Confetti Cupcakes (Gluten Free and Dye Free)

Esther Libby Brieger Esther Libby Brieger
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These are gluten free, but they definitely don’t taste like they are! These didn’t even last a week in my house when I made them for the first time. Exchange the oat and almond flour for two cups of unbleached white flour for a non-organic version!

40m 6
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Tree nuts

Directions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners.

  2. Add eggs and sugar to the bowl of a stand mixer and mix on high until color is light and mixture is frothy.

  3. Add the rest of the ingredients. If the mixture is not runny enough, you can add some cashew milk.

  4. Scoop into muffin tins and bake in preheated oven for around 25 minutes.

Notes:
If you're wondering why you should choose dye-free sprinkles, Esther wrote an informative post on avoiding food dyes.

Once fully cooled, store these muffins in an airtight container at room temperature for up to two days. For longer storage, freeze baked cupcakes for up to three months; thaw at room temperature before serving.

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