Gluten Free Funfetti Cupcakes

Oh, hello there. Yeah – that’s a delicious Funfetti cupcake. Oh yeah, and it’s gluten-free. Oh, and it was made from scratch. Yeah, sounds delicious, doesn’t it?

Hungry yet?

Want to reach in through that screen and grab one? Well, I can get you one step closer to eating this delicious cupcake. I’ll give you the recipe. 🙂

Gluten-Free Funfetti Cupcakes (from Yummly.com)

Ingredients

• 1 3/4 cups granulated sugar
• 1 3/4 cups white rice flour
• 1/2 cup sweet rice flour
• 1/2 cup potato starch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum
• 4 ounces solid shortening
• 1 cup water
• 1/3 cup vegetable oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1/3 cup sprinkles plus more for sprinkling on top of the cake, if desired
• Gluten-free icing

Procedures

1. Preheat oven to 350°F. Line two (24 cavities total) muffin pans with paper liners or grease lightly with non-stick cooking spray. In bowl of stand mixer fitted with paddle attachment, combine granulated sugar, white rice flour, sweet rice flour, potato starch, baking powder, salt, and xanthan gum. Stir to combine.
2. Add shortening. Turn mixer on to medium-low speed. Mix until no large piece of shortening remain. Turn off mixer. Add water, vegetable oil, eggs, vanilla extract, and almond extract. Turn mixer on to medium-high. Mix for two minutes. (Timing is important with this batter.) Batter should be light and fluffy. Turn off mixer. If making a funfetti cake, add sprinkles. Turn mixer on to low and stir until sprinkles are just combined. Over-mixing causes the sprinkles to break up in the batter.
3. Fill each muffin cup about 2/3 full. Bake until a cake tester inserted into the center of a cupcake comes out clean, about 20 minutes. Cupcake tops should be golden brown. Allow cupcakes to cool in the pan for three minutes and then transfer to a wire rack to cool completely. Once cool, ice as desired.

Ian loved these cupcakes.

Ian loved these cupcakes so much that he just dug right in and practically smushed them against his face.

I thought they were pretty dang delicious too.

You honestly can’t taste the difference between this gluten-free version and the real thing. I was a little concerned at first because the batter was a little gritty when I tasted it. But thankfully that texture was baked out and it was PERFECT once done and out of the oven.

Happy cupcaking!

What’s your favorite cupcake?
Have you ever had a gluten-free cupcake?