Maintain onto your sprinkles, of us! This recipe takes the cake, actually. We’ve taken our crowd-favorite funfetti cupcakes and made them undetectably gluten-free! Your family and friends can be begging for the recipe for these tender, fluffy, completely moist, extremely scrumptious gems!
The catch? There isn’t a catch. They’re made in 1 bowl with simply 10 elements! What are you ready for? Let’s bake some cupcakes!
The inspiration for these cupcakes got here from our favourite supply, YOU! After receiving many questions on how you can make a gluten-free model of our funfetti cupcakes, we determined to get within the kitchen and determine it out!
We did many assessments, utilizing our BEST Gluten-Free Vanilla Cake and Vegan Gluten-Free Vanilla Cake for inspiration. Numerous cupcakes have been eaten. Powerful job, I inform ya! 😉
We have been initially drawn to the convenience of a store-bought gluten-free flour mix, however the outcomes fell quick. We wouldn’t accept something lower than undetectably gluten-free!
The successful mixture to make sure gentle, fluffy cupcakes? Almond flour for a cake-y texture, potato starch for lightness, and brown rice flour for construction.
Cane sugar retains the flavour (and coloration) impartial and vanilla-forward, whereas baking powder gives the leavening, dairy-free milk makes it a batter, and egg provides further fluffiness and binding!
We examined vegan variations, however they simply didn’t reduce it for a cupcake that might idiot even our gluten-loving pals.
The ultimate elements? Vanilla extract and sea salt for traditional funfetti cupcake taste. And naturally they wouldn’t be funfetti cupcakes with out the sprinkles! Any rainbow sprinkles will do, however we love Supernatural for an choice with none synthetic colours or flavorings.
We’re so excited so that you can strive these funfetti cupcakes! They’re:
Fluffy
Moist
Tender
Vanilla-infused
Extremely scrumptious
Extremely shareable
& SO FUN!
Deliver them alongside to birthday events, summer time celebrations, or make a batch simply since you need to! Your gluten-free pals can be particularly grateful, however we’ve got a sense even eaters who can take pleasure in all of it can be asking for a second cupcake.
Extra Gluten-Free Cupcake Recipes
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Servings 9 (Cupcakes)
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- 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 advocate canned coconut milk // if not dairy-free, dairy milk must also work)
- 1 massive egg* (natural, pasture-raised when attainable)
- 1 tsp vanilla extract
- 1/3 cup multi-color sprinkles (guarantee gluten-free pleasant // we like Supernatural Rainbow Softies)
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Preheat your oven to 350 levels F (176 C) and line a muffin / cupcake tin with 9 paper liners (alter quantity if altering the default variety of servings).
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To a medium mixing bowl, add the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk effectively till totally integrated. Subsequent add the dairy-free milk, egg, and vanilla extract. Whisk once more till simply mixed. Add the sprinkles and stir gently to mix.
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Divide the batter between the cupcake liners (filling them not fairly full, however nearly) and bake for 23-28 minutes, or till the middle springs again when touched or a toothpick could be eliminated with just a few crumbs left behind.
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Let the cupcakes cool within the pan for five minutes earlier than transferring to a cooling rack to let cool fully (~1 hour). Choice to frost with buttercream frosting or coconut whipped cream, embellish with extra sprinkles, and serve!
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Finest loved inside 2 days. To maintain leftover cupcakes moist, place in a sealed plastic bag or cowl with a cake cowl or a large bowl flipped the wrong way up. If utilizing a frosting that melts at room temperature, wait to frost till simply earlier than serving (advisable), or refrigerate the frosted cupcakes then set them out at room temperature for 1 hour earlier than serving.
*Vitamin data is a tough estimate calculated with out frosting or further sprinkles.
Serving: 1 cupcake Energy: 238 Carbohydrates: 33 g Protein: 4.5 g Fats: 11 g Saturated Fats: 0.8 g Polyunsaturated Fats: 2.2 g Monounsaturated Fats: 5.7 g Trans Fats: 0 g Ldl 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
