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. 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!
If you’re looking for more cupcake recipes, check out my Blueberry Cupcakes, Vegan Lemon Cupcakes and Snickerdoodle Cupcakes.
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Reasons To Love these 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.
- Vegan Pudding- Such a delicious chocolatey surprise when you take a bite into the cupcake!
- Rainbow Sprinkles- Add that gorgeous color and a nice crunch!
Ingredient Notes
For the Cake
- 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 one because it’s nut safe but it does contain dairy.
- Milk of choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick.
- White Vinegar- Helps make the cupcakes rise.
For the Pudding
You can see the directions on how to make the pudding and ingredients here.
For the Frosting
Click here for the chocolate fudge frosting recipe and ingredient list.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these Vegan
- Use a gluten free flour that’s free from dairy.
- Only use a non dairy milk of choice.
- Make sure to follow the steps in the pudding recipe and frosting recipe on how to make those vegan as well.
- Read the label on your sprinkles to ensure they’re gluten free, nut free and vegan.
How to Make Happy Birthday Cupcakes
Here are the steps to make these cupcakes!
Step 1: Make the Pudding
Click here for the pudding recipe. It takes about 15 minutes to make.
Step 2: 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 3: Mix Together the Wet Ingredients and Brown Sugar
In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil, vinegar and the vanilla.
Step 4: Add the Wet Ingredients into the Dry
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.
Step 5: Add the Sprinkles
Using a spatula, stir in 1 cup of rainbow sprinkles until combined.
Step 6: Fill the Cupcake Tins
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife.
Step 7: Bake the Cupcakes
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.
Step 8: Cool the Cupcakes
Let the cupcakes cool almost completely in the pan before trying to remove them.
Step 9: Make the Frosting
For these cupcakes, I use my chocolate fudge frosting recipe. You will need to double the recipe.
Assembling the Cupcakes
Step 1: Make the Holes in 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.
Step 2: Fill the Cupcakes
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.
Step 3: Chill the Cupcakes
After they’re filled with pudding, pop them 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.
Decorate the Cupcakes
Step 1: Pipe the Frosting
Take the cupcakes out of the fridge. If you have piping bags, pipe the frosting on top of each cupcake.
If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
Step 2: Chill the Cupcakes Again
If you frosted them by hand, pop the cupcakes back in the fridge for an additional 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.
Step 3: Add More Sprinkles
Immediately after finishing frosting the cupcakes, add the rainbow sprinkles so they stick to the frosting.
Expert Baking Tips
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the cupcake tin, gently smooth the tops with a butter knife.
- 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.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make these cupcakes the night before.
If making the night before, keep the cupcakes in an airtight container in the fridge until ready to serve.
Yes! You can make the pudding and the frosting the night before.
Store them in bowls covered with plastic wrap in the fridge.
When ready to use, bring the frosting to room temperature and rewhip if you want to regain that creaminess.
It makes 18 regular sized cupcakes.
Storing and Freezing
Storing
Since gluten free and eggless baked goods are best the first day, we want to try to keep these Happy Birthday Cupcakes as fresh as possible.
Store extra cupcakes in an airtight container in the fridge for up to 2 days.
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.
Freezing
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.
Other easy sprinkle recipes to try
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Happy Birthday Cupcakes
Ingredients
For The Pudding
For The Cupcakes
- 2 ¼ cups gluten free flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups milk of choice
- 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 Frosting
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a regular size muffin pan with paper liners. Set aside.
Make The Pudding
- Make the chocolate pudding. See the recipe here.
For The Cupcakes
- In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil, vinegar and the vanilla.
- 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 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.
For The Frosting
- Make the frosting: For these cupcakes, I use my chocolate fudge frosting recipe. You will need to double the recipe.
Assembly
- 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 them 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 frosting on top of each cupcake.
- If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
- Pop the cupcakes back in the fridge for an additional 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.
Video
Notes
- Storing: Store extra cupcakes in an airtight container in the fridge for up to 2 days. When ready to eat, let the cupcake sit on the counter until room temperature and soft. Or, warm each cupcake in the microwave for 5-10 seconds. Be careful not to burn your mouth on hot pudding inside the cupcakes.
- Freezing- 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.
Nancy DiPaola
thank you for the easy step by step directions. it made it so easy for me to do! the cupcakes were a hit!
Lee
That's great! Thank you!
Giana
I love this recipe!! The cupcakes are so delicious and colorful. Perfect for any birthday.
Lee
Thanks so much!