Vegan Gluten Free Funfetti Cupcakes Recipe
These Vegan Gluten Free Funfetti Cupcakes are soft, fluffy, and full of colorful sprinkles. This Vegan Gluten Free Funfetti Cupcakes Recipe is perfect for birthdays, celebrations, or weekend baking. The cupcakes are completely dairy free and gluten free but still taste rich and delicious.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cupcake pan
- Cupcake liners
- Cooling rack
- Hand mixer optional for frosting
Ingredients
For the cupcakes:
- 1 ½ cups gluten-free all-purpose flour blend
- ¾ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup almond milk, or other plant milk
- ⅓ cup neutral oil, sunflower or vegetable oil
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- ¼ cup rainbow sprinkles, vegan and gluten free
For the frosting:
- 1 cup vegan butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp plant milk
- Extra sprinkles for topping
Instructions
Prepare the oven and pan
- Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners. This step helps the cupcakes bake evenly and prevents sticking while making the baking process smooth and organized.
Mix the dry ingredients
- In a large mixing bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt. Mixing dry ingredients first helps distribute the leavening agents evenly through the cupcake batter.
Add the wet ingredients
- Pour almond milk, neutral oil, vanilla extract, and apple cider vinegar into the bowl. Whisk gently until the batter becomes smooth. Avoid overmixing so the cupcakes stay light and fluffy.
Add the funfetti sprinkles
- Fold the rainbow sprinkles into the batter using a rubber spatula. Stir gently so the colors remain bright and do not bleed too much into the cupcake mixture.
Fill the cupcake liners
- Spoon the cupcake batter into the lined cupcake pan. Fill each liner about two-thirds full so the cupcakes rise nicely without spilling over during baking.
Bake the cupcakes
- Place the cupcake pan in the oven and bake for about 18 to 20 minutes. Insert a toothpick into the center and check if it comes out clean.
Cool the cupcakes
- Remove the cupcakes from the oven and let them rest in the pan for five minutes. Transfer them to a cooling rack and allow them to cool completely before frosting.
Make the vegan frosting
- In a bowl, beat vegan butter until creamy. Gradually add powdered sugar, then mix in vanilla extract and plant milk. Continue beating until the frosting becomes light, fluffy, and smooth.
Frost and decorate
- Spread or pipe the frosting over each cooled cupcake. Finish by sprinkling extra rainbow sprinkles on top. Your Vegan Gluten Free Funfetti Cupcakes are ready to serve and enjoy.
Notes
- Use high-quality gluten-free flour for the best cupcake texture.
- Do not overmix the batter to keep cupcakes soft and fluffy.
- Use jimmies-style sprinkles because they bleed less color.
- Add lemon zest for a fresh flavor variation.
- Store cupcakes in an airtight container at room temperature for up to 2 days.
- Refrigerate frosted cupcakes for up to 5 days and bring to room temperature before serving.
- Freeze unfrosted cupcakes for up to 2 months.