Funfetti Cupcakes

Funfetti Cupcakes

Prep Time: 30 mins
Bake Time: 25 mins
Makes 16 cupcakes (serves 16)

This is secretly my favorite boxed cake flavor which is why I had so much fun detoxing this recipe!  This simple, moist vanilla flavored cake uses basic ingredients you probably already have in your kitchen with the addition of some naturally dyed, sugar-free sprinkles.  These bright and cheery cupcakes are perfect for a kids birthday party or any FunFetti occasion.   I’ve found 2 brands of naturally dyed and sugar-free sprinkles on the market, ‘People’s Keto’ and ‘Good Dee’s’, you can find both of them on Amazon.  This frosting is SWEET, so feel free to reduce the Sugar Swap in the cake or simply cut the frosting recipe in half and just use a very thin layer to decorate. The ‘simple coconut whipped cream’ recipe is also a great option if you don’t like buttercream frosting.  The nutrition calculations are done using a full batch of buttercream frosting because the kid in me likes to eat these loaded up with sweet frosting;)

Funfetti Cupcakes STATS

Funfetti Cupcakes 

Dry Cake Ingredients:
2 cups Flour Swap
1 cup Sugar Swap
2 teaspoons baking powder (double for Grain-Free)
1 teaspoon salt

Wet Cake Ingredients:
¼ cup Butter Swap
2 Egg Swaps
1 ¼ cups unsweetened plant milk
2 Tablespoons vanilla extract

Fold-In: ⅓ cup sugar-free naturally dyed sprinkles

Buttercream Frosting Ingredients:
2 ½ cups Powdered Sugar Swap (sifted)
⅓ cup Butter Swap
⅓ cup plant-based butter (I use Miyoko’s brand, regular butter works fine too)
1 Tablespoon vanilla extract
2-3 pinches salt
1-3 Tablespoons plant milk (if needed to desired consistency


Funfetti Cupcakes


Preheat the oven to 350 degrees.  Line 16 cupcake tins with parchment paper.  

Mix dry ingredients well then add wet ingredients and stir by hand or use an electric mixer until no lumps remain.  Allow the dough to rest for a few minutes then mix for 1 more minute before folding in ⅓ cup sprinkles.  Load the batter into the parchment lined cupcake tins and smooth the tops.  Transfer to the oven and bake for about 24 minutes (about 30 minutes for Grain-Free) until the edges turn slightly golden and a toothpick comes out with a few crumbs.  Remove from the oven and allow to cool completely on a rack before frosting.  

Make the buttercream frosting by placing all ingredients in a bowl and use a hand mixer to whip the frosting.  Add plant milk 1 Tbsp at a time until thick, smooth frosting is achieved.  Load your piping bag or use your frosting spatula to decorate. If I use my frosting spatula, I use wet fingers to smooth the top of the frosting to get a professional bakery look. The damp frosting will also help the final decorative sprinkles stick and hold.  Transfer the cupcakes to a sealed container and store in the fridge overnight before indulging.  

Store refrigerated for up to 5 days or freeze for long term storage.


Funfetti Cupcakes Nutrition Label

More articles

Comments (0)

There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published