Champagne Cupcakes


Champagne Cupcakes

These classy Champagne Cupcakes are super moist and full of satisfying flavor! Perfect for New Year's Eve, surprising your mom on Mother's Day, Valentine's day, and any other special occasion. Beautiful cupcakes, delicious, and super easy!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 10 minutes
Cook Time 45 minutes
Inactive Time 40 minutes
Total Time 1 hour 35 minutes
Servings 12 Cupcakes



  • 2 tbsp nondairy milk (nut-free and/or soy-free if necessary)
  • 1 tbsp apple cider vinegar
  • 1¾ cup (220g) unbleached all-purpose flour (or gluten-free flour blend, soy-free if necessary)
  • 2 tbsp arrowroot powder
  • 1 cup (150g) coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp xanthan gum (exclude if using all-purpose flour or if your gluten-free blend includes it)
  • 8 tbsp (105g) vegan butter (soy-free if necessary), at room temperature
  • ⅔ cup (160ml) vegan Champagne (or sparkling wine)
  • 1 tsp vanilla extract


  • 8 tbsp (105g) vegan butter (soy-free if necessary)
  • 3 cups (360g) powdered sugar (or xylitol)
  • 2 tbsp vegan Champagne (or sparkling wine)
  • ½ tsp cream of tartar
  • ½ tsp vanilla extract
  • additional vegan decorations (optional)


To make the cupcakes

  • Preheat the oven to 350°F/180°C. Line a 12-cup muffin tin with paper or silicone liners.
  • In a cup or small bowl, stir together the milk and vinegar. Set aside.
  • In a large bowl, whisk together the flour, arrowroot powder, coconut sugar, baking powder, baking soda, salt, and xanthan gum(if using).
  • In a medium bowl, use a hand mixer to cream together the butter and Champagne. Add the milk mixture and vanilla and mix until combined. Slowly add the wet ingredients to the dry ingredients and use the hand mixer to mix until combined.
  • Divide the mixture among the muffin cups and bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a cooling rack to cool completely.

To make the frosting

  • Use a hand mixer to mix all the frosting ingredients. Refrigerate for at least 15 minutes, or until ready to use.
  • Once the cupcakes are cool, transfer the frosting to a pastry bag fitted with a decorating tip or a large resealable plastic bag with the corner cut out, and use it to pipe frosting onto each cupcake. Alternatively, just use a butter knife or silicone spatula to spread frosting on each cupcake. You can add decorations if you like. Serve immediately or refrigerate until ready to serve. These cupcakes are best the day they’re made but will keep in an airtight container in the fridge for 1 to 2 days.


To make these alcohol-free, replace the Champagne with a vegan ginger ale or sparkling apple cider
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