Gluten-Free Funfetti Cupcakes
Delicious gluten-free funfetti cupcakes made in one bowl with an easy buttercream. Light, colourful and perfect for birthdays and parties.
Servings: 18 Cupcakes
Calories: 659kcal
Ingredients
- 300 g caster sugar
- 200 g olive oil
- 4 eggs
- 180 g whole milk
- 1 tablespoon vanilla extract
- 400 g gluten-free flour FTL Blend
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 120 g rainbow sprinkles
Classic Vanilla Buttercream Icing
- 800 g icing sugar sifted
- 500 g unsalted butter softened
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- 50 g whole milk
- 2 tablespoons rainbow sprinkles
Instructions
- Pre-heat oven to 180°C / 160°C fan assisted / gas mark 4 / 350°F.
- Line a 12-hole and a 6-hole regular muffin tins with cupcake liners.
- Pour the caster sugar, olive oil, eggs, milk and vanilla into a large mixing bowl. Mix together using a handheld electric whisk or a simple balloon whisk.
- Add the gluten-free flour, baking powder and salt into the bowl and continue to whisk until smooth.
- Finally stir in the rainbow sprinkles until evenly dispersed.
- Transfer the cupcake batter to the large jug and pour the cupcake batter evenly between 18 cupcake cases until ¾ full.
- Bake the cupcakes for 25 minutes until golden brown or an inserted skewer is cleanly removed.
- Once the cupcakes are full baked then remove them from the muffin tin so they can fully cool on a wire rack before applying the buttercream.
Classic Vanilla Buttercream Icing
- Place softened butter in the bowl of a stand mixer (food mixer) and whip until ultra creamy and soft for about 5-6 minutes on a medium speed, scraping down the bowl every so often.
- Sift in the icing sugar 1 cup at a time. Stop the mixer each time to bring the bowl out, scrape down and then sift in the icing sugar and whip it into the butter on the lowest speed of the mixer.
- Once all the icing sugar has been added and you’ve scraped the bowl down again so it’s all nicely mixed together, then continue to mix the icing sugar and butter on the lowest setting for 6-7 minutes.
- Add salt and vanilla and mix briefly to combine into the buttercream.
- With the mixer still running pour the milk in slowly and mix for a further 2 minutes to finish.
- Once the cupcakes are completely cool, pipe or spread the buttercream generously over the top of each one. Finish with a few more rainbow sprinkles to decorate.
Video
Notes
- Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
- Sprinkles. Always check your sprinkles are gluten-free.
- Gluten-Free Flour – FTL Blend: This recipe uses my Homemade Gluten-Free All-Purpose Flour and I don’t recommend substituting. It is a balanced mix of wholegrain and starchy flours, eliminating the need for xanthan gum. The blend includes sweet rice flour, sorghum flour, oat flour, and tapioca flour, providing structure and texture without extra binders. For substitution tips, check the original post for this flour mix.
- These cupcakes were decorated using an Open star piping tip 1M.
- The liners you need are 2 inches (5cm) at the base of the liner and are about 1.25 inches (4cm) tall.
- Make sure not to overfill your cupcake cases. They should be ¾ full.
- Storing. You can keep the cupcakes in an airtight container at room temperature provided the environment isn't too warm. Otherwise store in the fridge. They will keep for about 3-5 days.
- Freezing. You can freeze the full cupcakes but if you are thinking of making ahead then it's easier to freeze sans buttercream. Place the uniced cupcakes on a baking tray and flash freeze for 2 hours. Transfer them to an airtight container and freeze for up to 2 months. You can ice the cupcakes from frozen. They only take about 1 hour to thaw out.
Nutrition
Calories: 659kcal | Carbohydrates: 84g | Protein: 4g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 153mg | Potassium: 88mg | Fiber: 2g | Sugar: 69g | Vitamin A: 768IU | Calcium: 61mg | Iron: 1mg