Healthy Vanilla Funfetti Cupcakes
There are two schools of thought when it comes to cakes and cupcakes: people either hate them or they love them. I am of the “love them” school and cannot get enough of these healthy vanilla funfetti cupcakes. This recipe has been written in my iPhone for a while, and everytime I go and attempt them, they turned out flat, dry, or tasteless. Thankfully, this round of testing yielded the exact results I was hoping for. They are funfetti because, well, sprinkles. Plus, they are gluten free and refined sugar free. Oh, and an added bonus? HOMEMADE FROSTING. These healthy vanilla funfetti cupcakes need not a birthday to make a batch, they’re great for random Sunday baking adventures, and will be gone within 48 hours.
If you have been following me for some time, you know that I often bake with gluten free flour, and I prefer to use Bob’s Red Mill gluten free AP flour. You also may know my adoration for Organic Valley products. Luckily, these two brands work hand in hand for these cupcakes. I used the “red bag” of Bob’s gluten free flour, Organic Valley half and half, eggs, and their organic whole milk. I also have a page dedicated to my favorite products here!
Believe it or not, these cupcakes and the homemade icing are way more accessible than you think. It’s a matter of precise measurements, patience, and control to NOT overmix the batter. Trust me, when the recipe says “whisk until ingredients are just combined,” I mean JUST combined. The overmixing of the batter can cause the cupcakes to be crumbly, chewy, and rather blech. I’m so happy with how these came out that I plan to test a few more variations with this base, *ehem, red velvet for Valentine’s Day!* Wish me luck!
- Flour: you can certainly use regular AP (all purpose) flour, with the texture being a little different, and taste. You can probably use oat flour as well but I can’t attest to the texture as I haven’t tried it.
- Sugar: if you’re not into coconut sugar, you can use organic cane sugar or light brown sugar (or a combo of both).
- Sprinkles: feel free to leave them out, or add in the pearled version. Either way, these cupcakes are fun with our without the “funfetti”.
Healthy Vanilla Funfetti Cupcakes
You don't need to celebrate a birthday to have these deliciously moist and healthy vanilla funfetti cupcakes! Healthy (gluten and refined sugar free) funfetti cupcakes with the perfect homemade icing, filled with sprinkles and perfect for a sweet treat.
- 1 1/2 cup gluten free all-purpose flour
- 1 1/2 tsp baking powder
- pinch of salt
- 2 eggs room temperature
- 2/3 cup coconut sugar
- 1 cup avocado oil can sub olive oil
- 1 tbsp vanilla extract
- 1/2 cup organic whole milk
- 1/2 cup sprinkles
For the icing
- 1 1/2 cup powdered sugar
- 2 tsp vanilla extract
- 1 tbsp avocado oil or olive oil
- 4 tbsp half and half can substitute whole milk
Preheat the oven to 350º and line a muffin tin with liners. Spray the liners with non-stick spray.
In a large mixing bowl, beat eggs and sugar until foamy with a whisk.
In a separate bowl, whisk together the flour, baking soda, and a pinch of salt. Set aside.
To the eggs and sugar, add in oil and vanilla extract and whisk to combine.
Pour in the milk and then add half of the flour mix to the wet ingredients. Whisk to just combine.
Last, add in the remainder of the flour mixture and pour in sprinkles. Whisk together until the ingredients are just incorporated. Do NOT overmix.
Fill the muffin miners 2/3 of the way full, 1/2 the way is desirable. Bake 350° for 18m. Rotate the muffin tin halfway. Let cool before adding any topping or icing
For the Homemade Icing
Whisk together the powdered sugar, half and half, vanilla, and oil until smooth and light. This will take approximately 3-4 minutes. Let set in fridge for 30-40 minutes before adding to cupcakes.