You know what brings back childhood memories?
Funfetti cupcakes!
But when you’ve gotta steer clear of gluten, it’s hard to find that perfect soft and fluffy cupcake that tastes just right.
I remember trying to make gluten-free cupcakes for my niece’s birthday—it was a mess of dry batter and sad sprinkles. After a lot of experimenting (and taste-testing—because someone had to do it!), I finally cracked the code.
These gluten-free funfetti cupcakes are light, moist, and bursting with rainbow sprinkles in every bite.
Plus, they’re made with simple, wholesome ingredients you can find at any grocery store.
Tips for Extra Flavor & Nutrition
- Use high-quality sprinkles: Look for gluten-free sprinkles without artificial dyes for a healthier option.
- Add citrus zest: A little lemon or orange zest in the batter can brighten up the flavor.
- Make them dairy-free: Swap the butter for coconut oil and the milk for almond or oat milk.
Variations
- Chocolate Funfetti: Add ¼ cup cocoa powder to the dry mix and increase the sugar by 2 tbsp.
- Almond Funfetti: Use almond extract instead of vanilla for a nutty twist.
- Low Sugar Option: Replace half the sugar with a natural sweetener like coconut sugar.
Serving Suggestions
Top these beauties with a classic vanilla buttercream or whipped coconut cream, and finish with a sprinkle of extra funfetti for flair. These cupcakes are perfect for birthdays, weekend treats, or when you just need a burst of color in your day.
Homemade Gluten-Free Funfetti Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light, fluffy, and packed with sprinkles, these gluten-free funfetti cupcakes are a crowd-pleaser! Made with simple ingredients and perfect for any celebration.
Ingredients
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened (or coconut oil for dairy-free)
- ¾ cup granulated sugar
- 2 large eggs (or flax eggs for vegan: 2 tbsp ground flax + 5 tbsp water)
- 1 tsp vanilla extract
- ½ cup whole milk (or almond milk for dairy-free)
- ½ cup rainbow sprinkles (make sure they’re gluten-free)
Instructions
- Prep: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- Dry Mix: In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy. This takes about 2-3 minutes using a hand mixer.
- Add Eggs & Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Scrape down the sides to make sure everything’s well mixed.
- Alternate Wet & Dry: Add half of the dry mix, followed by half of the milk, mixing gently after each addition. Repeat until everything’s combined. Don’t overmix—just enough to get a smooth batter.
- Fold in Sprinkles: Gently fold in the rainbow sprinkles. Too much stirring will make the colors bleed into the batter.
- Bake: Spoon the batter evenly into the cupcake liners, filling each about ¾ full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Notes
Use dairy-free alternatives for a vegan version. Make sure your sprinkles are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
