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Gluten Free Funfetti Cupcakes

Gluten Free Funfetti Cupcakes with Vegan Strawberry Buttercream are the perfect gluten free cupcake recipe. The cake is tender and moist with the perfect crumb and topped with a delicious naturally colored pink frosting. We also have a gluten free vegan funfetti cupcake version for those of you who avoid egg as well.

Gluten Free Funfetti Cupcakes with Vegan Strawberry Buttercream are perfect for a baby shower, birthday party, or Valentines Day celebration. Don’t feel guilty if you decide to make them just because they sound good. I am TOTALLY guilty of this. We ate the entire batch too, no regrets here. It was worth it.

Gluten Free Funfetti Cupcakes with Strawberry Buttercream are the perfect gluten free cupcake recipe!

Gluten Free Funfetti Cupcakes on a plate topped with strawberries

Funfetti was something we all enjoyed. When I originally created this recipe you could not buy a gluten free boxed funfetti cake at the store. Even though you can now, this recipe is much cleaner and tastier than the alternative.

We like to use all natural sprinkles to keep the recipe dye free and I am obsessed with coloring anything naturally. The strawberry puree used in the frosting give this vegan strawberry buttercream the perfect pink color while adding a pop of flavor!

This gluten free cupcake recipe is very simple to make. The base of the cake is my Gluten Free and Dairy Free Vanilla Cake recipe. This is the most popular recipe on my blog!

I simply add sprinkles to make it “funfetti”.

Gluten Free Cupcakes

Vegan Strawberry Buttercream

One of the things I love the most about this recipe is how the strawberry frosting is made with real strawberries. This is the real deal here. You will puree fresh strawberries and fold it into the buttercream. It is sooo good.

Strawberry buttercream can also be used to frost Sugar Cookies. Simply use a Heart Shaped Cookie Cutter if you are going for a V-day theme. Add some fresh strawberries or sprinkles and you will look like a rock star.

Gluten Free Funfetti Cupcakes

Having and dealing with multiple food intolerances can make finding holiday treats difficult. Since the Funfetti cake mix at the store contains milk and we can not have milk/lactose, making our own from scratch fixes this problem.

A homemade from scratch cake is so much better for you than if you bought a pre-made mix anyways. It tastes so darn delicious that even those who eat gluten and dairy will come back for seconds. Don’t forget to add the most important ingredient… LOVE!

First of all, when making a gluten free baked good, always keep in mind that the quality of your All Purpose Flour will make or break your recipe. Poor quality flour or dense flour causes many recipes to fail. I only either use Gluten Free All Purpose Flour Blend or the Better Batter Original Blend for this recipe (code LIVINGFREELYGF gets you 30% off full priced items). If you use a premade flour blend that contains xanthan gum, then omit the xanthan gum from the recipe!

To make these Gluten Free Funfetti Cupcakes with Vegan Strawberry Buttercream you will need…

  • gluten free all purpose flour- I either make my own blend, grab the recipe HERE, or use Better Batter Original Blend. Your flour matters and these are the only 2 I recommend. In my honest opinion I prefer the Better Batter, but I created my flour blend for convenience and to save money
  • xanthan gum (only if you use my flour blend recipe)
  • baking powder & baking soda
  • salt
  • water
  • sugar
  • coconut milk- you can use any milk here. Coconut is my preference, but oat, almond, flax – it all works. Not dairy free? No problem, use regular milk
  • dairy free butter- my favorite is Earth’s Balance, Miyoko’s, or the Trader Joes brand. If you’re not dairy free then use regular butter!
  • coconut oil- if you don’t like coconut, or have an allergy then use any neutral cooking oil
  • eggs- to make this vegan use the Bobs Red Mill egg replacer
  • vanilla extract
  • sprinkles- we like to use all natural dye free sprinkles
  • strawberries, powdered sugar, shortening, vegan or regular butter for the frosting

How to make Gluten Free Funfetti Cupcakes with Vegan Strawberry Buttercream

  1. Preheat the oven to 350℉.
  2. Boil the water in a sauce pan with ½ cup of sugar for about 2-3 minutes just until there is a slight boil and the sugar is dissolved. Allow it to cool.
  3. In a stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil. Add the coconut milk and the cooled water/sugar mixture (the mixer should be on medium/low speed the entire time).
  4. Add the eggs, vanilla, salt, baking soda, baking powder, and xanthan gum. Allow to mix in for about 30 seconds and then add in the flour one cup at a time. You can turn the mixer off to do this if needed. Mix on medium speed for about 3-4 minutes, scraping the sides of the bowl with a spatula half way through. Your batter should have a pudding like consistency. Fold in the sprinkles and mix them in gently.
  5. Fold sprinkles in last. Pour into a cupcake pan with cupcake liners.
  6. Bake for 16-20 minutes. Allow to cool before frosting.

Alternatively you can make this into a cake by baking in a 6 inch pan for 35-40 minutes, 8 inch pan for 30-35 minutes.

