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 them 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 !
In a stand mixer combine the shortening, room temperature butter, truvia, vanilla extract, vinegar, and milk.
In a separate bowl mix together the rice flour, potato starch, baking powder, xanthan, and salt.
Slowly add to the stand mixer, until the flour mixture has been completely added to the stand mixer, and it is mixed through.
Divide batter into 6-8 cupcakes.
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 free.you 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. I recommend organic cane sugar as the best sub as then the cupcakes will remain white in color!
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.