Give Sprinkles a run for their money with these Kir Royal Cupcakes. Fluffy champagne cupcakes are filled with pockets of zesty Chambord raspberry jam and topped with a swirl of champagne buttercream frosting. Perfect for special occasions or simply those dull days that need a little sparkle.
While I’m no stranger to mixing booze with baking (enter, beer cupcakes and bourbon peach cupcakes) sometimes the occasion calls for a little more elegance and new cupcakes. Now when it comes to elegance, there is one tipple that tops all others – champagne! It's the perfect yummy treat for New Years Eve or Valentine's Day.
However, I’ve already mastered champagne cupcakes so needed to up my game. Cue the fanfare for Kir Royale Cupcakes, a divine collaboration of cake meets cocktails that will provide a party on the palate for all your friends and family.
At the heart is fluffy yet moist champagne cupcakes that are wonderfully easy to bake. A homemade Chambord raspberry jam in the center brings the bold and berry-forward flavor inspired by the French Kir Royal cocktail. I’ve then topped these cupcakes with a swirl of champagne buttercream frosting and a drizzle of jam for added Joie de vivre.
Don’t be fooled into thinking elegant won’t mean easy – even beginner bakers can whip up these Kir Royal cupcakes. It begins with the homemade Chambord jam which takes just 15 minutes on the stovetop. Followed by the champagne cupcakes, which are similar to white cupcakes but with a splash of sparkle, and finally the buttercream frosting. Assembly is equally straightforward (noting, it can be more difficult if you sneak the rest of the champagne while baking.)
This recipe is super easy to customize, with different wine and liqueur suggestions included below. Regardless of the booze you choose, expect dense yet moist cupcakes that showcase the zingy Kir Royal flavor - perfect for all occasions including Valentine’s, Mother’s Day and baby showers.
WHY WE LOVE THIS KIR ROYALE CUPCAKE RECIPE
- All occasions – Kir royal cupcakes are special enough to gift on Valentine’s, Mother’s day or Birthdays yet easy enough to whip up on a dull Wednesday afternoon.
- Switch the champagne – I’m all for a champagne lifestyle on a Cava budget so if you’d rather use the cheap stuff for baking and keep the good stuff for drinking your secret is safe with me. It’s super easy to customize these cupcakes depending on the wine or liqueur you have to hand, I’ve included suggestions below.
- Flavourful – Although I have my fair share of cupcake recipes the authentic Kir Royal flavor makes this one extra special. With a dense yet moist texture the bold berry flavor from the Chambord jam pairs perfectly with the champagne-laced cake and velvet smooth buttercream.
- Elegant yet easy – You don’t need to spend hours upon hours in the kitchen to impress with these Kir Royal cupcakes. While the flavors may sound complex, the recipe itself is super easy that even beginners won’t break a sweat!
- Intense Raspberry Flavor- Muddled raspberries are cooked down to a sweet jam then accentuated with the dark raspberry liquor. The Chambord adds a bit of tartness to the jams that pairs perfectly with the sweet champagne cupcakes.
- Travel not necessary! No need to travel to Disney Springs in Disney world to enjoy these flavors!
INGREDIENTS/SHOPPING LIST
Champagne Cupcakes
- Champagne or Sparkling Wine
- All-purpose flour
- Baking powder
- Salt
- Salted butter
- Vegetable oil
- Granulated sugar
- Vanilla extract
- Large eggs
Chambord Raspberry Jam
- raspberries, fresh or frozen
- granulated white sugar
- Chambord
Champagne Buttercream Frosting
- reserved champagne reduction
- unsalted butter room temperature
- confectioners’ sugar
- vanilla extract or champagne extract
- milk or heavy cream, as needed for desired consistency
SUBSTITUTIONS AND ADDITIONS
- Add chocolate – While the champagne and raspberry flavors are a heavenly pairing, throwing chocolate into the mix will take these cupcakes to a whole new level. Inspired by my champagne ganache covered cake you could switch up the buttercream for a chocolate ganache frosting, or add cocoa powder to the cupcake batter.
