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Champagne Cupcakes with Pink Champagne Frosting


A lightly sweetened cupcake infused with champagne and topped with pink champagne frosting. Perfect for sweet celebrations. (dairy free)




  • 1 1/2 Cup All purpose flour ( I use organic)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter (or regular butter)
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1/4 cup favorite champagne
  • 1/4 cup alternative almond, coconut or milk (optional – I used coconut but any milk can be used)


  • 1 cup Organic Shortening (you can also use butter)
  • 3.5 Cups Confectioners Sugar
  • 2 tbsp Champagne
  • A splash of vanilla
  • A dash of pink gel food colors.
  • Edible gold glitter for garnish.


FOR THE CUPCAKES (dairy free)

  1. Mix together flour, baking powder and salt in a bowl and set aside.
  2. In the bowl of a stand mixer, mix butter and sugar until fluffy.
  3. Add in vanilla and beat in eggs until combined
  4. With mixer on medium, pour 1/3 dry ingredients into your egg mixture. Then add 1/3 of your champagne and milk of choice (you can combine both liquids and pour them in together.) Continue to alternate dry ingredients and liquid until it’s completely mixed into the batter.
  5. Once combined,fill liners 1/2 of the way full and bake for roughly 12-13 minutes, or until a toothpick comes out clean.
  6. Allow to cool before piping with frosting.


  1. Mix shortening and sugar together in your stand mixer on medium speed.
  2. Pour in your Champagne & Vanilla and mix for an additional 30 seconds.
  3. Scrape the sides of your bowl with rubber spatula, then add your food coloring.
  4. Mix until the frosting is the perfect shade of pink.
  5. Pipe onto cooled cupcakes.
  6. Garnish with gold glitter.


  • This frosting keeps well in the fridge and can be made a few days in advance.
  • To turn this into a buttercream, use unsalted butter instead of shortening.
  • You can make a small cake, like the one seen in the pictures using this recipe as well.