These Funfetti Kamut Vanilla Cupcakes are a delightful fusion of indulgence and wholesome goodness, bringing the perfect balance of fun and nutrition to any celebration. Made with kamut flour, they offer a light and fluffy texture while providing a natural source of fiber, protein, and essential minerals like zinc and selenium, supporting energy and immune health. The batter is naturally sweetened with date paste, which offers a lower glycemic alternative to refined sugars, keeping these treats guilt-free and kid-approved.

The creamy cashew buttercream frosting adds a luscious, velvety finish with just the right amount of sweetness, complemented by hints of vanilla and a pinch of sea salt. Topped with vibrant, healthy sprinkles for a funfetti twist, these cupcakes bring joy to any occasion without compromising on clean, plant-based ingredients.

Whether for a birthday party, family gathering, or simply a treat-yourself moment, these cupcakes are the perfect way to satisfy your sweet tooth while nourishing your body.

Cupcake Ingredients (Makes 12–14 cupcakes):

• 2 cups kamut flour, sifted
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp sea salt
• 1 whole can (13.5 oz) coconut milk (shake well before opening)
• 6 tbsp unsweetened vanilla almond milk
• ½ cup date paste (or blended dates: 1 cup pitted dates and ½ cup warm water in a food processor until smooth)
• ¼ cup unrefined coconut oil, melted (https://amzn.to/4amBP7C)
• 2 tsp vanilla extract
• 2 tbsp apple cider vinegar (to activate the baking soda)
• 2–3 tbsp healthy sprinkles (optional, for funfetti style)( https://amzn.to/4g3DiRE)

Buttercream-Style Frosting Ingredients:

• 1 ½ cups raw cashews, soaked for 4 hours or boiled for 5 minutes
• ½ cup coconut cream
• 2 tbsp unrefined coconut oil, softened (https://amzn.to/4amBP7C)
• 3–4 tbsp date paste (or blended dates, adjusted for sweetness)
• 1 ½ tsp vanilla extract
• Pinch of sea salt
• Optional: 2–3 tbsp water (to adjust consistency)

Instructions:

1. Prepare the Cupcakes:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with 12–14 liners or spray with avocado oil.
2. Mix Dry Ingredients: In a large bowl, sift together the kamut flour, baking powder, baking soda, and sea salt.
3. Mix Wet Ingredients: In another bowl, whisk together the entire can of coconut milk, almond milk, date paste, melted coconut oil, vanilla extract, and apple cider vinegar until smooth.
4. Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. The batter should now be smooth, pourable, and slightly thick but easy to scoop or pour. Add additional coconut milk as needed until the desired consistency is met.
5. Add Sprinkles: Gently fold in the sprinkles for a funfetti effect.

2. Bake:

1. Fill Liners: Divide the batter evenly among the cupcake liners or muffin tin, filling each about ¾ full.
2. Bake: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool: Let the cupcakes cool completely on a wire rack before frosting.

3. Make the Frosting:

1. Blend Base: Drain the soaked cashews and blend them in a high-speed blender or food processor with coconut cream, softened coconut oil, date paste, vanilla extract, and sea salt.
2. Adjust Consistency: Add water or coconut cream 1 tablespoon at a time if needed to achieve a smooth, pipeable consistency. For a touch of added sweetness, you can also mix in 1–3 tablespoons of dark grade A maple syrup.
3. Chill: Refrigerate the frosting for 15–20 minutes to firm up before decorating.

4. Assemble and Decorate:

1. Frost the Cupcakes: Use a piping bag or spatula to generously frost the cooled cupcakes.
2. Decorate: Top with additional sprinkles or a fun garnish like fresh fruit for an extra pop of color.