Almond flour funfetti cupcakes are a slightly healthier version of the best cupcake flavor ever, FUNFETTI! Includes recipes for an easy homemade buttercream frosting to top it off!
Guess whose birthday it is? Well, I assume you already know because I put it in the post title, but whatever! I can NOT believe I’ve been blogging for FOUR years, that’s. crazy. To celebrate, I made the best cupcakes I’ve ever eaten in my whole life. Not. Exaggerating. They really don’t even need the frosting, which is saying SO MUCH coming from someone who would drown themselves in frosting if they could. There is no such thing as “too sweet” for me. I eat ALL the frosting and leave the cake for Mr. Hungry. So believe me when I tell you these cupcakes will change your life, with or without frosting. Gurl, you know I wouldn’t lie to you about cupcakes, we are closer than that. But before we talk cupcakes let’s talk BIRTHDAY!
Hungry Hobby would not be where it is today (currently drowning in funfetti cupcakes) if it wasn’t for you guys. All I/Hungry Hobby wants for its fourth blogiversary is to hear from you! Hungry Hobby started out as a place to document my meals and my life and has evolved and changed many times over the years into the recipe focused blog it is today. What kind of recipes do you want to see? Do you want to see more or fewer lifestyle posts? More or less sponsored posts? Take the survey below to enter to win $100 gift card to Amazon! Don’t worry the cupcakes will still be here when you get done! —>
—> Take the survey here!<——-
I remember as a kid I ALWAYS asked my mom to make funfetti cupcakes to take to the pool in the summer for my actual birthday. I mean who doesn’t love funfetti? I’d take it over chocolate or peanut butter any day, but back to these cupcakes. As you guys know, I LOVE cooking with almond flour for all these reasons, any time you can limit the amount of refined white flour the better. I also used applesauce to add sweetness and decrease the amount of sugar I added to the batter. I figured there would be enough sugar in the sprinkles that I wouldn’t need to add a ton of sugar to the batter.
I actually tried this recipe twice, once with applesauce and once without. The apple sauce version was definitely a bit sweeter and therefore our favorite, but the one without was whiter in color, more like traditional funfetti cupcakes. I’ll provide the recipes for both below so if the color is more important than taste to you (because you are planning to eat the frosting only anyway) go for it. If I had planned I would have ordered these natural food dye sprinkles I found on Amazon (affiliate link), but I didn’t, I used the terrible for you ones at the store. I know, I’m terrible, send the food police. Oh, wait, I’m supposed to be the food police right? That’s what people think Dietitians are. Well, girl, I’m not telling if you aren’t! I actually ordered those to try out that though, so I’ll let you know how that goes next time I make these because I will definitely make them again.
I know your dying for the recipe so let’s get to it! But first, if you haven’t taken the survey, do it!
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For those of you who might be interested, here is how I celebrated past blogiversaries:
Blogiversary #3 – aka as when I was OBSESSED with UCAN
Blogiversary #2 –aka as the time I tried to send homemade goodies across the country in the summer
Blogiversary #1 – aka as the year of all my firsts
Almond Flour Funfetti CupcakesThese healthier funfetti cupcakes will blow your mind! Click To Tweet
Almond Flour Funfetti Cupcakes
- 2.5 cups blanched fine almond flour (NOT ALMOND MEAL)
- ¼ cup cassava/tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 4 ounces unsweetened applesauce
- ½ cup coconut milk (full fat from the can)
- 2 eggs
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla
- ½ cup sprinkles
Buttercream Vanilla Frosting
- ¼ cup softened butter
- ¼ cup heavy whipping cream
- 2 cups powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 350F and line a muffin/cupcake tin with paper or silicone liners. I recommend spraying both the silicone and paper liners with cooking spray. The first time I made these I did not spray the paper liners and the cupcakes didn’t come out clean until they were fully cooled.
- Mix the dry ingredients in a large bowl (almond flour, cassava flour, baking soda, baking powder, and salt. )
- Mix wet ingredients (applesauce, coconut milk, maple syrup, eggs, and vanilla) in a medium bowl (fully whisk with an electric mixture).
- Pour wet ingredients into the dry ingredients and mix until just combined, do not overmix! Now the best part, fold in the sprinkles! To avoid them melting in and getting weird colored cupcakes don’t do this near the stove and don’t overdo the mixing.
- Divide mixture among 12 cupcakes. Bake for 15-20 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Mine took closer to 18-20 minutes each time.
- While they are baking make the frosting by combining all the ingredients and mixing until you get frosting.
- It's best to chill the cupcakes before adding the frosting or the frosting will melt. I used a ziplock bag with the corner cut off to pipe my frosting on, ain't no fancy piping bag in my kitchen!
If you want them to be whiter in color omit the applesauce and increase coconut milk to ¾ cup
Serving Size 1 cupcake (no frosting)
Amount Per Serving
% Daily Value
Total Fat 16 g
Total Carbohydrates 16 g
Protein 6 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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