Gluten-Free Funfetti Cupcakes

funfetti cupcakes with white icing and sprinkles with sprinkles all around.

Meaningful Eats

Gluten-Free Funfetti Cupcakes

20 cupcakes

Soft, light, and buttery — these better-than-box-mix gluten-free funfetti cupcakes are a favorite for birthdays and parties!

They feature my all-time favorite frosting recipe that has a few SECRET INGREDIENTS for an unbelievable taste.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Author Erin Collins

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.

Notes

Gluten-Free: King Arthur Gluten-Free Measure-for-Measure Flour or Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour both work equally well.

Sprinkles: These are my favorite certified gluten-free sprinkles!

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.

Nut-Free: Omit the almond extract

To Make-Ahead: The 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 in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight, then re-whip before using.

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