Gluten Free Vegan Funfetti Cupcakes! (Sugar/Dairy/Egg Free & Vegan)
When I started on my first trial of these Gluten Free Vegan Funfetti Cupcakes, I just threw a bunch of ingredients into a bowl. I did a little dance, and prayed for the best! Typically.. everything I do is measured, and carefully written down but on that day I just wanted to bake for the fun of it.
They turned out pretty good. Good enough that I knew I wanted to post them.. But they were not perfect. I ended up making them 6 more times. These gluten free vegan funfetti cupcakes are low maintenance.. I like to leave them right out on the counter- no need to stick them in the fridge!
Also..if you are looking to make them 100% sugar free- just leave out the sprinkles. They will still taste great !
Gluten Free and Vegan Funfetti Cupcakes
1 Cup Superfine White Rice Flour
1/4 Cup Potato Starch
1/4 Cup Tapioca Starch
3/4 Tsp. of Baking Powder
1/2 Cup Spectrum Shortening
2 TBSP Butter at room temp. (Dairy or nondairy)
1/4 Tsp. Xanthan or Guar Gum
1/2 Tsp. Salt
1 TBSP Vanilla Extract
8 TBSP Milk (dairy or nondairy)
1/3 Cup of Truvia baking blend or 1/2 cup of xylitol
1 Tsp. of Vinegar or Lemon Juice
2 TBSP of gluten free sprinkles (optional)
1/2 cup plus 2 TBSP Shortening ( I use spectrum organic)
1/4 cup plus 1 TBSP Butter (dairy or nondairy)
1 tsp Vanilla Extract
2 cups Powdered Sugar
1 TBSP Milk
Preheat oven to 350 degrees.
In a stand mixer combine the shortening, room temperature butter, truvia, vanilla extract, vinegar, and milk.
In a separate bowl mix together the rice flour, potato starch, baking powder, xanthan, and salt.
Slowly add to the stand mixer, until the flour mixture has been completely added to the stand mixer, and it is mixed through.
Line a cupcake pan with cupcake liners.
Divide batter into 6-8 cupcakes.
Bake for 23-25 minutes.
For the frosting, blend all ingredients in a stand mixer until light and fluffy.
If you would like to use another form of granulated sugar -feel free.you can sub in for the Xylitol amount! The baking time might change slightly. Just keep an eye on them and remove when lightly golden and when a toothpick comes out clean. I recommend organic cane sugar as the best sub as then the cupcakes will remain white in color!
To make the frosting also sugar free- you can make your own powdered sugar out of xylitol. place the xylitol in a blender and process until smooth. I believe there are also a few brands of powdered xylitol or erithritol that you can purchase online.
These Gluten Free Vegan Funfetti Cupcakes are perfect for any type of celebration. Feel free to stick them in the freezer too to save for later.
PS. I have an IMPORTANT note:
Social media these days has taken a major DIVE and the majority of you that follow my FB business page and Instagram page see very little of what I post! This makes it hard for your guys to receive the free content you wanted to see!
I did a lot of research and the best way to stay in touch right now is through a FB group!! So I started one: (Brittany Angell’s Special Diet Group) . THIS GROUP is not just for sharing my recipes- but as a place of support where you are all welcome to ask health and recipe related questions, meet new people, and share any special diet recipes you have tried and enjoyed! I will be doing giveaways in this group in the months to come!! Come join us!! Its a positive uplifting group! Click here: