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Gluten Free Champagne Vanilla Cupcakes

Champagne + Cupcakes. What could ever be better? Maybe Champagne Cupcakes with Vanilla Glaze. I made this recipe for the start of summer when cool, crisp, dry champagne tastes so refreshing. Other summertime drinks like margaritas are so sugary and beer is so filling…I stick with rosé and champagne or sparkling in the warm weather. Champagne also works well in recipes; adding 1.5 cups to these cupcakes created a wonderfully moist crumb and delicious consistency.

Generally, I’m a chocolate cake type of person but vanilla pairs so well with champagne I just had to try it. When making this recipe, start by whipping up the champagne so that the bubbles dissipate. Then you’ll alternate the champagne and vanilla with dry ingredients and a butter/sugar mixture, whipping in some fluffy egg white at the end for extra texture. I wanted to do a glaze instead of a rich butter-style frosting. For a very simple fruit glaze, just blend pureed strawberries, vanilla and powdered sugar together, then drizzle the cupcakes and decorate however you’d like – fresh summer fruit works quite well. I hope you enjoy these delicious Champagne Cupcakes with Vanilla Glaze and that you had a very happy holiday weekend!

Gluten Free Champagne Vanilla Cupcakes

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Servings: 12
Author: Ginger Hultin

Ingredients

For the Cupcakes

  • 6 ounces champagne or sparkling wine
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose gluten-free flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg

For the Frosting

  • 1/2 cup butter
  • 2 cups confectioner's sugar
  • 2 ounces champagne or sparkling wine

Instructions

  • Preheat the oven to 350 degrees F. Line 12-cup cupcake pan with liners. Pour the champagne into a bowl and whisk until the bubbles dissipate. Combine 1/2 cup of the champagne and the vanilla extract in a small bowl. Set aside the remaining champagne for the frosting. Whisk flour, baking powder and salt in a medium bowl. Beat butter, and sugar in a large bowl with a mixer on medium-high speed until light and fluffy (about 5 minutes). Add the egg and beat until smooth. Beat in the flour mixture alternating with the champagne-vanilla mixture until just combined.
  • To make the frosting whip together remaining butter, and confectioner's sugar. Add champagne beating for another minute.

 

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Ginger Hultin,MS, RD, CSO

An award-winning, nationally recognized nutrition expert and media spokesperson.

Thanks for visiting! If you’re like me: obsessed with eating, wine, going out and traveling, you’re in the right place. Champagne Nutrition® LLC is a Registered Dietitian-run concierge virtual practice helping clients look and feel better. On this blog, you’ll find cocktails, mocktails, and plant-based recipes that are easy to make quickly at home and pack for leftovers on your adventures.

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