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–+ servings

Fluffy Funfetti Cupcakes

By: Nikki Ross - Simple Life with Nikki
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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 469 kcal

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:
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!
Stores great in a sealed container in refrigerator for up to a week. Or freeze frosted or unfrosted cupcakes for up to a month!

Nutrition

Calories: 469kcalCarbohydrates: 64gProtein: 3gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 4gCholesterol: 14mgSodium: 389mgPotassium: 34mgFiber: 2gSugar: 50gVitamin A: 81IUVitamin C: 1mgCalcium: 56mgIron: 1mg

Nutrition Disclosure:

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

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