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    Home » Dessert

    Happy Birthday Cupcakes

    April 1, 2022 by Lee 4 Comments This post may contain affiliate sales links.

    Jump to Recipe Print Recipe

    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)! 

    Cupcake with chocolate frosting and laced with rainbow sprinkles.

    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!

    If you’re looking for more cupcake recipes, check out my Blueberry Cupcakes, Vegan Lemon Cupcakes and Snickerdoodle Cupcakes.

    Looking down at half a cupcake with the pudding center exposed.

    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.

    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.

    Step by Step Instructions with Pictures 

    Here are the steps to make these cupcakes! 

    Step 1: Make the pudding 

    Click here for the recipe. It takes about 15 minutes to make.

    A bowl of delicious chocolate pudding.

    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.

    • Whisking the dry ingredients in a bowl.
      Step 2
    • The wet ingredients.
      Step 3

    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.

    • Mixing the wet ingredients with the dry.
      Step 4
    • Adding a lot of rainbow sprinkles to the mix.
      Step 5
    • Mixing the sprinkles throughout the batter.
      Step 5

    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.

    • Putting the batter into cupcake wrappers.
      Step 6
    • Baked rainbow sprinkle laced cupcakes.
      Step 7

    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. 

    A bowl of yummy Chocolate Fudge Frosting.

    Assembling the cupcakes tips

    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.

    • Holes are dug into the center of the cupcakes.
      Step 2
    • Filling the holes with chocolate pudding.
      Step 3

    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.

    A cupcake bitten in half exposing the pudding center.

    How to Make these vegan 

    Follow these simple steps to make sure the cupcakes are 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.

    FAQ

    Can I make these cupcakes ahead of time?


    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. 

    Can I make the pudding and frosting ahead of time?


    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. 

    How many cupcakes does this recipe make?


    It makes 18 regular sized cupcakes. 

    A halved cupcake surrounded by many other delicious 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

    • A Chocolate Sprinkle Cake on a cake stand.
      Chocolate Sprinkle Cake
    • A slice of eggless vanilla cake topped with frosting and rainbow sprinkles.
      Eggless Vanilla Cake
    • Rainbow colored bread shows through the bite of a Funfeftti Donut.
      Funfetti Donuts

    Please leave me a star review below!

    Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!!

     

    Cupcake with chocolate frosting and laced with rainbow sprinkles.

    Happy Birthday Cupcakes

    Lee
    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)!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 28 mins
    Total Time 58 mins
    Course Dessert
    Cuisine American
    Servings 18 regular sized cupcakes
    Calories 223 kcal

    Ingredients
      

    For The Pudding

    • See the recipe here.

    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

    • See the recipe here.

    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.

    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.
    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. 

    Nutrition

    Calories: 223kcalCarbohydrates: 38gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 3mgSodium: 141mgPotassium: 45mgFiber: 2gSugar: 27gVitamin A: 38IUCalcium: 64mgIron: 1mg
    Keyword Chocolate Frosting, Chocolate Pudding, Dairy Free, Eggless, Funfetti Cupcakes, Gluten Free, Nut Free, Sprinkle Cupcakes, Vegan
    Tried this recipe?Let us know how it was!
    « Dairy Free Pudding
    Chocolate Marshmallow Cookies »

    Reader Interactions

    Comments

    1. Nancy DiPaola

      April 05, 2022 at 10:32 pm

      5 stars
      thank you for the easy step by step directions. it made it so easy for me to do! the cupcakes were a hit!

      Reply
      • Lee

        April 06, 2022 at 9:29 am

        That's great! Thank you!

        Reply
    2. Giana

      April 08, 2022 at 4:03 pm

      5 stars
      I love this recipe!! The cupcakes are so delicious and colorful. Perfect for any birthday.

      Reply
      • Lee

        April 08, 2022 at 11:16 pm

        Thanks so much!

        Reply

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