Paleo, Low Carb Champagne Cupcakes - A Low FODMAP Dessert

10 Cupcakes
40 Minutes

Are you as ready for a fresh start to a new year as I am?! What better way to ring in the new year than with these grain free champagne celebration cupcakes?! I sure can't think of one. Actually, I can. I can think of a few better ways to enjoy champagne cupcakes this new year: paleo, grain free, refined sugar free AND low carb reasons to make these insanely delicious guilt-free champagne cupcakes for new years eve! Oh AND they're a low FODMAP dessert, too!I planned on taking a break during the time between Christmas and New Years this year. Mostly because I have been working my tail off and I'm tired, but also because my gut needs a full reset after a year of testing so many delicious recipes! BUT I couldn't go on a break without leaving you a tasty paleo champagne cupcake recipe now, could I?! Nope. Couldn't do it!I've been doing a lot more baking with low carb, grain free flours lately and I think I am going to continue this trend in the new year. I feel much better and more energized when I am eating a grain free, lower carb diet. That's not to say I don't enjoy things like pasta and cookies because by now you KNOW I do, it's just to say that when I'm eating to fuel my body, I find going easy on the grains is my best bet especially when it comes to low FODMAP desserts.If you want to kick these grain free paleo champagne cupcakes up a few notches, I highly suggest making both the champagne simple syrup and the champagne buttercream frosting for your celebration cupcakes. The champagne simple syrup helps keep the grain free cake moist and the champagne buttercream is just as indulgent as it sounds! If you feel like this may be sweetness overload, skip the champagne simple syrup + just add the bubbly to your glass instead!What kind of champagne is best for grain free champagne cupcakes?Your favorite kind of champagne is best! I prefer an extra dry brut champagne when making my celebration cupcakes just to cut back on the sweetness, but any kind works. I do not suggest using sparkling non-alcoholic ciders, however. I did test these out using a rose sparkling cider and while the flavor was delicious, I don't feel the cupcakes had much of a rise to them.But I thought butter wasn't Paleo?!Technically, you're right. However, you will find many paleo recipes do contain butter, just ensure you are using grass fed butter. You can also swap in your favorite vegan butter for a dairy free version. I follow a paleo diet as best I can but I also do just fine with lactose so I tend to use butter in most of my baking. Because at the end of the day, a treat is a treat! What if I don't have monkfruit?That's OK! I use monkfruit in all of my recipes because it has a low glycemic index + is really friendly to my tummy, but if this isn't something that is accessible to you, try using unrefined cane sugar. You can find this at any grocery store. It's still considered refined sugar free, it just isn't considered keto friendly if that is something that is important to you.And what if I don't have powdered monkfruit?!That's OK, too! You can DIY your own paleo powdered sugar by adding the sugar to a high speed blender + blitzing until you get a powdered sugar consistency. It's that easy!Do I have to make the champagne simple syrup for the paleo champagne cupcakes?In short, no. If you're looking for that WOW factor (and a little extra booze!) don't skip it, but if you think these grain free champagne cupcakes are already going to be moist + sweet enough for your liking, then you do not need to add it.What else do I need for these delicious paleo celebration cupcakes?- Muffin Tins- Muffin Liners- Piping Bags + Tips (optional for frosting)- Stand Mixer or Electric Hand Mixer (preferable, but can be done by hand)

Paleo, Low Carb Champagne Cupcakes - A Low FODMAP Dessert

Recipe details

  • 10 Cupcakes
  • Prep time: 15 Minutes|Cook time: 25 Minutes|Total time: 40 Minutes


For the Vanilla Cupcakes

For the Champagne Buttercream

For the Champagne Simple Syrup


Pre-heat oven to 350F + line cupcake tins with muffin liners.
In a large mixing bowl, sift almond + coconut flours together. Next add baking soda + baking powder and mix to combine.
In the bowl of a stand mixer, cream together butter, granulated monkfruit, eggs + vanilla.
With the mixer on medium low speed, gradually add in the dry ingredients mixing until the batter is smooth.
Finally, with the mixer still on medium low, add the champagne to the batter + mix just enough to fully incorporate.
Spoon mixture into cupcake liners + bake 20-25 minutes or until a toothpick comes out clean.
If you are using the champagne simple syrup, prepare while cupcakes cool. To do this, simply add champagne + sugar to a saucepan over medium heat + stir until sugar dissolves.
Once cupcakes are almost cooled, carefully spoon champagne simple syrup over top and allow to finish cooling at room temperature.
Next, prepare the champagne buttercream frosting. In the bowl of a stand mixer, combine softened butter, powdered monkfruit, vanilla + champagne. Mix on medium until smooth.
Once paleo champagne cupcakes are cooled, frost as desired. I add my champagne buttercream frosting to a piping bag with a star tip + have fun piping on designs!

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