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.

Champagne Swiss Meringue Buttercream

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Prep Time 35 minutes

Cook Time 18 minutes

Total Time 53 minutes

Ingredients

• 1/2 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
• 1/4 cup, plus 2 tablespoons champagne

Instructions

1. In a small saucepan, add the raspberries and 1/4 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.
2. 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.
3. Whisk the egg white mixture until the sugar dissolves completely.
4. Remove and beat the egg whites until they are stiff, glossy, and the mixing bowl is cool to the touch.
5. Beat in the butter one tablespoon at a time, mixing well between each addition before adding more butter.
6. Add the salt and vanilla.
7. 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.