Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the eggs, vanilla extract, 0.5 cup champagne, milk, and mashed raspberries.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened butter in a large bowl until creamy. Gradually add the powdered sugar, alternating with the 2 tbsp champagne and vanilla extract, until smooth and fluffy.
- Stir in the raspberry puree until evenly combined.
- Once the cupcakes are completely cool, frost them using a piping bag or spatula.
Notes
You can add a splash of raspberry liqueur to the frosting for an extra flavor boost. Garnish with fresh raspberries or edible glitter for a festive touch.