Champagne Cupcakes With Raspberry Filling

Tender vanilla cupcakes are flavored with champagne, then filled with a homemade raspberry jam. A crown of champagne cream cheese frosting and a gummy bear garnish complete this dessert, perfect for your New Year's Eve party!

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Servings: 18

Prep Time: 00:05

Cook Time: 00:25

Vanilla Champagne Cake

1 3/4 cups unbleached all - purpose flour

1/2 t baking soda

1/4 t baking powder

pinch salt

1/2 cup (1 stick) unsalted butter, softened

1 cup granulated sugar

2 eggs 1 tsp vanilla

1/2 cup non - fat vanilla greek yogurt

1/2 cup champagne (or $6 prosecco because we're ballin' on a budget)

Raspberry Filling

1 12 - oz bag frozen raspberries, thawed

1/4 cup sugar

1 t cornstarch

Champagne Cream Cheese Frosting

8 oz cream cheese, softened

3 - 4 cups powdered sugar, to taste

1 t vanilla extract

2 - 3 t champagne


1Preheat your oven to 350F. Line two cupcake tins with cupcake liners. Set aside.

2In a small bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a separate small bowl, stir together Greek yogurt and champagne.

3In a large bowl, beat together softened butter and sugar until light and fluffy, about 4 minutes. Beat in eggs one at a time, then add vanilla.

4Alternate adding the flour and champagne mixtures to the batter, folding gently after each addition, until all ingredients are combined. Distribute into cupcake tins and bake for 17-19 minutes, until tops of the cupcakes are golden brown.

5Add the thawed raspberries to the bowl of a food processor and process until smooth. Strain the puree through a fine mesh strainer to remove the seeds.

6Add the puree, sugar and cornstarch to a small saucepan and heat the mixture over medium-low heat, stirring frequently to prevent burning. Once the mixture reaches a boil, remove from the stove and place in the fridge to chill.

7Beat the softened cream cheese until fluffy, then add the powdered sugar 1 cup at a time until you reach your desired sweetness. Add vanilla extract and champagne, then adjust the amount of powdered sugar as needed.

8Using a small paring knife, cut a core in the center of each cupcake and discard.

9Add the chilled raspberry filling to a pastry bag and pipe into each of the cupcakes. Frost with champagne cream cheese frosting, then garnish as desired.

Additional Notes

Raspberry filling can be made up to 3 days in advance.

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