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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!
5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 38 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12 cupcakes
Calories 467 kcal

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 ¾ 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 ⅔ 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.

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
Keyword gluten free birthday cupcakes, gluten free funfetti cupcakes
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