‘Cause it’s my birfday!!!
Is it super lame to make cupcakes for myself on my birthday?
“Wha?? No, Christine! It’s totes normal.”
Ok, good! At least they’re healthy cupcakes??
I’ve been waiting for an excuse to make these Gluten Free Funfetti Cupcakes! Funfetti is my absolute favorite thing ever, as I’ve mentioned before in my Birthday Cake Rice Krispie Treats recipe. It’s bright, colorful, happy, and sweet! All of the BEST things 🙂
While in the past I’ve always had boxed or store bought, preservative filled Funfetti cake or cupcakes (eek!), this year I’m keeping it clean and giving a shout-out to my gluten-free friends! This Gluten Free Funfetti Cupcakes recipe is made with coconut flour, these clean sprinkles, and an all-natural icing dye made out of beets (this stuff seriously makes me so happy)! And as always, you guys know I’m all about honesty. If we’re gonna cheat, let’s just put it out in the open! I wanted these cupcakes to look amazing for my photos and wanted the icing to stand strong, so I used this gluten-free organic frosting mix and combined it with grass-fed, organic butter for a buttercream that would hold up. HOWEVER, the pecan icing recipe from my Maple Pecan Doughnuts post is SOOOO good and should hold up great as well as the icing recipe in the Birthday Cake Rice Krispie Treats or the Berry Shortcake recipe. So many options!
Here’s the recipe for these lovely Gluten Free Funfetti Cupcakes:
Gluten-Free Funfetti Cupcakes
- 1 cup coconut flour
- 8 egg whites
- 2 tsp vanilla
- 1/2 tsp almond extract
- 2/3 cup unsweetened almond milk
- 1/4 cup coconut sugar
- 2 Tbsp coconut oil
- 2 Tbsp honey
- 1 tsp baking powder
- 2 packet stevia
- pinch of salt
- 2 Tbsp sprinkles
Preheat oven to 350 degrees.
Mix together all of the ingredients (adding the sprinkles last, once the mixture is uniform).
Pour the mixture into cupcake holders.
Bake for 20 - 25 minutes.
Add icing (optional) and enjoy!