Gluten-Free Funfetti Cupcakes (1 Bowl!)
Delight in these easy, one-bowl gluten-free funfetti cupcakes, perfect for celebrations or a sweet treat without gluten.
Ingredients
dry ingredients
- 1 ⅓ cups almond flour
- 1/3 cup potato starch (1/3 heaping cup = 1/3 cup + 1 Tbsp)
- 1/4 cup brown rice flour
- 2/3 cup cane sugar
- 1 ½ tsp baking powder
- 1/2 tsp sea salt
wet ingredients
- 2/3 cup dairy-free milk
- 1 large egg (organic, pasture-raised when possible)
- 1 tsp vanilla extract
add-ins
- 1/3 cup multi-color sprinkles
- Frosting recipes
- Coconut whipped cream
- Additional sprinkles
Instructions
- Preheat oven to 350°F (176°C) and line a muffin tin with 9 paper liners.
- Mix dry ingredients in a bowl, then add wet ingredients and stir until just combined. Gently fold in sprinkles.
- Divide batter into liners and bake for 23-28 minutes until a toothpick comes out clean.
- Cool cupcakes in pan for 5 minutes, then transfer to a rack to cool completely (~1 hour). Frost and decorate as desired.
- Enjoy within 2 days; store in a sealed container or refrigerate if frosted.
Notes
For best results, use organic ingredients when possible and avoid overmixing to keep cupcakes light.