Mini funfetti cupcakes
1
Points®
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 (vitamin and mineral fortified)
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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