These delicious Gluten-Free Champagne Cupcakes are a big hit if you have an upcoming celebration! They are light and fluffy and topped with a homemade vanilla champagne buttercream frosting; these are perfect for New Year’s or Valentine’s Day!

A rack full of mini champagne cupcakes on a cooling rack.

I taste-tested at our New Year’s Party this past year and made some gluten-free champagne cupcake recipes for my guests to try. This champagne cupcake recipe won the most votes! This year, I am straying from my chocolate theme, mostly because I like to change things up now and then :-).

I hope you are good with a bit of booze in your dessert. There is a version with champagne and a non-alcoholic version for the kids so everyone can celebrate! These light and fluffy mini champagne cupcakes are so full of flavor!

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!!

These gluten-free champagne cupcakes are beautiful on a dessert buffet table. They certainly didn’t last long enough to make a statement at our party. If you need more desserts for that dessert buffet, try these Gluten-Free Cannoli Bites!

Thank you so much for your yummy recipes, I try so hard to make meals for 4 different people’s needs. I am 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!

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Allergen Information:

This cupcake recipe is gluten-free, soy-free, nut-free, and oat-free. You can make these cupcakes dairy-free by using plant-based butter and plain yogurt.

A mason jar filled with gluten free flour sitting on the counter.

Flour Blends Tested:

  1. King Arthur Measure for Measure—This blend works really well in my cake and cupcake recipes. I don’t have to let the flour blend rest in the batter.
  2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.

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 the two blends listed above. That doesn’t mean others will not work; I have not tested other flours.
  • Xanthan Gum – If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 3/4 teaspoon.
  • Baking Powder and Soda – Use aluminum-free baking powder.
  • Butter and Yogurt – Use unsalted butter and unflavored, plain yogurt.
  • Eggs – Use size large
  • Vanilla – Use pure vanilla extract and not imitation vanilla.
  • Champagne – Use a cheap one since it won’t impact the flavor. To make this non-alcoholic, use sparkling apple cider.

Step-By-Step Photos and Directions:

Photos of steps one and two.

Step 1: Whisk your dry ingredients together in a large mixing bowl.

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. 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.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

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 cookie scoop, scoop the cupcake batter into each muffin paper. Fill each muffin cup 3/4 full with the cupcake batter. You can also make regular-sized cupcakes!

Photos of steps 5 and 6.

Step 5: Bake at 350º F for 20 minutes until done. Cool on a cooling rack. I like to use my favorite method is called the toothpick test. 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: Mix the frosting ingredients in a standing mixer with a whisk attachment, and make your frosting. Put the frosting into a piping bag with a small tip and squeeze the frosting out in a swirling movement.

Optional: sprinkle with silver or gold sprinkles. Here are the gluten-free sprinkles brands I recommend.

Is there alcohol in these gluten-free cupcakes?

You may be wondering about baking with champagne and alcohol. Use sparkling apple cider to make these cupcakes non-alcoholic! I also used champagne in the buttercream frosting…there is only a couple of tablespoons of champagne, so the alcohol level is super tiny when spread out over 36 mini gluten free cupcakes!

There is a lot of controversy about whether the alcohol bakes out of foods. I would recommend serving these to adults only to be on the safe side!

Add some fun flavors:

  • 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.
A single mini champagne cupcake.

Notice how even the frosting is heart-shaped? It is really easy to do with a frosting bag and tip! Here is a flower piping tutorial if you prefer to top these cupcakes with frosting flowers!!

Frequently Asked Questions:

What is the best champagne to use for baking?

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!

Can you make this recipe non-alcoholic?

You definitely can make this champagne cupcake recipe with no alcohol!!  Just use sparkling apple cider to make these 100% non-alcoholic. You can also try these gluten free lemon cupcakes.

How do you store champagne cupcakes?

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 Cupcake Recipes:

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!

Gluten Free Champagne Cupcakes

Sandi Gaertner
A deliciously easy recipe to make champagne mini cupcakes. These cupcakes can be made with champagne, or non-alcoholic sparkling cider.
4.73 from 11 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
vegetarian icon
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 24 cupcakes
Calories 197 kcal


  • 1 ¾ cups gluten free flour blend * see note
  • 1 cup cane sugar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder aluminum-free
  • 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 * see note


  • 2 cups powdered sugar
  • ½ cup softened unsalted butter
  • 2 tablespoons champagne (you may need more, or use water)


  • Preheat the oven to 350º F. Line a mini cupcake tin with little paper cupcake liners.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a small bowl, add wet ingredients and whisk to blend.
  • Pour the wet ingredients into the dry and mix gently. (You want to mix until the batter is just mixed.) 
  • Use a small cookie scoop to drop batter into each muffin paper. 
  • Bake for 20 minutes until done.
  • Remove from the oven and move muffins to a cooling rack to cool completely.
  • Mix up frosting and top cupcakes.


  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter and use a dairy-free yogurt.
  4. 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!
  5. You definitely can make this champagne cupcake recipe with no alcohol or use sparkling apple cider.
  6. 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.
  7. These cupcakes will keep up to 4 days in an airtight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 197kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 40mgSodium: 128mgPotassium: 36mgFiber: 1gSugar: 19gVitamin A: 320IUCalcium: 25mgIron: 1mg
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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.

4.73 from 11 votes (10 ratings without comment)

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  1. What do you do with the butter? Is it creamed? Or is it melted and added to wet ingredients? Thanks!

  2. 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?!

  3. 5 stars
    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!

  4. 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?

    1. 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.

  5. These look amazing! Can you sub the yogurt with coconut yogurt (like the CoYo vanilla flavor) instead?

    1. 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.

  6. Hi Sandi, thanks for sharing the blog. It is really very amazing. I will try to make these cupcakes at my home and will send you the review. Keep sharing!