A dreamy creamy dessert with a little bit of alcohol. These white chocolate cupcakes with raspberry champagne buttercream are so moist and delicious that you can't have just one. These are a perfect dessert for celebrating birthdays, anniversaries or holidays like Valentine's day.

White Chocolate Cupcakes with Raspberry Champagne Buttercream

White chocolate cupcake with raspberry champagne buttercream. The ultimate boozy dessert for any romantic occassion! Whip these up for Valentine's Day or an anniversary or share with friends at New Years for the ultimate celebration! 

Course Dessert
Servings 15 cupcakes



  • 1 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp almond extract
  • 1/3 cup buttermilk
  • 3/4 cup granulated sugar
  • 2 tbsp buttermilk
  • 6 tbsp unsalted butter softened
  • 3 egg whites

White Chocolate Ganache

  • 1 cup white chocolate chips
  • 1/4 cup heavy whipping cream

Raspberry Champagne Buttercream

  • 1 cup raspberries
  • 2 tbsp water
  • 1/2 cup sugar
  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 4 cups powdered sugar
  • 1/4 cup champagne
  • raspberries garnish



  1. Heat oven to 350F. Mix egg whites, almond extract and 2 tbsp of buttermilk together and set aside.

  2. In a separate bowl, cream butter and sugar together until fluffy. 

  3.  Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining buttermilk.

  4. Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.

White Chocolate Ganache

  1. Heat heavy whipping cream until boils. Add in white chocolate chips and stir until smooth. Set aside to cool.

Raspberry Champagne Buttercream

  1. In a small saucepan, add raspberries, water and sugar. Allow to boil stirring often for 7-9 minutes over medium heat until raspberries are completely broken down. 

  2. Strain mixture to remove seeds. Set aside to cool. 

  3. In a mixing bowl, cream butter and shortening together. Slowly add in powdered sugar a 1/2 cup at a time. 

  4. After adding 2 of the 4 cups of powdered sugar, add in half the raspberry mixture, and champagne, and combine.

  5. Finish adding the rest of the powdered sugar and the last of the raspberry mixture. 


  1. After cupcakes have cooled, use a cupcake corer or small spoon to take out make a hole for filling. 

  2. Add in white chocolate ganache to the middle of the cupake. 

  3. Pipe the frosting on top using a piping bag. Top with a raspberry. 

Recipe Notes

** To make the swirls like mine, I used a 2D tip. **