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
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)
Instructions
Cupcakes
- Preheat your oven to 350F and line your muffin tin.
- Combine the coconut flour, baking powder, and xanthan gum in a small bowl.
- 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.
- 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).
- Fill muffin tins 3/4 full and bake for 25-30 minutes. Allow cupcakes to cool before frosting.
Frosting
- Combine all ingredients. Mix well. Lick spoon.
- 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.
- Store cupcakes in the fridge for up to one week (lolz as if they'll make it that long)