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Secretly Vegan Champagne Cupcakes (New Year's Eve Cupcakes)

Incredibly Vegan Champagne Cupcakes (New Year’s Eve Cupcakes!)


Delicious rich and bubbly champagne cupcakes that are secretly vegan and dairy free! These easy one bowl cupcakes make for the best New Year’s Eve dessert!


  • 1 1/2 cups cake flour or sifted gluten-free 1-to-1 baking flour (if doing gluten-free, add in 1 tsp arrowroot powder) 
  • 1/2 cup granulated sugar or coconut sugar (see Notes) 
  • 1/2 tablespoon baking powder 
  • 1 1/8 teaspoons baking soda 
  • 1/4 tsp sea salt 
  • 1/2 cup champagne, room temperature 
  • 1/4 cup Flora Plant Butter, melted and cooled to room temperature
  • 1/4 cup unsweetened applesauce, room temperature 
  • 3/4 tablespoon pure vanilla extract 

Vegan Hazelnut Buttercream

  • 1 3/4 cups Flora Plant Butter, room temerpature
  • 1/2 cup ground hazelnuts
  • 45 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 34 tbsp dairy free milk


  1. Preheat the oven to 350F and line a cupcake tin with cupcake liners. 
  2. In a medium bowl, whisk together the flour, sugar, baking powder, and baking soda.
  3. Add in the champagne, applesauce, Flora Plant Butter, and vanilla extract, and use a rubber spatula to mix until it’s a consistent batter without any streaks of dry ingredients.
  4. Scoop the batter into the cupcake tin, filling each cupcake liner about 1/2 of the way full.
  5. Bake for 22-24 minutes, or until the tops of the cupcakes are lightly golden and the toothpick comes out clean.
  6. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a cooling rack to cool completely before frosting.
  7. When ready to frost, make the hazelnut buttercream. Cream the Flora Plant Butter with a hand mixer or stand mixer. Then add in the ground hazelnuts and vanilla extract. Cream again until everything is smooth. Add in the powdered sugar in 1 cup increments, using the hand mixer to mix everything together until fluffy and smooth. Use the dairy free milk here to achieve a smooth consistency in 1 tablespoon increments.
  8. Spoon the frosting into a piping bag with piping tip inserted. Frost each cupcake and enjoy!