Photo of Mini funfetti cupcakes by WW

Mini funfetti cupcakes

Points® value
Total Time
30 min
10 min
10 min
Funfetti just makes things, well, fun. These mini cupcakes are filled with the colourful gems (stirred into the batter) and sprinkled with more on top for a crunchy, sweet hit with each bite. The creamy frosting is simply light whipped topping; spoon it on just before serving.


Cooking spray

4 spray(s)

Plain unsweetened almond milk

5 tbsp(s)

Monk fruit sweetener with erythritol

¼ cup(s)

Vanilla extract

1 tsp(s)


1 large, lightly beaten

Self-rising flour


Rainbow sprinkles

3 tbsp(s), divided

Lite whipped topping

10 tbsp(s)


  1. Preheat the oven to 350°F. Coat 15 cups in a mini muffin pan with cooking spray.
  2. In a medium bowl, whisk together the almond milk, monk fruit sweetener, vanilla, and egg. Whisk in the flour until smooth. Stir in 2 tbsp of the sprinkles. Divide the batter evenly among the prepared muffin cups. Bake until a wooden pick inserted in the center comes out clean, 10 to 13 minutes.
  3. Remove the cupcakes from the pan and cool on a wire rack. Just before serving, top each cupcake with 2 tsp whipped topping; sprinkle evenly with the remaining 1 tbsp sprinkles.
  4. Serving size: 1 cupcake