Super cute gluten-free funfetti cupcakes are packed with colorful sprinkles folded into a fluffy buttermilk cake base. Top them with creamy, sprinkle-infused vanilla buttercream!
Cupcakes with ... things ... in them (like these gluten free chocolate chip cupcakes made with mini chocolate chippers) are so fun. The most fun of all has to be funfetti cupcakes! Basically a gluten-free buttermilk cake that's stuffed with rainbow sprinkles and made into little cakes (a la my gluten free unicorn cake, but as cupcakes), these tender little morsels are cute, delicious, and topped with a fluffy pile of homemade vanilla buttercream.
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Adorable Gluten Free Funfetti Goodness!
First off, maybe the question should be: What's NOT to love? My girls gobbled these up (after they aaaahed in excitement first). There's just something about sprinkles inside cake that makes it extra special. And cupcakes are great because they are just enough—not too much cake to feel like you've over indulged, plus you can admire them as you cradle them in the palm of your hand :) Here's why I think you should make these little beauts:
- They're gluten free. Let's get that out of the way first. These cupcakes are easily made gluten free with a gluten free flour blend, but even better than that, you won't be able to tell thanks to the buttermilk that keeps them tender and moist.
- Simple ingredients. This is not a fancy cake (I dearly love unfussy cakes, like a gluten free butter cake or a busy day cake that be whipped up almost on the spur of the moment) and I love it for that! You'll probably have everything you need all ready to go.
- Kids love 'em. I mean, what kid of any age wouldn't love these?! But especially with those 12 and under, these are a huge hit.
Ingredients Needed
Check the ingredients you'll need below, then make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!
- Butter - Use unsalted butter, softened to room temperature, for the best results.
- Granulated sugar
- Eggs - I used large eggs.
- Vanilla - You can use pure vanilla extract or vanilla paste.
- Gluten free flour - I used my homemade gluten free flour blend, but you can use any 1:1 gluten-free flour blend you like.
- Baking powder - Check to make sure it's fresh!
- Salt - Fine sea salt or table salt works.
- Buttermilk - If you don't have buttermilk, add 1 tablespoon of white vinegar to 1 cup of milk, let it stand for 5 minutes, then measure it out to use in the recipe.
- Sprinkles - Your choice of fun rainbow sprinkles will peek out of the cupcakes!
- Frosting - Butter, powdered sugar, vanilla, sprinkles.
How to Make Gluten Free Funfetti Cupcakes
Here's an overview in photos of how to make these cutie cupcakes:
- Cream butter: Beat the butter and granulated sugar together, then beat in the eggs and vanilla.
2. Make dry mix: Whisk together the flour, baking powder, and salt.
3. Combine: Add the dry mix to the wet mix in 2 additions, alternating with the buttermilk.
4. Add sprinkles: Beat in the sprinkles.
5. Rest batter: Add the batter to a cupcake tin and rest.
6. Bake: Bake the cupcakes at 350°F for 30 minutes, then cool completely.
7. Make frosting: Beat the butter, powdered sugar, and vanilla.
8. Add sprinkles: Mix in some milk if needed, then fold in the sprinkles. Frost the cupcakes!
Baking Tip: What Type of Sprinkles?
As long they are rainbow, you can use any type of sprinkles for funfetti cupcakes. Some people like to use "jimmies," which are oblong in shape, or you can use the round ones shown in these photos. But really, any type of colored sugar sprinkle will work here.
Tips & Substitution Suggestions
- Rest the batter: Make sure to let the gluten-free cupcake batter rest for at least 15 minutes before baking so that the flour can hydrate. You will thank me later when you sink your teeth into that amazingly fluffy crumb.
- Let the cupcakes sit before serving. If you're serving the cupcakes from the fridge, let them warm up on the counter for about 20 minutes. This will help the crumb to relax and the frosting to soften.
- DIY buttermilk: If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or apple cider vinegar, let it sit for 10 minutes, then use it in the cake.
- Dairy-free substitutions: For the buttermilk, add 1 tablespoon of vinegar to 1 cup of dairy-free milk. For the butter, substitute non-dairy butter.
- Color the frosting: Want to make these cupcakes even cuter? You can add your choice of food coloring to the frosting. Don't forget to finish with sprinkles, though!
Proper Storage
- Fridge - Cover the cupcakes or place them in an airtight container and store in the fridge for up to 5 days.
- Freezer - Store unfrosted cupcakes by wrapping each one in a layer of plastic, then place them in a sealable bag and store them in the freezer for up to 3 months. Thaw the cupcakes in the fridge before frosting.
More Gluten Free Cupcake Recipes
Happy baking! If you make this recipe, I’d love to know. Please leave a comment below, reach out with any questions, and tag me on Instagram @Cucina Nicolina ❤️
Gluten Free Funfetti Cupcakes
Ingredients
For the Cupcakes
- ½ cup unsalted butter at room temperature
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups gluten free flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- ⅔ cups well-shaken buttermilk
- 1 cup rainbow sprinkles
For the Frosting
- ¾ cup unsalted butter at room temperature
- 4-5 cups powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons milk as needed
- ½ cup rainbow sprinkles
Instructions
Make the Cupcakes
- Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, beat the butter and granulated sugar together using an electric mixer or a stand mixer until light and fluffy, about 5 minutes. Beat in the 2 eggs one at a time; add the 1 teaspoon pure vanilla extract.
- In another large bowl, whisk together the flour, baking powder and fine sea salt. With the mixer on low, add half the flour mixture to the butter and egg mixture and beat until just combined. Add the buttermilk and mix well to combine. Add the remaining flour mixture and beat until just combined, scraping down the bowl as necessary. Fold in the sprinkles.
- Divide the batter equally between the prepared cups. Preheat the oven to 350 and rest the batter while the oven heats.
- Bake for 30-35 minutes, until a tester inserted in the middle of the cake comes out clean. Remove from oven and place on a rack to cool for 15 minutes, then turn the cake out onto the rack to cool completely.
Make the Frosting
- In a large bowl, beat the butter until light and fluffy. Sift in the powdered sugar, then add the vanilla, and beat well to combine. Add a teaspoon or 2 of milk if needed. You can beat in the sprinkles or sprinkle them on top.
- Frost each cupcake with a generous swirl of frosting and top with more sprinkles if desired.
Notes
- Rest the batter: Make sure to let the gluten-free cake batter rest for at least 15 minutes so that the flour can hydrate. You will thank me later when you sink your teeth into that amazing fluffy crumb.
- Let the cupcakes sit before serving. A little bit before you plan to serve the cake, bring it out on the counter to warm up to room temperature for about 20 minutes. This will help the crumb to relax and the frosting to soften; it tastes so much better if you have time to do this step.
- DIY buttermilk: If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or apple cider vinegar, let it sit for 10 minutes, then use it in the cake.
- Dairy-free substitutions: For the buttermilk, add 1 tablespoon of vinegar to 1 cup of dairy-free milk. For the butter, substitute non-dairy butter.
- Color the frosting: Want to make these cupcakes even cuter? You can add your choice of food coloring to the frosting. Don't forget to finish with sprinkles, though!
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