Light and moist champagne cupcakes filled with a sweet and tangy passionfruit curd, then topped with a raspberry swiss meringue buttercream. It is the perfect way to celebrate.
I know I’ve slowed down my recipes for the past year and that was largely because I wanted to focus on more recipe testing to ensure the best recipes possible. The past few months, however, I’ve been more quiet than normal. The blog has always been a happy place where we can live sweetly and create warm memories with one another. I admit it’s been harder for me to do this considering everything happening. I spend most of my time with a knot in my stomach and constant worry in the back of my mind at all times.
But I am also very hopeful for the future. I’ve always been an optimist and I cannot help but hold on to that optimism for dear life. Seeing family and friends standing up for the rights of our fellow human beings warms my heart and reminds me that there is still so much good out there.
No matter what your views are, please, please, keep yourself open to civilized discussion and remember that nothing is ever black and white. We are all human and deserve a chance to be treated as such. Love you all!
I’ve been dreaming of making these champagne cupcakes for so long. The pairing of champagne, passionfruit, and raspberries just sings to me. Technically, I wanted it to be a cake, but I’ve been needing a bit more portion control in my life so I decided that cupcakes would be a safer option for me. My jeans are feeling a little snug, if I’m completely honest with you. And these champagne cupcakes are so hard to resist. I had two of them while I was taking these photos.
In the end you have light and fluffy champagne cupcakes with a sweet, delicate taste of champagne. The passionfruit curd adds a wonderfully bright tanginess. The silky raspberry champagne buttercream is smooth with a delicious kick of raspberry and champagne. It is the perfect celebration cupcake for any occasion.
- 1⅔ cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (1½ sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream, room temperature
- ½ cup, plus 2 tablespoons champagne, room temperature
- ⅔ cup passionfruit curd (recipe below)
- 1 recipe raspberry champagne Swiss meringue buttercream (recipe below)
- 12 raspberries
- Preheat the oven to 350 degrees F. Line a 12-well muffin tin with cupcake liners.
- In a medium bowl, stir together the flour, baking soda, baking powder, and salt together.
- In a mixer, beat the butter and sugar together until light and fluffy.
- Add in the eggs and beat well until creamy and fluffy.
- In a small bowl, mix together the vanilla, sour cream, and champagne together.
- Alternate adding in the flour and champagne mixture in increments. Begin and end with the flour. (Flour in three additions and champagne in two additions).
- Evenly divide the mixture among the 12 cupcake liners.
- Bake for 18 - 20 minutes, or until a toothpick inserted comes in clean.
- Remove the cupcakes and allow to cool completely.
- Cut out the centers of the cupcakes to create a well inside. Be sure that the well only goes in about halfway through the cupcakes.
- Fill with the passionfruit curd
- Fit a pipping bag with your favorite tip (I used a large open star tip) and fill with the buttercream.
- Pipe the buttercream over the cupcakes. Optionally top with a fresh raspberry.
- 3 large egg yolks, room temperature
- ½ cup passionfruit juice
- 2 tablespoons fresh lemon juice
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter
- Put a saucepan over a double boiler. Add the egg yolks, passionfruit, lemon juice, sugar, and salt together.
- Whisk constantly until thoroughly mixed. Continue to stir and cook over the double boiler until the mixture is thick and creamy. If you dip a wooden spoon into the mixture, it should leave a run along the back of the spoon if you run your finger down it.
- Stir in the butter and mix well until completely combined.
- Allow to cool completely and chill in the refrigerator for at least four hours, preferably overnight.
- ½ cup fresh or frozen raspberries
- 1 cup granulated sugar, divided
- 3 egg whites
- 1 cup (2 stick) unsalted butter, room temperature and cut in cubes
- pinch of salt
- 1 teaspoon vanilla extract
- ¼ cup, plus 2 tablespoons champagne
- In a small saucepan, add the raspberries and ¼ cup of sugar. Heat on medium high and gently mash the raspberries. Cook until the juices begin to thicken. Strain out all of the seeds through a fine mesh strainer and chill the thickened raspberry syrup.
- In a mixing bowl, mix together the egg whites and remaining sugar. Hold the mixer over a small saucepan with simmering water as though the mixing bowl were the top of a double boiler.
- Whisk the egg white mixture until the sugar dissolves completely.
- Remove and beat the egg whites until they are stiff, glossy, and the mixing bowl is cool to the touch.
- Beat in the butter one tablespoon at a time, mixing well between each addition before adding more butter.
- Add the salt and vanilla.
- Continue beating the buttercream and slowly drizzle in the raspberry syrup and the champagne. Keep beating for a few minutes. The mixture may seem to separate, but it will come together if you keep beating.