Champagne Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12 cupcaked
  • 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
  1. Preheat the oven to 350 degrees F. Line a 12-well muffin tin with cupcake liners.
  2. In a medium bowl, stir together the flour, baking soda, baking powder, and salt together.
  3. In a mixer, beat the butter and sugar together until light and fluffy.
  4. Add in the eggs and beat well until creamy and fluffy.
  5. In a small bowl, mix together the vanilla, sour cream, and champagne together.
  6. 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).
  7. Evenly divide the mixture among the 12 cupcake liners.
  8. Bake for 18 - 20 minutes, or until a toothpick inserted comes in clean.
  9. Remove the cupcakes and allow to cool completely.
  10. 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.
  11. Fill with the passionfruit curd
  12. Fit a pipping bag with your favorite tip (I used a large open star tip) and fill with the buttercream.
  13. Pipe the buttercream over the cupcakes. Optionally top with a fresh raspberry.
Recipe by A Cookie Named Desire at