Homemade Gluten Free Funfetti Cupcakes
These gluten free Funfetti cupcakes are as festive and beautiful as they are moist, tender, and delicious. Dress up a gf vanilla cupcake for a party the easy way—with fluffy buttercream frosting to finish.
- Prep time
- 20 min
- Cook time
- 19 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup all purpose gluten free flour blend ((I used Better Batter; please click thru for appropriate blend info))
- 1/2 teaspoon xanthan gum (omit if your blend already contains it)
- 1 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 4 tablespoons unsalted butter (at room temperature)
- 1/2 cup granulated sugar
- 1 egg (at room temperature)
- 1 teaspoon pure vanilla extract
- 1/3 cup buttermilk (at room temperature)
- 1 1/2 tablespoons gluten-free edible rainbow confetti sprinkles (plus more for topping the buttercream)
- 8 tablespoons unsalted butter (at room temperature)
- 1 cup confectioners’ sugar (plus more as needed)
- 1/8 teaspoon kosher salt
- 1/4 teaspoon pure vanilla extract (use clear vanilla extract if you want a perfectly white frosting)
- Milk by the teaspoonful (at room temperature)
Instructions
- 1
Preheat your oven to 350°F. Line 9 wells of a standard 12-cup muffin tin with cupcake liners or grease the wells, and set the tin aside.
- 2
Depending upon the size of your muffin wells, you may only make 8 cupcakes.
- 3
In a small bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, and salt, and whisk to combine well. Set the bowl aside.
- 4
In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla, and beat well.
- 5
Add half of the flour mixture and beat just to combine.
- 6
Add the buttermilk, and beat just to combine.
- 7
Add the remaining flour mixture, and beat until just combined.
- 8
Add the edible confetti, and mix gently until the confetti pieces are evenly distributed throughout the batter.
- 9
Fill the prepared wells of the muffin tin about 2/3 of the way full of the batter. Shake the tin back and forth to help the batter settle into an even layer in each well.
- 10
Place the muffin tin in the center of the preheated oven and bake until lightly golden brown and a tester comes out with no more than a few moist crumbs attached (about 19 minutes).
- 11
Allow the cupcakes to cool for at least 5 minutes in the tin before transferring to a wire rack to cool completely.
- 12
Place the butter in a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, and beat on medium speed until creamy (about 30 seconds).
- 13
Add 1 cup (115 g) of confectioners’ sugar, the salt, vanilla, and 1 teaspoonful of milk, and beat on medium speed until well-combined (about 1 minute).
- 14
Beat in more confectioners’ sugar until the consistency is thick but not stiff. Turn up the mixer speed to high and beat for about 5 minutes or until light and fluffy.
- 15
Transfer the frosting to a piping bag fitted with your favorite piping tip (in the photos here, I used a Wilton brand “2D” piping tip) to pipe the frosting on the cooled cupcakes, or use two spoons to scoop a generous amount onto each cupcake.
- 16
Top with a few more pieces of edible confetti.