Gluten-Free Funfetti Cupcakes
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These homemade Funfetti Cupcakes give all the classic birthday-cake vibes: soft, moist, loaded with rainbow sprinkles, and topped with a creamy dairy-free vanilla buttercream frosting. This easy cupcake recipe tastes like it’s straight out of a bakery case and they’re gluten-free and dairy-free!
Why You’ll Love These Funfetti Cupcakes
- Gluten-free and dairy-free
- Soft, fluffy, and perfectly moist
- Packed with rainbow sprinkles in every bite to make any day or celebration WAY more fun!
- Topped with a rich, creamy dairy-free vanilla buttercream frosting that tastes like the classic
- Perfect for birthdays, parties, celebrations, or any day of the week when you need a tasty treat that screams happiness
Tips for the Best Fun-fetti Cupcakes
- Use high-quality gluten-free flour for the best texture: I love to use King Arthur’s 1:1 or Pamela’s GF Flour blend.
- Don’t overmix the batter as this keeps the cupcakes light and fluffy.
- Make sure your sprinkles are gluten-free and won’t bleed color. We use both dye-free and regular sprinkles in our house:
- Our favorite DYE-FREE sprinkles
- Or our favorite regular sprinkles with dye.
- Let cupcakes cool completely before frosting to prevent melting.
Pro Tip:
We like to keep a tiny spray bottle with our sprinkles. After frosting the cupcakes, the frosting sets and the sprinkles don’t always stick as well. Mist the cupcakes slightly, then add sprinkles…it works like a charm!
Best Sprinkles to Use
I’ve been baking sprinkles into cakes & cupcake batters for years as my oldest daughter LOVES sprinkles on anything and everything. I’ve learned a few pro-tips over the years and which sprinkles work and which don’t.
- My top tip is to NOT use the little ball sprinkles called nonpareils. They’ll bleed their color instantly and you end up with a gross-colored cupcake.
- The BEST sprinkles to use are rainbow sprinkles called ‘rainbow jimmie’s’ or the little disc sprinkles called ‘Confetti quins‘.
- DYE-FREE sprinkles are perfect to use as decoration, but be careful as some brands will lose their color in cake batter. I love to use these dye-free, vegan Rainbow Sprinkles.
More Favorite Gluten-Free Sweets:
- Grandma Jean’s Gluten-Free Carrot Cake
- Chewy Fudgy Gluten-Free Brownies
- Gluten-Free Strawberry Milkshake Cupcakes
- No-Butter Gluten-Free Chocolate Chip Cookies
- Gluten-Free Citrus Lemon Bars
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Fluffy Funfetti Cupcakes
These homemade Funfetti Cupcakes give all the classic birthday-cake vibes: soft, moist, loaded with rainbow sprinkles, and topped with a creamy dairy-free vanilla buttercream frosting. This easy cupcake recipe tastes like it's straight out of a bakery case and they're gluten-free and dairy-free!
Ingredients
Funfetti Cupcakes:
- 1 2/3 cups gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup sugar
- 1/2 cup dairy-free butter melted
- 1 egg
- 1/4 cup dairy-free sour cream
- 3/4 cup dairy-free milk (we use almond or coconut)
- 1 1/2 tsp vanilla extract
- 1/2 tsp whole psyllium husk
- 1/4 cup sprinkles
Vanilla Buttercream:
- 1 cup dairy-free butter (at room temp)
- 3-4 cups powdered sugar
- 2 tsp dairy-free milk (we use almond, coconut, or oat milk)
- 1 tsp vanilla extract
Instructions
Funfetti Cupcakes:
- Preheat oven to 350F degrees & line a muffin tin with cupcake liners.
- In the bowl of a stand mixer, combine all ingredients & mix well until combined. Fill cupcake liners 3/4 full.
- Bake for about 20 minutes or until a toothpick comes out clean when inserted in the middle. Let cool on wire rack completely before frosting.
Vanilla Buttercream Frosting:
- In a stand mixer with the paddle attachment, cream the butter until smooth on low-medium speed for about 30 seconds.
- Stop the mixer, add the 3 1/2 cups powdered sugar, then mix on the lowest setting so that the sugar doesn't jump out of the bowl. Once sugar is incorporated , move to a higher speed.
- Let it mix on high speed for about 2 minutes, then stop the mixer and add the vanilla and dairy-free milk. Mix again on high speed for about 1 minute.
- Frost the cupcakes right away or refrigerate. Keep the cupcakes in the fridge as the frosting can soften at room temperature.
- Pipe or spread the buttercream onto cooled cupcakes and top with extra sprinkles for that classic funfetti look.
Notes
No allergies? The cupcake recipe can be subbed with regular flour and dairy.
Frosting: This recipe makes enough to frost 12-15 cupcakes or fill and frost a 2 layer 8-9″ cake.
Sprinkles: Make sure your sprinkles are gluten-free and won’t bleed color. We use both dye-free and regular sprinkles in our house:
-
Our favorite DYE-FREE sprinkles
-
Or our favorite regular sprinkles with dye.
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