The intense REAL champagne flavor and light and airy texture of these Gluten Free Champagne Cupcakes makes them perfect for celebrations!
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Gluten Free Champagne Cupcakes were originally published on December 28, 2019 and have been updated with new copy, new pictures, and a new in depth video.
When I first made these cupcakes, I had no idea they'd become the hit that they are in my family. If I mention I'm making them, everyone goes crazy, especially my mom. They are her favorite cupcakes. But my son also loves them, and he's not even a cake/cupcake/champagne person.
There's just something about them that hits all the right notes. The cake itself is very light and airy and has a faint taste of champagne. But the main champagne flavor comes in the form of a concentrated syrup (made from an ENTIRE bottle of pink champagne) added to the buttercream.
What you'll need
- Kim's gluten free all purpose flour blend - a store bought blend may be substituted, but hasn't been tested.
- Neutral oil - this is an oil-based cupcake, which makes it stay softer longer but still taste amazing. Use any neutral-flavored oil you'd like (I use vegetable oil).
- Milk - you may substitute this with a dairy-free milk if you need it to be dairy free.
- Pink champagne - you can use a different champagne that isn't pink, but I've always used in particular Barefoot Bubbly Pink Moscato Champagne because we love the flavor (and it's dirt cheap!).
- Butter - not pictured above, butter is one of the main ingredients in the buttercream (obviously). However, if you are dairy free, you may use a good quality dairy-free butter.
How to make champagne cupcakes
- Step 1: Combine eggs, sugar, and oil in a large bowl and beat until smooth and thickened, 1-2 minutes.
- Step 2: Add the sour cream and vanilla, followed by half the dry ingredients alternating with half the milk and champagne until all has been added.
- Step 3: Scoop into cupcake liners.
- Step 4: Bake for 25-27 minutes, or until the cupcakes spring back when lightly touched. Cool completely.
Make the most delectable champagne buttercream
- Step 1: Pour the rest of the champagne into a small saucepan and reduce to 3-4 tbsp.
- Step 2: Pour concentrated champagne syrup into heat-safe bowl or container and chill.
- Step 3: Beat butter until fluffy and smooth. Add powdered sugar, a little at a time, until all of it has been added.
- Step 4: Pour champagne syrup into buttercream.
- Step 5: Beat buttercream at medium-high speed for 5 minutes, until lightened in color and texture.
- Step 6: Pipe onto cooled cupcakes and serve.
Champagne cupcakes FAQs
Yes! Substitute the milk in the cupcakes with dairy-free milk and the butter in the frosting with dairy-free butter.
Use your favorite champagne in these cupcakes. My preference is a pink moscato.
No, they're not completely alcohol free. While some of the alcohol is cooked out during baking and reducing, some of it still remains.
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
Ingredients
Champagne Cupcakes
- 2¼ cups plus 2 tablespoon (331g) Kim's gluten free all purpose flour blend (a store bought blend may be substituted, but hasn't been tested)
- 2½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 2â…“ cups (466g) granulated sugar
- 1 cup (240g) canola or vegetable oil
- â…” cup (160g) whole milk (dairy-free milk may be substituted)
- â…“ cup (80g) Barefoot Bubbly Pink Moscato Champagne (or any other champagne you'd like)
- 4 large eggs, at room temperature
- ¾ cup (180g) sour cream
Champagne Buttercream
- 3 cups (6 sticks or 680g) butter, at cool room temperature (dairy-free stick butter may be substituted)
- 6 cups (680g) powdered sugar, sifted or whisked well
- champagne reduction (recipe follows)
Champagne Reduction
- 670g Barefoot Bubbly Pink Moscato Champagne (remainder of bottle minus â…“ cup used in cupcakes)
Instructions
Make the cupcakes
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In a small measuring cup, combine the milk with â…“ 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. Scrape down the sides and bottom and then mix for about 20-30 seconds.
- For best results, cover bowl and refrigerate batter at least 2 hours and up to overnight. This hydrates the flour blend and helps the cupcakes bake up even lighter, taller, and fluffier. (You can bake the batter right away, but they won't be quite as tall and fluffy).
- Preheat oven to 350°F. Line two 12-cup muffin pans with cupcake liners and set aside.
- Fill cupcake liners about ¾ full and bake cupcakes for about 25-27 minutes, or until cake bounces back when lightly touched. Â
- Remove from the oven and place on baking racks to cool.
Make the champagne reduction
- Pour what's left of the champagne bottle (minus the â…“ cup used in 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 (this will take about 30 minutes). Â
- Pour into a heat-proof bowl or container and place in the refrigerator to cool completely. Â
Make the buttercream
- 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. Â
- 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. Â
- Put a large star tip in a pastry bag and fill with buttercream. Pipe onto cupcakes. Alternatively, spread on cupcakes. Add sprinkles or sanding sugar if desired. Â
- Cupcakes will keep for about 2-3 days in an airtight container at room temperature or in the refrigerator for about one week.
Samantha says
These are my favorite cupcakes! I make them every year for my birthday and this year I’m making them into a cake! Thank you so much for all your recipes, truly life changing after developing a severe wheat allergy
Kim says
Awe, you are so sweet! These are my mom's favorite cupcakes 🙂
Carrie says
The cupcake was excellent and I would definitely make again. However, the champagne frosting didn't turn out well for me. It was really thick and the boiled down champagne syrup reminded me of cough syrup. I ended up abandoning the champagne frosting and making a strawberry swiss meringue that went much better with it. With the swiss meringue, it was excellent! Decorated it with some edible gold flakes and it was festive, light, and perfect for a celebration!
Tamara says
Thanks so much for the recipe! I made these as mini-cupcakes for a bridal shower. Everyone loved them!
Shari says
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.
Blessings,
Shari
Kim says
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 🥰
Mary Ocamb says
These look awesome! & knowing you, they are!
Kim says
Awe, thanks, Mary! That's so nice of you to say 🥰
Julie A Snow says
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?
angela says
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?
Kim says
I've never had to regrind any of the milk powder I purchase, including Anthony's. Anthony's is really fine 🙂
Rachel Pesch says
I’m wanting to make this as a cake. Have you done that with this recipe?
Kim says
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 🙂
Nikki says
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!!!
Kim says
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?
Shari says
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.
Kim says
Awe, thank you so much Shari! I'm so glad you love them 🙂
Shari says
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
Kim says
Absolutely! I just always use whole milk so that's what I write in my recipes 🙂
shari says
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. 🌞
Wendy Jensen says
These are so good! My favorite cupcakes ever
Kim says
Thanks! I love them, too.
Mary Ocamb says
These are out of this world cupcakes! Sooo good!
Kim says
Thank you so much!! They are my favorite 🙂