Gluten-Free Funfetti Cupcakes (1 Bowl!)

Ingredients

• 1 ⅓ cup almond flour
• 1/3 heaping cup potato starch ((1/3 heaping cup = 1/3 cup + 1 Tbsp))
• 1/4 cup brown rice flour
• 2/3 cup cane sugar
• 1 ½ tsp baking powder
• 1/2 tsp sea salt
• 2/3 cup dairy-free milk
• 1 large egg* ((organic, pasture-raised when possible))
• 1 tsp vanilla extract
• 1/3 cup multi-color sprinkles
• Frosting recipes
• Coconut whipped cream
• Additional sprinkles

Steps

1. 1

   Preheat your oven to 350 degrees F (176 C) and line a muffin / cupcake tin with 9 paper liners (adjust amount if altering the default number of servings).

2. 2

   To a medium mixing bowl, add the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk well until fully incorporated. Next add the dairy-free milk, egg, and vanilla extract. Whisk again until just combined. Add the sprinkles and stir gently to combine.

3. 3

   Divide the batter between the cupcake liners (filling them not quite full, but almost) and bake for 23-28 minutes, or until the center springs back when touched or a toothpick can be removed with only a few crumbs left behind.

4. 4

   Let the cupcakes cool in the pan for 5 minutes before transferring to a cooling rack to let cool completely (~1 hour). Option to frost with buttercream frosting or coconut whipped cream, decorate with more sprinkles, and serve!

5. 5

   Best enjoyed within 2 days. To keep leftover cupcakes moist, place in a sealed plastic bag or cover with a cake cover or a wide bowl flipped upside down. If using a frosting that melts at room temperature, wait to frost until just before serving (recommended), or refrigerate the frosted cupcakes then set them out at room temperature for 1 hour before serving.