakes
  2. 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. 

    Ingredients being mixed in a large glass bowl for our Pink Champagne Cupcakes
  3. Mix on medium, about 1-2 minutes being sure to not overmix. 

    Ingredients being mixed in a large glass bowl for our Pink Champagne Cupcakes
  4. Fill cupcake liners a bit over half way. 

    Cupcake liners sitting in a muffin tin filled with Pink Champagne Cupcake batter.
  5. Bake 18-20 minutes. Remove from the oven and allow to cool for 15 minutes. 

    Pink Champagne Cupcakes that have just been baked and are cooling on a wire rack.

Raspberry Champagne Butter Cream

  1. 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.

    Raspberries cooking down for Pink Champagne Raspberry Cupcakes
  2. Strain through a fine-mesh sieve into a bowl, pressing against the solids; let cool completely. 

    Overhead photo of raspberries being pushed through a fine mesh strainer into a glass measuring cup.
  3. In a large mixing bowl beat the softened butter for 1 minute.

    Ingredients being mixed in a large glass bowl for our Pink Champagne Cupcakes
  4. Beat in the powdered sugar 1 cup at a time, beating after each cup.

    Ingredients being mixed in a large glass bowl for our Pink Champagne Cupcakes
  5. Add the salt and raspberry puree and beat for another 2 minutes.

    Ingredients being mixed in a large glass bowl for our Pink Champagne Cupcakes
  6. Once all the sugar is incorporated, add the raspberry champagne. Beat on high until light and fluffy, about 3 minutes.

    Ingredients being mixed in a large glass bowl for our Pink Champagne Cupcakes

Recipe Notes

  • Prep time is approximate.
  • Store cupcakes in an airtight container, best if eaten with 3-4 days, but will store on the countertop up to one week. The refrigerator tends to dry out any cupcake recipe.