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Vegan Champagne Cupcakes!

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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.

Vegan champagne cupcakes on a gold trimmed plate

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 pair wonderfully with my Sweet Vegan Vanilla Frosting
Close up of baked vegan champagne cupcakes on a plate

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

Looking for other fun cupcakes recipes? Then you have to try my Perfectly Vanilla Vegan Cupcakes, my Cookie Dough Filled Chocolate Cupcakes, my Crème-Filled Chocolate Cupcakes with Double Chocolate Chip Frosting, and my Pumpkin Spiced Cupcakes with Maple Frosting

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 degrees. 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.

Vegan champagne cupcakes on a gold platter

Top Tips for Making Vegan Champagne Cupcakes:

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.

Vegan Champagne Cupcakes

Vegan Champagne Cupcakes

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 truly can't go wrong.
0 from 0 votes
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Course: Dessert
Cuisine: plant based, vegan
Keyword: Vegan Cupcakes
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 16 cupcakes

Ingredients

  • 1 1/2 c. + 2 Tb. brut champagne (386 ml) separated

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

Instructions

  • 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 degrees. 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, 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, 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.)

Notes

  • 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!
Tried this Recipe? Follow me Today!Mention @AudreyEDunham or tag #AudreyDunhamRecipes!

 

 

 

 

 

 

 

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Filed under: Good Eating, Treats

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