- Wine – While traditional Kir Royal cocktails use champagne, any sparkling wine will work. Whether it’s an American sparkling wine, a Cava from Spain or an Italian prosecco, because it will be reduced down during baking, the quality of the sparkling wine doesn't matter.
- Liqueur – Classic Kir Royal cocktails call for Crème de cassis which is a French, blackcurrant liqueur. I’ve used Chambord as I find the raspberry flavor more complementary to the cake. You could also use crème de mure, a blackberry liqueur.
- Champagne Buttercream – I felt a champagne buttercream helps to tie the flavors together but feel free to switch things up. You could use a Swiss meringue buttercream, a berry buttercream or for the ultimate indulgence a swirl of chocolate fudge frosting.
- Butter and Oil – I’ve used butter and oil for the cupcakes as it gives you the best of both worlds - moist and flavorful. I’d recommend you keep both as butter brings the flavor while oil ensures a moist cupcake.
- Flour - You can use cake flour if you prefer, although all purpose flour is perfect.
- Eggs – You may prefer to use egg whites only as whipping the egg whites creates extra light & fluffy texture thanks to aeration. However, I prefer to use whole eggs as the additional fat from the yolks adds flavor and texture to the cupcakes.
RECOMMENDED TOOLS TO MAKE THIS RECIPE
- Medium sized saucepans
- Measuring cups & spoons
- Wooden Spoon
- Cupcake baking pans
- Cupcake paper liners
- Mixing bowls
- Whisk
- Electric Mixer
- Spatula
- Sharp knife
- Frosting tip + Piping Bag
HOW TO MAKE THIS KIR ROYALE CUPCAKE RECIPE
These Kir Royal cupcakes will add a little sparkle to your next celebration without the stress. Once your champagne reduction and raspberry jam is ready, it’s time to bake those fluffy, moist cupcakes ready to fill and decorate. You can keep it classy with a simple swirl of frosting or go over the top glam with powdered gold and edible glitter.
Chambord Raspberry Jam
- Combine raspberries, sugar, and chambord in a medium sized saucepan set over medium heat.
- Cook, stirring frequently, until it begins to boil and thicken, about 15 minutes.
- Remove from heat and cool completely. Jam will thicken even more as it cools.
Cupcakes
1. Preheat the oven to 325 degrees. Line two cupcake baking pans with paper liners and set aside.
2. For the champagne reduction, pop the bottle and measure out 1 ½ cups of champagne. Place in a saucepan and simmer for about 6-8 minutes. Let it reduce until there’s only ¾ cup of liquid remaining.
3. Let this concentrated liquid cool down to room temperature before adding to your batter. Reserve 1-2 Tablespoons for the buttercream frosting. PRO TIP: Don’t skip this step and add straight champagne. The champagne reduction creates a more concentrated flavor and also makes it easier to add to the frosting than straight champagne.
3. In a small bowl, measure and whisk together the dry ingredients-flour, baking powder, salt and set aside.
4. In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy.
5. Add sugar, vegetable oil and eggs. Continue mixing until combined. PRO TIP: Beating together your wet ingredients first before adding the dry helps to add tiny air bubbles to the batter. This is essential for a fluffy texture and good rise.
6. Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne.
7. Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you work. PRO TIP: Be careful not to overmix, once the ingredients are combined stop mixing.
8. Fill cupcake liners ¾ full and bake for 18-20 minutes.
Champagne Frosting
- In a large bowl beat butter, powdered sugar, vanilla, and the 2 tablespoons of the champagne reduction, using an electric mixer until smooth.
- Add milk, one tablespoon at a time, as needed to reach desired consistency.
Assembly
- Once your cupcakes are cool, cut a circle in the center using a sharp knife. This little pocket needs to be about 1 inch deep. PRO TIP: You could also use an apple corer or frosting tip to create a hollow for your jam.
