Healthy Funfetti Cupcakes (To Celebrate My 6th Blogiversary!)
Oh yeah, they are finally here. Healthy Funfetti Cupcakes! Super fluffy, light, and sweet little handheld cakes that are studded with colorful rainbow confetti. One look and these cupcakes will brighten up your day. One bite and these cupcakes will brighten up your entire week.
How do I know so? Because I’ve made these cupcakes over six times and each batch is like a bundle of joy. I had to make sure this recipe was good enough. Not only good enough for you guys, but good enough to celebrate a HUGE blogging milestone of mine. Today marks the day of my SIXTH YEAR OF BLOGGING!
Wait, what? It’s been SIX years since my first post ever?!? I’m speechless. Happy 6th birthday blog! You’ve been with me through thick and thin.
Here I am, 557 blog posts later. I started as a college student unsure of my life, goals, career opportunities, etc, to today, where I’m a college graduate (something I didn’t think would ever happen), more than happy being a full-time blogger (a job I didn’t know was even possible), with concrete goals and aspirations.
These six years have been a whirlwind. Lots of good, lots of bad, but still wouldn’t change a thing even if I could. The obstacles were learning experiences, the wins were confidence boosts.
I don’t want to get all mushy and gushy and sappy and lame, but I will. I just want to tell you that I am SO SO SO blessed to have you in my life. I definitely don’t say it enough on the blog. I get too wrapped up in brainstorming healthy recipes, baking, photographing, responding to comments and emails, and so on, that I forget to say, “Thanks!” every now and then.
So, thanks.
Without each and every one of you, your support, and your love, I would not be on the path that I’m on now. It weirds me out thinking that, had I not started this blog, I could be an accountant right now, or still in school to become a medical examiner, or living in Connecticut or Arizona rather than the awesome Austin, Texas. It’s crazy how one decision (starting a blog late at night as a way to procrastinate studying from finals during my freshman year of college) shaped my life to what it is today.
Nothing like some Healthy Funfetti Cupcakes to celebrate today’s awesomeness, yes?
(No, not because it’s 4/20, that was just a coincidence!)
I had an unhealthy obsession with Funfetti everythang 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 made a mad dash to the baking aisle.
Vanilla cake mix, chocolate cake mix, strawberry cake, white cake, lemon cake, blah blah blah… OH YES, there’s the Funfetti!
I’d snatch eight a couple boxes and run through the store to find my family. Ah, the memories. But now that I am eating healthier these days, I wanted to make that classic cake without the bleached flour, refined sugar, and trans fats. These Healthy Funfetti Cupcakes are definitely a winner — they’re incredibly flavorful, super buttery, moist, and FUN!
Healthy Funfetti Cupcakes
Ingredients
- 136g (1 cup) Sweet White Sorghum Flour
- 120g (1 cup) Oat Flour
- 96g (½ cup) Granulated Erythritol
- 2 tsp Double-Acting Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 1¼ cups Unsweetened Vanilla Almond Milk
- 246g (1 cup) Unsweetened Applesauce
- 2 Large Egg Whites
- 2 tsp Vanilla Paste
- 1 tsp Liquid Stevia Extract
- 1 tsp Natural Butter Flavor
- 1 tsp Almond Extract
- ½ cup Homemade Rainbow Sprinkles
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray two standard cupcake pans with cooking spray (don't use paper or parchment cupcake liners, but silicone liners will work!).
- In a medium-sized bowl, whisk together the sorghum flour, oat flour, erythritol, baking powder, baking soda, and salt.
- In a stand mixer bowl with whisk attachment, add the almond milk, applesauce, egg whites, vanilla paste, stevia extract, natural butter flavor, and almond extract. Mix on medium-low speed until completely smooth and mixed through.
- Turn off the mixer, dump in the dry ingredients, then whisk on low speed to combine. Scrape down the sides of the bowl and mix one last time.
- Remove the bowl from the mixer and gently fold in the rainbow sprinkles. Scoop the batter into the prepared pans.
- Bake for 24 minutes, or until the surface of the cakes spring back when tapped. Frost and serve immediately after the cupcakes have cooled! Enjoy.
You would never know these cupcakes are good for you, low calorie (just 80 calories?! WHAAAAT!), low fat, sugar free, and gluten free. Because they’re whole grain and have some fiber and protein, a couple will fill you up while the typical unhealthy cupcake will take us about four or five to feel full.
Make these Healthy Funfetti Cupcakes from scratch rather than the boxed “stuff” and you’ll save yourself from the dangerous hydrogenated oils, white sugar, and artificial dyes.
Delicious! Now we can indulge healthfully with our Funfetti obsession 🙂
Enjoy!
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With love and good eats,
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– Jess
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PS: I’ve got plenty more amazing recipes to come, so stay tuned! Connect with me on Instagram, find me on Facebook, follow me on Pinterest, or just leave a comment. If it weren’t for you, I wouldn’t be here doing what I’m doing. I want to connect with you!
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Indulge − no strings attached!
yayyyy!!!
Love it!
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These were my favorite too!
