Gluten Free Confetti Cupcakes with Cocoa Whipped Cream Icing
Yields 10 large cupcakes
Serves: 10
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
Recipe by Faithfully Gluten Free at