Gluten Free Champagne Cupcakes

Don’t let another New Year’s Eve go by without making these gluten free champagne cupcakes. Their intense champagne flavor and light texture will knock your socks off!

gluten free champagne cupcakes

When I first made these cupcakes, I had no idea they’d become the hit that they are in my family. They’re so light and luscious, you’d never know they’re gluten free. They’re one of my mom’s and son’s favorite cupcakes that I make, which says a lot because Brandon isn’t into champagne at all.

What Makes These Gluten Free Champagne Cupcakes So Special?

When I was making the cupcakes, I was trying to figure out how to get the most flavor from the champagne without there being too much liquid in both the cake and frosting.

The cake part was pretty easy. I just substituted 1/3 cup of the milk in the recipe with bubbly champagne. That was just enough to have the essence of the champagne without altering the consistency of the batter.

But what about the frosting? A lot of liquid added to buttercream will just make it soupy and not hold up well when piping. So I used an old trick and reduced the champagne to a syrup. And let me tell ya, this champagne syrup is like liquid gold (or pink in this case). The flavor of the champagne is intensified so a little goes a long way, which is perfect for adding to buttercream.

piping buttercream on top of champagne cupcake

The Easy Cake Recipe

This vanilla cake is so easy to whip up in no time. And because of the vegetable or canola oil used as the fat (instead of butter), the cake is very light in texture. This is one of my favorite cake recipes for that reason. Don’t get me wrong. I absolutely LOVE butter (if you haven’t yet figured that out), but there’s plenty of butter in the buttercream and I like the lightness of the cake itself. Here are the ingredients:

gluten free champagne cupcakes

Making the Most Fantastic Champagne Buttercream

After popping open the bottle of champagne, pour 1/3 a cup of into a small measuring cup and use that in the cake as instructed. Dump the rest of the entire bottle into a small to medium saucepan and bring to a boil. Reduce it to a simmer and let it simmer down until it reduces to about 3-4 tablespoons. Remove it from the heat and pour it into a small container and allow it to cool completely.

champagne syrup made from one bottle of champagne

This buttercream is an American buttercream, but is one of the best American buttercreams you’ll ever have! The ratio of butter to sugar is 1:1 in weight, which is not the typical amount. Usually there’s way more sugar to butter, which is why most people think American buttercream is sickeningly sweet.

Begin by briefly whipping cool room temperature butter until smooth. Then add the powdered sugar, a little at a time, pulsing so it doesn’t all go flying in your face, haha!

Once all the powdered sugar has been added, drizzle in 3 tablespoons of champagne syrup and the vanilla extract on low, followed by pink gel color if desired. Turn off the mixer and scrape down the sides and bottom of the bowl. Then bump the speed up to medium high and mix until the buttercream is lighter in color and texture and is smooth and creamy, about 5 minutes.

gluten free champagne cupcakes

For the love of all that is cupcakes, I urge you to make these gluten free champagne cupcakes for your New Year’s Eve party, or just because. You’ll be in heaven with how light and airy and decadent they are!

gluten free champagne cupcakes

Gluten Free Champagne Cupcakes

4.89 from 9 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 cupcakes



  • cups plus 2 tbsp (331 g) Kim's gluten free flour blend (or any flour blend of your choice containing xanthan gum)
  • tsp baking powder
  • 1 tsp salt
  • 1 tbsp vanilla extract
  • 2⅓ cups (466 g) granulated sugar
  • 1 cup (240 ml) canola or vegetable oil
  • cup (160 ml) whole milk
  • cup (80 ml) pink champagne (I used Barefoot Bubbly pink moscato champagne)
  • 4 large eggs, at room temperature
  • ¾ cup (180 g) sour cream


  • 3 cups (6 sticks or 680 g) butter, at cool room temperature
  • 6 cups (680 g) powdered sugar, sifted or whisked well
  • 3 tbsp champagne reduction


  • 1 bottle minus ⅓ cup pink champagne



  • Preheat oven to 350° F. Line two 12-cup muffin pans with cupcake liners and set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a small measuring cup, add the milk to the reserved ⅓ cup of champagne. Set aside.
  • In the bowl of a stand mixer (or in a large bowl with a handheld mixer, mix together the granulated sugar, oil, and eggs on medium speed until well combined and lightened slightly in color. Add the sour cream and vanilla extract and mix just until combined. Scrape sides and bottom of bowl.
  • With the mixer on low speed, slowly add half the flour mixture, followed by half the milk mixture. Alternate with the final half of the flour and final half of the milk, just until combined. Don't overmix.
  • Fill cupcake liners about ¾ full and bake cupcakes for about 25-28 minutes, or until cake bounces back when lightly touched.   
  • Remove from the oven and place on baking racks to cool.  


