Gluten Free Funfetti Cupcakes
These gluten free funfetti cupcakes are soft, moist, and fluffy - you'd never know they're gluten free. This recipe can also be used to make a classic vanilla cupcake, just leave out the sprinkles.This recipe is gluten, dairy, soy, egg, and nut free (but can be made with dairy with dairy-full substitutions)
Servings: 12 cupcakes
Calories: 463kcal
Equipment
Ingredients
Dry Ingredients
- 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
Wet Ingredients
- 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
Mix-Ins
- 1/4 cup sprinkles **This creates the "funfetti" effect
Frosting Ingredients
- 1 cup room temperature dairy free butter -regular butter works fine as well
- 3-4 cups sifted powdered sugar ***see notes below
Instructions
- 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.
Frosting Instructions
- 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).
Storage Instructions
- 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.
Video
Notes
*I've made these cupcakes successfully with and without applesauce. If I have it on hand I do like to include it because it adds a bit more moisture to these fluffy cupcakes. But honestly, if you don't have it on hand don't worry about it. These cupcakes come out moist and fluffy regardless of the applesauce.
**To make standard vanilla cupcakes just leave out the sprinkles.
***Always sift your powdered sugar to avoid chunky frosting. All dairy free butter tends to work a little differently. Start with about 2 cups of sifted powdered sugar then add more as needed to reach a fluffy frosting texture. If you've added enough consistency you won't have to worry about the frosting melting. It should not be wet or drippy.
I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts and diet advice, please consult your doctor or a trained professional in the field of nutrition.
Nutrition
Calories: 463kcal | Carbohydrates: 57g | Protein: 3g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 12g | Trans Fat: 3g | Cholesterol: 27mg | Sodium: 308mg | Potassium: 57mg | Fiber: 2g | Sugar: 46g | Vitamin A: 492IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg