Gluten Free Funfetti Cupcakes
Homemade gluten free funfetti cupcakes. They’re fluffy, moist, packed full of rainbow sprinkles, and the perfect treat to whip up for any celebration. Top these sprinkle cupcakes off with a fluffy vanilla buttercream!
I am a (cup)cake queen. Lemon cupcakes, matcha cupcakes, these gluten free funfetti cupcakes, I love them all.
These are moist and flavorful with lots of sprinkles in the batter that make them perfect for any birthday, party or celebration. This one bowl recipe is easy to make and I promise your friends and family will never know they’re gluten free!
Before we get started…
- This recipe calls for both butter and oil, but if you only have one or the other, you can just swap for equal parts.
- The almond extract is optional here, but it really enhances the flavor and makes it taste that much more like birthday cake. You only need a small amount – a little goes a long way!
- If you find your cupcakes rise really well but then quickly deflate, this is likely due to over mixing the batter, too much liquid, or because of too much leavening agent. To prevent this, be sure to mix just until combined. Once no more bits of flour remain in the batter, stop mixing.
How to make gluten free funfetti cupcakes
Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with liners and set aside.
In a mixing bowl or bowl of a stand mixer, add the melted but slightly cooled butter, oil and sugar. Beat for about 30 seconds to combine.
Add in the remaining wet ingredients and beat to combine.
Fold in the dry ingredients, (aside from the sprinkles) making sure to spoon and level the flour to measure, don’t scoop from the bag. Fold in the sprinkles until well combined.
Scoop into the prepared muffin tin, filling each about 2/3-3/4 of the way up.
Bake for 18-25 minutes or until the cupcakes are lightly golden brown on top and a toothpick comes out clean. Mine are usually perfect around 22 minutes, but all ovens are different.
Let the cupcakes cool in the tin for about 10 minutes, then carefully transfer to a wire rack to finish cooling.
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
If you haven’t already, prep the buttercream. Once the cupcakes are cool, use a piping bag or a flat knife to spread the buttercream on top. Top with additional sprinkles and enjoy!
Ingredient swaps
FLOUR. For these gluten free vanilla cupcakes, I used, and recommend, the Bob’s Red Mill 1:1 Baking Flour. If you use a different blend, just be sure to use one with xanthan gum.
SUGAR. White sugar works best for vanilla cupcakes to keep the texture light and fluffy and the color nice and light.
EGGS. Eggs help bind all the ingredients together and ensure the cupcakes rise. I do not recommend any swaps here, instead try my vegan gluten free funfetti cupcakes.
DAIRY. Any kind of non-dairy or dairy milk will work here. I used regular milk, but almond, soy etc. also work. You can use dairy free butter in both the cupcakes and frosting.
How to store
Once prepared, these cupcakes will store for about 3-5 days. Keep them in an air tight container at room temperature for best results. Keeping them sealed will ensure these cupcakes stay nice and moist.
If you’re wondering if gluten free cupcakes can be frozen, the short answer is yes! However, you’ll want to freeze them before they are frosted. I do not recommend storing these in the fridge, because gluten free baked goods can dry out if they get too cold unfortunately.
Can I make these vegan or dairy free?
I do not recommend swapping the eggs for an egg replacer since the eggs are key for giving a fluffy texture.
You can, however, sub any dairy products for dairy free versions. Just use dairy free butter for the buttercream and cupcakes (I suggest Earth Balance) and non-dairy milk like almond, coconut or soy.
Try these cake recipes next!
Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
Gluten Free Funfetti Cupcakes
by: claire cary
Equipment
Ingredients
Wet
- ¼ cup unsalted butter melted
- ¼ cup oil
- ¾ cup white sugar
- 2 eggs
- ⅓ cup greek yogurt
- ¼ cup milk
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract optional but recommended
Dry
- 1 ½ cups gluten free all purpose baking flour
- ½ teaspoon corn starch
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 5 tablespoons rainbow sprinkles
Buttercream
- ½ batch vanilla buttercream frosting
Instructions
- Preheat the oven to 350 degrees Farenheit.
- Line a standard muffin tin with liners and set aside.
- In a mixing bowl or bowl of a stand mixer, add the melted but slightly cooled butter, oil and sugar.
- Beat for about 30 seconds to combine.
- Add in the remaining wet ingredients and beat to combine.
- Fold in the dry ingredients, (aside from the sprinkles) making sure to spoon and level the flour to measure, don’t scoop from the bag.
- Fold in the sprinkles until well combined.
- Scoop into the prepared muffin tin, filling each about 2/3-3/4 of the way up.
- Bake for 18-25 minutes or until the cupcakes are lightly golden brown on top and a toothpick comes out clean. Mine are usually perfect around 22 minutes, but all ovens are different.
- Let the cupcakes cool in the tin for about 10 minutes, then carefully transfer to a wire rack to finish cooling.
- If you haven’t already, prep the buttercream.
- Once the cupcakes are cool, use a piping bag or a flat knife to spread the buttercream on top. Top with additional sprinkles and enjoy!
Comments
-
Delicious! I made 35 mini muffins. I omitted the frosting. Mine came out to 62 calories per popable bite.
I will definitely make these again.
Thank you for the recipe.
-
My cupcakes stuck to the liner, the tops at least tasted delicious!
-
Did they seem fully cooked? What brand of liners did you use? You can try spraying the liners next time to see if that helps!
-
leave a comment and rating