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{Whole Wheat} Funfetti Cupcakes with Two-Tone Buttercream Rose Tutorial

Prep Time 15 mins
Total Time 30 mins
Servings 12 cupcakes

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I love me some cake. And sprinkles. And frosting.

whole wheat funfetti cupcakes with blue frosting roses on white and gold china plate

And making these with 60% whole wheat flour so that I can eat 3 in one day. Or 4. Or all 12.

I pretty much refuse to make anything with 100% white flour unless it’s (a) a Beschamel Sauce (whole grains do not yield beautifully creamy sauce) or (b) for someone else. I know that I could eat a lot healthier than I do a lot of the time, so why not throw in a little extra protein and fiber?

whole wheat funfetti cupcakes on white and gold saucers with more cupcakes behind

Now, I’m not saying that making these cupcakes with 60% whole wheat flour is going to give you the same cupcake as making them with white flour, but it’s a sacrifice I’m willing to make to ease my conscience a little. That being said, this cupcakes are still incredibly moist and fluffy, with great vanilla flavour.

The only other thing I changed when I made these is that I added one small container of lemon meringue yogurt instead of the 1/4 cup plain or vanilla yogurt that is called for. The only reason for this is that I didn’t have any plain or vanilla yogurt. It was lemon or strawberry, and I figure lemon would be the least noticeable. It is not noticeable at all. You could substitute it for any flavour you want, as long as you enjoy the flavours you’re putting in.

I had a container of teal icing leftover in the freezer and decided to use that up. I honestly don’t usually use a recipe for buttercream frosting…. (my rebellious side I suppose) Instead I just add room temperature butter to the stand mixture and beat it with icing sugar, adding icing sugar until I like the consistency, and then I add some vanilla. You can also add milk or whipping cream until you like the consistency, but if I am using it for piping then I generally don’t because I want it nice and firm.

whole wheat funfetti cupakes with two tone blue buttercream rose on white plate

I tried to do the two-tone roses once before with regular food colouring and it just didn’t work very well because of how runny regular food colouring is. I thought I would try it today with my gel icing colours and it worked much better! It is still somewhat time consuming, especially if you want a lot of them, but I’m glad I had a little more success this time, and I love the way they look.

Here are some pictures of how I did it.

step by step photo grid showing how to make two tone buttercream roses

1.  Make sure your petal tip on (the long sliver with one fat end and one skinny end — I believe mine is a 104) is firmly secured in your piping bag and the skinny end lines up nicely with the crease of the bag (this will give you a nice straight line to put your food colouring). You want to spread a thin line of gel icing colour along the seam of the bag that leads into the skinny end of your icing tip. You’ll also need a round tip in a solid colour to create the bud.

2. Pipe a small circle in the middle of your cupcake. Switch to your petal tip, and with the fat side down, form one petal at a time, in a sort of semi-circular shape.

3. Start your next petal in the middle of your first petal so that your ends aren’t showing and your petals are always overlapping.

4. Continue until your cupcake is full, fanning your petal tip outward (so that it is more level with the cupcake) as you get to the edge of the cupcake.

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{Whole Wheat} Funfetti Cupcakes with Two-Tone Buttercream Rose Tutorial

These Funfetti Cupcakes with Two Tone Buttercream Roses are a fun dessert for any party!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine American
Course Dessert
Servings 12 cupcakes
Calories 242cal

Ingredients

  • 1 cup whole wheat flour or sub all-purpose if you like
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter melted
  • 3/4 cup sugar
  • 1/4 cup light brown sugar
  • 1 large egg
  • 1/4 cup yogurt plain or vanilla; or sour cream
  • 3/4 cup milk
  • 1 Tablespoon vanilla extract
  • 1/2 cup sprinkles

Instructions

  • Preheat oven to 350F degrees. Line a muffin pan with 12 paper liners. Set aside.
  • In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously, whisking out any lumps – mixture will be gritty.
  • Whisk in egg, yogurt, milk, and vanilla extract until combined.
  • Slowly mix in dry ingredients until no lumps remain. Slowly stir in sprinkles, but do not overmix because their colour will bleed.
  • Divide batter between 12 muffin liners. Bake for 14-18 minutes until a toothpick comes out clean.
  • *If baking one 9″ pan, bake for 33-37 minutes, covering after 20-25 minutes if the top is getting too dark.

Notes

You can also bake this in one 9″ round or square pan.

Nutrition Information

Calories: 242cal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 136mg | Potassium: 99mg | Fiber: 1g | Sugar: 24g | Vitamin A: 285IU | Calcium: 43mg | Iron: 0.8mg

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Recipe adapted from Sally’s Baking Addiction.

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Jessica @ The Blueberry Bison says

    Not only am I excited to find a whole wheat version of one of my favorite cupcake recipes, but that buttercream — how beautiful! This might be a dumb question, but how did you fill your piping bag with the second color without messing up your initial thin line of color?

    • Ashley says

      Hey — thanks! I just try to get it as far down into the bag on the other side as I can (without touching my line) and then just fill the rest up and squeeze it down. The line might be a little smudged with the first few petals but it still looks neat in my opinion, and by the second rose the line is pretty thin and neat.

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