Funfetti almond flour cupcakes are a slightly healthier version of the best cupcake flavor ever, FUNFETTI! Includes recipes for an easy homemade frosting as well!
This is an old HH recipe from 2017 that I’m breathing new life into today. I can’t believe it’s been five years since I posted this recipe, and I also can’t believe that I’ve been blogging for 10 years now. That’s insane.
After 10 years of blogging, I can say that blogging has a lot of up and downs. When it’s good, it’s super fun. had a lot of highs, including this year, many months I’ve reached traffic levels I’ve only dreamed of. However, when something breaks on the website, or traffic dies down, it’s not so much fun. Pinterest recently wiped out over half my traffic almost overnight, so maternity leave hasn’t been so fun this time around. I’m 99% sure I’m flagged as spam, but they won’t admit it.
When I get overwhelmed, I remind myself of the daily readers. Those of you who send emails and IG messages me thanking me for the blog and my recipes. That keeps me going when times get tougher and when blogging becomes frustrating. I’ve never worked so hard at something or been so grateful for something in my whole life than this blog. That’s why for my bloggiversary, I’m doing a quick and dirty little giveaway to thank you all for being there through the ups and downs.
******GIVEAWAY******
To enter the giveaway, win your choice of $50 dollars to Amazon, Trader Joe’s, Sprouts, or Whole Foods. Comment on this post with your favorite HH recipes or what type of HH posts you like the most!
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. Any time you can make something with a hearty flour that has protein and healthy fats, plus nutrients like magnesium and Vitamin E, I’m also all for it. Almond flour is a great product to use for weight loss, so as I lose my pregnancy weight, you’ll likely see more HH almond flour recipes this year.
I actually tried this recipe twice, once with applesauce and once without. The applesauce 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.
How to Make Funfetti Almond Flour Cupcakes
Making this recipe is similar to making any other cupcakes. You’re just using slightly different ingredients. I’m not a professional baker, just an RD who loves to cook and eat food with better-for-you ingredients, so most of my baking recipes do not require expert-level cooking skills or a food scale. Here you start with your traditional mix the wet and mix the dry, then combine.
I like to wait till the very end to fold in the sprinkles. You don’t want to overmix the batter with the sprinkles, or the colors will bleed into the batter, which takes the “fun” out funfetti.
While your cupcakes are baking, you’ll make the frosting. I love the recipe below for rich buttercream, but if your dairy free, I’m a big fan of Miss Jone’s frosting line. Big big big fan.
Swaps and Substitutions
- Almond flour – best not to substitute. This recipe is developed specifically using the unique high-fat and protein properties of almond flour. It does not swap well with any other type of flour.
- Tapioca flour – substitute arrowroot, cornstarch, gluten-free 1:1 flour, or all-purpose flour (will not be gluten-free).
- Baking soda and powder – do not omit or substitute.
- Salt – do not recommend omitting for flavor.
- Applesauce – may omit. If you omit it, increase coconut milk to 3/4 cup. The final product will be whiter in color but less sweet.
- Full-Fat Coconut Milk – If you can tolerate dairy, whole milk works best as a substitute.
- Eggs – a flax egg or egg substitute may work, but I haven’t tried it yet! Let us know in the comments if you do!
- Maple syrup – can substitute honey or any other liquid sweeter. I don’t recommend omitting it as it’s the only sweetener in the recipe other than the sprinkles.
- Vanilla – for flavor, you can omit it, but I don’t recommend it!
- Sprinkles – Don’t omit, or it won’t be funfetti!
- Softened Butter – can use a vegan butter substitute.
- Heavy Whipping Cream – use full-fat coconut milk from the can.
- Powdered sugar – do not omit. Make your own powdered sugar by combining 2 cups of granulated sugar and 2 tbsp of cornstarch in a high-powered blender for 30 seconds. That’s it!
How to Store and Freeze
To store: Ideally, store the cupcakes separately from the frosting and frost right before serving. This allows you to keep them in an airtight container and prevent drying out. The cupcakes are shelf stable for a couple of days, but the frosting needs to be refrigerated. Once you frost the cupcakes, be sure to store in them in the refrigerator.
To freeze: Freeze cupcakes before frosting in a freezer-safe container for up to three months. Freeze frosting in a separate container for up to six months.
More almond flour recipes:
- 15 + ways to use almond flour (more desserts, bread, and dinner recipes!)
- Chocolate Almond Flour Cupcakes
- Almond Flour Banana Bread
******GIVEAWAY******
To enter the giveaway win your choice of $50 dollars to Amazon, Trader Joe’s, Sprouts, or Whole Foods. Comment on this post with your favorite HH recipes or what type of HH posts you like the most!
Tag me if you make these! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
Funfetti Almond Flour Cupcakes
Ingredients
Cupcakes:
- 2.5 cups blanched fine almond flour NOT ALMOND MEAL
- ¼ cup tapioca flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt fine
- 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
Instructions
- 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 (thoroughly 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 the 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 the frosting.
Notes
Nutrition
