These Happy Birthday Cupcakes are a party in cake form! They are eggless vanilla cupcakes, loaded with rainbow sprinkles, filled with vegan chocolate pudding and topped with chocolate fudge frosting! If that wasn’t enough, they’re gluten free, nut free, eggless and easily dairy free (vegan)!
These Happy Birthday Cupcakes could not be more fun! They’re soft, sweet and easy to make filled cupcakes. The batter mixes up with a whisk; no mixer needed! They’re exactly what I imagine at a fun birthday party! Best part, they're filled with a dairy free pudding! If you're a pudding lover, make sure to check out my Vegan Chocolate Pudding Pie!
For more filled cupcake recipes, check out my Chocolate Fudge Cupcakes, my Strawberry Filled Cupcakes, my S'mores Cupcakes and my Homemade Hostess Chocolate Cupcakes!
Reasons To Love these Happy Birthday Cupcakes
- Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cupcakes are super soft and delicious.
- Filled with Pudding- Such a delicious chocolatey surprise when you take a bite into the cupcake!
- Loaded and Topped with Rainbow Sprinkles- Adds that gorgeous color and a nice crunch like in my Gluten Free Bundt Cake! Sprinkles make these the perfect birthday cupcakes!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Vegetable Oil- Adds moisture into these cupcakes; there is no butter or vegan baking stick.
- White Vinegar- Helps make the cupcakes rise.
- Cocoa Powders- I like to use two types in the frosting and pudding, but if you only want to use one, use Dutch or Natural Unsweetened.
- Cornstarch Water- This helps thicken the pudding.
- Chocolate Chips- To keep the pudding vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
- Butter/ Vegan Baking Stick- Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
- Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Vegan Gluten Free Cupcakes
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Only use a non-dairy milk of choice.
- Use vegan baking sticks instead of butter in the frosting and pudding.
- Read the label on your sprinkles to ensure they’re gluten free, nut free and vegan.
Make this Recipe with All Purpose Flour
- Use 2 ¼ packed cups of AP flour (378 grams).
- Only use 1 ½ cups of milk.
This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Happy Birthday Cupcakes
Here are the step by step instructions to make these gluten free cupcakes!
Step 1: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.
Step 2: Boil the Water and Mix with Cocoa Powder
Heat the water in the microwave for about 4 minutes until boiling.
In a saucepan set over medium heat, whisk together the boiling water and cocoa powders.
Step 3: Add in other Pudding Ingredients and Boil
Whisk in the granulated sugar and chocolate chips until they are fully dissolved.
Whisk in the cornstarch water and salt until combined.
Whisking the entire time, bring the pudding to a boil. Once boiling, continue to whisk and boil for one minute. Then immediately remove from the heat.
Step 4: Whisk in the Vanilla and Butter/Vegan Baking Stick and Cool
Once off the heat, immediately whisk in the butter and vanilla until fully melted and combined.
Leave the pan on a cutting board on the counter, whisking periodically until the pudding has cooled significantly. Then transfer to a heat safe bowl and refrigerate.
You want the pudding thick and cool when you assemble the cupcakes. Make sure the pudding is made ahead of time and is cold from being in the fridge.
Step 5: Whisk Together the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
Step 6: Mix Together the Wet Ingredients and Brown Sugar
In a medium bowl, whisk together the milk, light brown sugar, vegetable oil, vinegar and the vanilla.
Step 7: Add the Wet Ingredients into the Dry and Add the Sprinkles
Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.
Using a spatula, stir in the rainbow sprinkles until combined.
Step 8: Fill the Cupcake Tins
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Then smooth the tops with a small knife.
Step 9: Bake the Cupcakes and Cool
Bake the cupcakes at 350 degrees Fahrenheit for 28 minutes or until tops of the cupcakes are golden brown and spring back at you when carefully touched.
Then let the cupcakes cool almost completely in the pan before trying to remove them.
Step 10: Make the Chocolate Frosting
Beat the butter until smooth; about 2 minutes.
Slowly beat in the confectioners' sugar, cocoa powder and vanilla until combined.
Then slowly beat in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Step 11: Make Holes in the Cupcakes, Fill and Chill
Push down in the center of the cool cupcakes but not all the way to the bottom.
Fill the hole with the chocolate pudding, all the way to the top.
After they’re filled with pudding, pop them uncovered in the fridge for at least 15 min.
Step 12: Frost the Cupcakes and Add Sprinkles
Pipe the chocolate buttercream on top of each cupcake or frost with an icing spatula and add sprinkles.
Expert Baking Tips
- Make the Pudding Ahead of Time- Either make the pudding before you begin making the cupcakes or make it the night before. The pudding needs to be at least room temperature before you fill the cupcakes with it. If making it the night before, store it in a bowl covered with plastic wrap in the fridge.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
- Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
- Cool the Cupcakes- Make sure the cupcakes have cooled completely prior to frosting them. If the cupcakes are even slightly warm, the frosting will become a liquid mess.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the frosting it's dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know the color will not be as dark as mine. Do not use dark alone; it will make your frosting too chalky and bitter.
- Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cupcakes and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make these cupcakes the night before, but I wouldn't fill them.
If making the night before, make the wells and then keep the cupcakes in an airtight container in the fridge until ready to fill and frost.
Yes! It's actually best to make the pudding the night before so it thickens. You can also make the frosting the night before.
Store the pudding and frosting in bowls covered with plastic wrap in the fridge.
When ready to use, re-stir the pudding so it's smooth and then bring the frosting to room temperature and rewhip if you want to regain that creaminess.
No you don't! Without filling them, the cupcakes will just be funfetti cupcakes.
