Champagne Cupcakes with Raspberry Buttercream Frosting

HOMEMADE FOOD JUNKIE
15Ingredients
90Minutes

Ingredients

US|METRIC
  • 3 1/4 cups flour
  • 1/2 teaspoon salt
  • 1 cup champagne (sweet, I used Barefoot Pink Moscato Champagne)
  • 5 eggs
  • 1 teaspoon vanilla
  • 1 cup butter (softened)
  • 1/2 cup coconut oil
  • 3 cups granulated sugar
  • frosting
  • 2 sticks unsalted butter (room temperature)
  • 3 tablespoons raspberries (pureed, strained to remove seeds)
  • 4 cups powdered sugar
  • 1/4 cup champagne (I used Barefoot Pink Moscato Champagne)
  • 1 teaspoon vanilla
  • 1 pint fresh raspberries (reduced to a sauce with the seeds strained out)
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