Funfetti Cupcakes with Strawberry Buttercream that are Gluten Free and Dairy Free

by livingfreelygf

As a food blogger, I am always brainstorming recipe ideas that the kids will love as well as the grown ups. Brainstorming up delicious treats that are beautiful and fun! My family is obsessed with these Funfetti Cupcakes with Strawberry Buttercream that are Gluten Free and Dairy Free, because they are full of so much amazing and delicious flavor that you will have a hard time eating just one.

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Funfetti Cupcakes with Strawberry Buttercream that are Gluten Free and Dairy Free 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.

Cupcakes, funfetti, and strawberries speak happy kids, because they love those fun and bright sprinkles and the delectable taste of fresh strawberries folding into the buttercream. Let them pour it in the batter, cupcakes always taste better when they help make them, right? When you serve these Funfetti Cupcakes with Strawberry Buttercream that are gluten free and dairy free, you will have some very excited kiddos……and adults.

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.

Funfetti Cupcakes with Strawberry Buttercream that are Gluten Free and Dairy Free

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 prefer to always make my own for several reasons.

  1. It is cheaper than buying premade mixes at the store.
  2. I control the ingredients and the quality of the ingredients.
  3. My GF All Purpose Flour Blend is literally the best blend and the only blend that I use.
  4. 3 simple ingredients you can find at ANY grocery store!

 

Funfetti Cupcakes with Strawberry Buttercream

Funfetti Cupcakes with Strawberry Buttercream

Funfetti Cupcakes with Strawberry Buttercream that are gluten free and dairy free

Behind the scenes, Miss Claire trying to steal cupcakes.

In conclusion, Funfetti Cupcakes with Strawberry Buttercream that are gluten free and dairy free are always a good idea, therefore you should pin this recipe and make sure you add it to your V-day menu.

Funfetti Cupcakes with Strawberry Buttercream

4.5 from 4 votes
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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. 

Course Dessert
Cuisine American
Keyword Dairy Free Funfetti Cupcakes, Gluten Free Funfetti Cupcakes
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 18
Calories 335 kcal

Ingredients

Cake Batter

  • 2 ½ Cup GF All Purpose Flour
  • 1 tsp. Xanthan Gum
  • 2 tsp. Baking Powder
  • 2 tsp. Baking Soda
  • ¼ tsp. Salt Dash
  • 1 Cup Water Boiled
  • 1 Cup Dairy Free Milk
  • 1 Cup Sugar
  • Cup Dairy Free Butter
  • 2 TBSP. Coconut Oil
  • 1 TBSP. Vanilla
  • 2 Eggs
  • 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

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

Strawberry Buttercream

  1. Make the strawberry puree by adding the strawberries to a blender and blending until it is a smooth puree.
  2. In a stand mixer add the butter and shortening. Mix on medium speed.
  3. Add the powdered sugar and mix for 2 minutes on medium speed.
  4. Add the strawberry puree and mix for 1 minute. Scrape down the sides.
  5. Mix for another 2 minutes on medium high.
  6. Once cupcakes are cooled frost to your liking. Enjoy!
Nutrition Facts
Funfetti Cupcakes with Strawberry Buttercream
Amount Per Serving
Calories 335 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g31%
Cholesterol 18mg6%
Sodium 295mg13%
Potassium 65mg2%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 33g37%
Protein 2g4%
Vitamin A 265IU5%
Vitamin C 1.5mg2%
Calcium 38mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

If you like this recipe then you will LOVE my cookbook with over 100 gluten free and dairy free recipes just like this. Everything is simple to make with easy to find ingredients.

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Gluten free and dairy free funfetti cupcakes with strawberry buttercream

 

 

 

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13 comments

Lindsey February 9, 2018 - 9:58 pm

What could I substitute for the eggs?

Reply
livingfreelygf February 10, 2018 - 5:44 pm

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.

Reply
Lindsey February 10, 2018 - 6:58 pm

Thank you! I will try that.

Reply
livingfreelygf February 10, 2018 - 8:41 pm

Please let me know how it works out!

Reply
CARLA April 9, 2019 - 1:36 pm

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

Reply
CARLA April 9, 2019 - 5:36 pm

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!

Reply
livingfreelygf April 11, 2019 - 1:46 pm

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

Reply
Bettrietta May 14, 2019 - 12:24 am

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

Reply
livingfreelygf May 14, 2019 - 2:03 pm

Full size cupcakes.

Reply
Angelina July 30, 2019 - 4:56 am

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

Reply
livingfreelygf July 30, 2019 - 3:34 pm

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

Reply
Aja September 17, 2019 - 7:28 pm

What purpose does the boiled water serve??

Reply
livingfreelygf September 18, 2019 - 4:38 pm

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

Reply

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