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+ servings
A gluten free funfetti cupcake on a small white plate.

Gluten Free Funfetti Cupcakes

Sandi Gaertner
Delicious fun gluten free funfetti cupcakes. They are perfect for a party!
4.89 from 9 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 38 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 cupcakes
Calories 467 kcal

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Ingredients
  

  • 1 ¾ cups gluten free flour blend * see note
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • teaspoon salt
  • ½ cup butter melted
  • 2 eggs large
  • 2 teaspoons pure vanilla extract
  • 1 cup milk or non-dairy milk
  • ½ cup sprinkles

Frosting:

  • 4 cups powdered sugar
  • ½ cup butter softened
  • ¼ cup milk

Instructions
 

  • Preheat the oven to 350º F.
  • In a small bowl, add the wet ingredients and whisk to blend.
  • In a larger bowl, add the dry ingredients and whisk to blend.
  • Pour the wet ingredients into the dry ingredients, sprinkles, and mix them gently. You want the batter to be smooth, but not too runny.
  • Add parchment paper cupcake/muffin liners to a muffin tin. Fill each 3/4 with the cupcake batter.
  • Bake the cupcakes for 20-22 minutes until done.
  • To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes needs to bake longer.
  • Remove the cupcakes from the oven and put each cupcake onto a cooling rack to cool for 30 minutes.

Frosting:

  • In a mixer, add frosting ingredients and whip until thick and creamy.
  • Put the filling into a frosting pastry bag. Make sure to put the frosting tip in!
  • Sprinkle with more funfetti sprinkles!

To Bake In Ice Cream Cones:

  • Use an ice cream cone bakin stand to hold up your ice cream cones.
  • Fill each 2/3 with the funfetti batter. Don't overfill or the cake batter will explode over the top.
  • Bake 20 minutes until done.
  • Allow to cool and frost.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
  5. I used almond milk but milk and other dairy-free kinds of milk will work but I do not recommend canned coconut milk.

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: 1cupcakeCalories: 467kcalCarbohydrates: 77gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 229mgPotassium: 85mgFiber: 2gSugar: 63gVitamin A: 598IUVitamin C: 1mgCalcium: 69mgIron: 1mg
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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.