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Paleo Champagne Celebration Cupcakes

Louise Hendon | December 16
Paleo Champagne Celebration Cupcakes

These Paleo Champagne Celebration Cupcakes are an indulgent dessert whenever you want to treat yourself to something a little special.

And don’t worry, I’ve included two non-alcohol modifications, and they are still just as delicious.

But if you want a hint about one of the modifications, just leave out the alcohol for a scrumptious vanilla cupcake with vanilla frosting.

Recipe Modifications and Cooking Tips

These Paleo Champagne Celebration Cupcakes are delicious as-is, but here are a few recipe modifications to accommodate your taste preferences as well as the ingredients that you might have in your refrigerator or pantry.

  • Be sure to sift your almond flour, coconut flour, and coconut sugar to avoid lumps in the cupcake batter.
  • Melt your coconut oil a bit in advance to allow it plenty of time to cool to room temperature. If the coconut oil is too hot, it will cook the eggs when added to the batter.
  • Speaking of coconut oil, I highly recommend using refined coconut oil in this recipe, which has a mild coconut flavor. Unrefined (also known as virgin) coconut oil has a stronger coconut flavor that can overwhelm the cupcakes and frosting.
  • You can use non-alcohol champagne or prosecco in the cupcake and frosting, if you prefer. However, you can omit it completely for a vanilla cupcake and frosting.
  • You can use pink champagne or prosecco (alcohol or non-alcohol) for a slightly pink cupcake and frosting.
  • Of course, you can skip my champagne frosting and use any frosting that you prefer.
  • And if you want the sugar in the frosting to be completely Paleo, you can easily make your own powdered sugar.

    Simply place 1 ½ cups (360 g) coconut sugar and 1 Tablespoon tapioca flour (8 g) in a food processor or blender and pulse until it forms a powder.

    Store any unused powdered coconut sugar in an airtight container at room temperature.

    The frosting will not be completely white when you make your own powdered sugar from coconut sugar, but it’ll still be just as delicious.

Other Paleo Cake Recipes

If these Paleo Champagne Celebration Cupcakes have you hungry for more Paleo cake and cupcake recipes, then I have you covered. Here are a few more recipes that you can whip up whenever you want a sweet treat.

And if you want even more Paleo cake recipes, then be sure to check out these Paleo Cakes That Astound recipes.

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Paleo Champagne Celebration Cupcakes


  • Author: Louise Hendon
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 cupcakes 1x

Description

Delicious cupcakes with a fluffy frosting that has a hint of champagne flavor, these celebration cupcakes are perfect for a special occasion or anytime you want to treat yourself. And there are non-alcoholic modifications as well.


Ingredients

For the cupcakes:

  • 1 cup (120 g) almond flour
  • 1/2 cup (56 g) coconut flour
  • 1/2 cup (120 g) coconut sugar
  • 1 teaspoon (2 g) baking powder
  • 1/2 teaspoon (2 g) baking soda
  • 2 large eggs, lightly whisked
  • 1/3 cup (80 ml) coconut oil, melted and cooled
  • 1 teaspoon (5 ml) vanilla extract
  • 1/3 cup (80 ml) champagne or prosecco (optional – *see notes)

For the champagne frosting:

  • 1/2 cup (120 ml) coconut oil, slightly warm but not hot
  • 1 teaspoon (5 ml) vanilla extract
  • 1 to 1 ½  cups (120 to 180 g) powdered sugar (** see notes)
  • 3 Tablespoons (45 ml) champagne or prosecco (optional)

Instructions

  1. Preheat the oven to 350 F (175 C). Line a 12-cup cupcake pan with cupcake liners and set aside.
  2. In a large bowl, whisk to combine the almond flour, coconut flour, coconut sugar, baking powder, and baking soda.
  3. Add the whisked eggs, melted coconut oil, and vanilla extract to the bowl and mix until completely incorporated. Add the optional champagne or prosecco and stir until combined. Spoon the batter into the prepared cupcake pan until each cup is about 2/3 full.
  4. Place the pan in the oven and bake for 18 to 20 minutes until the cupcakes are golden and a toothpick inserted into the middle comes out clean.
  5. Remove the pan from the oven and place it on a wire rack to cool completely.
  6. Once the cupcakes are completely cooled, make the frosting by adding warm coconut oil and vanilla to a mixing bowl. Use a hand or stand mixer to beat until creamy.
  7. Add the powdered sugar, about 1/4 cup (30 g) at a time, beating in between each addition until the frosting reaches your desired consistency.
  8. Add the optional champagne or prosecco and beat until fully incorporated. If needed, add additional powdered sugar, about 1 to 2 Tablespoons (7 to 15 g) if the frosting is too runny.
  9. Fill a piping bag with the frosting and pipe it onto the cupcakes.
  10. Place the cupcakes in the refrigerator for 30 minutes to allow the frosting to set. When ready to enjoy, let the cupcakes sit at room temperature 2 to 3 minutes before serving.
  11. Store any leftover cupcakes in the refrigerator.

Notes

*Sparkling white grape juice can be used for an alcoholic-free version with less of a champagne flavor. However, champagne or prosecco can be omitted to make a vanilla cupcake.

**See post to find out how to make Paleo powdered sugar.

All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 15 g

Nutrition

  • Serving Size: 1 cupcake with frosting
  • Calories: 284
  • Sugar: 17 g
  • Fat: 21 g
  • Carbohydrates: 18 g
  • Fiber: 3 g
  • Protein: 4 g