Gluten Free Pink Champagne Cupcakes

– Gluten Free Pink Champagne Cupcakes! –

I remember the first time I had a champagne cake; I was about sixteen years old and I was so excited to be consuming something with alcohol in it. It felt so grown up to be enjoying this dessert right along with the adults at the table!

Years later I had a sudden nostalgia for champagne cake, so I developed this gluten-free version. The resulting cake is so light and tender that honestly, no one would know it was gluten free unless you told them flat out. They taste just enough like champagne to make you giggle, but not enough to deter little ones – for a stronger flavor, use champagne flavoring, which you can get from a professional cake decorating shop.

Champagne cake is usually pink, but when I make it, I prefer my cake to be colored naturally and topped with pink frosting. I’ve included red food coloring measurements for both the cake and the frosting so you can decide for yourself which you prefer to be pink. Feel free to make them both pink if you like. 😉

Gluten Free Pink Champagne Cupcakes
Recipe type: Dessert
Cuisine: American
These moist, tender Gluten Free Pink Champagne Cupcakes are perfect in every way. Make them pink or white - whichever you prefer - and they'll be the talk of your party!
  • 1-1/4 cup gluten free flour mix
  • 1/4 cup almond flour
  • 1/4 teaspoon salt
  • 1-1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon xanthan gum
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1/2 cup vegetable oil
  • 1/2 cup champagne, freshly opened and at room temperature
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 3 drops champagne flavoring (optional)
  • 3 drops red food coloring (optional)
  • Champagne buttercream frosting (recipe below)
  1. Place rack in center of oven and preheat to 350°F (176°C).
  2. Place cupcake liners in a pan large enough to hold 12 cupcakes.
  3. In a medium-sized bowl, stir together gluten free flour mix, almond flour, salt, baking powder and xanthan gum. Mix well.
  4. In a large bowl, beat together sugar and eggs with an electric mixer on medium speed. Mix for about one minute.
  5. To sugar and egg mixture, use a spoon to gently stir in oil, champagne, milk, vanilla and optional champagne flavoring and red food coloring.
  6. Add the dry flour ingredients to the wet ingredients and beat with an electric mixer for one minute at medium speed.
  7. Pour batter into cupcake cups, filling each one about 2/3 full.
  8. Place pan in oven on center rack. Bake for 20-22 minutes, or until a toothpick comes out clean. Cupcakes should be slightly golden brown on top.
  9. Cool on a rack for five minute before removing cupcakes from pan. Allow cupcakes to cool completely on rack before frosting.
  10. Pipe on champagne buttercream frosting. Sprinkle with sparkling sugar or tiny silver dragees (edible silver balls made out of candy).


Champagne Buttercream Frosting
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
This light and fluffy champagne buttercream frosting is delicate and sweet, the perfect party treat for your cupcakes. Makes 3 cups of frosting.
  • 3-1/4 cups powdered sugar
  • 1 cup butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons champagne, at room temperature
  • 3 drops red food coloring (optional)
  • Milk to adjust consistency
  1. With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes.
  2. Add vanilla, champagne and optional red food coloring, beating on medium for another minute.
  3. If you want a thinner frosting, beat in milk one tablespoon at a time until you reach the desired consistency. If you want thicker frosting, mix in more powdered sugar one tablespoon at a time until it’s as thick as you like.


Other gluten free cupcakes recipes you might enjoy:

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Comments from other ninjas:

    • steph says

      I can’t recommend a recipe that’s more worth digging them out. If you make them, report back and let me know what you think!

  1. Jean Layton says

    Lovely and so perfect for the high teas season that seems to be starting ’round here. Thanks, and it was lovely meeting you at Blog Her Food.

    • steph says

      Thanks! I was thinking of stuffing them with Bavarian cream too… though I might wait a few weeks before making them again. 😉

  2. CinnamonQuill says

    Ohhh, I’ve never had a champagne cake. I can’t imagine the flavor, delicate? I’m definitely bookmarking this.

