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Funfetti Almond Flour Cupcakes with Peanut Butter Frosting

Funfetti Almond Flour Cupcakes with Peanut Butter Frosting

20 mins prepServes 6

Delicious funfetti almond flour cupcakes topped with a creamy peanut butter frosting, perfect for a special treat.

6 servings

What you need

maple syrup

8 tbsp maple syrup

almond flour

2 cup almond flour

sprinkles

2 ½ tbsp sprinkles

vanilla extract

½ tbsp vanilla extract

coconut oil

¼ cup coconut oil

milk

2 tbsp milk

fine sea salt

½ tsp fine sea salt

egg

baking soda

½ tsp baking soda

powdered peanut butter

⅔ cup powdered peanut butter

egg white

turmeric

1 dash turmeric

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Shop ingredients

Instructions

Preheat oven to 350°F. Line a muffin tin with six liners and set aside.

Whisk together cake wet ingredients and then mix in dry. Gently mix in sprinkles (mixed with 1/2 tbsp almond flour) and evenly distribute into the six muffin cups.

Bake for 18-20 minutes, or until a toothpick comes out clean.

Mix the frosting ingredients (powder peanut butter, milk of choice, maple syrup, optional water) together until combined. You can also add 1-2 tbsp cacao powder to make a peanut butter chocolate frosting!

Let cupcakes cool completely before frosting and enjoy!

View original recipe

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Funfetti Almond Flour Cupcakes with Peanut Butter Frosting | What Robin Eats