Storing: Store the cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
When ready to eat, let the cupcake sit on the counter, until it is room temperature and soft. Or you can warm each cupcake in the microwave for 5-10 seconds. Be careful not to burn your mouth on hot pudding inside the cupcakes.
I do not recommend freezing the cupcakes once they are assembled. The pudding will be very wet as it defrosts, making the inside of the cupcakes a wet mess.
More Easy Sprinkle Recipes You'll Love
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📖 Recipe
Happy Birthday Cupcakes
Ingredients
For The Chocolate Pudding
- 4 tablespoons cornstarch mixed with 3 tablespoons cold water
- 2 cups boiling water
- 2 tablespoons cocoa powder (I use 1 tablespoon Natural Unsweetened and 1 tablespoon Dark)
- ¾ cup plus 1 tablespoon granulated sugar
- 1 ounce chocolate chips
- ¼ teaspoon kosher salt
- 2 tablespoons unsalted butter or vegan baking stick
- 1 teaspoon pure vanilla extract
For The Funfetti Cupcakes
- 2 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups milk
- ½ cup light brown sugar , packed
- ½ cup plus 2 tablespoons vegetable oil
- 1 teaspoon white vinegar
- 2 teaspoons pure vanilla extract
- 1 cup rainbow sprinkles plus extra for sprinkling
For The Chocolate Frosting
- ¾ cup unsalted butter or vegan baking sticks, room temperature
- 3 ½ cups confectioners' sugar
- 1 cup cocoa powder (I use ½ cup natural unsweetened or dutch and ½ cup dark)
- 2 teaspoons pure vanilla extract
- ½ cup water , room temperature
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a regular size muffin pan with paper liners. Set aside.
Make The Chocolate Pudding
- In a small bowl, using a spoon, combine the 4 tablespoons of cornstarch and the 3 tablespoons of cold water until smooth. It will be thick and tacky at first. Set aside.
- Boil 2 cups of water (you can do this in a microwave safe bowl or heat safe measuring cup as well).
- Over low heat on the stovetop, place the 2 tablespoons of cocoa powder in a pan and pour in the boiling hot water. Whisk to combine.
- Add the ¾ cup plus 1 tablespoon granulated sugar and the 1 ounce of chocolate chips, continue whisking to combine.
- Whisk in the cornstarch water mixture. Add the ¼ teaspoon kosher salt and bring to a boil, whisking the entire time. You should see it thickening. If not, increase your heat slightly but be careful not to burn. Let it boil for about a minute, whisking the entire time.
- Remove the pan from the heat and whisk in the 2 tablespoons butter and the 1 teaspoon pure vanilla extract.
- Leave the pan on a cutting board on the counter, whisking periodically until the pudding has cooled significantly. Then transfer to a heat safe bowl and refrigerate. You want the pudding thick and cool when you assemble the cupcakes. Make sure the pudding is made ahead of time and is cold from being in the fridge.
For The Funfetti Cupcakes
- In a large bowl whisk together the 2 ¼ cups multipurpose gluten free flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
- In a medium bowl, whisk together the 1 ¾ cups milk, ½ cup light brown sugar, ½ cup plus 2 tablespoons vegetable oil, 1 teaspoon white vinegar and 2 teaspoons pure vanilla extract.
- Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.
- Using a spatula, stir in 1 cup of rainbow sprinkles until combined.
- Use an ice cream scoop or a large cookie scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife.
- Bake the cupcakes at 350 degrees Fahrenheit for 28 minutes or until tops of the cupcakes are golden brown and spring back at you when carefully touched.
- Let the cupcakes cool almost completely in the pan before trying to remove them.
Make The Chocolate Frosting
- In the large bowl of an electric mixer or using a hand held mixer, beat the ¾ cup unsalted butter or vegan baking stick until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 3 ½ cups confectioners' sugar, 1 cup of cocoa powder and 2 teaspoons pure vanilla extract. Beat until combined.
- While the mixer is on, slowly add in the ½ cup water a little at a time until you get the desired consistency. You may not need to use all the water.
Assemble the Cupcakes
- Once the cupcakes have cooled completely, we are going to make the holes for the pudding filling.If you have piping bags with tips, you can use that to make the holes.
- If not, using a clean thumb, simply push down in the center of the cupcakes but not all the way to the bottom.
- Fill the hole with the chocolate pudding, all the way to the top.Easiest way to do this is to fill a piping bag with a tip with pudding and pipe it in. If you don’t have a piping bag, fill a zip top bag with pudding and snip a small piece of the corner off.
- After they’re filled with pudding, pop the cupcakes uncovered in the fridge for at least 15 min.This is to make the pudding a bit more solid. You don’t want it oozing everywhere as you try to frost.
- Take the cupcakes out of the fridge. If you have piping bags, pipe the chocolate frosting on top of each cupcake.If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
- If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden. This is your crumb layer so that when you frost the tops of the cupcakes, the pudding doesn’t ooze out and get all over the place.If you have a piping bag, you don’t need the crumb layer or this step.
- Immediately after finishing frosting the cupcakes, add the rainbow sprinkles so they stick to the frosting. Enjoy!
Video
Notes
Nutrition
Maggie says
I just made these with the vanilla frosting for my grandsons birthday party! They were a huge hit! The guests could not believe the were gluten free dairy free and nut free.
Lee says
Thank you...I am so so glad!!! Happy birthday to your grandson!!!
Giana says
I love this recipe!! The cupcakes are so delicious and colorful. Perfect for any birthday.
Lee says
Thanks so much!
Nancy DiPaola says
thank you for the easy step by step directions. it made it so easy for me to do! the cupcakes were a hit!
Lee says
That's great! Thank you!