These gluten free vegan Funfetti Cupcakes were a labor of love. I cannot tell you how many times I tried over and over to get them nailed down (okay, I tried a good 6 times before I made these 3 more times, but who’s counting?!). There are a few things that pause me in my tracks and that I’ve actually developed certain fears around recreating them into their own gluten free vegan version. Well, more like utter doubt that I could ever accomplish it. Sandwich bread being one of them (heck bread of all kinds really), and yellow cake. The infamous yellow cake. I tell you, I’ve been at this for 4 years now and there are many times where I go back to those early days in the kitchen where I am crying on the floor, so frustrated at this darn way of baking. I’ve learned over the years, however, to become a better detective in the kitchen. “This batch is too dense. Why? What can I do to add moisture?” I’m constantly asking questions and trying to figure out a solution instead of just crying and throwing food across the kitchen. Okay, I still do that at times…
I thought I would get clever and test out the idea of using aquafaba (yup, that is the brine of chickpeas) but I couldn’t get that soft bite that I wanted. I used flaxseeds but it still left me unimpressed. My favorite method in my chocolate cupcake recipe is a simple baking soda and apple cider vinegar mashup so instead of getting all fancy on you, I went with ole trusty. Silly me for trying to get creative. Sometimes you just have to stick with what you know. In fact, I don’t know why I deviated to begin with, this recipe has the same structure as my chocolate cupcakes (minus the cocoa powder, of course). It was under my nose this entire time! This time, however, I used my Light Flour Blend instead of my usual and it worked like a charm.
Gluten free vegan Funfetti Cupcakes are in your near future, I can feel it!Print
Adapted from my chocolate cupcakes, this fun twist on celebratory cupcakes has the softest bite and tastiest frosting, you wouldn’t even know they are made without gluten, eggs, and dairy.
- 1 1/2 c.Cara’s LIGHT Gluten Free Flour Blend(or use store bought)
- 3/4 c. granulated sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. xanthan gum (omit if using a gf flour mix with it already included)
- 1/4 tsp. sea salt
- 3/4 c. nondairy milk
- 2 tsp. apple cider vinegar
- 1/3 c. vegetable oil
- 2 Tbsp. vegan sprinkles
For the Frosting:
- Preheat your oven to 350 degrees. Line a muffin pan with 10 cupcake liners.
- In a medium bowl, whisk together the dry ingredients** (see recipe notes for this). Add all of the wet ingredients together (except the sprinkles) and mix with a wooden spoon until a batter forms. Your batter should resemble a pancake batter. On the thicker side but not too runny. Fold in the sprinkles.
- Pour the batter into the cupcake liners and bake for 15-20 mins. The baking time will vary based off of your oven but you will know they are ready when you touch the tops and they are firm.
- For the frosting, with an electric mixer, whip up the shortening and buttah together until fluffy. Add the powdered sugar 1/2 cup at a time. It will be clumpy.
- Add the vanilla and milk until nice and fluffy. If too runny add a tablespoon of powdered sugar until firm and fluffy. Add a tsp of milk at a time if too stiff.
- Make sure the cupcakes are completely cool before you frost them. Simply take a spatula, add a good heaping of frosting and smooth it down, leaving an indention in the middle. Add sprinkles along the sides. FROSTING TIPS: If you have troubles with spreading the frosting without taking the tops of the cupcakes off, try dipping the back of a spatula with warm water before spreading. This will keep it from sticking to the frosting and break up the cupcake.
**Since each flour brands/blends are not equal, you will experience variations in your batter once you add the wet ingredients. If your batter is too thick, it’s more difficult to add more liquid than if it is too runny and you need to add more flour. This is why I always take out 2 Tbsp. of the flour mix and add it back in after everything is combined. If your batter is still too runny, simply add another tablespoon of flour at a time until you have achieved a pancake batter consistency.
- Serving Size: 1 cupcake
- Calories: 457
- Sugar: 36g
- Sodium: 185mg
- Fat: 23g
- Carbohydrates: 60g
- Fiber: 0.6g
- Protein: 2.3g
Gluten free vegan Funfetti Cupcakes recipe notes:
- If you have an issue with the flours and/or starches used in this recipe, you can reference this post for good gluten free flour substitutes, as well as how to create a blend of your own. However, please note that the reason I chose brown and white rice flours was intentional. These 2 flours combined give an ultra light texture which you need in any gluten free vegan cake/cupcake recipe. If you sub out either and replace with another, do note that you run the risk of changing the texture, flavor, rise, and overall enjoyment of these cupcakes.
- You do need xanthan gum in this recipe. Remember, when it comes to delicate baked goods like cakes and cupcakes, a gum is needed to prevent it from crumbling. Though I tend to get away with not using xanthan gum in most baked goods, these are the exception.
- You may replace the apple cider vinegar with white vinegar or lemon juice.
- For the frosting, you can use all shortening instead of a mix of shortening and nondairy butter.
Are you still here? I thought I heard the sound of a computer dropping and cupcake-making in the kitchen already…