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Toast the New Year with these simple and decadent raspberry champagne cupcakes!

Can you believe that it’s almost Christmas? Two days away and my presents aren’t finished, nothing is wrapped, and I’m a little nervous about spending the holiday with my roommates’ families since I don’t really know any of them very well. I miss my own family. And color me shocked because I didn’t really think I’d say that knowing me and my history with Christmas. Before I get all melancholy on though you let me talk about champagne.

I had some leftover from my Pomegranate Champagne Spritzer and was wondering what to do with it before it lost all the bubbles. And cupcakes. Because what the heck else do you do with leftover bubbly? I’d tried mimosa cupcakes before but they didn’t really turn out. The cupcakes were too sweet and so sticky. I’m not sure if that was baker error or a bad recipe but it kind of turned me off to champagne in cupcakes.

But like I said about waffles I’m getting better at not just recipe experimenting but eyeballing and troubleshooting. My cousin told me once when she was painstakingly patiently teaching me how to knit years ago that you know you’ve “arrived” as a knitter when you can recognize and fix your own mistakes. Well folks I’ve arrived as a baker 😉 {and a knitting incidentally} Because these champagne cupcakes were PERFECT. A delicate champagne flavor inside a moist and crumby cupcake then topped with a sweet raspberry buttercream. Oh my heaven! I think I’ve eaten most of them by myself which is a little dangerous. 

I tweaked this recipe a little to account for my laziness and was delighted to bite into a perfectly domed cupcake. They weren’t too sweet either, which made them the perfect vessel for that frosting. I sent a picture of them to my sister just to make her drool over the ridiculous amount of frosting.

These would be perfect to toast with during your New Years Eve celebrations! Especially if you’re looking for the champagne taste without the alcohol. 

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Raspberry Champagne Cupcakes

Yield: 18 cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Toast the New Year with these simple and decadent raspberry champagne cupcakes!

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Ingredients

For the Cupcakes:

• 1 2/3 cups flour
• 1 cup sugar
• 1/4 tsp baking soda
• 1 tsp baking powder
• Pinch of salt
• 1/2 cup butter
• 3 eggs
• 1/3 cup sour cream
• 3/4 cup champagne

For the Frosting:

• 1/2 cup seedless raspberry jam
• 1 cup unsalted butter
• 4-5 cups powdered sugar
• 1 Tbs heavy cream

Instructions

For the Cupcakes:

1. In the bowl of a stand mixer mix flour, sugar, baking soda, baking powder, and salt.
2. Add in butter and beat until mixture resembles coarse crumbs, then add eggs, sour cream, and champagne and mix until well combined.
3. Fill lined muffin tins half full and bake at 350 degrees for 18-20 minutes. Allow to cool in pan for 5 minutes before turning out onto a clean surface.

For the Frosting:

1. In the bowl of a stand mixer fitted with the whisk attachment beat butter until pale yellow, about five minutes.
2. Add in raspberry jam and mix until combined.
3. Add in powdered sugar 1/2 a cup at a time until frosting reaches desired consistency. Add heavy cream if frosting becomes too thick.
4. Pipe onto cooled cupcakes.