Cooking and Serving: 39 minutes | 8 cupcakes
Ingredients
¾ cup (105 g) all purpose gluten free flour blend | ½ teaspoon xanthan gum, omit if your blend already contains it | 1 tablespoons (9 g) cornstarch
Description
Prep Time: 20 minutes | Cook Time: 19 minutes | Total Time: 39 minutes | Servings: 8 cupcakes
Ingredients
¾ cup (105 g) all purpose gluten free flour blend
½ teaspoon xanthan gum, omit if your blend already contains it
1 tablespoons (9 g) cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
4 tablespoons (56 g) unsalted butter, at room temperature
½ cup (100 g) granulated sugar
1 (50 g (weighed out of shell)) egg, at room temperature
1 teaspoon pure vanilla extract
⅓ cup (2 ⅔ fluid ounces) buttermilk, at room temperature
1 ½ tablespoons (15 g) gluten-free edible rainbow confetti sprinkles, plus
8 tablespoons (112 g) unsalted butter, at room temperature
1 cup (115) confectioners’ sugar, plus more as needed
⅛ teaspoon kosher salt
¼ teaspoon pure vanilla extract, use clear vanilla extract if you want a
Instructions
MAKE THE CUPCAKES
Preheat your oven to 350°F. Line 9 wells of a standard 12-cup muffin tin with.
cupcake liners or grease the wells, and set the tin aside.
Depending upon the size of your muffin wells, you may only make 8 cupcakes.
In a small bowl, place the flour, xanthan gum, cornstarch, baking powder,.
baking soda, and salt, and whisk to combine well. Set the bowl aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large.
bowl with a hand mixer, beat the butter and sugar until light and fluffy. Add.
the egg and vanilla, and beat well.
Add half of the flour mixture and beat just to combine.
Add the buttermilk, and beat just to combine.
Add the remaining flour mixture, and beat until just combined.
Add the edible confetti, and mix gently until the confetti pieces are evenly.
distributed throughout the batter.
Fill the prepared wells of the muffin tin about 2/3 of the way full of the.
batter. Shake the tin back and forth to help the batter settle into an even.
Place the muffin tin in the center of the preheated oven and bake until.
lightly golden brown and a tester comes out with no more than a few moist.
crumbs attached (about 19 minutes).
Allow the cupcakes to cool for at least 5 minutes in the tin before.
transferring to a wire rack to cool completely.
MAKE THE BUTTERCREAM FROSTING
Place the butter in a large bowl with a hand mixer or the bowl of a stand.
mixer fitted with the paddle attachment, and beat on medium speed until.
creamy (about 30 seconds).
Add 1 cup (115 g) of confectioners’ sugar, the salt, vanilla, and 1.
teaspoonful of milk, and beat on medium speed until well-combined (about 1.
Beat in more confectioners’ sugar until the consistency is thick but not.
stiff. Turn up the mixer speed to high and beat for about 5 minutes or until.
Transfer the frosting to a piping bag fitted with your favorite piping tip.
(in the photos here, I used a Wilton brand “2D” piping tip) to pipe the.
frosting on the cooled cupcakes, or use two spoons to scoop a generous amount.
Top with a few more pieces of edible confetti.
MAKE THE BUTTERCREAM FROSTING
Place the butter in a large bowl with a hand mixer or the bowl of a stand.
mixer fitted with the paddle attachment, and beat on medium speed until.
creamy (about 30 seconds).
Add 1 cup (115 g) of confectioners’ sugar, the salt, vanilla, and 1.
teaspoonful of milk, and beat on medium speed until well-combined (about 1.
Beat in more confectioners’ sugar until the consistency is thick but not.
stiff. Turn up the mixer speed to high and beat for about 5 minutes or until.
Transfer the frosting to a piping bag fitted with your favorite piping tip.
(in the photos here, I used a Wilton brand “2D” piping tip) to pipe the.
frosting on the cooled cupcakes, or use two spoons to scoop a generous amount.
Top with a few more pieces of edible confetti.
Notes
Originally published on the blog in 2013. In 2020, all photos and video new.
Cupcake recipe scaled down; buttercream recipe new.
Nutrition information is automatically calculated, so should only be used as an
Overhead view of funfetti cupcakes on wooden surface
view of funfetti cupcakes on wooden surface
Gluten Free Funfetti Cupcakes raw in muffin tin, sliced in half, and whole with
Free Funfetti Cupcakes raw in muffin tin, sliced in half, and whole with