These gluten free funfetti cupcakes are light, fluffy, and studded with brightly colored jimmies! Perfect for birthday parties and celebrations. They're easy to make too!
Gluten Free Sprinkle Cupcakes:
It's safe to say I'm obsessed with sprinkles! They're a super simple way to make any treat fun and festive.
These gluten free funfetti cupcakes have a light and fluffy texture. They're not dense or heavy like some of the gluten-free cupcakes I've tried at bakeries.
You can use whatever brightly colored sprinkles you have on hand. Classic rainbow jimmies are my fave!
Essential Ingredients:
- Unsalted butter - Butter adds a nice flavor and fluffiness to the cupcakes! Make sure the butter is room temp.
- Vegetable oil - I used a combination of butter and oil. Oil keeps the cupcakes moist and NOT dry.
- Vanilla - I buy a big bottle at Costco so I never run out!
- Eggs - You'll need two. Always use large eggs in recipes unless otherwise specified.
- Gluten-free all-purpose flour - All brands contain different ingredients and ratios! I created this recipe with my favorite brand, Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. For the best results, use this brand.
- Buttermilk - I've not tested this recipe with homemade buttermilk. In my experience, homemade and store-bought buttermilk do not create similar results.
- Sprinkles - Check to make sure the brand you use are gluten-free. Betty Crocker's rainbow sprinkles are gluten-free.
How to Make Gluten Free Funfetti Cupcakes:
- Combine the dry ingredients in a medium bowl.
- Cream the butter, oil, vanilla, and sugar until light in color and consistency - about 2 minutes or so!
- Add the eggs one at a time, mixing after each addition.
- Add half of the flour mixture, then the buttermilk. Mix in the remaining flour. You should have a light cake batter!
- Mix in the sprinkles.
- Scoop and bake! You should get 12 cupcakes exactly. Don't forget to line your muffin tin with cupcake liners first. Bake until the cupcakes are done and a toothpick comes out clean.
Notes on Gluten Free Flour:
Gluten-free all-purpose flour isn't the same as baking with wheat-based all-purpose flour.
The major difference is all-purpose flour is made from one ingredient - wheat. No matter which brand you buy, the results are basically the same.
Gluten-free all-purpose flour is a blend of starches, alternative flours, and sometimes xanthan gum. Each brand contains different ingredients and ratios too! Some brands taste WAY better than others and more importantly, not all of them sub for each other effectively.
Are sprinkles gluten free?
Most sprinkle brands don't contain gluten, but not all of them are labeled gluten-free.
Products that are labeled gluten-free are tested by the FDA to ensure they contain less than 20 parts per million of gluten.
Always check labels to see if a product is gluten free! If you have celiac disease, it's best to choose a product with a gluten free label.
Tips for Success:
- Don't frost warm cupcakes! They will melt the butter in the frosting. And you'll end up with a big mess.
- For best results, use the recommended gluten-free flour in a recipe. For this recipe, that would be Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. You can find it at Target, Walmart, or on Amazon.
Storage:
To store leftover cupcakes, you can cover the entire plate with saran wrap - bottom too! Or you can transfer the cupcakes to an airtight container.
Store them at room temperature. Refrigerated cake dries out faster!
Gluten Free Cake Recipes:
- Gluten Free Vanilla Cupcakes
- Gluten Free Red Velvet Cupcakes
- Gluten Free Pumpkin Cupcakes with Cinnamon Maple Frosting
- Gluten Free Italian Cream Cake
- Soft Gluten Free Chocolate Cupcakes
Gluten Free Funfetti Cupcakes
Equipment
- Muffin tin
- Stand Mixer with the Paddle Attachment
Ingredients
For the cupcake batter:
- ¼ cup unsalted butter (4 tablespoons) room temperature
- ¼ cup vegetable oil
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1¼ cup Bob's Red Mill's 1 to 1 Gluten Free Baking Flour or gluten-free all-purpose flour blend
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅓ cup buttermilk
- ⅓ cup gluten free jimmies
For the frosting:
- 4 ounces unsalted butter (8 tablespoons) room temperature
- 1¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 to 3 tablespoons whole milk
Instructions
For the cupcakes:
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners. In a medium bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter, oil, sugar, and vanilla until light and fluffy - about 2 minutes.
- Add the eggs, one at a time, beating after each addition. Stop the mixer and scrape the sides of the bowl with a spatula.
- Add half of the flour mixture and beat until combined. Add the buttermilk and beat until combined.
- Add the remaining flour mixture and beat until incorporated. Add the rainbow sprinkles and mix to combine.
- Divide the batter evenly between the 12 cupcake liners. Bake until a toothpick comes out clean, about 18 to 20 minutes.
For the vanilla frosting:
- In a large bowl, beat the butter until light and creamy.
- Add 1 cup of powdered sugar and 1 tablespoon of milk and beat for another 30 seconds.
- Add the remaining powdered sugar and vanilla. Beat again for 30 seconds. If needed, add another tablespoon or two of milk. Beat until smooth.
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