Vegan Champagne Cupcakes

When it comes to celebratory events, there truly is no better dessert to serve than these vegan champagne cupcakes! With moist cake, creamy frosting, and the perfect amount of vanilla and champagne flavors, you can’t go wrong with this recipe.

Calling all friends of legal drinking age! It’s time to pop some bubbly… and add it to your cupcakes ! If you love champagne (like me) and you LOVE cupcakes (also like me), then it’s time to bust out your cupcake pans and mixing bowl so you can experience a cupcake that is truly a party in your mouth.

Why this Recipe Works:

• The hint of champagne in the moist cake gives it a subtly sweet champagne flavor, but the flavor from the champagne in the frosting really pops, overall offering flavors of both this bubbly drink and creamy vanilla.
• It’s the perfect cupcake to serve anytime a celebration is called for. 

Will these cupcakes make me drunk?

• It’s unlikely as most of the alcohol for the cupcake has been burned off in the reduction process, but for those who are sensitive to alcohol, there is 1/2 Tb of fresh champagne per cupcake in the frosting.
• For an alcohol-free frosting, these cupcakes also pair nicely with my Sweet Vegan Vanilla Frosting. 

The added bonus? They are super simple to make. Honestly, what else could a champagne and cupcake lover ask for?!

How to Make Vegan Champagne Cupcakes:

• First, add 1 1/2 cups of Brut champagne to a sauce pan on the stove and turn the heat to “high.” Once the champagne starts to boil, turn the heat down to “medium” so it can maintain a rapid simmer. When the liquid has reduced to 1/4 cup worth, (after about 15-25 minutes), remove the champagne from the heat and set it aside.

• Preheat your oven to 350°F/177°C. Then, line two cupcake pans with 16 paper cupcake liners. Set those pans aside for now.

• Next, in a small bowl, add all of the WET ingredients, NOT including the champagne. Set this bowl aside, too.

• In a medium-sized mixing bowl, add the DRY ingredients. Stir well to combine.

• Add half of the WET ingredients to the DRY ingredients and give it a stir. Then, add the other half and stir again, scraping down the sides as necessary.

• Finally, add the 1/4 cup of reduced champagne AS WELL AS two tablespoons of champagne straight from the bottle. Give that batter one final stir until it is smooth and silky and dreamy.

• Add batter to each cupcake liner ONLY until it’s about 2/3 – 3/4 full. As I’ve said before, overfilling equals “fugly” cupcakes that have spilled over, and no one likes a fugly cupcake! Use a retractable ice cream scoop to make the process easier.

• Bake these babies in your preheated oven for 19-20 minutes or until a toothpick inserted down the center of each cupcake comes out clean and free of batter. When they’re cool enough to handle, carefully transfer them to a cooling rack to finish cooling.

• In the meantime, make your frosting. Start by beating the shortening on high using a hand or stand mixer.

• Then, add the salt, half of the powdered sugar and half of the champagne to the bowl. Mix on a LOW speed until mostly combined. Repeat with the second half of sugar and champagne.

• Finally, crank your mixer to a HIGH speed and whip that frosting until it’s super light and fluffy, about 30 seconds or so.

• When your cupcakes are completely cooled, frost them using a piping bag fitted with a tip, or, go the old fashioned route and frost using a butter knife. Garnish the tops with festive sprinkles, if you so desire! (THIS is where I got mine.)

That’s all there is to it! Perfectly easy and delicious champagne cupcakes that are sure to make any day feel extra special.

Top Tips for Making Vegan Champagne Cupcakes:

• Use a Brut Champagne for this recipe, if possible. 
• For an alcohol-free frosting, try my Sweet Vegan Vanilla Frosting instead.

Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @AudreyDunham or hashtag #AudreyDunham so I can see your creations!

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5 from 1 vote

Vegan Champagne Cupcakes

Prep: 40 minutes minutes

Cook: 20 minutes minutes

Total: 1 hour hour

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When it comes to celebratory events, there truly is no better dessert to serve than champagne cupcakes! With moist cake, creamy frosting, and the perfect amount of vanilla and champagne flavors, you can't go wrong.

Servings: 16 - 20 cupcakes

Ingredients

• ▢ 1 1/2 c. + 2 Tb. brut champagne (386 ml), divided

Wet

• ▢ 1 c. unsweetened almond milk (237 ml)
• ▢ 1 Tbsp. apple cider vinegar (15 ml)
• ▢ 1 Tbsp. vanilla extract  (15 ml)
• ▢ 1/2 c. canola oil (119 ml) organic, if possible, to avoid GMO's

Dry

• ▢ 1 3/4 c. all purpose flour (245 g)
• ▢ 3/4 c. + 1 Tbsp. granulated sugar (189 g)
• ▢ 3/4 tsp. baking powder
• ▢ 1/2 tsp. baking soda
• ▢ 1/2 tsp. Salt

Champagne Frosting

• ▢ 1 c. non-hydrogenated vegetable shortening (153 g)
• ▢ 3 c. powdered sugar (390 g)
• ▢ 1/4 tsp. salt
• ▢ 5 Tbsp. brut champagne (90 ml)

Before You Begin! I recommend measuring out all ingredients called for in this recipe so they are ready to go the moment you need them.

Instructions 

• First, add 1 1/2 cups of Brut champagne to a sauce pan on the stove over high heat. Once the champagne starts to boil, turn the heat down to medium so it maintains a rapid simmer. When the liquid has reduced to 1/4 cup worth, (after about 15-25 minutes), remove the champagne from the heat and set aside.
• Preheat your oven to 350°F/177°C. Then, line two cupcake pans with 20 paper or silicone cupcake liners. Note - you may not need them all. Set those pans aside for now.
• Next, in a small bowl, add all of the WET ingredients. Set this bowl aside, too.
• In a medium-sized mixing bowl, add the DRY ingredients. Stir well to combine.
• Add half of the WET ingredients to the DRY ingredients and give it a stir. Then, add the other half and stir again, scraping down the sides as necessary.
• Finally, add the 1/4 cup of reduced champagne AS WELL AS two tablespoons of champagne straight from the bottle. Give that batter one final stir until it is smooth and silky and dreamy.
• Add batter to each cupcake liner only until it's about 2/3 full. Over filling leads to overflowing cupcakes, which can ruin your cupcakes! Use a retractable ice cream scoop to make the process easier.
• Bake these babies in your preheated oven for 19-20 minutes or until a toothpick inserted down the center of each cupcake comes out clean and free of batter. When they're cool enough to handle, transfer them to a cooling rack to finish cooling.
• In the meantime, make your frosting. Start by beating the shortening on high using a hand or stand mixer until creamed, about 30 seconds to a minute.
• Then, add the salt, half of the powdered sugar and 3 Tbsp. of the champagne to the bowl. Mix on a LOW speed until mostly combined. Repeat with the second half of sugar and remaining 2 Tbsp. champagne.
• Finally, crank your mixer to a HIGH speed and whip that frosting until it's super light and fluffy, about 30 seconds or so.
• When your cupcakes are completely cooled, frost them using a piping bag fitted with a tip, or, go the old fashioned route and frost using a butter knife. Garnish the tops with festive sprinkles, if you so desire! (THIS is where I got mine.)

Pro Tips From Audrey

• Be sure to use a Brut Champagne for this recipe (no rosé or dry champagnes).
• For an alcohol-free frosting, try my Sweet Vegan Vanilla Frosting instead!
• It's easy to make gluten free cupcakes by swapping all purpose flour with your favorite GF alternative.

Nutrition Information

Calories: 383kcal (19%), Carbohydrates: 44g (15%), Protein: 2g (4%), Fat: 20g (31%)

© Author: Audrey Dunham

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