Thanks for sharing!

Gluten-Free Champagne Cupcakes are perfect for celebrating weddings, birthdays, and New Year’s! They are tender, have the perfect texture, and are topped with a rich buttercream frosting.

If you like these Gluten-Free Champagne Cupcakes, you might also like my Gluten-Free Chocolate Cupcakes. They are simple to make and bursting with chocolate flavor. I’ve also recently updated the photos for my Gluten-Free Lemon Cupcakes. If you’re a lemon fan, you’re going to love them.

For more cupcakes and desserts please visit my Gluten-Free Desserts.

Gluten-Free Champagne Cupcakes

A stunning cupcake rich with flavor, topped with a creamy frosting, and perfect for any occasion. Readers from all over the world have made these Gluten- Free White Champagne Cupcakes for all occasions. They are a fun and sophisticated cupcake that’s easy to make and impresses everyone that bites into it.

You can make just about any flavor of cupcakes these days. I’ve seen everything from Bourbon cupcakes, Bacon cupcakes, and Mango cupcakes all the way to Gluten Free Root Beer Cupcakes. You can do so many fun things with cupcakes and make them in a wide variety of shapes and sizes. I like to match the cupcake flavor and style to the occasion I am celebrating.

Is Champagne Gluten Free

Yes, champagne, like wine, is naturally gluten free. Always check labels on champagne to make sure no ingredients were added that contain gluten, especially flavored champagnes or colored champagnes.

I originally shared these Gluten-Free White Champagne Cupcakes in December of 2014. I’ve recently updated the post and wanted to re-share them. These classy gluten-free white champagne cupcakes are the adult version of traditional white cupcakes.

They are super simple to make and only use nine ingredients from cupcake to frosting.

I’ve had so many people make these cupcakes for wedding showers, mothers day, and even weddings and tag my on social media. I love seeing people enjoy these cupcakes, so if you make them, please let me know what you thought and what event you made them for.

You don’t need to have an event for an excuse to make these, they can be made for any reason, any time of the year.

If you’re not a fan of champagne, you can substitute the champagne with your favorite clear soda for a fun and unique twist. A few readers have substituted vanilla cream soda and made these for a baby shower. Fun, right?

I also know not everyone consumes alcohol, or likes the taste of champagne, so at least there are options. These cupcakes are tender, like bakery-style tender and they are incredible to bite into. I will warn you that the buttercream frosting is rich.

You can add as much or as little frosting as your heart desires, or you can top these Gluten-Free White Champagne Cupcakes with fresh whipped cream.

These gluten free champagne cupcakes are like a party in your mouth and I hope you’ll give them a try. Cupcakes don’t have to be difficult, so hopefully you can see just how simple these cupcakes are to make. Remember, if you make this gluten free champagne cupcake recipe, stop back by and let me know what you thought!

If you like to make fun cupcakes, you might also like my Gluten-Free Pina Colada Cupcakes (alcohol free).

Did you make these gluten free champagne cupcakes? Please leave a starred rating and a comment below letting me know what you thought.

Yield: 12

Gluten-Free Champagne Cupcakes

Name: Gluten-Free Champagne Cupcakes
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 12
Cuisine: American
Ingredients: 1 3/4 cup all-purpose gluten-free flour blend; 2 tablespoons gluten-free cornstarch (or arrowroot starch); 1 teaspoon gluten-free baking powder; 1/2 teaspoon baking soda; 3/4 cup granulated sugar; 2 eggs, separate the white from yolks; 8 tablespoons salted butter, room temperature; 1 cup champagne (not sparkling wine); 1/2 cup butter (1 stick), room temperature; 4 cups powdered sugar; 1/4 cup champagne

Gluten-Free Champagne Cupcakes are perfect for celebrating weddings, birthdays, and New Year's! They are tender, have the perfect texture, and are topped with a rich buttercream frosting.

Prep Time 15 minutes

Cook Time 24 minutes

Total Time 39 minutes

Ingredients

For the cupcakes:

1 3/4 cup all-purpose gluten-free flour blend
2 tablespoons gluten-free cornstarch (or arrowroot starch)
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
3/4 cup granulated sugar
2 eggs, separate the white from yolks
8 tablespoons salted butter, room temperature
1 cup champagne (not sparkling wine)

For the Frosting:

1/2 cup butter (1 stick), room temperature
4 cups powdered sugar
1/4 cup champagne

Instructions

For the cake - Preheat oven to 350°F (180°C). Line a 12 serving cupcake pan with paper liners; set aside.
In a large mixing bowl, place the all purpose gluten-free flour, cornstarch, baking powder, baking soda and 1/2 cup of the granulated sugar. Mix until combined; Set aside.
In a separate large mixing bowl, with a hand mixer, beat the two egg whites on medium speed until soft peaks form.
Add the remaining 1/4 cup granulated sugar, and beat again on medium speed until stiff peaks form.
Add the egg yolks and butter. Beat on medium speed just until combined.
Add the dry ingredients and champagne, alternating one and then the other until fully incorporated into the batter. The batter will be thick.
Fill each cupcake liner approximately 2/3 full.
Bake for approximately 22-24 minutes or until a toothpick inserted in the center comes out clean.
Remove the cupcakes from the oven and allow to cool in the pan for at least 5 minutes before transferring to a wire rack.
Cool completely before frosting.
For the frosting-In a medium mixing bowl, beat butter until smooth and creamy.
Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup powdered sugar and 1 tablespoon champagne until all ingredients are blended.
Beat in additional champagne if needed to obtain desired consistency.
Frost each cupcake.
Store in an airtight container for up to 3 days.

