Recipes

Gluten-Free Funfetti Cupcakes (1 Bowl!)

6 Min Read
Photo showing the fluffy texture of the inside of our gluten-free funfetti cupcakes


Hold onto your sprinkles, folks! This recipe takes the cake, literally. We’ve taken our crowd-favorite funfetti cupcakes and made them undetectably gluten-free! Your friends and family will be begging for the recipe for these soft, fluffy, perfectly moist, incredibly delicious gems!

The catch? There is no catch. They’re made in 1 bowl with just 10 ingredients! What are you waiting for? Let’s bake some cupcakes!

Egg, vanilla, rainbow sprinkles, dairy-free milk, almond flour, cane sugar, potato starch, sea salt, baking powder, and brown rice flour

The inspiration for these cupcakes came from our favorite source, YOU! After receiving many questions about how to make a gluten-free version of our funfetti cupcakes, we decided to get in the kitchen and figure it out!

We did many tests, using our BEST Gluten-Free Vanilla Cake and Vegan Gluten-Free Vanilla Cake for inspiration. Countless cupcakes were eaten. Tough job, I tell ya! 😉

Pouring dairy-free milk into a bowl with egg and gluten-free flours

We were initially drawn to the ease of a store-bought gluten-free flour blend, but the results fell short. We wouldn’t settle for anything less than undetectably gluten-free!

The winning combination to ensure light, fluffy cupcakes? Almond flour for a cake-y texture, potato starch for lightness, and brown rice flour for structure.

Adding rainbow sprinkles into a bowl of funfetti cupcake batter

Cane sugar keeps the flavor (and color) neutral and vanilla-forward, while baking powder provides the leavening, dairy-free milk makes it a batter, and egg adds extra fluffiness and binding!

We tested vegan variations, but they just didn’t cut it for a cupcake that could fool even our gluten-loving friends.

Pouring cupcake batter from a spoon into a parchment-lined muffin tin

The final ingredients? Vanilla extract and sea salt for classic funfetti cupcake flavor. And of course they wouldn’t be funfetti cupcakes without the sprinkles! Any rainbow sprinkles will do, but we love Supernatural for an option without any artificial colors or flavorings.

See also  Frito Pie Casserole - Barefeet in the Kitchen
Gluten-free funfetti cupcakes decorated with vanilla buttercream and rainbow sprinkles

We’re so excited for you to try these funfetti cupcakes! They’re:

Fluffy
Moist
Tender
Vanilla-infused
Incredibly delicious
Highly shareable
& SO FUN!

Bring them along to birthday parties, summer celebrations, or make a batch just because you want to! Your gluten-free friends will be especially grateful, but we have a feeling even eaters who can enjoy it all will be asking for a second cupcake.

More Gluten-Free Cupcake Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. We love hearing from you! Enjoy, friends!

Photo showing the fluffy texture of the inside of our gluten-free funfetti cupcakes

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 9 (Cupcakes)

Course Dessert

Cuisine Dairy-Free, Gluten-Free

Freezer Friendly 1 month

Does it keep? 2-3 Days

  • 1 ⅓ cup almond flour
  • 1/3 heaping cup potato starch (1/3 heaping cup = 1/3 cup + 1 Tbsp)
  • 1/4 cup brown rice flour
  • 2/3 cup cane sugar
  • 1 ½ tsp baking powder
  • 1/2 tsp sea salt
  • 2/3 cup dairy-free milk (plain, unsweetened // we used almond // we don’t recommend canned coconut milk // if not dairy-free, dairy milk should also work)
  • 1 large egg* (organic, pasture-raised when possible)
  • 1 tsp vanilla extract
  • 1/3 cup multi-color sprinkles (ensure gluten-free friendly // we like Supernatural Rainbow Softies)

  • Preheat your oven to 350 degrees F (176 C) and line a muffin / cupcake tin with 9 paper liners (adjust amount if altering the default number of servings).

  • To a medium mixing bowl, add the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk well until fully incorporated. Next add the dairy-free milk, egg, and vanilla extract. Whisk again until just combined. Add the sprinkles and stir gently to combine.

  • Divide the batter between the cupcake liners (filling them not quite full, but almost) and bake for 23-28 minutes, or until the center springs back when touched or a toothpick can be removed with only a few crumbs left behind.

  • Let the cupcakes cool in the pan for 5 minutes before transferring to a cooling rack to let cool completely (~1 hour). Option to frost with buttercream frosting or coconut whipped cream, decorate with more sprinkles, and serve!

  • Best enjoyed within 2 days. To keep leftover cupcakes moist, place in a sealed plastic bag or cover with a cake cover or a wide bowl flipped upside down. If using a frosting that melts at room temperature, wait to frost until just before serving (recommended), or refrigerate the frosted cupcakes then set them out at room temperature for 1 hour before serving.

See also  Healthy Peanut Butter Bars
*Recipe adapted from our BEST Gluten-Free Vanilla Cake!
*Nutrition information is a rough estimate calculated without frosting or extra sprinkles.

Serving: 1 cupcake Calories: 238 Carbohydrates: 33 g Protein: 4.5 g Fat: 11 g Saturated Fat: 0.8 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 5.7 g Trans Fat: 0 g Cholesterol: 21 mg Sodium: 232 mg Potassium: 152 mg Fiber: 2 g Sugar: 19.3 g Vitamin A: 55 IU Vitamin C: 0 mg Calcium: 121 mg Iron: 0.9 mg





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