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Perfect Champagne Raspberry Mimosa Cupcakes with Buttercream Frosting

champagne raspberry mimosa cupcakes - featured image
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These cupcakes capture the fizzy champagne vibe with fresh raspberries baked in and topped with a luscious citrus buttercream frosting. Perfect for brunches, bridal showers, or any celebration.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (120 ml) whole milk (or dairy-free milk like oat milk)
  • 1 teaspoon vanilla extract
  • ½ cup (120 ml) champagne or sparkling wine (dry brut recommended)
  • 1 cup (about 125 g) fresh raspberries
  • 1 cup (230 g) unsalted butter, softened (for frosting)
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon lemon zest
  • 2 tablespoons (30 ml) champagne (for frosting)
  • ½ teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Add dry ingredients in three parts, alternating with milk and champagne, starting and ending with the flour mixture. Mix gently until just combined.
  6. Gently fold in fresh raspberries with a spatula, being careful not to crush them.
  7. Spoon batter evenly into cupcake liners, filling about two-thirds full.
  8. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  9. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat softened butter until creamy. Gradually add powdered sugar, mixing on low to avoid a sugar cloud.
  11. Add lemon zest, champagne, vanilla extract, and a pinch of salt. Beat on medium-high until fluffy and smooth.
  12. Frost cooled cupcakes using a piping bag or knife. Garnish with fresh raspberries or lemon twists if desired.

Notes

Use room temperature eggs and butter for best texture. Avoid overmixing batter to keep cupcakes light. Fold raspberries gently to prevent crushing. If batter is too runny after adding champagne, let it rest 5 minutes before baking. Cool cupcakes completely before frosting to prevent melting buttercream. Frosting can be refrigerated if too runny and beaten again before use.

Nutrition

Keywords: champagne cupcakes, raspberry cupcakes, mimosa cupcakes, buttercream frosting, brunch dessert, celebratory cupcakes

Find it online: https://oracooks.com/perfect-champagne-raspberry-mimosa-cupcakes-easy-homemade-buttercream-frosting-recipe/