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Gluten-Free Tuesday: Funfetti Cupcakes Recipe

Gluten-Free Tuesday: Funfetti Cupcakes Recipe
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  • Cusine


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


Preheat oven to 350 degrees F. Line two 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. 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. 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. 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.