Vegan Strawberry Buttercream

  1. In a stand mixer, cream the shortening and butter. Add the powdered sugar and mix on medium speed for 2 minutes.
  2. To puree the strawberries you simply add them to a blender with a splash of water if needed and blend until it is smooth.
  3. Add the strawberry puree and mix on medium high speed for 3-4 minutes allowing the buttercream to fluff up.
  4. Frost to your liking. If you are making a cake and planning to pipe the frosting then you will want to double the frosting recipe.
Funfetti Cupcakes with Strawberry Buttercream that are gluten free and dairy free
Behind the scenes, Miss Claire trying to steal cupcakes.

Gluten Free Funfetti Cupcakes with Vegan Strawberry Buttercream

Funfetti Cupcakes with Strawberry Buttercream

These light and fluffy cupcakes are perfect for a birthday party or celebration. Everyone will love them- even those who are not gluten free. 
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Keyword: Dairy Free Funfetti Cupcakes, Gluten Free Funfetti Cupcakes
Servings: 18
Calories: 335kcal

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Ingredients

Cake Batter

  • 2 ½ Cup GF All Purpose Flour
  • 1 tsp. Xanthan Gum omit if your flour contains xanthan gum
  • 2 tsp. Baking Powder
  • 2 tsp. Baking Soda
  • ¼ tsp. Salt Dash
  • 1 Cup Water Boiled
  • 1 Cup Dairy Free Milk I like coconut but any will work
  • 1 Cup Sugar
  • Cup Dairy Free Butter
  • 2 TBSP. Coconut Oil or neutral cooking oil
  • 1 TBSP. Vanilla
  • 2 Eggs or Bobs Red Mill egg replacer to make it vegan
  • ¼ tsp. Salt
  • 1/4 Cup Sprinkles

Strawberry Buttercream

  • 1/2 Cup Vegan Butter
  • 1/2 Cup Vegetable Shortening
  • 3 TBSP. Strawberry Puree
  • 3 Cups Powdered Sugar

Instructions

Cupcakes

  • Preheat oven to 350°F.
  • Boil the water in the sauce pan with ½ cup of sugar for 3 minutes. Allow to cool.
  • In your stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil.
  • Add the milk and the cooled water and sugar mixture. (The mixer should be going the entire time)
  • Add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum and gluten free all-purpose flour.
  • Beat on medium for about 5 minutes until your batter is almost a pudding like consistency.
  • Fold sprinkles in last. Pour into a cupcake pan with cupcake liners.
  • Bake for 16-20 minutes. Allow to cool before frosting.

Strawberry Buttercream

  • Make the strawberry puree by adding the strawberries to a blender and blending until it is a smooth puree.
  • In a stand mixer add the butter and shortening. Mix on medium speed.
  • Add the powdered sugar and mix for 2 minutes on medium speed.
  • Add the strawberry puree and mix for 1 minute. Scrape down the sides.
  • Mix for another 2 minutes on medium high.
  • Once cupcakes are cooled frost to your liking. Enjoy!

Notes

Alternatively you can make this into a cake by baking in a 6 inch pan for 35-40 minutes, 8 inch pan for 30-35 minutes.
 If you want to pipe decorations onto the cake you will need to double the frosting recipe.

Nutrition

Calories: 335kcal | Carbohydrates: 46g | Protein: 2g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 295mg | Potassium: 65mg | Fiber: 1g | Sugar: 33g | Vitamin A: 265IU | Vitamin C: 1.5mg | Calcium: 38mg | Iron: 0.8mg
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Gluten free and dairy free funfetti cupcakes with strawberry buttercream

This recipe was originally posted in 2018. It was updated and re-posted in February of 2023. 

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3.82 from 11 votes (8 ratings without comment)

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13 Comments

  1. What could I substitute for the eggs?

    1. livingfreelygf says:

      I have not substituted the eggs on this recipe, but I have had success with Bobs Red Mill Egg Replacer in some of my other recipes.

      1. Thank you! I will try that.

        1. livingfreelygf says:

          Please let me know how it works out!

  2. Ok, Here I go! I will repost when they are done.

    1. 5 stars
      Delicious! I added Strawberry extract and 1/4 C chopped strawberries to the batter. Baked super well and texture is very nice. Lavender seems to be all the rage right now so I added lavender to the frosting and it is to die for! Thank you for sharing this recipe, it is going to make an 8 year old girl extremely happy!

      1. livingfreelygf says:

        That sounds fabulous! I have been wanting to make a lavender cake, or loaf. Did you use dried lavender leaves, or something else?

  3. Bettrietta says:

    Does the recipe yield 18 full-sized or mini cupcakes?

    1. livingfreelygf says:

      Full size cupcakes.

  4. What can I substitute the coconut oil with? My son is allergic to coconuts.

    1. livingfreelygf says:

      You can use any vegetable oil in place of the coconut oil.

  5. What purpose does the boiled water serve??

    1. livingfreelygf says:

      It was a method I played around with for a long time. It creates better texture.