These light and fluffy gluten-free champagne cupcakes are a fun way to celebrate any special occasion. Each bite has a soft, tender crumb with just a hint of champagne flavor, topped with creamy vanilla champagne buttercream. Whether you make them mini for a dessert table or regular-sized for a party, they are easy to customize. Perfect for New Year’s Eve, Valentine’s Day, weddings, or any time you want to make the moment feel extra special.
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❤️ Sandi’s Recipe Summary
These light, fluffy gluten-free champagne cupcakes are perfect for celebrating any special occasion — from New Year’s Eve to birthdays, bridal showers, and Valentine’s Day. I’ve included both alcoholic and non-alcoholic versions so everyone can enjoy them, along with flavor variations for your party theme
These homemade bite-sized gluten-free champagne cupcakes are easy to make; they are the perfect celebration dessert for any holiday. For the best cupcake recipes, check out my Gluten-Free Cupcakes resource guide!!
If you need more desserts for that dessert buffet, try these Gluten-Free Cannoli Bites or one of these gluten-free dessert recipes.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using King Arthur Measure for Measure and Bob’s Red Mill 1:1 Blend. Other blends will work, just adjust the moisture levels as needed. Read Why Do Gluten-Free Flour Blends Vary to learn more.
- Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon. Read Why Gluten-Free Flour Blends Vary to learn more about this.
- Baking Powder and Soda – Use aluminum-free baking powder to avoid any metallic taste.
- Butter – Use unsalted butter and unflavored, plain yogurt. The butter helps balance the flavors so the champagne and vanilla flavors shine. Use dairy-free butter if you are dairy-free.
- Milk – I tested this recipe using almond milk, but any non-dairy milk or regular milk work.
- Yogurt – Use dairy-free yogurt such as Kite Hill Yogurt if you are dairy-free.
- Eggs – Use large eggs.
- Vanilla – Use pure vanilla extract and not imitation vanilla.
- Champagne – Since the champagne’s flavor softens during baking, even budget-friendly bottles work wellTo make this non-alcoholic, use sparkling apple cider.
A Note From My Kitchen
I tested this recipe a few times before serving them for New Year’s eve. I found that the two flour blends I tested worked well, and other blends will work. Every blend varies by starch and grain content, so if your batter is too thick, add more milk. If it is too thin, add more flour. Make adjustments one tablespoon at a time.
I also wanted to have a non-alcoholic option in case your party has kids as well. I found using sparkling apple cider (I tested Martinelli’s) tasted just as good. Be sure not to overmix the batter. This is my secret for fluffy cupcakes.
How to Make Gluten-Free Champagne Cupcakes (Step-By-Step)
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Step 1: Whisk your dry ingredients together in a large
Step 2: Add the wet ingredients to a smaller bowl and use a whisk to whip the wet ingredients.
Step 3: Pour the wet ingredients into the dry ingredients and mix gently with a large spoon.
Sandi’s TIP: Don’t overmix the batter, or the cupcakes will not turn out as fluffy. I do not recommend using a stand mixer for the gluten-free cupcake batter.
Step 4: Either line a mini muffin pan with parchment paper cupcake liners or use gluten-free baking spray to prepare the pan. With a small
Step 5: Bake at 350º F for 18 to 20 minutes until done. Move the cupcakes to a cooling rack.
To test for doneness, insert a toothpick into a cupcake. If crumbs or batter come back up on the toothpick, you need to bake them a little longer. If your toothpick comes up clean, your cupcakes are ready to take out of the oven.
Step 6: When the cupcakes are cooled. Add the frosting ingredients in a standing mixer with a whisk attachment, and make the frosting. Put the frosting into a piping bag with a small tip and squeeze the frosting out in a swirling movement. I used a small star tip for these mini cupcakes.
Optional: Decorate them with silver or gold sprinkles. Here are the gluten-free sprinkles brands I recommend.
Easy Flavor Variations:
- Add a little raspberry jam to the batter to make these little cupcakes pink!
- Top each cupcake with a fresh raspberry!
- Sprinkle with chocolate curls.
Serving and Presentation Ideas:
- Make ini cupcake towers for weddings and baby showers.
- Use edible glitter or gold sprinkles for New Year’s Eve.
- Top with fresh berries for Valentine’s Day.
Frequently Asked Questions:
One nice thing about making these champagne cupcakes is that you can use any cheap champagne. There is no need for fancy champagne unless you have some extra champagne leftover!
You can make this champagne cupcake recipe with no alcohol!! Swap the champagne for sparkling apple cider to make these 100% non-alcoholic. You can also try use this gluten-free lemon cupcake recipe.
Yes, you can make these cupcakes ahead. Frost them before serving.
Store the cupcakes in an airtight container in the refrigerator. They will keep fresh for up to 4 days. If you freeze the cupcakes, I recommend freezing them without the frosting.