- Spoon or pipe around a teaspoon of the chambord raspberry jam into each hollow. Then gently press the piece of cupcake back on top to cover the filling.
- Spread a thin layer of champagne buttercream over the top of the cupcake. Then, pipe a circle around the edge using a large star tip.
- Fill the center of the buttercream circle with 1-½ teaspoons of jam.
TIPS
- Make Ahead – For best results, I recommend you make these KIR royal cupcakes the same day as serving. The champagne reduction, Chambord raspberry jam and buttercream can be made 2 days ahead of time. Before using the reduction and buttercream, bring them to room temperature.
- Room temperature ingredients – Make sure your eggs and butter are at room temperature before creating your cupcake batter. Not only will this help your ingredients incorporate with ease, but when at room temperature, eggs and butter trap air better. This means that as they bake, any trapped air expands making your cupcakes fluffy and moist. Without trapped air you can expect a tougher texture with less rise.
- Super moist cupcakes – Alongside room temperature ingredients the key to fluffy, moist cupcakes is not to overmix your batter. As you overmix, those precious air bubbles collapse resulting in sweet little rock cakes with a brick like texture. Don’t mix your cupcake batter on high speed and stop once combined to avoid overmixing.
- Measure the flour correctly – Sift your flour first then spoon it into your measuring cup. This will prevent you from overpacking too much flour which can also risk a dense, tough cupcake.
- Sparkle is important – Champagne does wonderful things to cake batter, but not if it is flat. To ensure airy and light champagne cupcakes make sure to use freshly opened sparkling wine and not last night’s leftovers that have gone flat.
- The finishing touch – In true royal fashion add a dusting of edible gold powder like my orange champagne cake, top with a crown of fresh raspberries or why not add pink food coloring inspired by my pink champagne cupcakes for the ultimate finishing touch.
- Champagne flavor – I find with these Kir Royal cupcakes the champagne flavor is present, but not overpowering. Occasionally, however, the flavor can become diluted once baked. If you prefer a more pronounced flavor, add a teaspoon of Champagne Extract.
STORAGE TIPS
- As mentioned, these champagne cupcakes are best enjoyed the same day as serving but you can make individual elements ahead and assemble them when required.
- If you do need to store them before serving or keep leftovers, store the Kir Royal cupcakes in an airtight container and keep on the countertop for 3-4 days.
- They can also be stored in the refrigerator for up to a week. Note, the refrigerator can dry out cupcakes, but an airtight container should retain moisture.
FREQUENTLY ASKED QUESTIONS
What is kir royal?
Kir Royal (often misspelled Kir Royale) is a Fizzy version of the classic French Kir. It is traditionally made using crème de cassis , a blackcurrant liqueur and then topped with Champagne.
The original Kir was made using white wine and was once called blanc-cassis. It is believed Kir was created after the Nazis confiscated all red wine from the Burgundy region. Hence locals created a white wine that tasted like red using blackcurrant liqueur mixed with white wine.
It was then renamed after a priest named Félix Kir who was a hero of the French resistance during World War II.Fast forward to today, Kir Royal is usually served as an apéritif before dinner served in a flute glass.
What are the best wine options for Kir Royal Cupcakes
While Kir Royal was traditionally made with champagne it’s no secret champagne is expensive. While the French had access to champagne in abundance back in the day, nowadays we’re not so lucky. Instead we have to substitute with slightly cheaper although equally flavorful sparkling white wines. The choice is up to you but as a guide of flavor you can expect:
- Champagne: Only sparkling wine made in the Champagne region can be called champagne. It brings a citrus flavor to your cupcakes with undertones of almond. Noting, it is likely the most expensive sparkling white wine.
- Prosecco: Prosecco is Italian sparkling wine and usually preferred over the French counterpart as it’s sweeter with lighter bubbles. Some say it brings a more floral flavor with hints of apple and pear.
