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Wholesome Birthday Cupcakes with Rainbow Sprinkles

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Fluffy, tender birthday cupcakes made with white whole wheat flour, honey, and Greek yogurt, topped with a tangy cream cheese frosting and rainbow sprinkles. A healthier celebration treat that doesn’t compromise on taste or texture.

Ingredients

Scale
  • 1 ½ cups white whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter, softened
  • ½ cup honey
  • ¼ cup coconut sugar or brown sugar
  • 2 large eggs, room temperature
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 1 teaspoon vanilla extract
  • ⅓ cup whole milk (or oat milk for dairy-free)
  • ⅓ cup rainbow sprinkles (confetti style or jimmies)
  • 8 ounces cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 3 tablespoons honey (or maple syrup)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Extra rainbow sprinkles for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together white whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter, honey, and coconut sugar until light and fluffy (about 3 minutes).
  4. Beat in eggs one at a time, then add vanilla extract.
  5. With mixer on low, add dry ingredients and yogurt alternately: ⅓ flour, half yogurt, ⅓ flour, remaining yogurt, last ⅓ flour. Mix until just combined.
  6. Pour in milk and mix on low until just combined. Gently fold in rainbow sprinkles with a rubber spatula (4-5 folds).
  7. Divide batter evenly among liners, filling each about two-thirds full.
  8. Bake for 16-19 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. For frosting: Beat softened cream cheese and butter until smooth. Add honey, vanilla, and salt; beat until fluffy (about 2 minutes).
  11. Once cupcakes are completely cool, pipe or spread frosting onto each cupcake and top with extra rainbow sprinkles.

Notes

Room temperature ingredients are crucial for best texture. Do not overmix batter once flour is added. Fold sprinkles gently to prevent color bleeding. Cool cupcakes completely before frosting. For gluten-free, use 2 ½ cups gluten-free all-purpose flour blend with xanthan gum. For dairy-free, use plant-based butter, coconut yogurt, and oat milk. Cupcakes can be made a day ahead; flavors deepen overnight.

Nutrition

Keywords: healthy cupcakes, birthday cupcakes, whole wheat cupcakes, honey cupcakes, rainbow sprinkles, cream cheese frosting, wholesome dessert

Find it online: https://perkypan.com/wholesome-birthday-cupcakes-with-rainbow-sprinkles/