Funfetti Cupcakes with Strawberry Buttercream (Print Version)
# Ingredients:
→ Funfetti Cupcakes
01 -
2 cups very fine almond flour
02 -
1/2 cup tapioca starch
03 -
1/2 teaspoon sea salt
04 -
2 teaspoons baking powder
05 -
1/4 cup natural sprinkles (1-1.25 ounce package)
06 -
1/2 cup Grade A amber maple syrup
07 -
2 eggs
08 -
1/4 cup melted ghee or butter
09 -
1 tablespoon vanilla extract
10 -
2 tablespoons freshly squeezed lemon juice
→ Strawberry Buttercream
11 -
2 sticks (8 ounces) salted butter, softened to room temperature
12 -
1 package (1.2 ounces) freeze dried strawberries
13 -
1 1/2 cups sifted powdered sugar
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1 tablespoon vanilla extract
15 -
1 tablespoon freshly squeezed lemon juice
16 -
Extra sprinkles for garnish
# Instructions:
01 -
Preheat the oven to 350°F and line a muffin tin with paper liners.
02 -
In a medium mixing bowl, combine almond flour, tapioca starch, sea salt, baking powder, and sprinkles until fully incorporated and no lumps remain.
03 -
Add maple syrup, eggs, melted ghee or butter, vanilla extract, and lemon juice to the dry ingredients. Mix just until a smooth batter forms, then divide evenly into the prepared muffin cups.
04 -
Bake until puffed in the center and a toothpick inserted comes out clean, approximately 18 minutes.
05 -
Allow cupcakes to cool for at least 10 minutes on a cooling rack before carefully removing from the muffin tin. Continue cooling to room temperature before applying frosting.
06 -
Add softened butter to a mixer with a whip attachment and beat to break up the butter. Crush the freeze-dried strawberries into a fine powder using a mortar and pestle or by crushing them in their packaging. Add the strawberry powder to the mixing bowl, and beat on low speed to combine.
07 -
Add sifted powdered sugar, vanilla extract, and lemon juice to the butter mixture. Begin mixing on low speed, gradually increasing as the sugar incorporates. Once all sugar is mixed in, increase to high speed and beat until fluffy, about 2-3 minutes.
08 -
Apply frosting generously to completely cooled cupcakes and top with additional sprinkles if desired. Best served within the first day, though they remain good for up to 3 days.
# Notes:
01 -
These cupcakes are naturally gluten-free using almond flour and tapioca starch.
02 -
The freeze-dried strawberries provide intense flavor without adding moisture to the buttercream.
03 -
For best presentation and flavor, serve within 24 hours, though they will keep for up to 3 days.