- Cava: Cava is a Spanish sparkling wine. It boasts a more citrus flavor although less fruity than prosecco.
Are crème de cassis and chambord the same thing?
While Creme de cassis and Chambord are not the same thing, you can use them interchangeably for the jam in this Kir Royal cupcake recipe. Chambord is a raspberry liqueur, while crème de cassis is made from blackcurrant. They look very similar but bring different flavor – it’s entirely up to you which you use as both work beautifully.
Does the alcohol cook out of champagne cupcakes?
As you make the champagne reduction on the stove and bake the cupcakes, some alcohol will cook out of the champagne cupcakes. However, some will still remain so technically they are still alcoholic cupcakes.
If you find the champagne flavor has gone bland during the baking process, you can add some additional champagne once the cupcakes are baked. To do so, poke holes in the top of the cakes using a toothpick. Then, brush or use a teaspoon to add extra champagne over the top. The little holes will help the sparkling wine sink into each bite!
MORE CAKE RECIPES YOU MAY ENJOY
- Strawberry cheesecake cupcakes
- Blackberry Lime Cupcakes
- Pistachio pomegranate cupcakes
- Maple Syrup Layer Cake
- 1 ½ cups Champagne or Sparkling Wine
- 2 ⅔ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup salted butter room temperature
- ½ cup vegetable oil
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 4 large eggs
- 2 cups raspberries fresh or frozen
- ½ cup granulated white sugar
- 2 tablespoons Chambord
- 1-2 Tablespoons reserved champagne reduction
- ½ cup unsalted butter room temperature
- 4 cups confectioners sugar
- ½ teaspoon vanilla extract or champagne extract
- 1-2 Tablespoons milk as needed for desired consistency
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Combine raspberries, sugar, and chambord in a medium sized saucepan set over medium heat. Cook, stirring frequently, until it begins to boil and thicken, about 15 minutes. Remove from heat and cool completely. Jam will thicken even more as it cools.
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Preheat the oven to 325 degrees. Line two cupcake baking pans with paper liners and set aside.
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Open the champagne bottle and measure out 1 ½ cups of champagne. Place in a saucepan and simmer for about 6-8 minutes and let it reduce until there’s only ¾ cup of liquid remaining. Let this concentrated liquid cool down to room temperature before adding to your batter. Reserve 1-2 Tablespoons for the buttercream frosting.
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In a small bowl, measure and whisk together flour, baking powder, salt and set aside.
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In a separate bowl, use an electric mixer to beat butter and vanilla together until smooth and creamy.
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Add sugar, vegetable oil and eggs. Continue mixing until combined.
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Set the mixer to medium speed, gradually alternate between adding flour mixture and concentrated liquid champagne.
-
Stir until each one is almost completely combined before adding the next. Scrape down sides and bottom of the bowl as you work.
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Fill cupcake liners ¾ full and bake for 18-20 minutes.
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In a large bowl, using an electric mixer, beat butter, powdered sugar, vanilla, 2 tablespoons of the champagne reduction, until smooth. Add milk, one tablespoon at a time, as needed to reach desired consistency.
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Using a sharp knife, cut a circle into the center of the cooled cupcakes to create a little pocket about 1 inch deep. Spoon or pipe about a teaspoon of the jam inside each carved-out cupcake then gently press the round piece back on top of the filling.
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Spread a thin layer of frosting over the top of the cupcake, then pipe a circle around the perimeter of the cupcakes using a large star tip.
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Fill the center of the buttercream circle with 1-½ teaspoons of jam.
I recommend making the cupcakes the day of serving. The champagne reduction, jam, and buttercream can be made up to 2 days ahead of time. Simply bring the reduction and buttercream to room temperature before using.
JF
Is there an actual recipe for this? I do not see one on the page.
theseasidebaker
Sorry about that! Just added it!