Funfetti Cupcake for One

This is fun! I actually made cupcakes for the first time ever for new year’s eve this year! chocolate covered strawberry ones.
No “lucky” foods were consumed yesterday, just a delicious mushroom sausage risotto my mom made 🙂 Happy New Year!

On NYE we stayed uplate watching the Tree of Life, which was actually a very boring movie and we ended up fast forwarding through 30 mins of it, during which there were just natural shots of how life evolved on Earth (like dinosaurs and stuff). We had black bean and peach salsa, and I guess the beans are lucky. 🙂 Happy New Year’s!

Funfetti cupcake??? Yes, please 🙂 I’m definitely going to have to try this sometime! I love anything that includes sprinkles (or chocolate – maybe I could add some cocoa powder and/or chocolate chips for a chocolate funfetti cupcake!). I’m so glad that you had a good New Year, Katie! 😀

I love your cupcakes! I have those sprinkles too. I am glad you had an enjoyable New Year and happy 2012! I did stay up until midnight, drank champagne, had lentils the night before (does that count?), and surprisingly, did not have to bake anything for a NYE party. I am excited about tomorrow’s cookie dough!

Too adorable. What did you use for the frosting?

I have veganized hoppin john with kale and cornbread for my lucky foods.

Because round things are lucky, we decided to make pancakes! Any excuse to make pancakes sounds like a good excuse to me 🙂

Oh, we stayed up at our house! 🙂
Those cupcakes look like a dream! I used to love funfetti cake as a kid (yes the boxed kind. and then my mom started to make her own!). YUM!!!

I stayed way past midnight and watched the Taipei countdown! It was awesome. Happy New Year, Katie! 😀

Gahh, i’m eating sprinkles right now.I put them in/on everything. Why didn’t I think of funfetti single ladies? That’s why you have the dessert blog and not me.

For New Year’s, my boyfriend and I played games with the family before they went to bed (at 10:30) and then watched the ball drop in NYC on TV while sipping on sparkling white grape juice:)

Since you are the queen of funfetti, I was just curious–do you have a particular kind of sprinkles you like to use?
Oh, and I ate black-eyed peas today–better late than never, right?

can u do hot cocoa

Wow, this was so good and satisfying. I also just used some canned frosting, but I think tomorrow I’ll make my own and make this again. This is the best vegan cake/cupcake I’ve yet to have.

Any chance you have a good vegan vanilla frosting recipe? Or better yet a single serving version?

This is a fabulous recipe! Thanks for posting it. I am on a low carb diet so I tweaked it a little to suit my specific diet, and got a fairly good result. Here are the substitutions I made:

1/4 c. soy flour (substituted for the regular flour for more protein and less carbs)
Torani sugar free vanilla syrup (2 tbsp) instead of the vanilla extract
safflower oil for the oil
1 tsp of sprinkles
(the rest of the recipe I followed exactly like you said to do).
The first one turned out harder like a cookie, so the next one I added in 1 tbsp extra water and it came out soft. I then melted some organic butter on top.

You…are kind of awesome.

I made this today….n lemme tell you – It was the yummiest cupcake I have ever had.
Thank a ton Katie 🙂 🙂
Thing I would do differently next time – Remember to melt the oil before using. My coconut oil was frozen,due to the weather, and I did not melt it. So, the cupcake tasted too coconutty in some bites. Lol!
Question – The cupcake cracked on the top. What usually causes the cracks?

Is there any way to make this into a cake? My little boy’s birthday is coming up and this would be perfect for his “Art” themed birthday if I could get it to work as a cake. Help, Please!

Katie, I have to thank you so much for this recipe! My mom’s birthday was 2 weeks ago and I decided to whip up one of your single-serve cakes for her. I iced it with Nutella (since she loves Nutella and isn’t vegan) and made a cake topper out of clay for it, and she loved it! I can’t say enough good things about your blog. Here are a couple pictures:

http://picasaweb.google.com/107115571779598948190/MiscellaneousPhotos61112#5752825341198758482

http://picasaweb.google.com/107115571779598948190/MiscellaneousPhotos61112#5752825392906483490

Thanks again!
Olivia

In the last few years, on baking blogs especially, I’ve noticed a trend in the way people are using the word “substitute,” and it has really confused me at times. I would normally say “substitute A for B,” meaning don’t use B; use A instead. But people now say “substitute A with B,” meaning (I infer from the context) that A is going away, and they’re using B instead. I think it’s more grammatical in those cases to say “replace A with B.” Using “with” instead of “for” with the word “substitute” creates a logical tangle–in my mind, at least.

So, when I read your sentence: “Also, if you’ve never done fat-free baking: subbing all the oil in a recipe for applesauce will give you a gummier result,” I was left scratching my head, because you essentially said “substituting oil for applesauce will give you a gummier result,” yet you began the sentence with a reference to fat-free baking, and I’m pretty sure that it’s applesauce, not oil, that makes baked goods “gummier.” =)

Perhaps I’m the only person in the world who is confused by this change in usage, but in the quest for excellent writing (as yours normally is), I hope you’ll consider my suggestion to stick to the (apparently) old-fashioned ways of using “substitute” and “replace.” As I said, I know it’s a trend, but I don’t think it’s a helpful one!

I didn’t know where to send you an email so I just decided to send one here.. I just wanted to say I LOVE your site sooo much! I am very much into health and I want to be a nutritionist and build my own health empire ( I am 16 still so I am starting now..) In my free time I just go on this site and get so excited to try your recipes out! Thank you!

Looks fantastic! I would really like to showcase this recipe on my cupcake recipes and ideas blog if you agree.

If I wanted to make a whole batch of these for my birthday what would the portions be? Could you help??? Thanks!

Just made this–I think I used the wrong type of sprinkles, because they turned the batter grey xD either way, it’s delicious! I was a little skeptical at first because the batter wasn’t quite like “normal” cake batter, but it totally worked! Thank you! 🙂 (I used 2 T brown rice flour and 1 T ww flour)

Hi! I just found your website and I’m in love with it. I can’t wait to try out a ton of your recipes — I got a bit carried away, I have to admit.

I wanted to ask, where is the recipe that you use for the “buttercream” frosting on your single-lady Funfetti cupcake. I didn’t see a link anywhere and it looks delicious. Could you send it to me when you have the time.

Thanks so much!

Stephanie

How’d u make the frosting?

What did you use for the frosting?

Hi this was a great recipe, let me just give a bit of advice,if your using non-pareils instead of sprinkles they should be added last because their color will fade off and change the color of your batter.Good Luck;-)