Funfetti Cupcakes with Strawberry

This natural funfetti cupcake recipe transforms the classic birthday treat into something special using almond flour and real ingredients. The strawberry buttercream adds the perfect balance of sweet and tart for a celebration-worthy dessert that doesn't rely on artificial colors or flavors.

I first created these for my daughter's birthday when I wanted something festive but without artificial ingredients. The natural sprinkles created that magical funfetti effect while the freeze-dried strawberry buttercream became an instant family favorite that we now use on everything from cookies to layer cakes.

Ingredients

• Very fine almond flour: creates the perfect tender crumb in these cupcakes while keeping them naturally gluten free and adding a subtle nutty flavor
• Tapioca starch: provides the lightness needed to balance the density of almond flour resulting in cupcakes that have the perfect texture
• Sea salt: enhances all the flavors without making the cupcakes taste salty
• Baking powder: ensures your cupcakes rise properly look for aluminum free varieties for the cleanest flavor
• Natural sprinkles: add the classic funfetti look without artificial dyes choose brands colored with fruit and vegetable extracts for best results
• Maple syrup: sweetens naturally while adding moisture and complexity you cant get from granulated sugar
• Eggs: provide structure and richness essential for the perfect cupcake texture
• Melted ghee or butter: adds richness and that unmistakable buttery flavor that makes these taste like a special treat
• Vanilla extract: enhances the overall flavor profile use pure extract for the best results
• Lemon juice: brightens all the flavors and reacts with the baking powder for better rise
• Freeze dried strawberries: create intense natural berry flavor in the frosting without adding excess moisture
• Powdered sugar: provides the sweetness and structure needed for a pipeable buttercream

Step-by-Step Instructions

Prepare the oven and pan:

Preheat your oven to exactly 350ºF and line a standard muffin tin with paper liners. The paper liners prevent sticking and make cleanup easier while allowing the cupcakes to maintain their shape as they cool.

Mix the dry ingredients:

Combine the almond flour, tapioca starch, sea salt, baking powder, and sprinkles in a medium bowl, stirring thoroughly to eliminate any lumps. This step is crucial because almond flour tends to clump, and breaking up those clumps ensures a smooth cupcake texture. The sprinkles should be evenly distributed throughout the dry mix.

Combine wet with dry ingredients:

Add the maple syrup, eggs, melted ghee or butter, vanilla extract, and lemon juice to your dry ingredients. Mix gently just until the batter comes together. Overmixing can lead to dense cupcakes, so stop as soon as you no longer see dry spots. The batter will be somewhat thicker than traditional cupcake batter due to the almond flour.

Portion and bake:

Divide the batter evenly among the prepared muffin cups, filling each about two thirds full. This allows proper space for rising. Bake in your preheated oven for approximately 18 minutes, until the centers are puffed up and a toothpick inserted into the middle comes out clean without any wet batter.

Cool completely:

Allow the cupcakes to cool in the tin for at least 10 minutes before carefully removing them to a cooling rack. This initial cooling period helps the cupcakes set up properly. Let them cool completely to room temperature before frosting, as warm cupcakes will cause the buttercream to melt.

Prepare the strawberry buttercream:

Start with room temperature butter in your mixer bowl with the whip attachment. Whip it until smooth and creamy. Crush your freeze dried strawberries into the finest powder possible, either using a mortar and pestle or simply crushing them inside their packaging. Add this vibrant strawberry powder to the butter and mix on low speed until fully incorporated.

Finish the buttercream:

Add the sifted powdered sugar, vanilla extract, and lemon juice to the strawberry butter mixture. Begin mixing on the lowest speed to prevent a powdered sugar cloud, gradually increasing the speed as the ingredients incorporate. Once all the powdered sugar is mixed in, whip on high speed for 2 3 minutes until the frosting becomes light and fluffy with a beautiful pink color.

Frost and garnish:

Generously top each cooled cupcake with the strawberry buttercream using a piping bag for a professional look or simply spreading with a knife for a more rustic appearance. Finish with a sprinkle of additional natural sprinkles on top for that festive touch. The contrast between the colorful cake and pink frosting makes these cupcakes truly eye catching.

Pin it

The freeze dried strawberries are my secret weapon in this recipe. I discovered them years ago when trying to create natural frosting without food dyes, and now I keep them stocked in my pantry for everything from smoothies to baking. My children always sneak a few while we're making these cupcakes, and the concentrated berry flavor reminds us of summer even in the middle of winter.

Storage Recommendations

These natural funfetti cupcakes are at their absolute best when enjoyed within the first day of baking, when the texture is perfectly moist and the sprinkles maintain their vibrant colors. If you need to store them, place unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, they should be refrigerated due to the butter in the frosting, but bring them to room temperature about 30 minutes before serving for the best flavor and texture. The buttercream can develop a slight crust when refrigerated, which actually helps protect the frosting.

Ingredient Substitutions

While this recipe creates the perfect natural funfetti cupcake, there are several adaptations you can make to suit dietary needs. For dairy free cupcakes, substitute the ghee or butter with melted coconut oil in the cake and use a plant based butter in the frosting. If you cannot find freeze dried strawberries, try freeze dried raspberries or cherries for a different but equally delicious flavor profile. For those avoiding eggs, commercial egg replacers work reasonably well in this recipe, though the cupcakes may be slightly denser. If natural sprinkles are unavailable, you can omit them entirely for a vanilla almond flour cupcake that pairs beautifully with the strawberry frosting.

Pin it

Troubleshooting Tips

Almond flour batters can sometimes be tricky for those new to grain free baking. If your cupcakes seem too dense, make sure you're using very fine almond flour rather than almond meal, which has a coarser texture. For cupcakes that sink in the middle after baking, your oven temperature might be running too hot initially then cooling rapidly. Consider using an oven thermometer to verify temperature accuracy. Should your buttercream separate or appear grainy, the butter was likely too cold before you began whipping. Simply let it warm slightly and beat again until smooth and fluffy. Remember that natural sprinkles may bleed their colors more readily than artificial ones, so folding them gently into the batter at the last minute can help preserve their distinct colors.

Frequently Asked Questions

→ Can I make these cupcakes dairy-free?

Yes! Replace the butter/ghee with coconut oil in the cupcakes, and use a plant-based butter alternative for the frosting. The texture might differ slightly, but they'll still be delicious.

→ Where can I find natural sprinkles?

Natural sprinkles without artificial colors can be found at health food stores, specialty baking shops, or online retailers. Look for brands that use vegetable-based colorings instead of synthetic dyes.

→ Can I substitute the almond flour?

For nut allergies, you can try oat flour, but expect a denser texture. This substitution would require some recipe adjustments as almond flour has different properties than grain-based flours.

→ How do I store these cupcakes?

Store frosted cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, keep unfrosted cupcakes in the freezer for up to 3 months and frost after thawing.

→ Why use freeze-dried strawberries in the buttercream?

Freeze-dried strawberries provide intense flavor and natural color without adding moisture that could make the frosting runny. Fresh strawberries would introduce too much liquid and potentially break the buttercream.

→ Can I make these cupcakes ahead of time?

Yes! Bake the cupcakes up to a day ahead and store in an airtight container. Make the frosting fresh when ready to serve, or prepare it a few hours ahead and keep at cool room temperature.