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…?
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!!
-Jess
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 🙂
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 🙂
Shannon-
YAY I’m glad the donuts worked out!! I wish I could’ve stolen one 😉
-Jess
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I’ve never baked with Sorghum before! Your recipes always get me trying new things! Will make these for my mom’s upcoming birthday 🙂
Congrats on 6 years and feeling confident and fulfilled with where your life is!! 🙂
Happy anniversary! Thank you for sharing your tasty talents with us!
congrats on Six years! These look amazing!
Wow, congrats. Love seeing all your recipes.
These look amazing!!! We had a funfetti wedding cake! I will may make these for my birthday! And if I got these cookbooks I would make the matcha bars first!!! You put up so many yummy looking pictures of them! \(^^)/
Congrats! Would love to make the protein bars!
OMG these look amazing!!! and the nutrition info?!?! I couldn’t believe my eyes when I saw 80 calories!!
Congratulations on giving us SIX WHOLE YEARS of delicious recipes on your blog, and even more in your cookbooks! It’s so awesome to have a fellow Texan running a site this cool and making cupcakes this gorgeousssss. <3
p.s. I seriously respect how much patience it must have taken to pipe each one of those tiny sprinkles. Can I get you to make a batch for me? 😉
Ohmygoodness they’re so cute and lovely! Happy Blogiversary to DWB!
awesome! i’d make the chubby hubby protein bars 🙂
Congrats! I’d make the red velvet cake!
Happy Blogiversary!
these look awesome
It looks delicious and I love to try to make it! But, oh boy, some of the ingredients I haven’t even heard of before. Well, I guess you learn something each day. Anyway, can’t wait to try these someday!
Funfetti was my favorite cake as a child!
This looks so awesome. My birthday is coming up soon and I think I am going to make this as a special treat for myself, lol. Congratulations Jessica on completing 6 years of blogging, and may you continue to find lot more success, happiness and fulfilment with it in the coming years.
Your blog’s birthday is the day before my birthday! This was so nice to get in my email today and see because I love funfetti cake! So appropriate!
Thank you so much for your commitment to this blog and your recipe making, experimenting, and sharing! Keep up the good work 🙂
These sound delish! I would love to make a recipe from the Naughty or Nice Cookbook.
Happy Anniversary! What a great giveaway. I have been blogging the same amount of time!
These cupcakes sounds amazing! I would love to try the red velvet protein bar recipe, or the coconut cream pie recipe, yum!!!! Happy blogiversary! I love reading your posts and recipes 🙂
Hey, girl, hey! Happy anniversary! Know that I still make your mug cakes at least once a week. Granted, I eat them with ice cream, but really, I have to live my best life. It’s what Oprah would do. I hope you’re living yours too <3
(Also, INeedToWinYourCookbookSoBlackBeanBrowniesCanBeBackInMyLifeYouKnowHowItIs).
Keep on rocking the free world!
Wow! Can’t wait to try! How many does this make?
This recipe makes 16 cupcakes 🙂
Those cupcakes look SOOO good! Can’t wait to make them:) Thanks so much for sharing all these healthy recipes. I would love to make your classic cheesecake from the Naughty or Nice cookbook.
Happy Blogaversary!! I love love love to bake (I often shower my friends with all my creations), but a bunch are vegan, and it’s getting increasingly hard to find something to make that everyone can enjoy. I made your vegan chocolate mousse a while back, and everyone (including all the non-vegans, many of whom are perpetually hungry teenage boys) LOVED it! I can’t wait to experiment more, your recipes are fantastic!
My wife told me I have to make these for her birthday. Wish me luck, I never ever, ever cook.
I love red velvet so I’d definitely make red velvet cake!
happy blogiversary!! i love your recipes and the fact that there are nutrition facts-thank you!!! this cupcake looks fabulous (lots of sodium though!)…my cousins would love these; they love everything funfetti.
I’d make the Funfairy cake first! Sounds so good!
Congratulations!!!! ALL the recipes in the Naughty or Nice cookbook sound amazing, so can I say I’d like to try all of them?!! 🙂
Congrats,
I happen to come across your page and I am in LOVE..
So many thing that I saw I would love to make.
These look so good. I can’t believe they are so low in calories. And healthy! They really do look delicious. I’ll have to try them.
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I don’t live in a big city (Italian girl🍝) and most of the time I can’t find some specific foods (like erythritol, natural butter flavor or sorghum). In this case I’d like to know if there’s a good substitute for sorghum flour, because this recipe got me like 🤤 and I want to try it ASAP!! Really really big congrats for your sixth anniversary, I admire your commitment to this blog and I’m sure going to buy the Naughty or Nice cookbook ❤️
Awwww thank you so so much!! You just made my morning 🙂
I’ve tested this recipe so many times and finally struck gold on the recipe above, so I’m hesitant to recommend any subs. However, I think you might be able to use brown rice flour in place of the sorghum (don’t use more oat flour though, the cupcakes turn out dense and gummy and gross lol).
Thank you lots for your reply, I’ll try out your advice and let you know how they come out 💘