These Gluten Free Champagne Cupcakes offer a bright, real champagne flavor and a light, airy crumb—ideal for celebrations and special occasions.
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Originally published December 28, 2019. Updated with refreshed text, new photos, and an in-depth video.
When I first baked these cupcakes I didn’t expect them to become a family favorite. Mentioning them at home gets everyone excited—my mom especially adores them. Even my son, who typically isn’t into cakes, asks for these. The secret is a delicate cake batter with a subtle champagne note, paired with a concentrated champagne syrup folded into the buttercream for an unmistakable, true champagne flavor.
What you’ll need
- Kim’s gluten free all purpose flour blend (or another tested GF blend).
- Neutral oil (canola or vegetable oil keeps the cupcakes tender and moist).
- Milk (substitute dairy-free milk if needed).
- Pink champagne (a pink Moscato works beautifully for its fruity notes).
- Butter for the buttercream; use a dairy-free stick butter if making this dairy-free.
How to make champagne cupcakes
- Step 1: Beat eggs, granulated sugar, and oil until smooth and slightly thickened, about 1–2 minutes.
- Step 2: Add sour cream and vanilla. With mixer on low, add half the dry ingredients, then half the milk+champagne mixture, alternating until combined.
- Step 3: Scoop batter into prepared cupcake liners, filling about 3/4 full.
- Step 4: Bake at 350°F for 25–27 minutes, or until tops spring back when lightly touched. Cool completely before frosting.
Make the most delectable champagne buttercream
- Step 1: Pour the remaining champagne (after reserving a small amount for the batter) into a small saucepan and simmer until reduced to 3–4 tablespoons.
- Step 2: Transfer the concentrated champagne syrup to a heatproof container and chill until completely cool.
- Step 3: Beat butter until light and fluffy. Gradually add powdered sugar, a cup at a time, until incorporated.
- Step 4: Add the chilled champagne reduction (and a touch of vanilla). Mix until smooth.
- Step 5: Beat on medium-high for about 5 minutes until the buttercream is lighter in color and texture.
- Step 6: Pipe or spread the champagne buttercream onto cooled cupcakes. Garnish with sanding sugar or sprinkles if desired.
Champagne cupcakes FAQs
Yes. Replace the milk with a dairy-free alternative and use a high-quality dairy-free stick butter for the frosting.
Use a champagne you enjoy. A pink moscato adds a pleasant fruity note, but any sparkling wine you like will work.
No. Some alcohol cooks off during baking and reduction, but a small amount can remain, especially in the buttercream made with reduced champagne.
These cupcakes are perfect for New Year’s Eve or any celebration—or simply to enjoy because they’re delicious. Their airy texture and true champagne flavor make them irresistibly decadent.
Gluten Free Champagne Cupcakes
Ingredients
Champagne Cupcakes
- 2 1/4 cups plus 2 tbsp (331g) Kim’s gluten free all purpose flour blend
- 2 1/2 tsp baking powder
- 1 tsp salt
- 1 tbsp vanilla extract
- 2 1/3 cups (466g) granulated sugar
- 1 cup (240g) canola or vegetable oil
- 2/3 cup (160g) whole milk (or dairy-free)
- 1/3 cup (80g) pink champagne
- 4 large eggs, room temperature
- 3/4 cup (180g) sour cream
Champagne Buttercream
- 3 cups (6 sticks or 680g) butter, cool room temperature
- 6 cups (680g) powdered sugar, sifted or well whisked
- champagne reduction (recipe below)
Champagne Reduction
- Remainder of a 750 ml bottle of champagne (about 670g), after reserving 1/3 cup for the batter
Instructions
Make the cupcakes
- Whisk together flour, baking powder, and salt. In a small cup combine milk with 1/3 cup champagne and set aside.
- Beat sugar, oil, and eggs on medium until slightly lightened. Add sour cream and vanilla and mix until combined, scraping the bowl.
- On low, add half the flour mixture, then half the milk mixture. Alternate with remaining flour and milk. Scrape bowl and mix 20–30 seconds.
- For best texture, cover and refrigerate batter 2 hours to overnight. (You can bake immediately, but cupcakes will be less tall and fluffy.)
- Preheat oven to 350°F. Line two 12-cup pans with liners. Fill liners 3/4 full and bake 25–27 minutes or until they spring back when touched.
- Cool on racks completely before frosting.
Make the champagne reduction
- Pour the rest of the champagne into a small saucepan and simmer until reduced to 3–4 tablespoons, about 30 minutes. Cool completely in a heatproof container in the refrigerator.
Make the buttercream
- Beat butter until light. Add powdered sugar on low, a cup at a time, until incorporated.
- Add cooled champagne reduction and vanilla (and optional pink gel color). Scrape the bowl and beat on medium-high until light and fluffy, about 5 minutes.
- Pipe or spread on cooled cupcakes and add sanding sugar or sprinkles if desired. Store cupcakes in an airtight container for 2–3 days at room temperature or up to one week refrigerated.
Notes
Batter can be baked immediately, but chilling 2 hours to overnight improves texture.
Champagne reduction can be made ahead and chilled until ready to use.
Buttercream keeps up to 2 weeks in the refrigerator or up to 3 months frozen.