Gluten Free Funfetti Birthday Cake Cupcakes
The classic! But gluten free! Funfetti (aka Birthday Cake) cupcakes with a creamy buttercream and tons of sprinkles
Servings: 24 cupcakes
Calories: 400kcal
Equipment
- Cupcake pans
Ingredients
For the cupcakes:
- 6 large egg whites no yolks
- 1 1/4 Cup white sugar
- 3/4 Cup salted butter melted
- 1/2 Cup sour cream
- 1 1/2 Tbsp clear vanilla extract
- 3/4 Cup buttermilk
- 1 1/2 Cups gluten free 1-1 flour mix with xanthan gum
- 1/2 Cup arrowroot starch
- 1/2 Cup sweet rice flour
- 1 3/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 Cup sprinkles plus additional for decoration
For the buttercream:
- 2 Cups salted butter room temperature
- 3 oz cream cheese room temperature
- 3 1/2-5 Cups powdered sugar
- 3 1/2 tsp clear vanilla extract
- pinch salt
Instructions
- First, preheat the oven to 350° Fahrenheit and line two cupcake trays with paper liners then set aside. In a large bowl with an electric mixer, beat the egg whites on high until stiff peaks form, then set aside (will take a few minutes so be patient). In another large bowl, whisk together the sugar, butter, sour cream, buttermilk, and vanilla until smooth and creamy. Then add in the gluten free 1-1 flour, sweet rice flour, arrowroot starch, baking powder, baking soda and salt and beat until combined. Fold in the egg whites, 1/3 at a time, until fully mixed and smooth. Then fold in the sprinkles carefully.
- Spoon cupcake batter into prepared lined cupcake pans (should be about 3/4- nearly all of the way full). Bake for 18-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean and the tops of the cupcakes spring back with touched.
- Let cupcakes cool completely before frosting. While cupcakes are cooling, make the frosting! In a large bowl, using the cleaned electric mixer, beat together the butter on it's own for 4-5 minutes until much lighter and fluffy (this is how you get white vanilla buttercream! just keep beating!). Add 2 cups of powdered sugar and beat to combine. Then add the cream cheese, vanilla, and salt and beat until smooth. Continue to add powdered sugar until the frosting is stiff but pipe-able (keep taste testing it to see if you want to add more vanilla or salt as well!). Scoop frosting into a piping bag with your choice of piping tip and frost cupcakes. Top with more sprinkles and enjoy!