Vegan Gluten Free Funfetti Cupcakes
These vegan gluten free cupcakes are bursting with fresh vanilla flavor, rainbow sprinkles and finished off with an easy four ingredient vegan buttercream frosting. Perfect for birthdays, parties or just for fun.
Gluten free and vegan recipes are always the hardest to test. When you eliminate gluten and eggs, it becomes very difficult to get the structure of a baked good right.
My gluten free vanilla cupcakes have been really popular, so I wanted to do a vegan version! Plus, sprinkles thrown in the mix making everything more fun, yeah?!
These vegan gluten free cupcakes are moist, fluffy, made in one bowl and in and out of the oven in just about 30 minutes. They’re free from gluten, eggs and dairy but I promise you won’t miss any of that!
They’re topped with my favorite buttercream (just use dairy free butter to make it vegan) and lots and lots of sprinkles. Try my vegan funfetti sugar cookies or vegan funfetti blondies next!
Why you’ll love this recipe
- Easy to make- one bowl!
- Moist & tender
- Naturally vegan
- Perfect for parties!
How to make vegan gluten free cupcakes
Prep tray.Line a 12 cavity cupcake tray with liners and set aside.
Whisk wet. In a medium bowl, whisk together all wet ingredients.
Add in dry. Whisk in the dry ingredients (except for the sprinkles), making sure to spoon and level the flour, don’t scoop straight from the bag.
Add sprinkles. Whisk until completely smooth. Fold in the sprinkles. Scoop into your prepared tin, filling each about 3/4 of the way up.
Bake. Bake for 21-25 minutes, 23 is usually right in my oven, but check with a toothpick for doneness.
Let cool. Remove from the oven and let cool completely. I suggest letting them cool in the pan for 15 minutes, then carefully remove and let finish cooling on a wire rack.
Frost & serve. Once cool, frost with my homemade vanilla buttercream (just swap the butter for a vegan butter like Earth Balance) and enjoy!
Why this recipe works without eggs
A few things help give these cupcakes a classic cakey texture without eggs or gluten. One is the almond flour. I tried making these nut free, but unfortunately, the almond flour is what is able to give them that light and fluffy texture and moisture.
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Second is the perfect amount of baking powder and soda. Just enough to help them rise, but not so much that they rise and collapse after baking.
I also suggest soy milk in this recipe because the higher protein content helps gives the cupcakes structure since we aren’t using eggs.
Finally, these cupcakes are not overly sweet as we’re only using 3/4 cup of sugar in the batter itself. Too much sugar causes the top of the cupcake to get a bit crispy, especially because there is sugar in sprinkles.
How to store cupcakes
Once prepared, these vegan cupcakes will store best at room temperature for up to 3 days. I suggest keeping them on a plate covered with foil, as they can dry out if left out completely.
However, if you cover them too tightly, the butter from the buttercream can melt a bit and seep into the cupcakes, causing them to get a bit mushy.
Variations
Nut free. Unfortunately, I do not think these vegan gluten free cupcakes will turn out all that well without the almond flour. It’s key for the light, moist and fluffy texture.
If you absolutely need to sub, your safest bet would be oat flour, but I have not tested this myself and cannot guarantee the result.
Can I make these chocolate cupcakes? If you’re looking for vegan/gluten free chocolate cupcakes, try these instead of altering this recipe!
I do not recommend just adding cocoa powder because that will shift the wet and dry ingredient proportions and alter the texture of the cupcakes.
Omit the sprinkles! Funfetti cupcakes are basically just vanilla cupcakes with added sprinkles. You are more than welcome to leave out the sprinkles to make these plain vanilla cupcakes instead!
Try these cupcakes 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!
Vegan Gluten Free Cupcakes
by: claire cary
Ingredients
Wet
- 1 ¼ cup soy milk
- ¾ cup white sugar
- ⅓ cup oil I used sunflower
- 1 tablespoon vanilla extract
Dry
- ¾ cup blanched almond flour
- 1 ¾ cup gluten free all purpose baking flour
- 1 tablespoon corn starch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup rainbow sprinkles
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 12 cavity cupcake tray with liners and set aside.
- In a medium bowl, whisk together all wet ingredients.
- Whisk in the dry ingredients (except for the sprinkles), making sure to spoon and level the flour, don’t scoop straight from the bag.
- Whisk until completely smooth. Fold in the sprinkles.
- Scoop into your prepared tin, filling each about 3/4 of the way up.
- Bake for 21-25 minutes, 23 is usually right in my oven, but check with a toothpick for doneness.
- Remove from the oven and let cool completely. I suggest letting them cool in the pan for 15 minutes, then carefully remove and let finish cooling on a wire rack.
- Once cool, frost with my homemade vanilla buttercream (just use vegan butter) and enjoy!
Notes
Comments
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Can I use arrowroot starch instead of corn starch? Thanks!
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Yes, should be fine!
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Hi, is it possible to use other plant based milks as substitute for the soy milk..
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Yes, but they may not be as fluffy because the protein in the soy milk helps with the texture!
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I’m so excited to find this recipe for moist fluffy GF vegan cupcakes, as I’ve tried for YEARS to make good cakes for my kids that aren’t dense and dry. Just curious before I try it, can I make a whole cake with this recipe too?? My daughter’s birthday is July 4th and I’d love to attempt this recipe!
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I’d recommend my vegan gluten free cake instead!
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Can these be frozen?
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Yes! Without frosting.
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I’ve made these today for the 4th or 5th time now and I’m still so impressed with them. Ive been baking tons of different GF and vegan recipes over the years, and these are by far the best cupcake I’ve ever made. The combo of the 1 to 1 flour with the almond flour is just perfect. I’m not even GF, nor is most of my family, and yet everyone keeps coming back to grab a second and third cupcake because they’re just too good!! Seriously underrated recipe.
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Agreed, my favorite flour combo! So glad you love these, thank you!
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These were amazing!! I’ve been looking for a proper GF and egg-free vanilla cupcake and this is definitely the one. Much more fluffy and light than any other recipe I’ve tried. Thank you!!
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Thank you, Kat!
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I have not made these yet but I am hoping to try! Have you tried baking with naturally colored sprinkles? I’m wondering if the color will hold up or if it is not worth it to include them. Any experience or advice is welcome.
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I haven’t tried that! Naturally colored sprinkles aren’t usually as bright, but I don’t have much experience working with them.
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