More Gluten-Free Cupcake Recipes:
- If you haven’t tried filling a cupcake yet, you need to try this Gluten-Free Lemon Curd Filled Cupcakes with Coconut Frosting recipe!
- Chocoholics need these Gluten-Free Chocolate Cupcakes!
- These homemade Gluten-Free Vanilla Cupcakes make a great birthday treat!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Light and Fluffy Gluten-Free Champagne Cupcakes
Equipment
- mini muffin pan
- mini muffin liners
- frosting bags
Ingredients
- 1 ¾ cups gluten free flour blend * see note
- 1 cup cane sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder aluminum-free
- ⅛ teaspoon salt
- ¾ cup unsalted butter * see note
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup plain yogurt * see note
- ½ cup champagne or sparkling cider
Frosting
- 2 cups powdered sugar
- ½ cup softened unsalted butter
- 2 tablespoons champagne or sparkling cider (you may need more, or use water)
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Instructions
- Preheat the oven to 350º F. Line a mini cupcake tin with little paper cupcake liners.
- In a large bowl, add 1 3/4 cups gluten free flour blend, 1 cup cane sugar, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/8 teaspoon salt. Use a wire whisk to blend.
- In a small bowl, add 3/4 cup unsalted butter (partially melted), 2 large eggs, 1 teaspoon pure vanilla extract, 1/2 cup plain yogurt, 1/2 cup champagne or sparkling cider, and whisk the ingredients to blend.
- Pour the wet ingredients into the dry and mix gently. (You want to mix until the batter is just mixed.) This helps the cupcakes stay fluffy.
- Use a small cookie scoop to drop batter into each muffin paper. Optional, rest the batter for 10 minutes for mini or 15 for larger cupcakes. This allows the reice flour to soften to eliminate any grittiness.
- Bake for 18-20 minutes for mini cupcakes and 25 for larger cupcakes until done. The actual baking time can vary depending on the size of the muffin pan and what material it is made from.
- To test for doneness, insert a toothpick into the center of the cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
- Remove from the oven and set the muffin pan on a cooling rack for 5 minutes. This allows the muffins to set. After 5 minutes, remove the muffins onto a cooling rack to cool completely. Do not frost the cupcakes until they are fully cooled.
Frosting:
- Add 2 cups powdered sugar, 1/2 cup softened unsalted butter, and 2 tablespoons champagne or sparkling cider to a stand mixer with a whisk attachment. Turn it on low power until the ingredients are blended, then gradually increase the speed. Whip until the frosting is creamy.
- Place a decorating tip into a frosting bag. Pipe the frosting onto each cupcake in any pattern you choose.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. Use other blends, but know you may need to adjust the moisture. If the batter is too thick, add more milk. If the batter is runny, add more flour.
- If your gluten-free flour blend doesn’t contain Xanthan Gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter and use a dairy-free yogurt.
- One nice thing about making these champagne cupcakes is that you can use any cheap champagne. There is no need for fancy champagne unless you have some extra champagne left over!
- You can make this champagne cupcake recipe with no alcohol or use sparkling apple cider.
- These cupcakes will stay fresh for up to 4 days in an airtight container or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
What do you do with the butter? Is it creamed? Or is it melted and added to wet ingredients? Thanks!
Hi Lori, I partially melt the butter and whisk it into the wet ingredients.
Hi, I am trying to make these right now and I don’t understand how to “whisk” the butter in with the champagne, eggs, and vanilla…the butter is so much thicker. What am I missing?!
You will want the butter to be super soft, even partially melted.
Thank you so much for your yummy recipes, i try so hard to make meals for 4 different peoples needs and also 2 very large Newfoundlands that have allergies. Iam always last on the list to make my GLUTEN FREE meals for myself. You always have delicious meals deserts etc to make. Thankyou. HAVE A HAPPY NEW YEAR!
Thank you so much. I am grateful that you are enjoying my recipes. I hope you have a wonderful New Years as well :-).
Would these work to make in regular size cupcakes. And how long should I bake them for?
Hi, You can make larger cupcakes. Just adjust the baking time.
When I added the champagne to the frosting it curdled a little bit so not sure how to avoid that? What gluten free flour do you use? I used King Arthur 1 to 1 baking flour and the muffins tasted a little like corn bread. Any advise on how to fix that?
Hi Jessica, I haven’t heard of the champagne curdling the frosting, can you please tell me if you substituted anything in this recipe? These are cupcakes and I am not sure when you mentioned muffins…any clarification you can give can help me try to brainstorm what happened. Thank you.
Do you melt the butter and put it with the wet ingredients?
Yes, that is how…it adds moistness to the cupcakes.
These look amazing! Can you sub the yogurt with coconut yogurt (like the CoYo vanilla flavor) instead?
Hi Megan, I haven’t tried dairy-free yogurt in this recipe, but I assume it should work as the consistencies are the same. Please do come back and let us know how they turned out.