White Chocolate Raspberry Champagne Cupcakes
White Chocolate Raspberry Champagne Cupcakes
These White Chocolate Raspberry Champagne Cupcakes are absolutely delicious! Made with a fluffy cake with a hint of white chocolate, homemade raspberry filling, and amazing champagne buttercream.
Ingredients
Cupcakes:
- 1 box Betty Crocker White Cake Mix
- 1 (3.4 oz. box) White Chocolate Instant Pudding, dry
- 4 large egg whites
- 1 cup sour cream
- 1 cup vegetable oil
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 batch Easy Raspberry Filling
Frosting:
- 1 cup unsalted butter
- 4 - 5 cups powdered sugar
- 3 tablespoons Barefoot Bubbly Pink Moscato Champagne
- Toppings
- 24 raspberries
- sprinkles
- Gold Color Mist
Instructions
Cupcakes
- Preheat oven to 375 degrees F and line a cupcakes pan with liners and set aside.
- In a large bowl or stand mixer fitted with a whisk attachment, beat together all of the cake ingredients until smooth.
- Fill each of the liners with about 1/4 cup (leveled off) of batter.
- Turn oven down to 325 degrees F and bake the cupcakes for 20 to 24 minutes, the tops should spring back when touched once done or test with a toothpick to make sure the centers come clean.
- Allow the cupcakes to cool in the pan for a couple of minutes before transferring to a cooling rack to cool completely. While the cupcakes are cooling, prepare the Easy Raspberry Filling.
- Once cooled, use a cupcake corer to make a hole in the center of each cupcake, then fill each hole with raspberry filling.
- Frosting
- Read more please visit : www.sugarandsoul.co