  • Pour what's left of the champagne bottle (minus the ⅓ cup for the cupcake batter) into a small saucepan over medium-high heat.  Bring to a boil and reduce temperature to maintain a constant simmer until the champagne is reduced to about 3-4 tablespoons (about 30 minutes).  
  • Pour into a heat-proof container and place in the refrigerator to cool.  


  • In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy.
  • Add the sifted (or whisked) powdered sugar on low, about a cup at a time, pulsing on and off so the sugar doesn't fly out of bowl.  
  • When all sugar has been incorporated, add the cooled champagne reduction and vanilla extract (and a little pink gel color if desired). Mix to combine and then scrape down the sides and bottom of the bowl. Turn the mixer up to medium high and whip until light and fluffy and lighter in color, about 5 minutes.  
  • Put a large star tip in a pastry bag and fill with buttercream.  Pipe onto cupcakes.  Alternatively, spread on cupcakes.  Add sprinkles if desired.  
  • Cupcakes will keep for about 2-3 days in an airtight container at room temperature or in the refrigerator for about one week.


*My mom created an easy way to preserve cupcakes to have them whenever the mood strikes!  Place the frosted cupcakes on a baking sheet and put it in the freezer until the cupcakes are frozen solid.  Remove from the freezer and individually wrap the cupcakes in plastic wrap.  The frosting won’t mess up because it will be frozen.  Store in a large ziptop bag. Remove individually from the freezer and unwrap.  Thaw on the counter until soft enough to eat 🙂
Keyword champagne, cupcakes, Gluten Free
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

Adapted from Jennifer Shea’s classes on Bluprint

Gluten Free Champagne Cupcakes was originally posted on December 30, 2018. It has been updated with new pictures, new techniques, and an easier cake recipe.

20 thoughts on “Gluten Free Champagne Cupcakes”

  • Hi Kim:
    Hope this finds you well. I have a question for you regarding the French Buttercream Frosting, which we absolutely love. Have you ever used the Champagne reduction with the French buttercream frosting, if so your thoughts on how much I would need for a full recipe of these cupcakes as they make quite a lot. But, not a bad thing as we love them. Thank you so much for your response, you have always been so kind. Take care and have a very blessed day.

    • Hi, Shari! The champagne reduction would work perfectly in the French buttercream!! I would use the same amount of reduction and the whole recipe of French buttercream should cover all of these cupcakes as well 🥰

  • Hi Kim,

    I would like to make these for my daughter’s wedding but wondering how the buttercream would hold up if it is warm outside. Also have you made ahead and frozen before?

  • Are you still using Anthony’s milk powder for your flour blend? If so, do you still regrind it or is it fine enough to use as is when making the flour blend?

    • I’ve never had to regrind any of the milk powder I purchase, including Anthony’s. Anthony’s is really fine 🙂

    • I haven’t, but I’m sure it would work just fine as a layer cake. You’ll have to adjust the baking times. If you’re using 8 or 9-inch cake layers, I would start at about 30 minutes and check from there 🙂

  • Hi! Your pie crust has become a request from all my friends and family -who are not GF- since it is so flaky and delicious. I tried this cupcake recipe out for a birthday and WOW I received rave reviews! Absolutely delicious and quite easy to make! No one knew it was gluten free.
    Thank you!!!

    • Thanks so much, Nikki!! These are one of my favorite cupcakes ever 🙂 And I’m so glad everyone likes the pie crust, too. It’s so easy to make, isn’t it?

  • These cupcakes are awesome, my husband who isn’t celiac and eats wheat flour said their the best cupcake he’s had, I agree. We love them can’t wait for the family to try them tomorrow. Thank you Kim for these amazing cupcakes.

  • Hi Kim, planning on making these for Father’s Day. Question is there a reason for using whole milk? Can I use 2%? Thank you

      • Perfect, thank you very much. In the middle of making your Ginger snaps, will let you know how they turn out. Ginger snaps have always been a favourite in our house and can’t wait to see how they turn out now that we’ve all been diagnosed with Celiac. 🌞

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