Sprinkle Birthday Cake Cupcakes With Vanilla Frosti

Name: Sprinkle Birthday Cake Cupcakes With Vanilla Frosting (Gluten Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 1/16 tablespoons brown rice flour; 1/2 cup sorghum flour; 5 1/16 tablespoons white rice flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 5 5/8 tablespoons butter softened; 1 1/4 cups caster sugar; 2 large eggs at room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon almond essence; 2/3 cup yoghurt plain Greek/natural; 1/4 cup sprinkles multi-coloured; 9/16 cup softened butter; 3 cups icing sugar; 2 teaspoons vanilla extract; 1/2 teaspoon almond essence; 3 tablespoons milk; sprinkles to decorate

Servings: persons

7 1/16 tablespoons brown rice flour
1/2 cup sorghum flour
5 1/16 tablespoons white rice flour
2 teaspoons baking powder
1/4 teaspoon salt
5 5/8 tablespoons butter softened
1 1/4 cups caster sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond essence
2/3 cup yoghurt plain Greek/natural
1/4 cup sprinkles multi-coloured
9/16 cup softened butter
3 cups icing sugar
2 teaspoons vanilla extract
1/2 teaspoon almond essence
3 tablespoons milk
sprinkles to decorate

1
Preheat your oven to 180C (350F) and line two 12-hole cupcake tins with papers for 15 cupcakes.
2
In a medium bowl whisk together brown rice flour, sorghum flour, white rice flour, baking powder, and salt.
3
In the bowl of standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) beat the butter and sugar until light and fluffy, about 3 minutes.
4
Add eggs one at a time and mix until fully incorporated. Scrape down the sides of the bowl between additions.
5
Add vanilla extract and almond essence and beat in.
6
Add flour in two parts alternating with the yoghurt. After each addition mix until just combined.
7
Use a wooden spoon to mix in sprinkles.
8
Spoon batter into cupcake liners fill only two-thirds of the way to avoid spill-over.
9
Bake for 15-20 minutes or until the tops spring back when lightly touched.
10
Remove cupcakes from the oven and allow to cool before frosting.
11
To make the frosting place the butter in the bowl of a standmixer fitted with the paddle attachment (or in a large bowl using a handheld mixer) and beat until light in colour and creamy, about 2 minutes.
12
Add icing sugar, vanilla extract, almond essence and milk and beat until light and fluffy, about 3 minutes.
13
Fit a piping bag with your choice of decorating tip, spoon frosting into bag and decorate with sprinkles, if desired.

1279

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 7 1/16 tablespoons brown rice flour, 1/2 cup sorghum flour, 5 1/16 tablespoons white rice flour, 2 teaspoons baking powder, and more.

Yes, Sprinkle Birthday Cake Cupcakes With Vanilla Frosting (Gluten Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sprinkle Birthday Cake Cupcakes With Vanilla Frosting (Gluten Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions