Description
These Gluten-Free Funfetti Cupcakes are a delightful treat perfect for any celebration. Made with a blend of gluten-free flour and cornstarch, these cupcakes are light, fluffy, and bursting with colorful rainbow sprinkles. Topped with a creamy buttercream and cream cheese frosting infused with vanilla, coconut, and almond extracts, they're sure to impress both gluten-free eaters and dessert lovers alike.
Ingredients
Cupcakes
- 2¼ cups (337g) gluten-free measure-for-measure flour
- ½ cup (64g) cornstarch
- 2½ teaspoons baking powder
- 1 teaspoon kosher salt
- ½ cup (113g) butter, at room temperature
- ½ cup (120ml) neutral oil
- 1½ cups (300g) granulated sugar
- 4 large eggs, at room temperature
- 2 tablespoons vanilla extract
- 1⅓ cups (320ml) buttermilk, at room temperature
- ⅓ cup (64g) rainbow sprinkles, plus more for topping
Frosting
- 1 cup (226g) butter, at room temperature
- 2 ounces (57g) cream cheese, at room temperature
- 4-5 cups (480-600g) powdered sugar
- ¼ cup (60ml) heavy cream
- 2 teaspoons vanilla extract
- ⅛ teaspoon coconut extract
- ⅛ teaspoon almond extract
- ¼ teaspoon kosher salt
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F (175°C). Line two standard muffin pans with paper baking cups to ensure easy removal and even baking of the cupcakes.
- Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder, and kosher salt. This combination gives the cupcakes structure and lift.
- Combine butter and oil: Using a stand mixer or hand mixer, beat the softened butter and neutral oil together until fully combined and smooth, about 3 minutes, creating the base for a moist cupcake.
- Add sugar and aerate: With the mixer running on medium-low, gradually add the granulated sugar. Once fully incorporated, beat on high speed until the mixture is light, fluffy, and pale yellow, approximately 3 minutes to incorporate air for softness.
- Incorporate eggs and vanilla: Add the eggs one at a time, mixing well after each addition and scraping down the bowl to ensure even mixing. Stir in the vanilla extract, then beat on high for 2 more minutes to add volume.
- Alternate dry and wet ingredients: Reduce the mixer speed to low. Add half of the dry ingredient mixture, then half of the buttermilk. Mix until just combined. Repeat with the remaining dry ingredients and buttermilk. Carefully fold in the rainbow sprinkles to distribute evenly without overmixing.
- Fill pans and bake: Use a kitchen scoop or large spoon to fill each cupcake liner about three-quarters full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing soggy bottoms and ensuring the best texture for frosting.
- Make the frosting: In a clean mixing bowl, beat the butter and cream cheese on medium-high speed until smooth and creamy, about 2 minutes. Add 4 cups of powdered sugar, heavy cream, vanilla extract, coconut extract, almond extract, and kosher salt. Mix on low speed for 30 seconds, then increase to medium-high and whip for 2 minutes until light and fluffy.
- Adjust frosting consistency: If the frosting is too thick, add more heavy cream a tablespoon at a time to reach a spreadable texture. If it's too thin, gradually add more powdered sugar until desired consistency is achieved.
- Frost and decorate: Spread or pipe the frosting generously on the cooled cupcakes. Finish by sprinkling additional rainbow sprinkles on top for a festive look.
Notes
- Make sure all dairy ingredients like butter, eggs, and buttermilk are at room temperature for better mixing and texture.
- Do not overmix once dry ingredients are added to avoid dense cupcakes.
- You can store unfrosted cupcakes in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Frosted cupcakes should be refrigerated if not served the same day, brought to room temperature before serving.
- Use gluten-free measure-for-measure flour blends designed for baking for best results.
- Vanilla, coconut, and almond extracts add depth and subtle complexity to the frosting flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
