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Closeup of the inside of a tie dye cupcake on a baking tray.

Gluten Free Rainbow Tie Dye Cupcakes

These gluten free & dairy free vanilla cupcakes are made extra fun with the swirl of rainbow tie dye hidden inside.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 21 minutes
Cooling Time: 1 hour
Total Time: 1 hour 41 minutes
Servings: 12
Calories: 391kcal

Ingredients

For the cupcakes

  • 1 ⅓ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
  • 1 Cup Sugar
  • 2 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 2 Eggs room temperature
  • 6 Tablespoon Olive Oil or other light flavored oil
  • Cup Non Dairy Milk
  • 2 teaspoon Vanilla
  • Gel Food Coloring

For the vanilla buttercream

  • ¾ Cup Vegan Butter
  • 3 Cup Powdered Sugar sifted
  • 1 Tablespoon Non Dairy Milk
  • 2 teaspoon Vanilla
  • Rainbow Sprinkles

Instructions

For the cupcakes

  • Preheat your oven to 350 degrees. Line a 12 cupcake pan with paper liners.
  • Add the flour, sugar, baking powder and salt to a large bowl. Whisk together until well combined.
    1 ⅓ Cup Gluten Free 1-to-1 Flour Blend, 1 Cup Sugar, 2 teaspoon Baking Powder, ½ teaspoon Salt
  • Add the eggs, oil, milk and vanilla. Whisk until smooth.
    2 Eggs, 6 Tablespoon Olive Oil, ⅔ Cup Non Dairy Milk, 2 teaspoon Vanilla
  • Portion the batter into smaller bowls. If you're using 5 colors, then you need about ⅔ cup of batter in each bowl.
  • Add 2-3 drops of gel food coloring to each bowl. Stir until it's evenly mixed.
    Gel Food Coloring
  • Divide the batter amongst the 12 cups using a spoon or a measuring spoon.
  • Bake in preheated oven for 20-22 minutes, until tops spring back when gently poked.
  • Remove from oven and cool for 10 minutes in the pan. The remove from the pan to a wire cooling rack to cool for at least one hour before frosting.

For the buttercream frosting

  • Cut the vegan butter into cubes and place it into the bowl of an electric mixer. Beat on medium speed until the butter is soft and smooth. Scrape down the bowl.
    ¾ Cup Vegan Butter
  • Add the sifted powdered sugar and beat on the lowest speed until incorporated. It will look like thick paste.
    3 Cup Powdered Sugar
  • Add the vanilla and milk. Beat on medium-low speed until the milk is incorporated. Then turn the mixer to high speed and beat for 4-5 minutes. The buttercream should be very light in color and have increased in volume.
    1 Tablespoon Non Dairy Milk, 2 teaspoon Vanilla
  • Move to a piping bag to decorate the cupcakes or apply with a spatula. Top with rainbow sprinkles.
    Rainbow Sprinkles
Nutrition Facts
Gluten Free Rainbow Tie Dye Cupcakes
Amount per Serving
Calories
391
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
9
g
Cholesterol
 
27
mg
9
%
Sodium
 
277
mg
12
%
Potassium
 
37
mg
1
%
Carbohydrates
 
57
g
19
%
Fiber
 
1
g
4
%
Sugar
 
47
g
52
%
Protein
 
3
g
6
%
Vitamin A
 
635
IU
13
%
Vitamin C
 
1
mg
1
%
Calcium
 
73
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!