Maintain onto your sprinkles, people! This recipe takes the cake, actually. We’ve taken our crowd-favorite funfetti cupcakes and made them undetectably gluten-free! Your family and friends can 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 substances! 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 how you can make a gluten-free model of our funfetti cupcakes, we determined to get within the kitchen and determine it out!
We did many exams, utilizing our BEST Gluten-Free Vanilla Cake and Vegan Gluten-Free Vanilla Cake for inspiration. Numerous cupcakes had been eaten. Robust job, I inform ya! 😉
We had been initially drawn to the convenience of a store-bought gluten-free flour mix, however the outcomes fell brief. We wouldn’t accept something lower than undetectably gluten-free!
The profitable 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 coloration) impartial and vanilla-forwardwhereas baking powder offers 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 lower it for a cupcake that would idiot even our gluten-loving buddies.
The ultimate substances? Vanilla extract and sea salt for traditional 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!
Convey them alongside to birthday events, summer season celebrations, or make a batch simply since you wish to! Your gluten-free buddies can be particularly grateful, however we’ve got a sense even eaters who can take pleasure in all of it can 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 advocate canned coconut milk // if not dairy-free, dairy milk must also work)
- 1 giant egg* (natural, pasture-raised when potential)
- 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 (regulate 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 nearly) and bake for 23-28 minutes, or till the middle springs again when touched or a toothpick may be eliminated with just a few 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 fully (~1 hour). Choice to frost with buttercream frosting or coconut whipped cream, adorn with extra sprinkles, and serve!
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Finest 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 (really useful), or refrigerate the frosted cupcakes then set them out at room temperature for 1 hour earlier than serving.
*Diet 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
