Gluten Free Confetti Cupcakes with Cocoa Whipped Cream Icing

Gluten-free Confetti Cupcakes | The Baking Beauties
The celebration continues! Nope, it’s still not my birthday, but I wanted to make another batch of these Gluten Free Confetti Cupcakes with Cocoa Whipped Cream Icing so I could share them with you. The first time I made them, I over-baked them. So, those were suitable for consumption, but not pictures. Again…the things I do for you guys! (wink) Another batch was in the oven, and we enjoyed them yesterday (along with the first wiener roast of the season, beautiful weather for March so far).

Gluten-free Confetti Cupcakes | The Baking Beauties
If you have kids, this is a MUST MAKE recipe for you! Make these for their birthday parties, and no one will ever know they are eating gluten free. They do have a slight Angel Food cake flavour to them, which is really delicious. The crumb is really good as well, and the colourful dots throughout are just plain fun (for the young and the young at heart). The coloured sprinkles dissolve while baking, leaving only the little dots of colour.
Gluten Free Confetti Cupcakes with Cocoa Whipped Cream Icing
Serves: 10
Yields 10 large cupcakes
Confetti Cupcakes
  • 2 large eggs
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 6 tablespoons canola oil
  • 1/2 cup white rice flour
  • 1/3 cup plus 1 Tbsp tapioca starch
  • 1/3 cup potato starch
  • 1/4 teaspoon xanthan gum
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons rainbow sprinkles (check to make sure they are gluten free)
Cocoa Whipped Cream Icing
  • 1/2 cup heavy whipping cream, whipped
  • 2 Tbsp confectioners' sugar
  • 1/2 tsp vanilla extract
  • 1 Tbsp cocoa powder
Confetti Cupcakes
  1. Preheat oven to 350 degrees F.
  2. Prepare muffin pan (I lined mine with papers, and had absolutely no sticking).
  3. In a small bowl combine eggs, milk, extracts, and oil. Mix. Set aside.
  4. In a medium/large bowl, combine white rice flour, tapioca starch, potato starch, xanthan gum, sugar, salt & baking powder. Stir to mix well.
  5. Stir the wet ingredients into the dry ingredients, mixing only until combined. Gently stir in sprinkles (so they don't dissolve).
  6. Scoop into prepared muffin tins. Bake in preheated oven for 18-20 minutes, or until toothpick inserted into the middle of a cupcake comes out clean.
  7. Let pan cool on a wire rack for 10 minute. Remove cupcakes from muffin tin.
  8. Cool & frost as desired.
Cocoa Whipped Cream Icing
  1. Beat cream until slightly thickened.
  2. Gradually add the sugar, vanilla and cocoa. Beat until stiff peaks form.
Adapted from recipes on Baking Bites and Flour Arrangements and Wilton's website


Gluten-free Confetti Cupcakes | The Baking Beauties


  1. Susan says

    oh they look so good…its a bummer to bake your own bday cake hey?? come out this way and I'll take you to Jasmines for a piece of cheesecake…deal??

  2. betty r says

    Jeanine..a wiener roast you say?? You beat us to that..and now I really want one:)
    The cupcakes look gorgeous and you got a great shot of the crumb texture!

  3. Anonymous says

    Can I use tapioca flour or does it have to be starch? Flour I can find everywhere. Starch, however, is really hard for me to find.

  4. in-your-base says

    Tapioca flour and tapioca starch are the same thing. I made these cupcakes with tapioca flour and they turned out wonderfully. :)

  5. Jeanine says

    Yes, sorry, they are the same thing. So glad to hear that they turned out great for you too! Nice to have some variety, huh?

  6. That Girl says

    These were excellent! It was nice to be able to make cupcakes for my hubby's birthday. I'd been buying gluten free cupcakes from a local bakery- at $3 a cupcake. This was much more fun and much cheaper! Thank you!

  7. Jeanine - The Baking Beauties says

    @That Girl, wow, at $3/cupcake, you'll be saving a ton baking your own fun cupcakes from now on! Glad that you enjoyed them, Happy Belated birthday to your husband!

  8. alliesong says

    Beautiful, cannot wait to try. Just ordered Push Pop containers to make Cake Push Pops, the confetti cake inside will be perfect! We are going to send them frozen to be kept at school for special days.

  9. Craig says

    Will this work as a cake? If so how large of pan would you use to get it the right thickness and what would the adjustments be on a cooking time/temp?

    • says

      Yes, it will work as a cake. I’d bake it in either a 9 inch cake pan, and bake it for approx. 30 minutes, but checking for doneness slightly before and after, until a toothpick inserted into the middle comes out clean.

  10. Desi says

    These were AWESOME!!! I used Sorghum flour instead of rice, corn starch instead of potato and I didn’t have almond extract so I used vanilla and lemon extract. This was easy and quick. I couldn’t stop with just 1 :)

  11. Jeffrey C. Soto says

    Wow! This recipe and the comments after are all extremely helpful. This will be a last-minute Christmas lifesaver; thank you.

  12. JL says

    These look delicious! I’m planning on making them for my daughter’s birthday and was wondering if you could sub brown rice flour for the white rice flour and also I don’t have any almond flavor extract, could I just leave it out or should I add an extra 1/4 tsp vanilla flavor to make up for it? Thanks so much!

    • says

      You could omit it, I’d just add more vanilla, like you said. Even up to an extra tsp. 😉 (I like vanilla) 😉 And I think subbing the brown rice shouldn’t be a problem, you just may not get the cupcakes to be quite as light coloured.

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