Gluten Free Funfetti Cupcakes Recipe (Moist & Easy)
Today we are making a Gluten Free Funfetti Cupcakes Recipe (Moist & Easy)! Who doesn’t love a cupcake filled with colorful sprinkles and fun? Today, we’re bringing the party to your kitchen with these Gluten-Free Funfetti Cupcakes! These fluffy, moist cupcakes are perfect for birthdays, celebrations, or even just a treat-yourself moment. They have all the classic joy of a funfetti cupcake but without any dairy, making them ideal for those with dietary restrictions or anyone looking for a lighter, plant-based option.
What makes these cupcakes stand out is how incredibly easy they are to whip up. You don’t need any fancy ingredients—just some pantry staples, a sprinkle of creativity, and a handful of vegan-friendly rainbow sprinkles to brighten the batter. Despite being dairy-free, these cupcakes are soft, rich, and packed with flavor, with the sprinkles adding a pop of sweetness and color in every bite. It’s the perfect combination of simple ingredients that come together for an impressive result.
Whether you’re baking these for a special event or just because you’re craving something sweet, this recipe is sure to be a crowd-pleaser. You won’t miss the dairy one bit, and neither will your guests! Plus, who can resist the charm of a funfetti cupcake? Let’s get started on these easy, festive, and oh-so-delicious cupcakes!
Why You’ll Love These Gluten Free Funfetti Cupcakes
Kid-Friendly and Nostalgic: These cupcakes are a delightful blend of whimsy and nostalgia, perfect for celebrations or just because. Every bite is packed with colorful sprinkles that make anyone feel like a kid again.
Tender and Fluffy Texture: Despite being gluten-free, these cupcakes boast an irresistibly soft and moist crumb that rivals traditional versions, making them a true crowd-pleaser.
Substitutions
Sprinkles: Not all sprinkles are vegan, or gluten-free! Chec for specific vegan brands before going to the grocery store – you can order online or find certain brands at specific stores. You can also check the natural foods aisle and see if your local grocery store offers vegan sprinkles. Check out this link for more information!
Vegan Butter: I used salted vegan butter sticks from Melt Organics in this recipe. Miyokos and other brands also make delicious vegan butter.
Oat Milk: Use another neutral flavored, plant-based milk of choice. Cashew milk is a great option that doesn’t lend a strong flavor. Almond milk can work as well, but some brands have a strong almond flavor. Try out the milk, just plain and straight out of the fridge, and see how it tastes (if you like the taste!) before using it in the recipe.
White Sugar: Not all white sugar is vegan! Bone char is used in the processing step to bleach the sugar and make it white. You can find specifically labeled vegan white sugar brands online.
Gluten Free Funfetti Cupcakes Recipe Notes
- Over mixing the batter can make cupcakes dense and tough. Stir gently until just combined for a light and fluffy texture.
- Bring the milk and butter to room temperature before mixing. This ensures even baking and a smoother batter.
More Recipes You’ll Love
Blueberry Cheesecake with Blueberry Sauce (No Cashews)
Fudgy Sweet Potato Brownie Bites
If you make this Gluten Free Funfetti Cupcakes, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Gluten Free Funfetti Cupcakes Recipe (Moist & Easy)
Equipment
- Stand Mixer or Hand Mixer
- 18 Cupcake Liners
- 2 Regular-Size Cupcake Trays
- Oven
Ingredients
- 1 cup minus 1 tbsp oat milk at room temperature
- 1 tbsp lemon juice at room temperature
- 1¼ cups oat milk at room temperature
- ⅔ cup salted vegan butter at room temperature
- 1½ cups vegan white sugar
- 2 tsp vanilla extract
- 2½ cups gluten-free all-purpose flour
- 3½ tsp baking powder
- 1 tsp pink salt
- ⅓ cup vegan sprinkles choose jimmies (the long type of sprinkles)
- vegan frosting for topping
- vegan sprinkles for topping
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, mix the oat milk (1 cup minus 1 tbsp from it) with the 1 tbsp of lemon juice. Let it sit for 10 minutes.
- After 10 minutes, beat the oat milk, vanilla, sugar, butter and vegan egg with a mixer in a large bowl until well mixed.
- In another large bowl, mix together the flour, baking powder and salt.
- Slowly stir the dry ingredients into the wet ingredients until a batter forms. Lastly, stir in the sprinkles.
- Place the cupcake liners into 18 sections. Evenly add the batter into each liner.
- Bake for 30 minutes, then remove from the oven and let cool on a heatproof surface for at least 10 minutes. They will cook more as they cool down.
- Frost the cupcakes with your favorite vegan icing and top with sprinkles. Enjoy!
Notes
-
Storage
- Store in an airtight container at room temperature for up to two days.
