Fluffy Champagne Raspberry Mimosa Cupcakes with Creamy Buttercream
Light, moist cupcakes infused with champagne and fresh raspberries, topped with a smooth and luscious champagne-flavored buttercream. Perfect for celebrations or casual treats.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ¾ cups (220 grams) all-purpose flour, sifted
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) champagne or sparkling wine (dry variety)
- ½ cup (120 ml) whole milk, room temperature
- 1 cup (about 125 grams) fresh raspberries
- 1 cup (225 grams) unsalted butter, softened (for buttercream)
- 3 cups (360 grams) powdered sugar, sifted
- 2 tablespoons (30 ml) champagne (for buttercream)
- 1 teaspoon vanilla extract (for buttercream)
- Pinch of salt (for buttercream)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat ½ cup softened unsalted butter with granulated sugar on medium speed until pale and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Alternately add dry ingredients and a mixture of whole milk and champagne to the butter mixture, beginning and ending with dry ingredients. Mix gently until combined; do not overmix.
- Gently fold in fresh raspberries with a spatula, being careful not to crush them.
- Divide batter evenly among cupcake liners, filling each about ⅔ full.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Start checking at 18 minutes.
- Cool cupcakes in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- For the buttercream, beat 1 cup softened unsalted butter until smooth and creamy.
- Gradually add powdered sugar, alternating with champagne and vanilla extract. Beat until light and fluffy, about 3-5 minutes. Add a pinch of salt to balance sweetness.
- Once cupcakes are completely cooled, frost with buttercream using a piping bag or knife. Decorate with fresh raspberries or edible glitter if desired.
Notes
Sift flour and baking powder for light texture. Cream butter and sugar until pale and fluffy to trap air. Fold raspberries gently to avoid crushing. Start checking cupcakes at 18 minutes to avoid overbaking. Chill buttercream if too soft before frosting. Use a piping bag for professional look. For non-alcoholic version, substitute champagne with sparkling white grape juice or lemon-lime soda. For dairy-free, use coconut oil and almond or oat milk. Toss raspberries in flour before folding to prevent sinking.
Nutrition
- Serving Size: 1 cupcake
- Calories: 265
- Sugar: 24
- Sodium: 120
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 34
- Fiber: 1
- Protein: 3
Keywords: champagne cupcakes, raspberry mimosa cupcakes, buttercream frosting, celebration dessert, easy cupcakes, party cupcakes