Oh yeah, they are finally here.  Healthy Funfetti Cupcakes and Donuts!

homemade funfetti cupcakes

homemade funfetti donuts

I had an unhealthy obsession with Funfetti as a child.  In my eyes, a trip to the grocery store wasn’t a bothersome errand, it was more like an opportunity — what flavor cake mix was I going to get today??

While most girls rushed to the makeup aisle, I flew to the baking aisle.  Vanilla cake mix, chocolate cake mix, strawberry cake mix, white cake, lemon cake, blah blah blah…  OH YES, there’s the Funfetti!

I snatched eight two boxes and ran through the store to find my family.

homemade funfetti cupcakes

Ah, the memories.  But now that I am eating healthier these days I wanted to make this classic cake mix without the bleached flour, refined sugar and trans fats.  This recipe can be made into both cupcakes and donuts, both are incredibly flavorful, buttery and moist!

Healthy Funfetti Cupcakes and Donuts (all natural, gluten free, vegan)

Yield: 9 cupcakes and 4 donuts (or 13 of either or)



    For the Cupcakes/Donuts:
  1. Preheat the oven to 350 degrees Fahrenheit and line 13 cupcake tins with paper or parchment liners or spray donut pans with cooking spray.
  2. In a small bowl, whisk together the brown rice flour, oat flour, baking powder, baking soda and salt.
  3. In a large bowl, whisk together the yogurt, almond milk, vanilla, butter extract, stevia extract and almond flavor.
  4. Slowly add the dry to wet while stirring and fold the batter together. Last, gently fold the sprinkles into the batter and scoop the batter into the prepared pans. Bake for ~20-21 minutes, or until the surface springs back when tapped.
  5. Transfer the cupcakes/donuts to a wire cooling rack and let cool while you make the frosting.
  6. For the Frosting:
  7. In a medium-sized bowl, whisk together all the ingredients. Scoop into a piping bag and frost the cupcakes! (For the donuts, add 1-3 tsp more almond milk to thin out the frosting and drizzle it over the donuts)


**I used a vanilla almond yogurt sweetened with fruit juice only, not sugar. However, this yogurt company went under and is no longer in production :( ... you can use whatever yogurt you like -- coconut, soy, dairy, etc., just make sure it doesn't have any sugar added!


Funfetti Cake nutrition label  Homemade Funfetti Cake nutrition label

Make funfetti cupcakes or donuts at home and save yourself some calories, fat and carbs.  Not to mention, the homemade version contains zero hydrogenated oils, white sugar and artificial dyes!

homemade funfetti donuts homemade funfetti donuts

Delicious!  Now I have a healthy Funfetti obsession  :)

Labels: Brown-Rice-Flour, Cakes-and-Cupcakes, DIY, Eggless, Erythritol, Gluten-Free, Icings-Frostings-and-Spreads, Low-Fat, Low-Sugar, Nutrition-Label, Oat-Flour, Vegan

1 Trackbacks/Pingbacks

  1. Pingback: Sunday Funday Easter Edition | Vegan Easter Recipe Ideas | The Unintentional Vegan on March 31, 2013

Comments (8)

  1. Kayle (The Cooking Actress): March 28, 2013


  2. MadSCAR: March 30, 2013

    Love it!

  3. Abby @ The Frosted Vegan: March 31, 2013

    These were my favorite too!

  4. Shannon: January 15, 2014

    I think I’m going to try to make these in my new donut pan! Is there any way I could substitute a dry sweetener for the stevia or do you think that would throw off everything…?

  5. dessertswithbenefits: January 16, 2014

    Buying a new donut pan is almost as good as opening a bag of chocolate chips… or a new jar of peanut butter 😉
    1 teaspoon of stevia is equal to 1 cup of sugar, so you can try omitting the stevia and adding 1 cup of a dry sweetener of choice. I love sucanat, date sugar and coconut sugar, but those will impose a brownish color on the donuts so I wouldn’t recommend those. If you can, use granulated erythritol (or xylitol if your stomach is okay with it, my stomach hates xylitol) or organic evaporated cane juice.
    Just note that a granulated sweetener provides bulk to the batter and absorbs moisture in the donuts. With this is mind, I would recommend adding 2 more tablespoons of yogurt so the donuts won’t turn out dry.
    I have never tried this substitution before, but I’m crossing my fingers it works!!

  6. Shannon: January 16, 2014

    Thanks so much for your response!

    I’m going to try it (with a half recipe!) using granulated erithrytol. I will let you know how it turns out :)

  7. Shannon: January 17, 2014

    I ended up just using 1/2 cup of granulated erithrytol because I ran out, and adding a bit more yogurt. I would definitely use a little more sweetener next time, however, the taste and texture were really fab! Well, for the donuts anyway – I did not try them in cupcake form. Will be making again. Thanks a bunch :)

  8. dessertswithbenefits: January 26, 2014

    YAY I’m glad the donuts worked out!! I wish I could’ve stolen one 😉

Post A Comment

%d bloggers like this: