Filled with sprinkles and vanilla, these Gluten-free Funfetti Cupcakes are an easy, fluffy and moist recipe; the perfect dessert to make for any celebration!
I love Funfetti.
One of my favorite desserts growing up was the out-of-the box Funfetti cake mix. My Mom doesn’t make things from a box often, but for some reason she made an exception for Funfetti and it NEVER disappointed!
Filled with that simple delicious vanilla, butter-y flavor and decked out in sprinkles, Funfetti Cupcakes were my dessert choice for my birthdays!
I think part of the reason that I loved Funfetti so much was because it was a special treat, because we didn’t get things made from a box often. I know it sounds odd, but when you grow up with homemade everything it’s pretty fun to have box mix food sometimes!
We don’t have any birthdays coming up in our family, and rather than waiting till the last minute, this time I decided to get a head start. When birthdays start in a few months for us I’m READY to go with the perfect gluten-free Funfetti Cupcake recipe!
After scouring the internet for a few hours, I figured out what I wanted to do to make these Funfetti Cupcakes.
I found this recipe from Live Well Bake Often that gets killer reviews. Added bonus? It’s pretty easy, but not quite easy enough…
A lot of the vanilla or Funfetti cupcakes that I looked at had buttermilk, yogurt, sour cream, or other ingredients that I might not have in my fridge at all times. But, I wanted to create a gluten-free Funfetti Cupcake recipe that was so EASY because you already had everything in your pantry and fridge!
The ingredients for these gluten-free Funfetti Cupcakes?
- Gluten-free all purpose flour
- Baking powder
- Coconut oil (or butter)
- Almond milk (or milk of choice)
- Vinegar (or lemon juice)
That is IT! My secret to keeping this recipe easy is to create buttermilk with almond milk and vinegar, for more of a moist cupcake. This also keeps the recipe dairy-free!
This recipe is simple to whip up too:
- Mix together your almond milk and vinegar to create “buttermilk” and let them sit for a few minutes.
- Mix together your dry ingredients.
- Separately, mix together your coconut oil and sugar. Add in your eggs, almond milk buttermilk, and vanilla.
- Lastly, gently fold in your sprinkles. Very briefly, or they could bleed into your cupcake batter and it won’t be quite as pretty.
Bake, cool, frost and you’re done!
I topped my gluten-free Funfetti Cupcakes with Cream Cheese Frosting.
You can choose whatever frosting you like best. 🙂
I used a cream cheese frosting recipe from Sugar Spun Run because I wanted the frosting to hold up well on the cupcakes. My light Cream Cheese Frosting I save for cakes rather than cupcakes, as its a little thinner (due to less powdered sugar).
Add more sprinkles on top (of course!) and you’re done! 🙂
Don’t you love how easy that is?! Let me know in the comments below, whats your favorite go-to birthday celebration dessert?
- 1/2 cup almond milk
- 1 1/2 tsp vinegar (or lemon juice)
- 1 1/3 cup gluten-free all purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 cup coconut oil, melted, room temperature
- 1 cup sugar
- 2 eggs
- 3 tsp vanilla
- 1/3 cup sprinkles
Preheat your oven to 350 and line a muffin tin with cupcake liners.
In a small bowl, combine your almond milk and vinegar to create “buttermilk.”
In a small mixing bowl, combine your dry ingredients (flour, salt, baking powder).
In a large mixing bowl, whisk together your coconut oil and sugar. Add your eggs and whisk together. Add in your vanilla and almond milk mixture and whisk everything together.
Pour your dry ingredients into your wet ingredients and stir them together till all is well combined.
Pour your sprinkles in and gently fold them into your batter, being careful not to over-stir or your sprinkle colors could bleed into your batter.
Fill each cupcake liner about 2/3 way full with batter.
Bake for 19-22 minutes, or till the tops of you cupcakes are set, springy to touch, and a toothpick inserted comes out clean.
Let your cupcakes cool completely before putting any frosting on top.