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Funfetti (Yellow) Cupcakes w Chocolate Cream Cheese Frosting

Grain-free, gluten-free
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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)