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!
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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.
Flour Blends Tested:
- 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.
- 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:
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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. 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
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.
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 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.
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:
- 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!
Gluten Free Champagne Cupcakes
Equipment
- mini muffin pan
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.)
- Use a small cookie scoop to drop batter into each muffin paper.
- Bake for 20-22 minutes 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. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum, please add 1 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.
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.