Skinny Funfetti Cupcakes Food

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HOMEMADE FUNFETTI CUPCAKES



Homemade Funfetti Cupcakes image

Soft, fluffy homemade funfetti cupcakes that are worlds better than anything you will find in a box! They're quite easy, too.

Provided by Sally

Categories     Cupcakes

Time 3h

Number Of Ingredients 16

1 and 2/3 cups all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1 large egg
1/4 cup yogurt*
3/4 cup milk*
2 teaspoons pure vanilla extract
1/2 cup rainbow sprinkles (not nonpareils)
3/4 cup (170g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar
1/4 cup (60ml) heavy cream or half-and-half*
2 teaspoons pure vanilla extract
salt, to taste

Steps:

  • Preheat oven to 350°F (177°C). Line muffin tin with 12 cupcake liners. Set aside.
  • In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Slowly stir in sprinkles, but do not overmix because the sprinkles will bleed their color.
  • Divide batter among 12 cupcake liners and bake for up to 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
  • in a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment. Beat for about 3 minutes until smooth and creamy. Turn mixer off and add confectioners' sugar, cream, and vanilla extract. Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick. Add salt if frosting is too sweet (I usually add 1/4 teaspoon). Frost cooled cupcakes and top with sprinkles.
  • Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator up to 5.

SKINNY FUNFETTI CUPCAKES RECIPE



Skinny Funfetti Cupcakes Recipe image

Rather than giving dessert up completely, I decided to try a dessert I don't have to feel as guilty about. These funfetti cupcakes do the trick and are so good!

Provided by Elyse Ellis

Categories     Dessert

Time 30m

Number Of Ingredients 4

1 box Pillsbury funfetti cake mix ((just the powder, not the recipe on the box))
12 ounces sprite zero
8 ounces Fat Free Cool Whip
1.5 ounces fat free vanilla instant pudding mix ((just the powder, not the recipe on the box))

Steps:

  • Preheat oven to 350 degrees. Line 24 cupcake tins with paper liners. In a large bowl, combine cake mix and Sprite together. Continue to mix until the batter is smooth without any lumps. Pour approximately 1/4 cup of batter into every cupcake wrapper. Bake at 350 degrees for 20 minutes. Let cool before frosting.
  • In a mixing bowl, add Cool Whip and pudding. Mix with a whisk by hand or an electric hand mixer until smooth. Spread over cooled cupcakes. Makes enough frosting for 24 cupcakes.

Nutrition Facts : Calories 103 kcal, Carbohydrate 18 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 233 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

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