Description
Soft and fluffy gluten-free funfetti cupcakes packed with colorful sprinkles and topped with creamy vanilla buttercream. A perfect celebratory treat for any occasion.
Ingredients
- 1/4 cup unsalted butter (melted)
- 1/4 cup oil
- 3/4 cup white sugar
- 2 eggs
- 1/3 cup Greek yogurt
- 1/4 cup milk
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 1 1/2 cups gluten free all purpose baking flour
- 1/2 teaspoon corn starch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 tablespoons rainbow sprinkles
- 1/2 batch vanilla buttercream frosting
Instructions
- Preheat the oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
- In a mixing bowl, combine the melted (slightly cooled) butter, oil, and sugar. Beat for about 30 seconds until combined.
- Add the eggs, Greek yogurt, milk, vanilla extract, and almond extract, and beat until smooth.
- Gently fold in the gluten-free flour, cornstarch, baking powder, and salt, ensuring not to overmix. Spoon and level the flour when measuring.
- Fold in the rainbow sprinkles until evenly distributed.
- Scoop the batter into the prepared muffin tin, filling each liner about 2/3 to 3/4 full.
- Bake for 18–25 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean.
- Allow the cupcakes to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with vanilla buttercream using a piping bag or knife, then top with additional sprinkles before serving.
Notes
- Ensure your sprinkles are gluten-free if needed.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Let cupcakes cool completely before frosting to prevent melting.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
