Girls just wanna have fun(fetti)! And cupcakes. But of course boys do, too. This gluten free funfetti cupcake recipe is for everyone and every occasion! I made this batch near Valentine’s Day, so my pictures are heavy on the hearts.
I 100% prefer using rainbow jimmies in the batter because they don’t bleed. The Valentine’s themed sprinkles I used turned the cupcake batter a little pink. But they’re still cute and delicious, so no worries. 🙂
I also made a batch using rainbow jimmies. If you don’t like Valentine’s-themed desserts, then this classic funfetti look is for you!
The hardest part about this recipe is waiting for the cupcakes to cool. Otherwise, easy-peasy.
If you’re looking for gluten free flour, this is what I use. (It’s more cost-effective to buy it in bulk.) As always, you can make this recipe gluten-full.
I also used Sweetapolita sprinkles for the Valentine’s-themed cupcakes. Quick note about sprinkles: they’re not all gluten free! So be sure to check the label. Sweetapolita thankfully offers gluten free sprinkles (like these).
(This post contains affiliate links. I may receive a small commission, at no cost to you, if you make a purchase through a link. My full affiliate disclosure and privacy policy is available here.)
Once the cupcakes are baked and cooled, it’s time to decorate. Make the frosting and either keep it white or use gel food coloring to brighten things up. I used Americolor Teal, which is one of my favorite frosting colors.
Now, let me tell you a little secret about frosting cupcakes. If you have the right tools and the right frosting consistency, its incredibly easy. I used Wilton tip #2D to pipe these fun swirls. And if you follow my frosting recipe below you’ll have the perfect consistency to achieve this look!
I hope you have fun with this recipe! Tag me @rosesandwhiskers on Instagram if you try it and use the hashtag #rosesandwhiskers.
Happy baking! 
Funfetti Cupcakes
Ingredients
- 1 1/2 cups gluten free 1 to 1 baking flour substitute all-purpose flour for gluten-full cupcakes
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 1/4 cup sour cream room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 2 large egg whites room temperature
- 2 tsp vanilla extract
- 1/4 tsp butter extract
- 1/4 tsp almond extract
- 1/2 cup buttermilk room temperature
- 1/2 cup rainbow jimmies
Vanilla Buttercream
- 1/2 cup unsalted butter softened to room temperature
- 1/4 cup Crisco
- 4 cups powdered sugar
- 2 tbsp whole milk
- 2 tbsp heavy cream
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (176°C) and line muffin pans with cupcake wrappers or grease with cooking spray. This recipe yields 15 cupcakes so you'll need 2 standard-size pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
- In a large bowl, cream the butter, sour cream and sugar on high speed until light and fluffy. Beat in the egg and egg whites, one at a time, until well-incorporated. Mix in the extracts.
- Mix 1/3 of the flour mixture into the butter mixture on low speed, followed by 1/2 of the buttermilk, 1/3 of the flour, the remaining buttermilk and the remaining flour. Mix until just combined. Use a spatula to fold in the jimmies.
- Fill each wrapper 3/4 full of batter, and fill any empty wells 3/4 full of water. Bake for 18-20 minutes, or until a toothpick inserted into the center of a middle cupcake comes out clean. Let the cupcakes rest on the pan for 5 minutes before transferring to a wire cooling rack.
Decorating the Cupcakes
- Make the frosting while the cupcakes are cooling. Cream butter and Crisco until smooth. Mix in half of the powdered sugar on low speed. Then add milk, heavy cream, vanilla and the remaining powdered sugar. Mix on low speed until just combined, and then beat on high speed until smooth and fluffy.
- Decorate as desired. I used Wilton tip #2D to pipe the frosting and then I topped them with sprinkles (and Reese's hearts for Valentine's Day).
- Store in an airtight container. Enjoy!
These look so good and love the frosting – I still have such a hard time piping frosting. Yours came out perfectly,
Thanks, girl! Is your frosting the right consistency? That’s definitely important!!