Raspberry Cupcakes with Champagne Buttercream Frosting
Fruity, sweet, and elegant. To me, when I think of raspberries and champagne, I think of luxury. And what better way to enjoy them than to put them together into one of my all time favorite treats? A cupcake! This moist cake, bursting with raspberry flavor, and a frosting that will make you think you’re drinking a glass of bubbly, will have you wishing for more with every bite!
I have a background in theatre, which is not nearly as glamorous and elegant as one might suspect. Working several part-time jobs, standing in line for auditions, and the constant roller coaster of “Did I get make the cut?” just to name a few. So, when I get home after a long day of auditioning, I like to whip up a batch of these mouth-watering cupcakes to help me feel like I’m living in the lap of luxury.
Puréeing raspberries is a great way to get all the flavor without those bothersome seeds. Use a food processor to purée the berries. Pour the puréed berries into a fine mesh sieve and press with the back of a spoon or rubber spatula to separate the seeds from the purée.
- 2⅓ cups all-purpose flour
- 1 tablespoon baking powder
- ¾ teaspoon fine salt
- 1½ cups white sugar
- ½ cup canola oil
- 2 eggs
- 1½ cups whole milk
- ½ teaspoon raspberry extract
- 4 tablespoons pureed fresh raspberries
- 2 quarts frosting (recipe below)
- Preheat the oven to 325°F. Line two 12-cup muffin pans with 18 cupcake liners. (One with 12 and the other with 6.)
- In a food processor, blend fresh raspberries until it becomes a thin liquid. Press the purée through a fine mesh sieve to remove the seeds. Set aside.
- Sift together the flour, baking powder, salt, and sugar in the bowl of an electric stand mixer with a paddle attachment. On low speed, mix for 1 minute.
- Slowly add the oil to the mixture until fine crumbs are formed.
- Add the eggs, milk, raspberry extract, and puréed raspberries and mix on low speed for 1 minute.
- Stop and scrape the bowl and paddle, then continue mixing on medium speed for 2 minutes. Batter will be thick.
- Fill the cupcake liners three-quarters full with batter and bake until baked through, about 20 minutes or until knife inserted in the center comes out clean. Cool for 10 minutes before removing from pans. Transfer to wire rack to cool completely before frosting.
- 1 pound unsalted butter, room temperature
- 6 cups powdered sugar
- 6 tablespoons Champagne or 1½ tablespoons Champagne flavoring
- In the bowl of an electric stand mixer with a whisk attachment, whip the butter until creamed.
- Add the powdered sugar and champagne and mix until the ingredients are evenly incorporated and the frosting is smooth and creamy.
- Frost each cupcake in a circular motion until the top of the cupcake is completely covered and top with a fresh raspberry.
What are some of your favorite opulent treats? Let us know in the comments below!