Raspberry-Frosted Champagne Cupcakes

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Raspberry-Frosted Champagne Cupcakes Recipe

These Raspberry-Frosted Champagne Cupcakes are the perfect combination of a classic champagne flavor with a sweet raspberry frosting. The cupcakes are light and fluffy, with a subtle champagne taste, and the frosting is creamy and sweet with a hint of raspberry. They make a great treat for any special occasion!

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup champagne, room temperature
  • 1/2 cup raspberry jam
  • 2 cups powdered sugar
  • 3 tablespoons butter, softened
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Directions:

  1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, and mix until just combined. Gently stir in the champagne.
  5. Divide the batter evenly between the 18 cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  6. Let the cupcakes cool completely before frosting.
  7. For the frosting, in a medium bowl, beat together the raspberry jam, powdered sugar, butter, milk, and vanilla extract until light and fluffy. Pipe or spread the frosting onto the cooled cupcakes.
  8. Enjoy!