    • steph says

      Very delicate! Though you can use the flavoring for more of a punch, but for me they’re fragrant with a touch of flavor. I imagine they could be overwhelming if you added too much, so I was going for subtle. :)

  3. Alexandra says

    These look amazing. Since I’m in the B&B business and often have guests who request gluten-free, could you do a champagne muffin recipe sometime, perhaps adapted from these cupcakes?

  4. anna says

    ooh yummy and so cute! I’ve made chardonnay cupcakes before but not champagne. I’ll have to try this sometime – and great job making such lovely cakes gluten free as well!

  5. Kate says

    So far so good. Cupcakes came out moist, delicious and raised up nicely. I used sorghum, potato starch & tapioca flour blend because that is what I had mixed up and it worked out fine. I also used guar gum instead of xanthan. I am now contemplating frosting and I think I am going to go for a sugar syrup-egg white-butter buttercream frosting. Thanks for sharing this recipe.

    • Kate says

      I ended up using the buttercream frosting and it was fantastic! Used half a reciped of “Kim Morrison’s Real Vanilla Buttercream Frosting” from
      Everyone loved them!

  6. Jennifer W says

    These cupcakes look fantastic! I often bake gluten free, so these will come in handy for sure- I can’t wait to try them.

  7. Jennifer W says

    So I went to make these on NYDay, but I realized I had no eggs…so I turned these into dairy/egg/wheat free cupcakes, since I have a Celiac & someone who is lactose intolerant in the group, I decided to make them edible for all! They turned out great, loved the slight champagne taste.
    Since they were such a hit I made them again a few days later, and went with chocolate :)
    .-= Check out Jennifer W

  8. elizabeth says

    GORGEOUS!! Will have to try the recipe. Haven’t ventured into the gluten-free zone yet. How did you make the pretty frosting swirl?? Which star tip would that be and is there a video showing how to do that? Over the top GORGEOUSNESS!!

  9. Abby says

    Hello! I was wondering if I could substitute champagne flavor for the champagne in this recipe? And if so, how much would you reccomend?

  10. Jessica says

    I’m a bridesmaid looking for ideas for a Gluten-free shower and those cupcakes look fantastic!
    May I ask what brand of food coloring you used?
    The bride’s a little cautious as gluten tends to lurk in unknown places.

    Thank you!

  11. June says

    I see you have dragees on the top cupcakes….I have been unable to find wheat or gluten free dragees…the ones at India Tree contain wheat starch….. do you have a source?

    • Stephanie Stiavetti says

      The ones I buy from my local baking shop are made with cornstarch. They’re sold in bulk, but let me know if you want me to find out the brand.

  12. Angela says

    This recipe is absolutely delicious! My children are both gluten intolerant and do I am always looking for new things to make for them. ( yes, I made them for my kids! lol! as a New years treat) These were very moist and full of flavor with no after taste. I am sorry to say though that the icing was too sweet….maybe the champagne I used??? So, the second time I made it I made a homemade vanilla icing with fresh strawberries, garnished it with a fresh strawberry and drizzled chocolate on top….this was gobbled up by everyone…including the people with no gluten issues! Thanks so much for sharing your recipes and I look forward to trying more!

  13. Vera Zecevic - Cupcakes Garden says

    Perfect ! I adore this combination. I would like to showcase this recipe on my
    cupcake recipes & ideas blog if you agree. Best regards

    • Stephanie Stiavetti says

      Yes indeed! As long as the food coloring and flavoring you use are GF, which is always important to check.

    • Stephanie Stiavetti says

      Not quite as much, though it will still have a faint champagne taste. You might consider cooking down your champagne to concentrate the flavor – I’ve never done this with liquor, but it might work!

    • Stephanie Stiavetti says

      As a matter of policy, you always use unsalted butter for cooking and baking. :) That way you can control the amount of salt you put in without any variables. Salted butter is generally for buttering bread, etc.


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