gluten free vegan funfetti cupcakes
RECIPE TYPE: cupcakes
SERVES: 12-14
funfetti cupcakes
  • 1 3/4 cups Sarah's gluten free flour blend
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup So Delicious unsweetened coconut milk
  • 1/2 cup water
  • 1 tablespoon white vinegar
  • 1 cup organic cane sugar
  • 1/3 cup sunflower seed oil
  • 1 tablespoon pure vanilla extract
  • 1/4 cup gluten free colored sprinkles
vegan vanilla buttercream frosting
  • 1/2 cup organic non-hydrogenated shortening
  • 2 tablespoons vegan butter, cold
  • 3 cups organic powdered sugar, sifted
  • 2-3 tablespoons So Delicious coconut milk coffee creamer (regular or french vanilla)
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons gluten free colored sprinkles (for decorating)
  1. Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
  2. Sift together flour blend, baking powder, baking soda, and salt. Set aside.
  3. In large mixing bowl, stir together coconut milk, water and vinegar, until slightly curdled. Add sugar, oil, and vanilla extract. Slowly whisk in flour mixture and mix until combined. Stir in 1/4 cup sprinkles.
  4. Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
  5. To make buttercream, beat together shortening and vegan butter for 1 minute in large stand mixer.
  6. Add sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for 2 minutes. Add an additional tablespoon coffee creamer if needed.
  7. Beat the buttercream until light and fluffy. Place in piping bag with star tip and frost cooled cupcakes. Best enjoyed within 1-2 days.
Recipe by Sarah Bakes Gluten Free at