Description
Delicious champagne raspberry cupcakes topped with a creamy frosting.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/2 cup champagne
- 1/2 cup fresh raspberries, pureed
- 1 cup powdered sugar (for frosting)
- 1 tsp vanilla extract
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake tin with liners.
- In a large bowl, cream together butter and sugar until fluffy (3-5 minutes).
- Add eggs one at a time, mixing well after each addition. Gradually stir in champagne.
- In another bowl, sift together flour, baking powder, and salt. Fold into the wet mixture gently.
- Fill cupcake liners two-thirds full with batter and bake for 18-20 minutes until a toothpick comes out clean.
- For the frosting, whip heavy cream with powdered sugar and raspberry puree until stiff peaks form.
- Once cooled, frost each cupcake generously and garnish with fresh raspberries.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg