Erin’s Recipe Rundown
Texture: Soft and airy crumb, topped with creamy frosting.
Taste: Sweet, buttery cupcakes and flavorful frosting.
Ease: A fun beginner-friendly recipe!
Top Tip: Several of the ingredients need to be used at room temperature. Make sure your ingredients are prepped before you’re ready to bake!
Recommended GF Flour: Use a high-quality flour that contains xanthan gum. Both King Arthur Gluten-Free Measure-for-Measure Flour and Bob’s Red Mill Gluten-Free 1:1 Baking Flour work well!
Would I make these again? Definitely! These cupcakes are moist, adorable, and packed full of flavor. They’re topped with my favorite frosting recipe that I think you’ll absolutely love!
xoxo erin
Funfetti cupcakes, with their bright and colorful sprinkles, are always a top pick with the kids, but these gluten-free funfetti cupcakes will win over adults too!
The light, moist cake is made even better with my all-time favorite frosting. It contains several SECRET INGREDIENTS for irresistible flavor! Top each cupcake with more sprinkles and you have a gluten-free dessert that’s perfect for parties, birthdays, and more!
Featured Comment
From Philicia: “These cupcakes were a huge hit – so delicious and moist! I froze them and they held up beautifully!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Funfetti Cupcakes
- Make-Ahead/Storage/Freezing Instructions
- Can these gluten-free funfetti cupcakes be made dairy-free? Nut-free?
- How do I prevent the sprinkles from sinking to the bottom of the cupcakes?
- Can I make mini cupcakes using this recipe?
- More Gluten-Free Cupcake Recipes
- Gluten-Free Funfetti Cupcakes Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free funfetti cupcakes. See the recipe card below for exact measurements.
- Gluten-free flour: To achieve the BEST texture, use a high-quality flour that contains xanthan gum. Both King Arthur Gluten-Free Measure-for-Measure Flour and Bob’s Red Mill Gluten-Free 1:1 Baking Flour work equally well in this recipe!
- Cornstarch: The cornstarch helps to lighten the batter to create a fluffy crumb — no dense gluten-free cake here!
- Buttermilk: This is used to activate the baking powder for an airy texture while also adding moisture and tenderness. For dairy-free, use unsweetened dairy-free milk mixed with 2 teaspoons of lemon juice.
- Butter: Used in both the cupcakes and the frosting, it adds richness and moisture. For dairy-free, use vegan butter.
- Extracts: The vanilla extract in the cupcakes adds warmth and sweetness to boost the overall flavor. The frosting features vanilla, coconut, and almond extracts for layers of flavor that make these cupcakes the absolute best!
- Sprinkles: I recommend using soft rainbow jimmies, instead of nonpareils, to create the best color and texture in the cupcakes. Top the frosted cupcakes with more sprinkles for the perfect finish! These are my favorite certified gluten-free sprinkles.
You may also like these gluten-free funfetti sugar cookies or this gluten-free funfetti mug cake!
How to Make Gluten-Free Funfetti Cupcakes
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- In a medium bowl: Whisk together the gluten-free flour, cornstarch, baking powder, and salt.
- In the bowl of a stand mixer: Beat the softened butter and oil together until well-combined. You can also use a hand mixer!
- With the mixer on medium-low: Slowly add the sugar to the oil/butter mixture, then beat on high until it becomes light and fluffy (about 3 minutes). It should take on a very pale yellow color.
- One at a time: Add an egg, then scrape down the bowl. Repeat with each egg until all are added. Mix in the vanilla, then beat the mixture on high (2 minutes). You want to incorporate lots of air!
- With the mixer on low: Add 1/2 of the dry mixture, then 1/2 of the buttermilk. Mix until fully combined. Repeat with the second 1/2 of the dry mixture followed by the rest of the buttermilk. Stir in the sprinkles.
- Using two prepared muffin pans: Fill each baking cup 3/4 of the way full with batter. I like to use a kitchen scoop or large spoon. Bake until a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs (18-20 minutes). Cool in the pans for 5 minutes, then move the cupcakes to a wire rack to cool completely.
- In the bowl of a stand mixer: Make the frosting by beating the butter and cream cheese on medium-high until creamy (about 2 minutes). Add 4 cups of powdered sugar plus the cream, salt, and extracts (vanilla, coconut, and almond). Mix on low (30 seconds), then up the speed to medium-high and whip the frosting (a full 2 minutes). You can also use a hand mixer!
- Frost the cupcakes: You want the frosting to be a spreadable consistency. If it’s too thick, add a little more cream. Too thin, add more powdered sugar. Frost the cupcakes as desired and top with sprinkles. Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: The cupcake batter and frosting can each be made up to 1 day in advance. Store the batter and frosting in their own airtight containers in the fridge. Let them come to room temperature (15-20 minutes) before using. Re-whip the frosting.
To Store: Place cupcakes (frosted or unfrosted) in an airtight container. Store at room temperature for up to 1 day or in the refrigerator for up to 4 days.
To Freeze: Let the cupcakes cool, then place them unfrosted in an airtight container and freeze for up to 3 months. Thaw at room temperature (1-2 hours). Freeze the frosting separately. Store the frosting in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight, then re-whip before using.
Can these gluten-free funfetti cupcakes be made dairy-free? Nut-free?
Yes! For dairy-free, use dairy-free butter and unsweetened dairy-free milk mixed with 2 teaspoons of lemon juice in place of the buttermilk in the cupcakes. Use dairy-free butter, dairy-free cream cheese and dairy-free cream/milk in the frosting.
For nut-free, omit the almond extract.
How do I prevent the sprinkles from sinking to the bottom of the cupcakes?
The sprinkles can typically be stirred into this batter without issue. If the sprinkles sink too much, next time try lightly tossing the sprinkles in a little gluten-free flour to ensure they stay suspended in the batter.
Can I make mini cupcakes using this recipe?
Definitely! Keep the oven temperature at 350°F and just reduce the baking time. In the mini muffin pan, they’ll to bake for about 10-12 minutes. For the most accurate bake, use a toothpick to check for doneness.
More Gluten-Free Cupcake Recipes
Gluten-Free Funfetti Cupcakes
Ingredients
Dry Ingredients
- 2¼ cups (337g) gluten-free measure-for-measure flour
- ½ cup (64g) cornstarch
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
Other
- ½ cup (113g) butter at room temperature
- ½ cup (120ml) neutral oil
- 1½ cups (300g) granulated sugar
- 4 large eggs at room temperature
- 2 tablespoons vanilla extract
- 1⅓ cups (320ml) buttermilk at room temperature
- ⅓ cup (64g) rainbow sprinkles plus more for topping
Secret-Ingredient Frosting
- 1 cup (226g) butter at room temperature
- 2 ounces (57g) cream cheese at room temperature
- 4-5 cups (480-600g) powdered sugar
- ¼ cup (60ml) heavy cream
- 2 teaspoons vanilla extract
- ⅛ teaspoon coconut extract
- ⅛ teaspoon almond extract
- ¼ teaspoon kosher salt
Instructions
For the cupcakes:
- Preheat the oven to 350°F. Line two standard muffin pans with paper baking cups.
- In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder and salt.
- In the bowl of a stand mixer, or using a hand mixer, beat the softened butter and oil together until well-combined, about 3 minutes.
- With the mixer running on medium-low, slowly add the granulated sugar to the oil and butter. Beat on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.
- Add the eggs in one at a time, scraping down the bowl in between each addition. Mix in the vanilla extract, then beat on high for another 2 minutes. You want to incorporate lots of air!
- With the mixer running on low, add ½ of the dry ingredients followed by ½ of the buttermilk, mixing until fully combined. Repeat with the remaining dry ingredients and buttermilk. Stir in the sprinkles.
- Using a kitchen scoop or large spoon, fill each baking cup ¾ of the way up. Bake for 18-20 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let the cupcakes cool in their pan for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting:
- In the bowl of a stand mixer, or using a hand mixer, beat the butter and cream cheese on medium-high speed until creamy, about 2 minutes. Add 4 cups powdered sugar along with the cream, vanilla extract, coconut extract, almond extract and salt. Mix on low speed for 30 seconds, then increase to medium-high speed and whip for a full 2 minutes.
- If the frosting is too thick, add a little more cream. If the frosting is too thin, add more powdered sugar to make a spreadable consistency. Frost the cupcakes as desired and top with sprinkles.
I just got dx Celiac. 36 yo, wife, and mother of 2 young boys. I thought I wouldn’t be able to enjoy a cake with my children for their bday. I made this today for my son’s 5th birthday and also took them to his preschool. These were a hit. They are soo good. I followed to a tee. I’m am so impressed and happy that I can make delicious GF items.
Hi Brittney, thanks so much for your review—that’s heartwarming to hear! Let us know if you enjoy any of our other recipes!
Could you use something in place of the cornstarch? Would arrowroot starch work ok instead?
Hi Kristen, we haven’t tried it, but arrowroot should work as a 1:1 swap for cornstarch. We hope you enjoy the cupcakes!
These cupcakes were a huge hit – so delicious and moist! I froze them and they held up beautifully!
Yay! We’re so pleased to hear how much you enjoyed the cupcakes, Philicia! Thank you for your kind feedback.
Tried this recipe for my birthday cake and it was excellent! Friends could not tell it was gf. Even tasted great the next day! Thanks for the recipe. You’ve given me hope for delicious baking again!
Yay! We’re so glad you and your friends loved this recipe, Kristal! Thank you for sharing your kind feedback with us. Happy birthday!
Did you do anything different to make it as a cake? The cupcakes came out GREAT! I want to make it a cake for my sons birthday
Hi Summer, we’re so glad you enjoyed the cupcakes! This recipe can be made into a cake using two 8″ round pans. The cakes will probably need at least 25-30 minutes in the oven, but the best way to adjust this recipe for a layer cake would be to closely monitor the bake and test the centers with toothpicks. We’d love to hear how it goes!
These turned out so great! Everyone loved the frosting but the cupcakes got really dry. Any tips on how to keep them from getting dry?
Thanks!!
Hi Carmen, we’re so glad everyone enjoyed the recipe, especially the frosting! Dry cupcakes usually indicate overmixing, overbaking, the oven’s temperature accuracy being off, or a problem with the wet/dry balance. It’s also important to store them in an airtight container to avoid drying out between baking and serving. We’d recommend first testing for overbaking by checking your next batch with a toothpick a few minutes sooner and pulling them from the oven when the toothpick comes out with a few moist crumbs still. We hope these ideas help!
This is the best vanilla cupcake recipe I’ve ever tasted! These are excellent for gluten-free families. They’re soft, fluffy, and buttery! I absolutely love this recipe. The batter was light and airy. They taste like heaven! Thank you for sharing this recipe!
Yay! We’re so happy to hear how much you loved the cupcakes, Gretchen! Thank you so much for your kind feedback!
Can I make this as a cake rather than cupcakes? Also, what brand of sprinkles did you actually use? The link takes me to a list of choices. I’ve tried adding sprinkles to cake batter in the past without great success (they stayed intact & hard). Thanks!
Hi Jill, yes you can use it to make two 8″ round pans. Keep in mind the cakes will need a little more time in the oven! How odd about the sprinkles — when we click on the link it takes us straight to the Chefs Select Decorative Rainbow Sprinkles. We’re sorry for that hiccup and hope you enjoy the recipe!
Can we make this into a 2 layer cake? And how long would be the baking time?
Hi Eleni, yes you can! It should work with two 8″ round pans. The cakes will probably need at least 25-30 minutes in the oven, but the best way to adjust this recipe for a layer cake would be to closely monitor the bake and test the centers with toothpicks. We’d love to hear how it goes!
If we omit the coconut extract, is there something else I can sub for that?
Hi Sarah, you can either just omit the coconut extract or replace it with more vanilla extract. We hope you enjoy the cupcakes!