Mini funfetti cupcakes
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.
Plain unsweetened almond milk
Monk fruit sweetener with erythritol
1 large egg(s), lightly beaten
3 tbsp(s), divided
Lite whipped topping
- Preheat the oven to 350°F. Coat 15 cups in a mini muffin pan with cooking spray.
- 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.
- 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.
- Serving size: 1 cupcake