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–+ servings
Gluten free funfetti cookie cups on a black wire rack.

Easy Gluten Free Funfetti Cookie Cups

Sandi Gaertner
Delicious gluten free funfetti sugar cookie cups filled with vanilla buttercream frosting. They are perfect for any party!
5 from 1 vote
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Prep Time 14 minutes
Cook Time 11 minutes
Cooling 20 minutes
Total Time 45 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 24 Cookie Cups
Calories 208 kcal

Ingredients
  

  • 2 cups gluten free flour blend * see note
  • ¾ cup sugar
  • 1 teaspoon baking powder aluminum-free
  • ⅛ teaspoon salt
  • 10 tablespoons unsalted butter
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ⅓ cup funfetti sprinkles

Frosting

  • 3 cups powdered sugar
  • 1 ½ teaspoons pure vanilla extract
  • ½ cup softened butter unsalted
  • 2-3 tablespoons milk

Instructions
 

  • Preheat the oven to 350º F.
  • Add all of your dry ingredients to a large mixing bowl. Use a wire whisk to blend them all together.
  • Warm the butter in a small glass dish for 25 seconds to partially melt it. Add the eggs and vanilla and whisk to blend.
  • Pour the wet ingredients into the dry ingredients, add the funfetti sprinkles, and mix well.
  • Note that you can use a standing mixer with a paddle attachment if you prefer. If you use a stand mixer, you will need to add the wet ingredients first, then gradually add the dry ingredients.
  • Spray a mini muffin pan with coconut or another non-stick oil. Use a small cookie scoop to drop cookie batter into each cup. Press it flat with a small spoon.
  • Bake the mini muffins for 12-15 minutes until done. Remove the cookies from the oven and quickly use a small jar to press the middle down in each cookie.
  • Let the cookie cups cool before trying to remove them. If they are too hot, they will fall apart when you try to lift them out. Let them sit for about 5 minutes minimum.
  • Gently remove the cups to a wire cooling rack. I use a knife to lift each out of the pan gently. Let them cool completely before filling.
  • Mix up the frosting by adding the ingredients to a stand mixer with a whisk attachment. Start on low and gradually increase the speed.
  • See the Notes section for ideas on how to color and flavor your frosting.

Notes

  1. I tested this recipe with King Arthur Measure for Measure and Bob's Red Mill 1:1 GF Blends. Other blends should work, but I have not tested them to verify the results will work.
  2. If your blend doesn't have a binder like xanthan or guar gum, add one teaspoon.
  3. If you want to flavor or color your frosting, here are awesome frosting tips.
  4. Verify your sprinkles are gluten free on my Sprinkles List.
  5. Store the cookie cups in an airtight container for up to 3 days. Freeze unfilled cookie cups in a zip-style storage bag.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1cookie cupCalories: 208kcalCarbohydrates: 31gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 49mgPotassium: 27mgFiber: 1gSugar: 23gVitamin A: 286IUCalcium: 20mgIron: 0.5mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.