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Photo of Mini funfetti cupcakes by WW

Mini funfetti cupcakes

1
Points® value
Total Time
30 min
Prep
10 min
Cook
10 min
Serves
12
Difficulty
Easy
Funfetti just makes things, well, fun. These mini cupcakes are filled with the colorful 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.

Ingredients

Cooking spray

4 spray(s)

Plain unsweetened almond milk

5 Tbsp

Monk fruit sweetener with erythritol

¼ cup(s)

Vanilla extract

1 tsp

Egg

1 large egg(s), lightly beaten

Self-rising flour

⅔ cup(s)

Rainbow sprinkles

3 Tbsp, divided

Light aerosol whipped cream

10 Tbsp

Instructions

  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. 4. Serving size: 1 cupcake

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