Description
These Gluten-Free Funfetti Cupcakes are a delightful treat made in just one bowl, featuring a moist almond flour base with colorful sprinkles throughout. Perfect for celebrations or a fun snack, they are dairy-free and easily topped with coconut whipped cream or your favorite frosting. Ready in under 35 minutes, these cupcakes are a simple and tasty gluten-free dessert option.
Ingredients
Cupcake Batter
- 1 ⅓ cup almond flour
- 1/3 heaping cup potato starch (equivalent to 1/3 cup + 1 Tbsp)
- 1/4 cup brown rice flour
- 2/3 cup cane sugar
- 1 ½ tsp baking powder
- 1/2 tsp sea salt
- 2/3 cup dairy-free milk
- 1 large egg (organic, pasture-raised when possible)
- 1 tsp vanilla extract
- 1/3 cup multi-color sprinkles
Optional Frosting and Decoration
- Coconut whipped cream
- Additional sprinkles
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F (176 C) and line a muffin or cupcake tin with 9 paper liners. Adjust the number of liners if you change the quantity of batter or servings.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt until fully combined.
- Add Wet Ingredients and Sprinkles: Pour in the dairy-free milk, egg, and vanilla extract. Whisk gently until just combined, taking care not to overmix. Fold in the multi-color sprinkles carefully to distribute evenly without bleeding the colors.
- Fill Cupcake Liners and Bake: Divide the batter evenly among the cupcake liners, filling each nearly full but not overflowing. Bake in the preheated oven for 23 to 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs and the top springs back when touched.
- Cool the Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which takes approximately 1 hour.
- Frost and Decorate: Once cooled, frost with coconut whipped cream or your preferred frosting, and decorate with additional sprinkles if desired.
- Storage and Serving Tips: Best enjoyed within 2 days. To keep cupcakes moist, store in a sealed plastic bag or cover with a cake dome. If using a frosting that melts at room temperature, frost just before serving or refrigerate the frosted cupcakes and bring them to room temperature for about 1 hour before serving.
Notes
- You can substitute the dairy-free milk with any plant-based milk of your choice, such as almond, oat, or soy milk.
- For egg substitutes, consider using flax egg or chia egg to keep the recipe gluten-free and dairy-free.
- Use organic and pasture-raised eggs when possible for higher quality and flavor.
- Ensure to use gluten-free labeled potato starch and baking powder to keep the recipe strictly gluten-free.
- The coconut whipped cream frosting is an excellent dairy-free alternative and pairs well with the almond flour cupcakes.
- Do not overmix the batter once wet ingredients are added to avoid dense cupcakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Gluten-Free
