Grit By Name and By Nature

Healthy Funfetti (Yellow) Cupcake with Chocolate Cream Cheese Frosting (grain-free, gluten-free)

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I’m going to tell it to you straight, intagoogle friends, I had a super relevant, super healthy, n super delish recipe that I was going to share w you on the blog on this Friday morn. A convenient lunch / a high protein snack. The perfect prepped post.

But here’s the thing: I also had this cupcake recipe sitting in my back pocket. And while I was trying to hold onto it a little longer, I simple COULD NOT. It’s Friday, and nothing says Friday quite like Funfetti amirite or AM I RIGHT (#funfettifridays holla)

Also, I literally can’t stop talking (in general, but more specifically) about these cupcakes (or, to be frank, eating them) so selfishly, this is really just a self-indulgent post that you all get a healthy cupcake recipe out of #happyfriday

This yellow-cake-based funfetti cupcake recipe is a breeze to make and require only six (?!) ingredients. And I’m telling you, these are no muffins. This is #CAKE. The high fat content (in comparison to traditional cupcakes) makes them even more buttery and delicious than your typical yellow cake recipe. Plus each cupcakearooski only has only 8 g of sugar. That’s less than one serving of your typical supermarket granola okayyyyy.

The chocolate cream cheese frosting adds the perfect little bite to the dish AND has a high protein option for those days when you want to eat cake, but you also want to get #swoll.

Look, I really just want to go on and on, but I will stop here in order to allow you to begin baking these Funfetti Cupcakes IMMEDIATELY.

Happy Friyay internet friends!!

Funfetti (Yellow) Cupcakes w Chocolate Cream Cheese Frosting

Grain-free, gluten-free
Print Recipe Pin Recipe
Prep Time 15 minutes
Servings: 14 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Cupcakes
  • 1 stick butter (softened)
  • 6 eggs (separated)
  • 1/2 cup buttermilk
  • 1.5 tsp vanilla
  • 1/2 cup coconut sugar
  • 3/4 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp xanthan gum (optional)
  • sprinkles (optional) (…is it really though?)
Chocolate Cream Cheese Frosting
  • 4 oz cream cheese (softened)
  • 2 oz butter (1/4 cup, softened)
  • 1/4 cup cacao or cocoa
  • 1/4 cup coconut sugar
  • 1/4 cup coconut flour (can sub chocolate protein powder. I've used Ancient Nutrition Chocolate Bone Broth protein and it was divine)

Method
 

Cupcakes
  1. Preheat your oven to 350F and line your muffin tin.
  2. Combine the coconut flour, baking powder, and xanthan gum in a small bowl.
  3. Separate your egg whites and yolks. Whip your egg whites to a firm peak and set aside. Combine your egg yokes, butter, coconut sugar, and vanilla in a large bowl.
  4. Combine your dry ingredients with your wet ingredients. Add the buttermilk and mix until well combined. Fold in your egg whites and sprinkles (if you choose to add sprinkles).
  5. Fill muffin tins 3/4 full and bake for 25-30 minutes. Allow cupcakes to cool before frosting.
Frosting
  1. Combine all ingredients. Mix well. Lick spoon.
  2. Roll out your ball of frosting on parchment or wax paper. Using a cookie cutter (or anything round, I used the bottom of a paper cup), cut the frosting into the desired size and place on top of cupcake. Add sprinkles if desired.
  3. Store cupcakes in the fridge for up to one week (lolz as if they'll make it that long)