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Cakes

The Bakery Confetti cupcakes

10 oz/283 g

Bad out of 100 Medium confidence
  • Dye with an EU warning label
  • Contains synthetic dyes
  • Ultra-processed
  • High in sugar
  • High in saturated fat
  • Contains added sugars
  • Contains emulsifiers studied for gut effects
  • Contains seed oils
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Why it scores 0

The Bakery Confetti cupcakes scores 0 out of 100 (Bad) under GoodSwap’s published rules. What moved the score most:

  1. Sugar: An added sugar. Strong
  2. Corn syrup: An added sugar. Strong
  3. Ultra-processed (NOVA 4): Classified NOVA 4: made with industrial ingredients and additives. Strong

Every line of the math is on The Receipt below, with its evidence tier and sources.

Better snack cakes and brownies

The same kind of product, at least 10 points higher, sold in the US. Never paid placements.

The Receipt

Confetti cupcakes

START100

Ingredients

  • Sugar
    Strong An added sugar. [1][2][3]
  • Corn syrup
    Strong An added sugar. [1][2][3]
  • Red 40
    Regulatory In the EU and UK, foods with this color must state that it "may have an adverse effect on activity and attention in children". [4][5][6][7][8][9]
subtotal−50

Processing

  • Ultra-processed (NOVA 4)
    Strong Classified NOVA 4: made with industrial ingredients and additives. [10]
  • 9 kinds of ultra-processing markers
    Emerging Industrial additive classes found: color (added), emulsifier, flavoring, glazing agent, humectant, industrial protein, industrial sugar or starch hydrolysate, modified starch and thickener, stabilizer or gelling agent. [10]
subtotal−26

Nutrition per 100 g

  • Sugars 42.3 g / 100 g
    Strong Very high in sugar. [1]
  • Saturated fat 5.6 g / 100 g
    Strong High in saturated fat. [11]
  • Salt 0.9 g / 100 g
    Strong High in salt. [12]
  • Energy 394 kcal / 100 g
    Info Energy-dense for its weight. [2]
subtotal−24
TOTAL 0Bad

100 − 100 = 0

Can’t score above 79. Contains sugar, an ingredient of high concern. [1][2][3][4][5][6][7][8][9]

Can’t score above 79. High in saturated fat and sugars (above the front-of-pack "high" level). [13]

GTIN 00078742004075 · 2026-05-17

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy394 kcal
Fat16.9 g
Saturated fat5.6 g
Trans fat0 g
Carbohydrates59.2 g
Sugars42.3 g
Fiber0 g
Protein2.8 g
Salt0.9 g

Serving: 3 CUPCAKES (71 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

Sugar, water, bleached enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), vegetable oil (soybean, palm, palm kernel, canola), corn syrup, cornstarch, eggs, food starch-modified, leavening (sodium acid pyrophosphate, baking soda, monocalcium phosphate, sodium aluminum phosphate, aluminum sulfate), nonfat milk, mono - and diglycerides, salt, egg whites, whey, natural and artificial flavor, soy lecithin, potassium sorbate (preservative), wheat starch, confectioner's glaze, guar gum, polysorbate 60, polyglycerol esters of fatty acids, glycerin, wheat protein, sodium stearoyl lactylate, datem, blue 1, red 40, calcium stearoyl-2-lactylate, xanthan gum, sodium carboxymethylcellulose, red 40 lake, methylcellulose, dextrin, yellow 6 lake, blue 1 lake, carnauba wax, yellow 6.

Allergens and diets

Contains: Milk, Soy, Wheat, Gluten, Egg

  • Not vegan
  • Not gluten-free
  • Not palm-oil-free

Always check the package: recipes change.

Healthiest cakes in the US

Sources

  1. Guideline: sugars intake for adults and children

    World Health Organization · Mar 4, 2015 · Agency assessment

    “In both adults and children, WHO recommends reducing the intake of free sugars to less than 10% of total energy intake”

    who.int

  2. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  3. Added and free sugars should be as low as possible

    European Food Safety Authority · Feb 28, 2022 · Agency assessment

    “Sugar consumption is a known cause of dental caries.”

    efsa.europa.eu

  4. Regulation (EC) No 1333/2008 of 16 December 2008 on food additives

    European Union (Official Journal) · Dec 16, 2008 · Law

    “may have an adverse effect on activity and attention in children.”

    eur-lex.europa.eu

  5. Regulation (EC) No 1333/2008 (as it applies in the UK), Annex V: food colours requiring additional labelling

    legislation.gov.uk (The National Archives) · Law

    “may have an adverse effect on activity and attention in children.”

    legislation.gov.uk

  6. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial

    The Lancet · November 2007 · Peer-reviewed

    “Artificial colours or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in 3-year-old and 8/9-year-old children in the general population.”

    doi.org

  7. Tracking Food Industry Pledges to Remove Petroleum Based Food Dyes

    U.S. Food and Drug Administration · Regulator

    “FD&C Green No. 3, FD&C Red No. 40, FD&C Yellow No. 5, FD&C Yellow No. 6, FD&C Blue No. 1, and FD&C Blue No. 2—by the end of 2027.”

