French Vanilla and Champagne Grape Cupcakes

I remember the first time I saw a champagne grape: I must have been 9 years old, trailing along besides my mom at a fancy grocery store, impressed at how gracefully she was able to select ingredients for the engagement dinner she was throwing that night. Once in the produce section, she picked up a small box of what seemed to be grapes for newborns. “Momma, what is that for? They are too small to eat!” “Well, sweetie,” she said, “they are for decorating each champagne glass, but I suppose you could eat them on their own.” Being a kid, take a wild guess what I did. Ate a whole bunch by plucking one baby grape at a time! Now that I’m all grown up, I wanted to incorporate them into a recipe. I used (the secretly vegan!) Duncan Hines French Vanilla Cake mix with flax “eggs” and coconut oil for the cupcake base, vegan vanilla icing (from, and of course, delicate champage grapes for decorating each cupcake, but I suppose you could eat them too! ;)

French Vanilla and Champagne Grape Cupcakes

Cook Time: 17 minutes

French Vanilla and Champagne Grape Cupcakes


  • 1 package Duncan Hines French Vanilla cake mix (yes, it's secretly vegan!)
  • 3 Flax "eggs" (3 Tablespoons Flaxmeal mixed with hot water to make egg consistency)
  • 1/3 Cup Coconut Oil
  • 1 Cup Water
  • 3 3/4 cups Powdered Sugar
  • 3 Tablespoons Earth Balance (vegan butter)
  • 4 Tablespoons Coconut Milk (or any other non-dairy milk)
  • 2 teaspoons Vanilla Extract
  • Champagne Grapes


Preheat oven to 350.

In a large bowl, whisk (or use electric beaters) together the cake mix, flax eggs, coconut oil and water together. Pour into two lined muffin tins and back for 17 minutes.

While those are rising, melt the Earth Balance and whisk together with powdered sugar, coconut milk and vanilla extract.

When the cupcakes are finished and cooled off, spoon on the icing and top with champagne grapes!