Birthday Funfetti Cupcakes (Keto)

Who doesn’t love cupcakes for a birthday celebration? I know I do! They are the cutest and so much fun to make. I traditionally make them with All Purpose Flour, but this time around I made them with Almond Flour.

You already know, that Keto Friendly is the way to go! It’s guilt free and you can consume a lot more than the traditional ones. For my readers who want to see both recipes for Birthday Funfetti Cupackes, I provided that for you.

What do they taste like?

The Keto and Traditional way are both moist and soft. The Keto version does have a denser texture than the traditional way. The other way is more lighter and fluffier. The flavors are both there and you get the perfect amount of sweetness in both recipes.

Keto Nutritional Information:⠀

1 Serving = 1 Cupcake

Calories – 252 kcal

Protein – 6g

Fat – 30g

Carbs: 6g

Fiber: 3g

Net Carbs – 3g

All numbers are approximate depending on what ingredients you use.

Let’s get started….

Prep Time: 5 minutes

Cook Time: 30 Keto / 18 Traditional

Cooling Time: Varies

Total Time: 35 Keto/ 23 Traditional

Yields: 12 Keto Cupcakes / 15 Traditional Cupcakes

Ingredients

Keto Cupcakes

2 1/3 cups almond flour⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 teaspoon baking powder⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ teaspoon sea salt⠀⠀⠀⠀⠀⠀⠀⠀⠀
½ teaspoon xanthan gum⠀⠀⠀⠀⠀⠀⠀⠀⠀
¾ cup granulated Swerve⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons sugar free rainbow sprinkles
2 tablespoons melted butter ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 large eggs⠀⠀⠀⠀⠀⠀⠀⠀⠀
¾ cup unsweetened almond milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoon vanilla extract⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tsp almond extract ⠀⠀⠀⠀⠀⠀⠀⠀

Cream Cheese Frosting:⠀

16 ounces cream cheese, softened⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons butter, softened⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/3 cup Swerve⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tablespoons whipping cream⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 teaspoon vanilla extract⠀

Garnish: Sugar Free Rainbow Sprinkles

Traditional Cupcakes

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened to room temperature or 1/3 Cup Avocado Oil
1 cup granulated sugar
3 large egg whites
2 teaspoons vanilla extract
1 cup milk of choice
1/2 cup rainbow sprinkles

Cream Cheese Frosting:⠀

16 ounces cream cheese, softened⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons butter, softened⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/3 cup granulate sugar ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
3 tablespoons whipping cream⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 teaspoon vanilla extract⠀

Garnish: Rainbow Sprinkles

Directions

Keto

⠀⠀⠀⠀⠀⠀
1. Preheat oven to 350°F and line a cupcake pan with papers.

2. In a bowl whisk together almond flour, baking powder, salt, xanthan gum, and sweetener.

3. Whisk melted butter into the dry ingredients. The mixture should form into coarse crumbs.⠀

4. Add eggs and stir until incorporated. The batter will begin to stick together. Add almond milk, vanilla, and almond extract. Whisk until the batter is smooth.

5. Carefully fill the prepared cupcake papers until they are about ¾ full. About 2 TSBP and 1/2. Place cupcakes in preheated oven and bake for 29-32 minutes.Let cupcakes cool on a rack.

6. In a large bowl, whip together cream cheese and butter using an electric mixer. Blend in sweetener until combined. Add whipping cream, and vanilla and blend until smooth. Frost cupcakes as desired.

7. Add additional sprinkles on top.

Traditional

⠀⠀
1. Preheat oven to 350°F and line a cupcake pan with papers.

2. In a bowl whisk together all purpose flour, baking powder, salt, and sugar.

3. Whisk melted butter into the dry ingredients.

4. Add eggs and stir until incorporated. The batter will begin to come together. Add milk, vanilla, and almond extract. Whisk or use a hand mixer to beat until the batter is smooth.

5. Carefully fill the prepared cupcake papers until they are about ¾ full. About 2 TSBP and 1/2. Place cupcakes in preheated oven and bake for 18-20 minutes. Let cupcakes cool on a rack.

6. In a large bowl, whip together cream cheese and butter using an electric mixer. Blend in sugar until combined. Add whipping cream, and vanilla and blend until smooth. Frost cupcakes as desired.

7. Add additional sprinkles on top.