Gluten-Free Funfetti Cupcakes (1 Bowl!)

Preheat your oven to 350 degrees F (176 C) and line a muffin / cupcake tin with 9 paper liners (adjust amount if altering the default number of servings).

To a medium mixing bowl, add the almond flour, potato starch, brown rice flour, cane sugar, baking powder, and sea salt. Whisk well until fully incorporated. Next add the dairy-free milk, egg, and vanilla extract. Whisk again until just combined. Add the sprinkles and stir gently to combine.

Divide the batter between the cupcake liners (filling them not quite full, but almost) and bake for 23-28 minutes, or until the center springs back when touched or a toothpick can be removed with only a few crumbs left behind.

Let the cupcakes cool in the pan for 5 minutes before transferring to a cooling rack to let cool completely (~1 hour). Option to frost with buttercream frosting or coconut whipped cream, decorate with more sprinkles, and serve!

Best enjoyed within 2 days. To keep leftover cupcakes moist, place in a sealed plastic bag or cover with a cake cover or a wide bowl flipped upside down. If using a frosting that melts at room temperature, wait to frost until just before serving (recommended), or refrigerate the frosted cupcakes then set them out at room temperature for 1 hour before serving.