Gluten-Free Funfetti Cupcakes (1 Bowl!)
The BEST Gluten-Free Funfetti Cupcakes on the block! Truly a breeze to make — just 1 bowl and 10 simple ingredients required. Tender, fluffy, perfectly moist, and undetectably gluten-free! Perfect for parties, celebrations, or just because.
Servings 9 (Cupcakes)
Ingredients
- 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 recommend canned coconut milk // if not dairy-free, dairy milk should also work)
- 1 large egg* (organic, pasture-raised when possible)
- 1 tsp vanilla extract
- 1/3 cup multi-color sprinkles (ensure gluten-free friendly // we like Supernatural Rainbow Softies)
FOR DECORATING optional
- Frosting recipes (we especially like vanilla buttercream for these cupcakes)
- Coconut whipped cream
- Additional sprinkles
Instructions
- Preheat your oven to 350 degrees F (176 C) and line a muffin / cupcake tin with 9 paper liners (adjust amount if altering the default number of servings).
- To a medium mixing bowl, add the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk well until fully incorporated. Next add the dairy-free milk, egg, and vanilla extract. Whisk again until just combined. Add the sprinkles and stir gently to combine.
- Divide the batter between the cupcake liners (filling them not quite full, but almost) and bake for 23-28 minutes, or until the center springs back when touched or a toothpick can be removed with only a few crumbs left behind.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a cooling rack to let cool completely (~1 hour). Option to frost with buttercream frosting or coconut whipped cream, decorate with more sprinkles, and serve!
- Best enjoyed within 2 days. To keep leftover cupcakes moist, place in a sealed plastic bag or cover with a cake cover or a wide bowl flipped upside down. If using a frosting that melts at room temperature, wait to frost until just before serving (recommended), or refrigerate the frosted cupcakes then set them out at room temperature for 1 hour before serving.
Notes
*Recipe adapted from our BEST Gluten-Free Vanilla Cake!
*Nutrition information is a rough estimate calculated without frosting or extra sprinkles.
*Nutrition information is a rough estimate calculated without frosting or extra sprinkles.
Nutrition (1 of 9 servings)
Serving: 1 cupcake Calories: 238 Carbohydrates: 33 g Protein: 4.5 g Fat: 11 g Saturated Fat: 0.8 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 5.7 g Trans Fat: 0 g 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