Paleo Champagne Celebration Cupcakes

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


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.


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)


  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.


*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


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