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Gluten-Free Funfetti Cupcakes

Homemade gluten-free funfetti cupcakes. Perfect for bake sales, kids birthday parties, or any day that needs a burst of sprinkles. 

Ingredients

  • 1 3/4 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour (9 ounces; 255 grams)
  • 1 cup granulated sugar (7 ounces; 198 grams)
  • 1 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1/2 cup vegetable oil (3 1/2 ounces; 100 grams)
  • 2/3 cup water (5 1/3 ounces; 150 grams)
  • 3 large eggs
  • 1 teaspoon vanilla exctract
  • 1/2 teaspoon almond extract, optional
  • 1/4 cup rainbow sprinkles, plus extra for sprinkling and frosting
  • 2 cups vanilla Frosting

Instructions

  1. Preheat oven to 350 degrees F. Line 15 standard muffin cavities with paper liners or grease with nonstick cooking spray.
  2. Whisk together gluten-free flour, sugar, baking powder, salt, and xanthan gum. Add oil, water, eggs, vanilla extract, and almond extract. Whisk until smooth. Stir in sprinkles.
  3. Fill muffin cups about 2/3 full. Sprinkle additional sprinkles on top of each cupcake. Bake until set and golden brown, about 15 minutes. Remove from the oven. Allow cupcakes to cool in the pan for five minutes. Transfer to wire rack to cool completely.
  4. Once cool, frost with vanilla frosting. Top with additional sprinkles.