Look no further if you’ve been looking for a soft, fluffy, moist gluten-free funfetti cupcake recipe. These gluten free sprinkle cupcakes are so soft – no one will know they’re gluten free!
This recipe is gluten, soy, and nut free and can be made with or without dairy.
These Vanilla Funfetti Cupcakes come are a tried and true cupcake recipe in our home. I actually made these for my daughter’s 3rd birthday party and even the guests without allergies raved over them. I probably ate 4 of them in one day – yes they’re so good self-control goes out the window when they’re around! 🙂
They are fluffy, moist, never dense, and will remind you of a classic birthday cake loaded with gluten.
I love adding the sprinkles to create the funfetti cupcake effect but feel free to leave them out if you just want to make a classic vanilla cupcake.
How to Make Gluten Free Funfetti Cupcakes
Whether you know them as Funfetti Cupcakes, sprinkle cupcakes, or birthday cake cupcakes they are such a nostalgic favorite. But it’s easy to make homemade gluten free funfetti cupcakes that are far more delicious than any traditional box mix. Here are some step-by-step visuals for making your gluten free cupcakes.
DON’T FORGET TO READ THE FULL RECIPE CARD PROVIDED BELOW WHEN YOU ARE MAKING THIS RECIPE. The recipe card contains the measurements and full instructions. This section is simply meant to be an overview to help you in your baking venture.
Making gluten free funfetti cupcakes is not much different from any other cupcake.
First, you have to whisk and sift your dry ingredients. Making sure you have no clumps is essential in creating a fluffy cupcake.
Make sure to combine your wet ingredients very well in your stand mixer. You can’t over-mix the wet ingredients and it’s important they become homogeneous.
When adding the dry ingredients to the wet, make sure you do it slowly. There’s no rush. Do it in batches and make sure it completely combines between each additional batch of dry you add. Use a rubber spatula to scrape down the sides as you go.
When adding to the cupcake liners, keep in mind gluten free cupcakes don’t rise quite as much. Make sure you fill them a bit higher so they bake to the top of your cupcake liners.
Golden cupcakes are a good indication that they are baked, but I suggest taking the extra step of using a toothpick to ensure they are no longer wet in the center.
Can I make these Funfetti Cupcakes Vegan?
While this gluten free cupcake recipe is dairy free, it is not vegan. If you want an egg free cupcake recipe I suggest trying my gluten free vegan vanilla cupcake recipe. The ingredients in that recipe are a little bit different to make up for the lack of egg while still obtaining a moist fluffy texture.
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Gluten Free Funfetti Cupcakes
- 1 1/2 cup all purpose gluten free flour -most all purpose or 1-to-1 gluten free flours will work here
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch salt
- 2 eggs
- 3/4 cup cane sugar
- 2/3 cup melted dairy free butter/margarine -regular butter will work as well
- 1/2 cup dairy free milk (unsweetened/plain is best) -regular milk will work as well
- 3 tablespoons unsweetened applesauce *see note below
- 1 tablespoon pure vanilla extract
- 1/4 cup sprinkles **This creates the "funfetti" effect
- 1 cup room temperature dairy free butter -regular butter works fine as well
- 3-4 cups sifted powdered sugar ***see notes below
- Preheat your oven to 350°F and line a cupcake tray with cupcake liners.
- Whisk together your dry ingredients then sift them.
- In your stand mixer fitted with the paddle attachment, add in all of your wet ingredients. Mix on medium-low until everything is combined well and homogeneous.
- Slowly add your dry ingredients in about 3 batches. Add 1/3 of the dry then turn on your stand mixer and let mix until it's completely combined, continue with this method until you've added all your dry. Use a rubber spatula to scrape down the sides as you go.
- Add in your sprinkles and mix until they are dispersed throughout your batter.
- Scoop your cupcake batter into your cupcake liners filling almost to the top. As gluten free cupcakes don't rise quite as high as traditional, you will be filling them a bit higher than you normally would. This batter should create 12 cupcakes.
- Bake in the center of your preheated oven for 18-20 minutes or until the tops are golden and a toothpick inserted into the center shows the batter is no longer wet. If the toothpick comes out with some soft crumbs that's ok, you just don't want to see wet crumbs or pure liquid on the toothpick.
- Let your cupcakes rest for about 5 minutes after removing them from the oven, then carefully transfer them to a cooling rack so they can continue to cool completely. A cooling rack insures the bottoms of the cupcakes won't get soggy (which happens if they sit in a warm cupcake tray too long).
- Once cooled completely, you can frost your cupcakes.
- In a stand mixer fitted with the paddle attachment add your butter and about 2 cups powdered sugar. Mix on medium-low making your way up to medium-high as the sugar mixes in. Use a rubber spatula to scrape down the sides. Add more powdered sugar until the frosting reaches a firm but fluffy consistency (***see notes below).
- Cupcakes are best stored at ROOM TEMPERATURE. They have enough sugar that they can stay fresh on the counter for about 2-3 days. If you put them in the fridge they will dry out. If you need them to keep for longer you can seal them in a ziplock back or in plastic wrap and freeze them for a couple of months. Simply defrost on the counter when you want them.