Gluten Free Funfetti Cupcakesjump to recipe
These gluten free funfetti cupcakes are the perfect addition for your next party! Kids and adults alike will love these light and fluffy vanilla cupcakes that are studded with sprinkles and finished off with cream cheese frosting.
These gluten free funfetti cupcakes make me want to find a reason to celebrate! When I was a kid, my favorite cake was funfetti – the kind from the Pillsbury box. I don't think it was necessarily the taste of the cake that I loved as much as it was the sprinkles that were baked into it and used to top the frosting. I mean, what's more fun than multicolored cake?
Funfetti hasn't been a part of my life for many years, especially since going gluten free, and sprinkles hadn't been either, until I went on the hunt for a safer, dye-free sprinkle alternative when we made this Carrot Cookie Cake last March. Once I found brands I liked, sprinkles made their way into our cutout cookies, and I just knew we needed to re-create the classic funfetti cake in time for Summer!
These gluten free funfetti cupcakes have a vanilla cake base that's moist, fluffy, and buttery, and truly easy to make! You'll start out by whisking the flour, baking powder, baking soda, and salt together to make sure everything is well-combined. We tested these with both King Arthur Measure for Measure flour and Bob's Red Mill 1 to 1 flour and got great results with both! We always measure flour by scooping it up from the bag, then leveling it off with a knife. Make sure you don't pack the flour in our you'll wind up with dry, crumbly cupcakes.
Next, you'll beat the butter and sugar with an electric mixer, then add in the sugar, vanilla, and eggs. We chose to use cane sugar here instead of coconut sugar so that the color of the funfetti would be able to come out, but if you aren't worried about the color change you can always substitute. After the butter mixture is fully combined, you'll add in the flour, then you'll stir in the milk and sprinkles. Note that this batter is a bit thicker than traditional cupcake batter, but it turns out great! You'll want to fill the muffin tins about 3/4 of the way full because these cupcakes do rise quite a bit.
We tested a few types of dye-free sprinkles for these gluten free funfetti cupcakes, and these were our favorites:
- India Tree: India Tree has a huge selection of dye-free sprinkles, and they're the only brand I've found locally. We used these inside of the cupcakes and found that they contributed the most color to the batter. We used these for sprinkling on top!
- Wilton: Wilton also makes dye-free sprinkles that we used successfully in this recipe. While they weren't as colorful as the India Tree sprinkles, we love the price point and the fact that you get a full set!
Once you've baked your cupcakes and let them cool, the last thing to do is make frosting! We opted for cream cheese frosting, because it's our favorite, but you can also go with a more traditional buttercream, or just buy store-bought. Whatever you choose, we hope you love these gluten free funfetti cupcakes!
Can these be made egg-free?
They can! In fact, we tested a TON of different egg substitutes in several different baked goods, took all kinds of notes, and then laid it all out for you in this super helpful guide to egg-free baking. For cakes and cupcakes, we recommend subbing in plain Greek yogurt (¼ cup of yogurt per egg) – Greek yogurt made for fluffy and slightly crisp on the outside cakes that had a really delicious flavor and held together really well.Print
Gluten Free Funfetti Cupcakes
These gluten free funfetti cupcakes are moist, fluffy, and delicious! They make the perfect addition to any celebration for both kids and adults alike.
- Prep Time: 00:15
- Cook Time: 00:15
- Total Time: 30 minutes
- Yield: 1 dozen cupcakes 1x
For the Cupcakes
- 1 1/2 cups gluten free flour blend
- 2 teaspoons baking powder, sifted
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 6 tablespoons whole milk
- 3 tablespoons sprinkles
For the Frosting:
- Preheat the oven to 350 F and line a muffin pan with cupcake liners.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
- In a large bowl, add the butter and sugar. Beat with an electric mixture until fluffy, then mix in the eggs and vanilla extract until fully combined.
- Add half the flour mixture to the butter mixture, then beat until the flour is fully incorporated, and add in the rest of the flour. Mix the milk into the batter, then stir in the sprinkles.
- Spoon the batter into the cupcake liners until they are 3/4 of the way full, then bake for 15 minutes, until the tops are browned and a toothpick inserted into the center of the cupcake comes out clean. Remove from oven and let cool.
- To make the frosting: Beat the cream cheese, butter, and vanilla on high until a creamy consistency is achieved, then add the powdered sugar to the cream cheese mixture, then beat to combine.
- Frost the cupcakes, top with sprinkles, and serve!
- For dairy-free: substitute coconut oil for butter and almond milk for the cow's milk in the cupcakes.
- For refined sugar-free vanilla cupcakes: substitute coconut sugar in the cake, omit the sprinkles, and follow this recipe for a dairy and refined sugar-free frosting.
- This recipe can easily be doubled or tripled to make more cupcakes!