Gluten-Free Funfetti Cupcakes

Ingredients

• 2 1/4 cups (337g) gluten-free measure-for-measure flour
• 1/2 cup (64g) cornstarch
• 2 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup (113g) butter (at room temperature)
• 1/2 cup (120ml) neutral oil
• 1 1/2 cups (300g) granulated sugar
• 4 large eggs (at room temperature)
• 2 tablespoons vanilla extract
• 1 1/3 cups (320ml) buttermilk (at room temperature)
• 1/3 cup (64g) rainbow sprinkles (plus more for topping)
• 1 cup (226g) butter (at room temperature)
• 2 ounces (57g) cream cheese (at room temperature)
• 4-5 cups (480-600g) powdered sugar
• 1/4 cup (60ml) heavy cream
• 2 teaspoons vanilla extract
• 1/8 teaspoon coconut extract
• 1/8 teaspoon almond extract
• 1/4 teaspoon kosher salt

Instructions

1. 1

   --- For the cupcakes: ---

2. 2

   Preheat the oven to 350°F. Line two standard muffin pans with paper baking cups.

3. 3

   In a medium bowl, whisk together the gluten-free flour, cornstarch, baking powder and salt.

4. 4

   In the bowl of a stand mixer, or using a hand mixer, beat the softened butter and oil together until well-combined, about 3 minutes.

5. 5

   With the mixer running on medium-low, slowly add the granulated sugar to the oil and butter. Beat on high until the mixture is light and fluffy and turns a very pale yellow, about 3 minutes.

6. 6

   Add the eggs in one at a time, scraping down the bowl in between each addition. Mix in the vanilla extract, then beat on high for another 2 minutes. You want to incorporate lots of air!

7. 7

   With the mixer running on low, add ½ of the dry ingredients followed by ½ of the buttermilk, mixing until fully combined. Repeat with the remaining dry ingredients and buttermilk. Stir in the sprinkles.

8. 8

   Using a kitchen scoop or large spoon, fill each baking cup ¾ of the way up. Bake for 18-20 minutes, until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

9. 9

   Let the cupcakes cool in their pan for 5 minutes, then transfer to a wire rack to cool completely.

10. 10

    --- For the frosting: ---

11. 11

    In the bowl of a stand mixer, or using a hand mixer, beat the butter and cream cheese on medium-high speed until creamy, about 2 minutes. Add 4 cups powdered sugar along with the cream, vanilla extract, coconut extract, almond extract and salt. Mix on low speed for 30 seconds, then increase to medium-high speed and whip for a full 2 minutes.

12. 12

    If the frosting is too thick, add a little more cream. If the frosting is too thin, add more powdered sugar to make a spreadable consistency. Frost the cupcakes as desired and top with sprinkles.