These gluten-free funfetti cupcakes are moist, fluffy and perfect for a fun celebration. They have a vanilla cake base and are mixed up in just one bowl. Information on gluten-free rainbow sprinkles and gluten-free confetti is included.
Check out my full collection of gluten-free cupcake recipes including my gluten-free vanilla cupcakes, chocolate cupcakes, gluten-free carrot cake cupcakes, lemon blueberry cupcakes and the favorite gluten-free fresh strawberry cupcakes.
There are two options for gluten-free confetti in these cupcakes.
I have not seen a consistent name for these decorations pictured below. Some call them confetti – Betty Crocker calls them sprinkles. These are my first choice for funfetti because they hold up best in the cupcakes. They don’t bleed color into the cake like most other types of sprinkles. These Betty Crocker Confetti Sprinkles are marked gluten-free on the label, but not certified.
The second option, and a little easier to find in gluten-free form, is rainbow sprinkles. They are not my first choice because most of them melt and/or bleed the color into the cake. However, if you are strictly gluten-free, this may be your best option. Sprinkles will still make a totally fun cupcake. There are a few brands that are gluten-free but only one in the US that I have found to be certified gluten-free.
Chefs Select rainbow jimmies are marked with a gluten-free certified badge on the container. Some of the Betty Crocker rainbow sprinkles are marked gluten-free but not certified.
Regardless of which option you choose, always read the label! Manufacturers often have multiple production facilities. So the same product may be gluten-free from one facility and not gluten-free from another.
Gluten-free flour blend – King Arthur Gluten-Free Measure for Measure Flour is my go-to flour for baking. It is widely available and works well in almost all of my recipes. It is also the most affordable of the flours I have worked with. Pamela’s All Purpose Artisan Blend will yield similar results. Cup4Cup works well too, but I don’t use it often because it has milk powder and is expensive. All three of these flours are certified gluten-free.
The flours above are all ready to go in this recipe. But, if you use a gluten-free flour blend that does not contain xanthan gum, guar gum or inulin, add 1/2 tsp of xanthan gum to the recipe.
Milk – I am mostly dairy-free so I use milk alternatives. Almond milk, coconut, oat, hemp, soy milk and other milk substitutes can be used. Otherwise, regular cow’s milk will work too.
My favorite vanilla is Cooks Vanilla Powder. It has no alcohol and gives amazing flavor to these cupcakes. Vanilla bean paste is another yummy, alcohol-free option. However, with the sky high prices of vanilla, feel free to use imitation vanilla if the real stuff is not in your budget.
Oil is my preferred way to add moisture to gluten-free baked goods. Butter may have slightly better flavor but, gluten-free cakes and cupcakes are more moist with oil. Sunflower, avocado, canola or any neutral flavored vegetable oil will work.
These cupcakes would work with almost any flavor frosting but my pipeable cream cheese frosting or vanilla buttercream frosting is my favorite. Be sure to check out my full collection of cake and cupcake frosting recipes, including my vegan chocolate cream cheese frosting, chocolate buttercream frosting, and my pink strawberry buttercream.
Gluten-Free Funfetti Cupcakes
- 2 eggs
- ¾ c granulated sugar
- ⅓ c milk or dairy free milk substitute
- ½ c oil, avocado, sunflower, canola
- 1 tsp vanilla extract, vanilla bean paste or powder
- ¼ tsp salt
- 1 c gluten-free flour blend*
- 1¼ tsp baking powder
- ¼ c rainbow sprinkles or confetti
- This recipe does not need an electric mixer. A rubber spatula and whisk are all you need.
- Preheat the oven to 350°F. Line a cupcake pan with paper liners.
- In a large mixing bowl, whisk the eggs, sugar, milk, oil, vanilla and salt together until smooth.
- Add the flour and baking powder and stir with the whisk until smooth.
- Add the sprinkles and gently fold them into the batter using the rubber spatula.
- Divide the batter evenly among the liners. Bake 18-20 minutes or until the top is set and bounces back from a gentle tap.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Frost with your favorite frosting. Here is my full list of cake and cupcake frosting recipes.