    fda.gov

  8. California AB 2316 (2024), Pupil nutrition: substances: prohibition

    California Legislative Information · Sep 28, 2024 · Law

    “beginning December 31, 2027, would prohibit a school district, county superintendent of schools, or charter school”

    leginfo.legislature.ca.gov

  9. List of Select Chemicals in the Food Supply Under FDA Review

    U.S. Food and Drug Administration · Jul 29, 2026 · Regulator

    “The table below includes select food ingredients (including food and color additives), food contact substances, and contaminants under FDA review as of May 12, 2026 .”

    fda.gov

  10. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org

  11. Saturated fatty acid and trans-fatty acid intake for adults and children: WHO guideline

    World Health Organization · Jul 17, 2023 · Agency assessment

    “WHO recommends that adults and children reduce saturated fatty acid intake to 10% of total energy intake (strong recommendation).”

    who.int

  12. Sodium reduction (fact sheet)

    World Health Organization · May 11, 2026 · Agency assessment

    “For adults, WHO recommends less than 2000 mg/day of sodium (equivalent to less than 5 g/day salt), or just under a teaspoon.”

    who.int

  13. Guide to creating a front of pack (FoP) nutrition label for pre-packed products sold through retail outlets

    Department of Health and Social Care / Food Standards Agency (GOV.UK) · Nov 8, 2016 · Regulator

    “Table 3: Criteria for drinks (per 100ml)”

    assets.publishing.service.gov.uk

  14. HHS, FDA to Phase Out Petroleum-Based Synthetic Dyes in Nation’s Food Supply (press release)

    U.S. Food and Drug Administration · Apr 22, 2025 · Regulator

    “Initiating the process to revoke authorization for two synthetic food colorings—Citrus Red No. 2 and Orange B—within the coming months.”

    fda.gov

  15. Ultra-processed food exposure and adverse health outcomes: umbrella review of epidemiological meta-analyses

    BMJ · Feb 28, 2024 · Peer-reviewed

    “Greater exposure to ultra-processed food was associated with a higher risk of adverse health outcomes, especially cardiometabolic, common mental disorder, and mortality outcomes.”

    doi.org

  16. Ultra-Processed Diets Cause Excess Calorie Intake and Weight Gain: An Inpatient Randomized Controlled Trial of Ad Libitum Food Intake

    Cell Metabolism · July 2019 · Peer-reviewed

    doi.org

  17. Dietary emulsifiers impact the mouse gut microbiota promoting colitis and metabolic syndrome

    Nature · Mar 5, 2015 · Peer-reviewed

    “carboxymethylcellulose and polysorbate-80, induced low-grade inflammation and obesity/metabolic syndrome in wild-type hosts and promoted robust colitis in mice predisposed to this disorder.”

    doi.org

  18. Randomized Controlled-Feeding Study of Dietary Emulsifier Carboxymethylcellulose Reveals Detrimental Impacts on the Gut Microbiota and Metabolome

    Gastroenterology · March 2022 · Peer-reviewed

    “Relative to control subjects, CMC consumption modestly increased postprandial abdominal discomfort and perturbed gut microbiota composition in a way that reduced its diversity.”

    doi.org

  19. Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Santé cohort: prospective cohort study

    BMJ · Sep 6, 2023 · Peer-reviewed

    “This study found positive associations between risk of CVD and intake of five individual and two groups of food additive emulsifiers widely used in industrial foods.”

    doi.org

  20. Re-evaluation of the traditional diet-heart hypothesis: analysis of recovered data from Minnesota Coronary Experiment (1968-73)

    BMJ · Apr 12, 2016 · Peer-reviewed

    “replacement of saturated fat in the diet with linoleic acid effectively lowers serum cholesterol but does not support the hypothesis that this translates to a lower risk of death from coronary heart disease or all causes.”

    doi.org

  21. Dietary Fats and Cardiovascular Disease: A Presidential Advisory From the American Heart Association

    Circulation · Jul 18, 2017 · Peer-reviewed

    doi.org

  22. Dietary Linoleic Acid and Risk of Coronary Heart Disease: A Systematic Review and Meta-Analysis of Prospective Cohort Studies

    Circulation · Oct 28, 2014 · Peer-reviewed

    “These data provide support for current recommendations to replace saturated fat with polyunsaturated fat for primary prevention of CHD.”

    doi.org

  23. Commission Regulation (EU) 2023/915 of 25 April 2023 on maximum levels for certain contaminants in food

    European Union (Official Journal) · Apr 25, 2023 · Law

    “Glycidyl fatty acid esters, expressed as glycidol”

    eur-lex.europa.eu

  24. 1,4-Dioxane in Cosmetics: A Manufacturing Byproduct

    U.S. Food and Drug Administration · Regulator

    “1,4-dioxane forms as a byproduct during the manufacturing process of certain cosmetic ingredients.”

    fda.gov

  25. Agents Classified by the IARC Monographs, Volumes 1–142 (List of Classifications)

    International Agency for Research on Cancer (WHO) · IARC

    monographs.iarc.who.int