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Healthy Sprinkle Cupcakes
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Healthy Sprinkle Cupcakes

These are the perfect way to make a healthier “funfetti” cake! These were my absolute favorite type of cake growing up and I love that this uses more whole food based ingredients and no added sugar - only sweetened with banana and applesauce! These cupcakes are refined-sugar free, gluten-free (which makes it much more blood sugar friendly) and egg-free and are super moist with the ingredients used! I used the same simple cream cheese frosting recipe as the Pumpkin Pie Bars, and really the whole cupcake had very minimal added sugar (only from a little maple syrup). These were perfect for Jonah’s 1st Birthday party!
Servings 12
Author Brittany Liberatore

Ingredients

  • 3 cups almond flour
  • 3 ripe bananas
  • 1/2 cup unsweetened applesauce
  • 1/2 cup plain non fat Greek yogurt
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tsp cake batter extract or use vanilla extract
  • 1/4 cup dye free sprinkles
  • Cream Cheese Frosting single recipe for thin spread of frosting or double the recipe for piped swirls
  • 8 oz cream cheese softened
  • 3 Tbsp butter softened
  • 1/4 cup maple syrup
  • 1 tsp vanilla
  • OPTIONAL Add Ins:
  • ¼ tsp per batch of frosting of Blue Spirulina powder to make frosting blue (dye free option)
  • Dye free sprinkles of choice

Instructions

  • Preheat oven to 350°F and spray the muffin pan with cooking spray or use liners (I used silicone liners). Set aside.
  • In a blender place cake batter/vanilla extract, yogurt, applesauce, banana (can be un-mashed if using blender), baking powder and salt. Blend on medium-high speed until well combined. You can also use a hand or stand mixer.
  • Next add almond flour and blend until well combined.
  • Stir in 1/4 cup of the sprinkles and gently mix until combined.
  • Divide batter evenly between the 12 cupcakes.
  • Bake for about 22 minutes or until the tops of the cakes are slightly golden brown and a toothpick inserted comes out clean.
  • Remove muffins from the oven, let cool for 10-20 minutes in the pans before carefully removing from the pans to cool completely on a wire cooling rack.
  • While the cupcakes are in the oven you can make the frosting - take the softened cream cheese and butter and beat on medium to high until smooth. Next add in the maple syrup and vanilla and beat on medium to high speed until well combined. Make sure to scrape down the sides and ensure there are no lumps.
  • Once cupcakes are completely cooled you can frost them with a thin layer or add to a piping bag.
  • Enjoy! Store leftovers in the fridge for 1 week.

Notes

  • Use overripe bananas: Since the only sweetness in this recipe is coming from bananas and applesauce you want to use overripe bananas (with brown spots on them), as they’ll be naturally sweeter. You can even use frozen bananas and thaw them in the microwave until they are soft and add these to the recipe - this is a great way to make sure that the muffins are more moist.
  •  I did double the frosting recipe for decorating the birthday cupcakes.
  • For the smash cake, I just used a small corningware dish (8 oz ramekin style) to pour in some of the batter (fill about ½ way) and baked for about 25-30 minutes. Once cooled I decorated with the same frosting. Perfect for littles since the frosting is very low in added sugar and uses a natural sweetener with the maple syrup. 
  • Baking supplies used