You know what makes any day better?
Funfetti cupcakes!
When I was a kid, sprinkles always meant a celebration—birthdays, graduations, or just because Mom wanted to brighten our day. Now, as someone who eats gluten-free and vegan, I’ve reimagined this classic treat without sacrificing flavor or joy.
These cupcakes are light, fluffy, and speckled with colorful fun. They’re perfect for kids, adults, or anyone who could use a little extra cheer!
Tips for Success
- For fluffier cupcakes, sift the dry ingredients before mixing.
- Always let the cupcakes cool completely before frosting, or the frosting will melt.
- You can swap the almond milk for coconut milk if you want a richer flavor.
Variations
- Chocolate Funfetti: Add 2 tbsp of cocoa powder to the dry mix and use chocolate sprinkles.
- Lemon Twist: Swap vanilla for lemon extract and add 1 tsp of lemon zest for a bright, zesty flavor.
- Nut-Free: Use oat milk and sunflower oil for allergy-friendly cupcakes.
Serving Suggestions
These cupcakes are best served fresh with a glass of plant-based milk or a cup of coffee. Arrange them on a cake stand for parties—they look stunning!

Vegan Gluten-Free Funfetti Cupcakes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light, fluffy, and full of joy, these vegan gluten-free cupcakes are speckled with rainbow sprinkles and topped with creamy frosting. Perfect for any celebration or everyday happiness.
Ingredients
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup organic cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- 1 cup unsweetened almond milk (or oat milk)
- 1 tsp apple cider vinegar
- ⅓ cup melted coconut oil (or neutral oil like grapeseed)
- 2 tsp pure vanilla extract
- ¼ cup rainbow sprinkles (check they’re vegan and gluten-free!)
Frosting:
- ½ cup vegan butter (softened)
- 2 cups powdered sugar (sifted)
- 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- Extra sprinkles for topping
Instructions
- Prep Work:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. - Combine Wet Ingredients:
In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle (this is your vegan “buttermilk”). - Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. - Bring It Together:
Add the “buttermilk,” melted coconut oil, and vanilla to the dry ingredients. Stir until smooth, but don’t overmix! Gently fold in the sprinkles. - Fill the Cups:
Scoop the batter evenly into the prepared cupcake liners, filling each about two-thirds full. - Bake:
Pop the cupcakes in the oven and bake for 18–22 minutes. They’re ready when a toothpick inserted into the center comes out clean. Let them cool completely before frosting. - Make the Frosting:
Beat the vegan butter until fluffy. Gradually add powdered sugar, almond milk, and vanilla. Beat until smooth and creamy. - Decorate:
Frost each cupcake and sprinkle a generous handful of rainbow sprinkles on top.
Notes
Ensure your sprinkles are certified vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: ~240
- Sugar: ~22g
- Sodium: ~130mg
- Fat: ~8g
- Saturated Fat: ~4g
- Unsaturated Fat: ~3g
- Trans Fat: 0g
- Carbohydrates: ~38g
- Fiber: ~1g
- Protein: ~2g
- Cholesterol: 0mg