Notes

Flours: My gluten free flour blend and Bob's Red Mill 1-to-1 Gluten Free Baking Flour work best in this gluten free champagne cupcake recipe. I don't recommend using Bob's Red Mill All Purpose Gluten Free Flour.
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

Nutrition Information:

Yield:

Serving Size:

1 cupcake
Amount Per Serving: Calories: 410Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 87mgSodium: 232mgCarbohydrates: 60gFiber: 0gSugar: 49gProtein: 3g

a pinterest pin collage of cupcakes with champagne glasses in the background, with the words gluten-free champagne cupcakes in text at the top

Comments

Rebecca @ Strength and Sunshine

December 30, 2015 at 6:10 pm

Perfect celebratory cupcakes!! What a lovely treat to welcome the new year!

- chrystal
  
  December 30, 2015 at 9:26 pm
  
  Thank you Rebecca!
  
Sharon @ What The Fork Food Blog

December 31, 2015 at 2:20 am

What a great cupcake! Love that there’s champagne in the cake AND frosting 🙂

- chrystal
  
  December 31, 2015 at 4:02 pm
  
  Thanks Sharon! It’s super easy to make too.
  
  Best,
  Chrystal
  
  - Rachel
    
    October 27, 2020 at 9:38 am
    
    Have you made this as a cake before? Is there enough batter for 2 9 inch cake pans?
    
    - chrystal
      
      October 27, 2020 at 12:24 pm
      
      You can make it into a cake. This recipe makes 12 cupcakes which is the equivalent of one 8 or 9-inch cake. You’ll need to double the recipe for 2 cakes. Bake for 25 minutes, then watch for doneness from there.
      
      Best,
      Chrystal
      
      - Rachel Pesch
        
        October 28, 2020 at 3:38 pm
        
        Awesome. Thank you. Making this tomorrow. I have a silly question. When people ask for a Pink Champagne Cake is there anything difference than adding pink food coloring?
      - chrystal
        
        October 29, 2020 at 7:43 am
        
        I think it’s just the food coloring.
        
        Best,
        Chrystal
- Samantha
  
  March 11, 2020 at 3:45 pm
  
  I dont know how or why, considering I followed the recipe to a T… but my buttercream basically turned into soup. Even after being refrigerated for like 2 hours.
  
  - chrystal
    
    March 11, 2020 at 5:03 pm
    
    I’m so sorry to that happened to you. I’ve never had anyone’s buttercream do that. I wonder if the champagne had a reaction with the butter.
    
    Best,
    Chrystal
    
  - Sara
    
    December 24, 2020 at 5:17 pm
    
    Is it 3/4 cup or 3/4 plus 1/4 cup sugar? Directions don’t add up
    
    - chrystal
      
      December 24, 2020 at 5:54 pm
      
      Hi Sara,
      Thanks for the catch. It’s 1/2 cup, then 1/4 cup to the whites. So 3/4 cup total.
      
      Best,
      Chrystal
      
Melissa @ Treats With a Twist

January 1, 2016 at 8:54 am

These sound so simple and delicious! I could eat a ton of that frosting on its own!

- chrystal
  
  January 3, 2016 at 2:50 pm
  
  Thank you Melissa. This recipe is simple, and quite satisfying 🙂
  
  Best,
  Chrystal
  
Drew

May 17, 2016 at 8:59 am

I’ve never heard of champagne cupcakes before but they sound delicious. It’s amazing how few ingredients are required. Thanks for sharing.

- chrystal
  
  May 17, 2016 at 9:03 am
  
  Thank you Drew! They are super fun and quite delish!
  
  Best,
  Chrystal
  
Fi

December 28, 2019 at 9:22 pm

Sounds delicious! Could I store these in the freezer? And if so how long for?

- chrystal
  
  December 29, 2019 at 7:59 am
  
  Yes, you can freeze these. I recommend freezing them without frosting for up to 3 months. Bring them to room temperature before frosting.
  
  Best,
  Chrystal
  
Gemma

January 31, 2020 at 2:55 am

Hi! Could I use this recipie for a 6inch cake?

- chrystal
  
  January 31, 2020 at 7:41 am
  
  Hi Gemma,
  Yes, 12 cupcakes worth of batter is one 9″ or 10″ round cake pans worth of batter. You should have enough for two 6″ layers worth.
  
  Best,
  Chrystal
  
Sharon

April 23, 2020 at 7:16 pm

Can I sub avocado oil for the butter to make these cupcakes dairy free?

- chrystal
  
  April 24, 2020 at 7:17 am
  
  Hi Sharon,
  You can use oil. I would use a more mild flavored oil like canola oil or avocado oil.
  
  Best,
  Chrystal
  
Shelby

August 21, 2020 at 5:29 am

These cupcakes are so unique! I thought what better way to celebrate a graduation than with champagne cupcakes? The cupcakes were a beautiful golden brown color and tasted amazing. I made them for a graduation party and everyone loved the addition of the champagne. I will definitely be adding this to my list of favorite cupcake recipes!

Teresa

August 31, 2020 at 4:22 pm

My daughter must be both gluten and dairy free. What do you think would work better in this recipe as a butter substitute, coconut oil (solid) or a liquid oil (like canola or avocado)?

- chrystal
  
  September 1, 2020 at 7:41 am
  
  Hi Teresa,
  I have a vanilla cupcake recipe that might work better for you if you don’t need champagne cupcakes. You can use liquid oil in this recipe to keep it dairy-free. I like avocado oil or canola oil.
  
  Best,
  Chrystal

FREE RECIPE EBOOK FOR SUBSCRIBING!

Gluten-Free Champagne Cupcakes

Is Champagne Gluten Free

Ingredients

For the cupcakes:

For the Frosting:

Instructions

Notes

Nutrition Information:

Yield:

Serving Size:

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