Gluten Free Funfetti Cupcakes For Two
The vanilla cupcake got a mini-makeover with these gluten free funfetti cupcakes for two! The small batch recipe features moist vanilla cupcakes made with a flavorful almond flour blend. The cupcakes are dotted with festive sprinkles and extra creamy butter free funfetti frosting finishes the sweet treat.
Servings: 4 Cupcakes
Calories: 162kcal
Equipment
Ingredients
- 3 tablespoons blanched almond flour
- 3 tablespoons sweet white rice flour
- 1 ½ tablespoons tapioca flour
- ¼ teaspoon baking powder
- ⅛ teaspoon xanthan gum
- ¼ teaspoon salt
- 3 tablespoons organic cane sugar or granulated sugar
- 1 tablespoon cold pressed refined coconut oil, melted
- 1 large egg, room temperature
- 3 tablespoons milk, any kind room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon funfetti sprinkles
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a muffin/cupcake pan with 4 cupcake liners.
- In a small mixing bowl, whisk together the almond flour, sweet rice flour, tapioca flour, baking powder, xanthan gum, and salt.3 tablespoons blanched almond flour, 3 tablespoons sweet white rice flour, 1 ½ tablespoons tapioca flour, 1/4 teaspoon baking powder, 1/8 teaspoon xanthan gum, 1/4 teaspoon salt
- In a medium mixing bowl, add the sugar and melted oil. Stir to combine. Then add the egg, milk, and vanilla extract. Stir until thoroughly combined.3 tablespoons organic cane sugar, 1 tablespoon cold pressed refined coconut oil, melted, 1 large egg, room temperature, 3 tablespoons milk, any kind, 1/2 teaspoon vanilla extract
- Sprinkle the dry ingredients over the wet ingredients and stir until no dry streaks remain. Add the funfetti sprinkles and stir until just combined. Let the batter rest for at least 5 minutes to allow the flours to hydrate.1 tablespoon funfetti sprinkles
- Scoop equal portions of the batter into the prepared cupcake liners. Tip - Use a cookie scoop to make equal portions and less mess! Bake the cupcakes for 20 to 22 minutes, or until a toothpick inserted in the middle comes out mostly clean, and the cupcakes are springy to the touch.
- Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes. Then transfer the cupcakes to the wire rack to cool completely. Frost the cooled cupcakes with funfetti butter free frosting and Enjoy!
Notes
- Serving Size - This is a small batch recipe and only tested as such. I can't say for certain how doubling the recipe will turn out.
- Flour Substitutes - I don't recommend flour substitutes for this recipe. The only option may be to swap the tapioca flour with arrowroot flour.
- Xanthan Gum - The xanthan gum is what makes the cupcakes soft and airy. Without it, the cupcakes may be dense. You can omit if you prefer.
- Butter vs. Oil - I find using oil in the cupcakes makes them incredibly moist. You can swap with butter, but the cupcakes may dry out quickly.
- Milk - Any milk should work. I use unsweetened carton coconut milk.
- Funfetti Sprinkles - Use any sprinkle you like. I do find that using 'jimmies' is ideal because the color does not bleed when baked.
- Frosting - I have other frosting small batch recipes if you want to try a different flavor.
Nutrition
Calories: 162kcal | Carbohydrates: 20g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 197mg | Potassium: 43mg | Fiber: 1g | Sugar: 12g | Vitamin A: 86IU | Calcium: 48mg | Iron: 1mg