Maintain onto your sprinkles, of us! This recipe takes the cake, actually. We’ve taken our crowd-favorite funfetti cupcakes and made them undetectably gluten-free! Your family and friends might be begging for the recipe for these gentle, fluffy, completely moist, extremely scrumptious gems!
The catch? There is no such thing as a catch. They’re made in 1 bowl with simply 10 elements! What are you ready for? Let’s bake some cupcakes!
The inspiration for these cupcakes got here from our favourite supply, YOU! After receiving many questions on easy methods to make a gluten-free model of our funfetti cupcakes, we determined to get within the kitchen and determine it out!
We did many checks, utilizing our BEST Gluten-Free Vanilla Cake and Vegan Gluten-Free Vanilla Cake for inspiration. Numerous cupcakes had been eaten. Powerful job, I inform ya! 😉
We had been initially drawn to the convenience of a store-bought gluten-free flour blend, however the outcomes fell quick. We wouldn’t accept something lower than undetectably gluten-free!
The successful mixture to make sure mild, fluffy cupcakes? Almond flour for a cake-y texture, potato starch for lightness, and brown rice flour for construction.
Cane sugar retains the flavour (and shade) impartial and vanilla-forward, whereas baking powder supplies the leavening, dairy-free milk makes it a batter, and egg provides additional fluffiness and binding!
We examined vegan variations, however they simply didn’t minimize it for a cupcake that would idiot even our gluten-loving associates.
The ultimate elements? Vanilla extract and sea salt for basic funfetti cupcake taste. And naturally they wouldn’t be funfetti cupcakes with out the sprinkles! Any rainbow sprinkles will do, however we love Supernatural for an choice with none synthetic colours or flavorings.
We’re so excited so that you can strive these funfetti cupcakes! They’re:
Fluffy
Moist
Tender
Vanilla-infused
Extremely scrumptious
Extremely shareable
& SO FUN!
Carry them alongside to birthday events, summer time celebrations, or make a batch simply since you need to! Your gluten-free associates might be particularly grateful, however now we have a sense even eaters who can get pleasure from all of it might be asking for a second cupcake.
Extra Gluten-Free Cupcake Recipes
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Servings 9 (Cupcakes)
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- 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 suggest canned coconut milk // if not dairy-free, dairy milk also needs to work)
- 1 giant egg* (natural, pasture-raised when attainable)
- 1 tsp vanilla extract
- 1/3 cup multi-color sprinkles (guarantee gluten-free pleasant // we like Supernatural Rainbow Softies)
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Preheat your oven to 350 levels F (176 C) and line a muffin / cupcake tin with 9 paper liners (modify quantity if altering the default variety of servings).
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To a medium mixing bowl, add the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk properly till totally integrated. Subsequent add the dairy-free milk, egg, and vanilla extract. Whisk once more till simply mixed. Add the sprinkles and stir gently to mix.
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Divide the batter between the cupcake liners (filling them not fairly full, however virtually) and bake for 23-28 minutes, or till the middle springs again when touched or a toothpick might be eliminated with only some crumbs left behind.
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Let the cupcakes cool within the pan for five minutes earlier than transferring to a cooling rack to let cool utterly (~1 hour). Choice to frost with buttercream frosting or coconut whipped cream, enhance with extra sprinkles, and serve!
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Greatest loved inside 2 days. To maintain leftover cupcakes moist, place in a sealed plastic bag or cowl with a cake cowl or a large bowl flipped the other way up. If utilizing a frosting that melts at room temperature, wait to frost till simply earlier than serving (beneficial), or refrigerate the frosted cupcakes then set them out at room temperature for 1 hour earlier than serving.
*Vitamin data is a tough estimate calculated with out frosting or additional sprinkles.
Serving: 1 cupcake Energy: 238 Carbohydrates: 33 g Protein: 4.5 g Fats: 11 g Saturated Fats: 0.8 g Polyunsaturated Fats: 2.2 g Monounsaturated Fats: 5.7 g Trans Fats: 0 g Ldl 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