Gluten Free Vegan Funfetti Cupcakes! (Sugar/Dairy/Egg Free)

Funtastic Gluten Free Vegan Funfetti Cupcakes!

Gluten Free and Vegan Funfetti Cupcakes

Gluten Free Vegan Funfetti Cupcakes

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 these cupcakes 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 !

Let me know if you would like to start seeing more Rice flour recipes, like this one for gluten free vegan funfetti cupcakes, posted!

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)
  • Frosting
  • 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


  1. Preheat oven to 350 degrees.
  2. In a stand mixer combine the shortening, room temperature butter, truvia, vanilla extract, vinegar, and milk.
  3. In a separate bowl mix together the rice flour, potato starch, baking powder, xanthan, and salt.
  4. Slowly add to the stand mixer, until the flour mixture has been completely added to the stand mixer, and it is mixed through.
  5. Line a cupcake pan with cupcake liners.
  6. Divide batter into 6-8 cupcakes.
  7. Bake for 23-25 minutes.
  8. 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 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.

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.

Brittany Angell

27 comments | Leave your own

  1. Stephanie Rodriguez

    Hello! Excited about this recipe. But my son has a slight potato allergy. What can I sub for the potato starch? Thanks!

  2. Dana

    These look awesome and thank you for using rice flour. I am one who has become allergic to almonds and coconut!
    You list milk as an ingredient for the cupcakes, but not a quantity…How much?
    Thank you for all you do!

  3. Katherine Schoolcraft

    OMG. You are living up to your name ;), these look angelic!! I’ll be making them this week, thanks for posting !

  4. Phyllis

    You said:

    1/3 Cup of Truvia baking blend or 1/2 cup of xylitol

    How much real sugar can I use instead?

    1. Katie

      She answered that at the end <3

  5. Mary McKinney

    Is there a substitute for the xantham gum or guar gum?

    1. Anna

      Mary I think you can try psyllium husks or chia seeds soaked in a little water in place of xanthum or guar gum,I’ve never tried it though,I read about it on “quirky cooking” blog spot or FB page .hope this helps.

  6. Kat

    Thank you so much for this recipe. Both my son-in-law and I have multiple food allergies. While I am able to eat nuts, my son-in-law isn’t able to. Neither of us are allergic to rice or coconut, so with just a couple of simple substitutions we will both be able to eat these. His birthday is coming up in July and now I can make him a safe birthday treat for all of us to eat-thank you!

  7. Jackie

    Far out you amaze me. Amaze me! Can you tell me what sprinkles you use?

  8. PaleoCaveMom

    Love the recipe! I’d love to see more rice flour recipes… and maybe some with honey or brown rice syrup as a sweetener?

  9. Jamie

    Yes, having rice flour recipes helps on many levels. Besides having options and variety, it really helps those of us who are not as brave and persistent about trying new things as you are. Though I like to cook, I am easily discouraged and if something doesn’t turn out the first time, or get great reviews from my crew, I’ll probably not try again. I am trying to ease my family in the paleo direction, but there is a big learning curve! I’m SO thankful you love experimenting in the kitchen! My budget doesn’t allow a lot of experimenting. I need to know it’s going to work. It would have never occurred to me to substitute rice flour for almond, etc. I didn’t even know it existed two months ago, and sure didn’t know what to do with it. So thank you and keep up the good work.

  10. Megan Hamilton

    Hi Brittany, firstly I’d like to thank you for all of your hard work in creating amazing recipes for so many people around the world to enjoy. I’m in Australia and we don’t have spectrum shortening available. Is there anything to your knowledge that I could use to replace this?

  11. Dana

    thank you for more recipes with rice flour, and also egg-free. I’m not vegan but trying to cut back on eggs so I’m trying to bake more goodies without them.
    I made these tonight and the flavour was *delicious*, but I just wanted to ask about the texture. They were a bit tough and chewy, I wonder if it’s because I used white rice flour and even put it in the grinder but maybe it wasn’t ‘superfine’ enough?
    I also used butter instead of shortening, but not sure if that would make a difference. I may try them again and use shortening, but I generally don’t buy it as I’d rather use butter. I know when you change a couple things or experiment, you can get diff results for sure, but I didn’t think these changes would make that much difference. Perhaps the butter did bake them up much differently.
    Either way, the flavour was just delicious and I can’t wait to give them another try.
    Thanks again for this recipe!

  12. Lauren Raddatz

    These look amazing! Where do you find Gluten Free Sprinkles?

  13. Morgan

    If you don’t have a nut allergy do you think it would be okay to use almond or coconut flour instead ? And if so, is one better than the other?

  14. Alicia Sullivan

    I used Authentic Brand superfine brown rice flour and substituted granulated sugar for the xylitol. I used the Spectrum shortening and followed the rest of the recipe to the letter. Mine came out tough and chewy as another commenter also posted. I am wondering how much difference there is between the superfine brown rice flour and the superfine white rice flour. I guess they are not as interchangeable as I thought. I think I prefer grain free recipes that are free of xanthan or guar gum. My family loved the crispy Paleo waffle recipe from this site.

  15. Kim

    Love the cupcakes. I have a potato allergy and subbed the potato starch with arrowroot. They turned out great. Thank you! Please keep the egg free recipes coming.

  16. Tracy Anderson

    Brittany-Have you tried making these with an egg and adjusting the amount of milk accordingly? I think I am going to try your strawberry frosting with these as my husband loves strawberries!



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  18. Erica

    Brittany, I made these as a trial run for my daughters birthday. The flavor was great and so easy to make. My question is they got kind of crunchy/fragile. I used regular sugar otherwise followed directions exactly. They never really browned either. Could sugar make them more dry? Ordid I somehow over cook them? Any ideas? I’ll send you a pick of our cute butterfly cupcakes after I finish making them Sunday. I really love rice based egg free recipes. Thanks.

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