Champagne Cupcakes (vegan, GF)

Recipe adapted from: Sarah Bakes Gluten Free


Champagne cupcakes

  • 1 3/4 cups, plus 3 tablespoons gluten free flour
  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/2 cup hot water
  • 5 TBSP Coconut Cloud Vanilla or Original coconut milk creamer powder
  • 1 tablespoon vinegar
  • 1/2 cup champagne
  • 1/3 cup grape seed oil (or mild oil of your choice), olive oil won’t work here
  • 1 teaspoon pure vanilla extract

Champagne buttercream

  • 1/2 cup vegetable shortening
  • 2 1/4 cups powdered sugar
  • 2-3 tablespoons champagne
  • 1/2 teaspoon pure vanilla extract
  • white pearl and star sprinkles (optional)

*You can also use any vegan frosting of your choosing; chocolate would be great here too!


  1. Preheat oven to 350 degrees. Prepare cupcake pans by lining with paper liners.
  2. Mix hot water and Coconut Cloud creamer powder together in a small bowl/cup and set aside.
  3. In large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  4. Mix coconut creamer mixture and vinegar in separate bowl. Add to flour mixture, along with the champagne, oil and vanilla. Mix until well blended.
  5. Divide cupcake batter evenly into prepared cupcake pans. Bake for 18-22 minutes or until toothpick inserted in center comes out clean. Cool in pans for 5 minutes, then place onto cooling rack or the countertop to cool completely.
  6. To make champagne buttercream, cream the shortening for 1-2 minutes in large bowl of stand mixer or with a hand held mixer. Add powdered sugar, champagne, and vanilla extract. Beat until smooth and creamy, 2-3 minutes.
  7. Place buttercream in piping bag fitted with a large, star tip (or a Ziploc bag with the corner cut off!). Pipe onto cooled cupcakes. Top with pearl sprinkles, if desired.