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Gluten Free Funfetti Cupcakes

There’s something so magical about Funfetti. Those vibrant sprinkles and tender cake bring back all the joy of celebrations past, and now you can enjoy that same magic gluten-free! My Gluten-Free Funfetti Cupcakes with Vegan Strawberry Buttercream are a must-try for birthdays, baby showers, Valentine’s Day, or, honestly, just because. (No judgment here—I’ve definitely made them for no reason at all. And yes, we ate the entire batch. No regrets!)

These cupcakes are everything you want: soft, moist, and bursting with vanilla flavor, topped with naturally pink, fruity buttercream that takes them to the next level. Whether you’re gluten-free, dairy-free, vegan, or just love incredible desserts, this recipe is for you.

Why You’ll Love This Gluten Free Funfetti Cupcake Recipe

  • Allergen-Friendly: Gluten-free and dairy-free, with a vegan option for those avoiding eggs.
  • Naturally Beautiful: The strawberry puree in the frosting gives it a gorgeous pink hue without any artificial dyes.
  • Clean Ingredients: Unlike store-bought Funfetti mixes, this recipe is made with wholesome ingredients and natural sprinkles.
  • Perfect for kids and adults: Funfetti isn’t just for kids, adults love this equally as much!

Gluten Free Funfetti Cupcakes on a plate topped with strawberries

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 funfetti cupcake on a cake plate with a bite taken

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 on a red cake plate

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!

Ingredients You’ll Need

For the Cupcakes

  • 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: Omit this if your flour blend already includes it.
  • Baking powder & baking soda
  • Salt
  • Water & sugar (divided)
  • Coconut milk: Any milk will work—oat, almond, or regular milk if you’re not dairy-free.
  • Dairy-free butter: My favorites are Earth Balance, Miyoko’s, or Trader Joe’s brand. Regular butter works too if you don’t need dairy-free.
  • Coconut oil: Swap for any neutral oil if needed.
  • Eggs or Bob’s Red Mill Egg Replacer for a vegan option.
  • Vanilla extract
  • All natural dye free sprinkles

For the Vegan Strawberry Buttercream

  • Fresh strawberries
  • Powdered sugar
  • Dairy-free butter and shortening

How to Make Gluten-Free Funfetti Cupcakes with Vegan Strawberry Buttercream

Step 1: Prep the Oven

Preheat your oven to 350℉. Line a cupcake tin with cupcake liners.

Step 2: Dissolve the Sugar

In a saucepan, bring ½ cup of sugar and water to a slight boil, stirring until dissolved. Let it cool.

Step 3: Mix the Batter

In a stand mixer, combine the remaining sugar, butter, and melted coconut oil. Slowly add the coconut milk and the cooled sugar mixture while mixing on medium speed.

Add the eggs (or egg replacer), vanilla, salt, baking powder, and baking soda. Slowly incorporate the flour one cup at a time, mixing for 3-4 minutes until the batter is smooth and pudding-like. Gently fold in the sprinkles.

Step 4: Bake

Scoop the batter into the cupcake liners, filling them about ¾ full. Bake for 16-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Step 5: Make the Buttercream

In a stand mixer, cream together the shortening and dairy-free butter. Add powdered sugar and mix on medium speed for 2 minutes.

Puree the fresh strawberries until smooth and fold into the buttercream. Beat on medium-high speed for 3-4 minutes to fluff up the 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.

Tips and Tricks

  • Flour Matters: High-quality gluten-free flour is key. I swear by Better Batter or my homemade blend.
  • Natural Sprinkles: Go for dye-free sprinkles to keep this recipe clean and kid-friendly.
  • Batch It: Double the frosting recipe if you plan to pipe intricate designs or frost a full cake.

Serving Ideas

These cupcakes shine at parties, but they’re also amazing for themed treats. Use heart-shaped sprinkles for Valentine’s Day or pastel colors for Easter. Pair with fresh strawberries for a stunning presentation.

Why Homemade is Better

When I first created this recipe, gluten-free Funfetti mixes weren’t available in stores. Now they are, but trust me—this version tastes so much better and has cleaner ingredients. Even gluten-eaters will come back for seconds (and thirds!).

Funfetti Cupcakes with Strawberry Buttercream that are gluten free and dairy free
Behind the scenes, Miss Claire trying to steal cupcakes.

Let’s Bake Together!

These cupcakes are not just a recipe—they’re a way to create sweet memories. Whether you’re baking for a loved one or just treating yourself, every bite is worth it. Don’t forget to add the most important ingredient: love! 💕

If you try this recipe, I’d love to see your creations. Tag me @livingfreelyglutenfree and share the joy!

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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This recipe was originally posted in 2018. It was updated and re-posted in January 2024. 

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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.