Winning Recipe Raspberry Cupcakes with Champagne Bu

Name: Winning Recipe Raspberry Cupcakes with Champagne Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/3 cups all-purpose flour; 1 tablespoon baking powder; 3/4 teaspoon fine salt; 1 1/2 cups white sugar; 1/2 cup canola oil; 2 eggs; 1 1/2 cups whole milk; 1/2 teaspoon raspberry extract; 2 tablespoons pureed fresh raspberries; Champagne Buttercream Frosting, recipe follows; 1 pound unsalted butter, room temperature; 6 cups powdered sugar; 4 tablespoons Champagne, or 1 tablespoon Champagne flavoring

Servings: persons

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon fine salt
1 1/2 cups white sugar
1/2 cup canola oil
2 eggs
1 1/2 cups whole milk
1/2 teaspoon raspberry extract
2 tablespoons pureed fresh raspberries
Champagne Buttercream Frosting, recipe follows
1 pound unsalted butter, room temperature
6 cups powdered sugar
4 tablespoons Champagne, or 1 tablespoon Champagne flavoring

1
Preheat the oven to 325 degrees F. Line a regular-size cupcake pan with 18 cupcake liners.
2
Sift together the flour, baking powder, salt, and sugar.
3
In the bowl of an electric stand mixer with a paddle attachment, add the sifted dry ingredients and mix on low speed for 30 seconds.
4
Slowly add the oil to the mixture until fine crumbs are formed.
5
Add the eggs, milk, raspberry extract, and pureed raspberries and mix on low speed for 1 minute.
6
Stop and scrape the bowl and paddle, and then mix on medium speed for 2 minutes.
7
Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes.
8
Do not open the oven during this time.
9
Cool cupcakes completely after baking.
10
Put the Champagne Buttercream Frosting into a pastry bag and cut 1/2-inch off the tip.
11
Frost each cupcake in a circular motion until the top of the cupcake is completely covered and serve.
12
In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed.
13
Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.

2475

kcal

Calories

132

Fat

317

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/3 cups all-purpose flour, 1 tablespoon baking powder, 3/4 teaspoon fine salt, 1 1/2 cups white sugar, and more.

Yes, Winning Recipe Raspberry Cupcakes with Champagne Buttercream Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Winning Recipe Raspberry Cupcakes with Champagne Buttercream Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions