Gluten Free Funfetti Cupcakes
by: claire cary
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!
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!
Serving: 1cupcake, no frosting / Calories: 212kcal / Carbohydrates: 28g / Protein: 3g / Fat: 10g / Saturated Fat: 3g / Sodium: 165mg / Fiber: 2g / Sugar: 17g
