Celebrate the New Year with these gluten-free champagne cupcakes. White cupcakes infused with champagne, topped with a luscious white chocolate buttercream frosting. An elegant but simple dessert perfect for birthdays, celebrations and weddings.
Ring in the New Year with these gluten-free champagne cupcakes! White gluten-free cupcakes infused with champagne is a crisp and sweet dessert topped with luscious white chocolate buttercream. Champagne is the most popular sparkling drink for New Year’s Eve, and now you can have the flavor of it in this dazzling dessert.
I prefer the taste of a champagne that is more on the sweet side, not dry, and I feel that it works best for this cupcake recipe. The bubbles in the champagne also make the cake light and airy. The simplicity of the gluten-free white cake really compliments the elegance of the champagne. For a non-alcoholic version just substitute ginger ale for the champagne. (I’ll be making the non-alcoholic version for New Year’s Eve.)
Most recipes top their cupcakes with a champagne frosting, but I wanted to do something different. I thought about what flavor goes well with champagne. Chocolate of course! Topping the champagne cupcakes with a luscious white chocolate buttercream frosting makes the cupcakes so decadent!
On New Year’s Eve, I always like to reflect on the blessings of the past year, as well as looking forward to what lies ahead. I have so many blessings to be thankful for!
Wishing you all a wonderful New Year and another year full of God’s blessings.
Looking for other gluten-free decant dessert recipes? I know you will love these!
- Gluten-Free Red Velvet No-Bake Cheesecake
- Gluten-Free Cinnamon Roll Cake
- Paleo Chocolate Fudge Cupcake
Recipe inspired by Champagne Cupcakes from Life, Love and Sugar.
Gluten-Free Champagne Cupcakes With White Chocolate Buttercream
- 2 cups *gluten-free all-purpose flour (I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
- 1/2 teaspoon xanthan gum (Leave out if your flour already contains it.)
- 1 cup sugar
- 1/2 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 3/4 cup butter , room temperature
- 3 egg whites
- 1 teaspoon pure vanilla extract (I like Watkins clear vanilla extract for white cupcakes)
- 1/8 teaspoon gluten-free almond extract
- 1/2 cup sour cream
- 1 cup champagne , not sparkling wine, or ginger ale for a non-alcoholic version
- gluten-free sprinkles (optional)
- 1 cup butter , room temperature (two sticks of butter)
- 1 cup gluten-free white chocolate chips , melted
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract (I like Watkins clear vanilla extract for white cake)
- 1/4 cup heavy whipping cream
- pinch of salt
- Preheat oven to 350 degrees and prepare a cupcake pan with liners.
- In a larger bowl cream butter and sugar together until fluffy.
- Add egg whites, gluten-free almond and pure vanilla extract and mix until fully combined.
- Add the sour cream to the batter and mix until fully combined.
- Add the champagne to the butter mixture and mix until fully combined.
- In a medium-sized bowl combine gluten-free flour, baking soda, gluten-free baking powder, xanthan gum (leave out if your flour already has it) and stir tother to combine ingredients.
- Pour the gluten-free flour mixture into the wet mixture and mix until fully combined.
- Scoop batter into a lined muffin pan. I like my cupcakes to be big so I fill the liners almost to the top. If you want a smaller cupcake, fill the liners only halfway. (I like to use an ice cream scoop.)
- Bake for 18-20 minutes.
- Allow cupcakes to cool fully before frosting.
- Melt the white chocolate chips in the microwave. Microwave on high for 30 seconds and stir, if not fully melted microwave for another 30 seconds. It will continue to melt as you stir. Continue to stir until fully melted. Allow the chocolate to cool a little.
- In a large bowl cream the butter.
- Stir the cooled white chocolate so that it is smooth and add it to the butter and mix until fully combined.
- Add the pure vanilla extract and salt to the butter mixture and mix until fully combined.
- Add the powdered sugar and mix until smooth.
- Add the heavy whipping cream and a mix until fluffy.
- If you want a firm frosting, refrigerate the frosting for a few minutes before either piping or spreading on top of the cupcakes.
- Cupcakes can be stored in an air-tight container, but keep the frosting refrigerated and frost cupcakes when ready to serve.