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PREP TIME: 10 minutes
ACTIVE TIME: 45 minutes
INACTIVE TIME: 40 minutes
2 tablespoons nondairy milk (nut-free
and/or soy-free if necessary)
1 tablespoon apple cider vinegar
1¾ cups unbleached all-purpose flour
(or gluten-free flour blend, soy-free if
2 tablespoons arrowroot powder
1 cup coconut sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon xanthan gum (exclude if
using all-purpose flour or if your glutenfree blend includes it)
8 tablespoons vegan butter (soy-free if
necessary), at room temperature
⅔ cup vegan Champagne
(or sparkling wine)
1 teaspoon vanilla extract
8 tablespoons vegan butter (soy-free if
3 cups powdered sugar (or xylitol)
2 tablespoons vegan Champagne (or sparkling wine)
½ teaspoon cream of tartar
½ teaspoon vanilla extract
Additional vegan decorations, optional
1. To make the cupcakes : Preheat the oven to 350°F. Line a 12-cup muffin tin with paper or silicone
2. In a cup or small bowl, stir together the milk and vinegar. Set aside.
3. In a large bowl, whisk together the flour, arrowroot powder, coconut sugar, baking powder, baking
soda, salt, and xanthan gum (if using).
4. In a medium bowl, use a hand mixer to cream together the butter and Champagne. Add the milk
mixture and vanilla and mix until combined. Slowly add the wet ingredients to the dry ingredients and
use the hand mixer to mix until combined.
5. Divide the mixture among the muffin cups and bake for 20 minutes, or until a toothpick inserted into
the center comes out clean. Let the cupcakes cool in the muffin tin for 10 minutes before transferring
them to a cooling rack to cool completely.
6. While the cupcakes are cooling, make the frosting : Use a hand mixer to mix all the frosting
ingredients. Refrigerate for at least 15 minutes, or until ready to use.
7. Once the cupcakes are cool, transfer the frosting to a pastry bag fitted with a decorating tip or a large
resealable plastic bag with the corner cut out, and use it to pipe frosting onto each cupcake. Alternatively,
just use a butter knife or silicone spatula to spread frosting on each cupcake. You can add decorations if
you like. Serve immediately or refrigerate until ready to serve. These cupcakes are best the day they’re
made but will keep in an airtight container in the fridge for 1 to 2 days.
To make these alcohol-free, replace the Champagne with a vegan ginger ale or sparkling apple cider.