Winning Recipe Raspberry Cupcakes with Champagne Buttercream Frosting

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This recipe is great - added a little extra champagne to the icing recipe and it was wonderful!

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We loved these cupcakes but will add more raspberries next time. The batter is so runny that I was concerned that they would not bake well but they were perfect.

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I followed the recipe but I added alot more puree raspberries and instead of champagne I made lemon butter cream insted they were a big hit! when I used more raspberries it gave my cupcakes a very pretty violet color!

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After reading the reviews I made the following modifications :-
For the cupcakes, I used cake flour instead of all purpose flour and heavy cream instead of milk. I also used a full cup of pureed raspberries.

For the frosting - I halved the amount of butter and sugar and just poured in champagne until I could taste it. It became thin, but I added more powdered sugar to thicken it.

The result: Perfection!!!! The cakes came out really really moist and fluffy and you can taste the kick of champagne and raspberries! :D

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This recipe came out PERFECT. I actually used the flavors that you would use to make candy. They come in .125 fl ounce bottles. They have all kinds of flavors even champagne. By using these the flavors really came through. You can find the flavors at some arts and craft stores or even at a cake/candy supply store.

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i used jnichols tinkering for frosting...and made the frosting a lot more boozy (more than 1/2cup i couldn't taste the champagne and the crowd who will taste them will be sans kids.

as for the actual recipe....i pureed closer to 1/2 cup of fresh raspberries. i couldnt find raspberry extract in atlanta (go figure and instead added a tiny amount of strawberry extract. i also took the suggestion to use heavy cream down below.

they came out delicious...but not fluffy. maybe it was because of the cream or because of the heavy puree....maybe i could have filled fewer cups but higher. either way....i would make them again in a heartbeat.

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I altered the recipe just a bit - couldn't find raspberry extract so I pureed fresh raspberries and added 4 tbs but still not enough raspberry flavor. Next time I will chop some raspberries to add to the batter. I also added about 1/3 cup more flour to thicken a little. Also must cut the frosting recipe in half - made way too much - and added and extra tbs of Champagne. Will make it again for sure.

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I changed this recipe quite a bit, just due to not having a key ingredient to begin with. I didn't have the raspberry flavoring. So I used 1/2 cup mashed locally grown raspberries in the cupcake recipe. When they came out of the oven they looked a bit gray. But worst, the flavor was barely there. So I used a raspberry pie filling, and scooped out a bit of the centers and added the filling. Then I decided cream cheese would go good with them. So I took 4 Tbs of cream cheese(softened and 4 Tbs of butter, and mixed them together. I then added the powdered sugar and champagne. I tasted it, and could hardly taste the champagne even after 1/2 c. . So I added about 1/2 c pie filling. This was the perfect consistency to put a topping on the cupcakes, Then I made the butter cream frosting (the one with 3C powdered sugar- 1/2 C butter-mixing till blended-then adding 2-3 tablespoons of whipping cream and 2 tsp of real vanilla. After I frosted them I topped them with small flowers for spring!

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I made this into a cake. I added 2 extra tablespoons of raspberry puree and 1 tablespoon of raspberry extract. The flavor was great however, the cake was dense, but very good. I would definelty make this again and maybe try making the cupcakes. As for the frosting, not much champagne flavor even after adding much more then what the recipe called for.

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I followed the recipe exactly, like I always do the first time. The cupcakes were fairly heavy in feeling, and didn't have enough raspberry flavor. (They did feel more like a muffin than a cupcake. I'll add more puree next time, I think, and possibly some slightly crushed berries. They also turned out to be grayish in color, which by itself was rather unappetizing.

The recipe made way too much frosting, and there wasn't enough champagne flavor. I added more champagne, eventually no longer measuring and just "winging it." When I got the flavor I wanted, the frosting was a bit too thin.

Overall, good flavor, but I'll be tweaking my recipe for the next time I make these! They were a big hit, though, with everyone who sampled. :