1-Bowl Vegan Funfetti Cupcakes

I made these last night using vegetable oil, oat milk and Bob’s 1:1 gluten free flour mix. The batter was thick. I kept adding oat milk, but eventually assumed the GF mix was keeping it thick. I baked for 17 min and they were fully cooked. The texture was more gummy than fluffy, but they were good enough. I don’t have much experience with GF DF baking. As a cake lover, these would not be a good enough substitute for me, but it will be a fine GF/DF option for a party. This comment is purely meant to provide info for anyone asking about making these GF. I also wonder if using a nut milk or even soy milk might be a better combo with GF flour.

We are not vegan however I have made these cupcakes a countless number of times for my kids’ birthday to accommodate kids with food allergy. These cupcakes are easy to make, don’t require any special ingredients and are so light and moist. I always get compliments from both kids and adults.

I made these cupcakes for my granddaughter’s second birthday and she loved them. The look on her face with her first bite was precious. I made them with avocado oil and the flavor was perfect. I am actually making them again today because she requested them!! Thank you for a great dairy-free recipe!!

I made these for someone and they loved them. I was nervous but they came out very nice. I’m going to make them again today I hope and pray they turn out good again. I’m going to leave the sprinkles out of half the mix for regular vanilla for some. I thought there was an area to upload a picture. Oh I wasn’t sure what a skant cup was but Google helped me lol

Not sure what I did wrong. I bake cupcakes all the time and followed the recipe exactly. They were flat and spread quite a bit over the edges. The taste was great but I am not sure what happened to the texture of the tops of these. I tried a different vegan funfetti recipe right before this one and it did the exact same thing. Not sure if it had something to do with the sprinkles I used maybe?

WOW!! First time I made this it was a 5/5. I feel like a professional baker making these, lol. It’s such a wonderful recipe. Thank you, SO much. I feel like this recipe is so versatile. It could honestly used for anything like red velvet or strawberry cupcakes with just a couple additions.

Loved these cupcakes!! So did the kids!! But was wondering if I could double and make into a sheet cake? Has anyone tried??

I’m a regular Minimalist follower. My family takes a vegan Sattvic diet and many of the recipes here are simple enough to meet those needs.
I will say that avocado oil does not need to be used in these cupcakes. EVER. It is not neutral enough and overpowers and takes over the whole cupcake experience.
I would suggest a more gentle oil like safflower or sunflower.
Otherwise easy to follow and I will re-make but as with my suggestion above.

Absolutely delicious! Super moist and not too sweet at all.
Thanks for a great vegan cup cake 😋

Adding the sprinkles turned the batter a weird color. I would just add them on top after they were frosted next time. Otherwise these turned out pretty good.

I made these cupcakes and substituted a mix of Spelt flour and Bob’s gluten free flour mix…they turned out delicious!

These cupcakes are delicious!!! Just be careful not to overfill the cupcakes liner!! I did this the first time and they overflowed…still tasted good though!!

I made these for my granddaughter’s birthday party. One of her new friends comes from a vegan family and I didn’t want there to not be any cake for her to enjoy. Even though I made them a day in advance, they were so delicious. Super moist and very yummy. I’m not vegan, but these will be my go-to cupcakes in future. I’m also not a baker, so the fact that they came out so tasty is purely because of your super recipe :-)

These cupcakes are my most favorite recipe probably ever. I use vegetable oil every time for the oil and they turn out incredibly fluffy and moist every time!!
I have a question though, I was wondering if I could make this as a cake instead of cupcakes? My birthday is coming up and I just want this in cake form!

These were fantastic!

The texture of these cupcakes is amazing. I used the metric measurements. I tried this recipe two ways: the first batch with unsweetened almond milk and melted coconut oil and the second with sweetened soy milk and rapseed oil. The second version was much better than the first!
I omitted the sprinkles and used a thin layer of store bought frosting (Dunkin Hines creamy dark chocolate fudge). The cake part isn’t overly sweet so it can handle a sweet frosting.
Perfect for a child’s birthday party!

Thank you for this super easy, tasty recipe!

This recipe came out PERFECTLY! It is a super easy recipe and delicious! The cupcakes had perfect form, and my kids LOVED them! I will definitely be using this recipe over and over again!

Delicious recipe! I made both the cupcakes and frosting and they turned out beautifully.

Wow! I’m so amazed by these. I had never tried vegan baking before so was a bit nervous, but these are the lightest, fluffiest cupcakes I’ve ever made! I actually prefer them to my usual recipe, and honestly – as a non-vegan, could not notice any difference in flavour. If anything, these tasted better! The cake is light and fluffy, the icing is creamy and vanilla-y and delicious. I could eat the whole batch in a single sitting!

I made the frosting – not the cake here and it was incredible!! I used it on the carrot cake recipe found on this website and it paired well!

Homemade frosting was never my favorite. I hated that I could usually taste the butter but using vegan (mykonos) butter is GAME CHANGING!! It was just the right amount of sweetness and texture. I highly highly recommend you keep this standard buttercream recipe in your kitchen!

Cupcakes are delicious! I substituted in GF All-Purpose Flour (Bob’s Red Mill brand) and the consistency came out great – non-crumbly, lots of moisture and super yummy! However, one thing I’d note for others looking to make this is to buy the generic, “non-health food store” sprinkles. We could only find the “all natural” sprinkles at Whole Foods last-minute and, alas, they melted and didn’t show up at all once cooked. But, the sprinkles on top and some pink food coloring was all that was needed to make my daughter happy for her 4th birthday! Thanks for sharing this recipe!

My friends said these were better than regular cupcakes

I don’t know why, but these were a disaster. :( They spread, and sunk and came out an oily mess. I’ve never not had cupcakes come out fluffy–but I also never tried putting sprinkles in them– I tasted a bit of the creation and it was oily and not good. I will try again without the oil.

Lovely recipe. Moist and delicious.
I added a little extra flour and some cocoa to make them chocolate. The mixture was quite runny, but cooked up just fine.

I made a test batch of these last night for a party this week and WOW sooooo good! I used coconut oil and unsweetened oat milk for my subs. I was a little worried because my coconut oil was not fully liquid when I added it, so it solidified more when meeting with the liquid ingredients. But they turned out very, very good. I haven’t even made frosting yet and easily ate 3 of them. From my experiments with funfetti cake, I can tell you that the sprinkles make a huge difference in taste! And it’s not just the pricier the better, so experiment if you can. My favorite part of these was the crispy sweet edges! Normally I’d never think that crispy edges would work for a cupcake, but here we are. My first minimalist baker recipe, after having followed for some time. Thank you!!

Stinking delicious! I made these for my daughters birthday and everyone loved them. I made them without the sprinkles inside and made chocolate buttercream. Then rolled the tops in naturally colored sprinkles. They were reminiscent of a chocolate sprinkle doughnut.
Thank you for always producing delicious recipes. I enjoy that you have a range from really healthy alternatives (we make your vegan breakfast cookie recipe weekly) to treats we eat on special occasions.

Best cupcakes ever, hands down!
I’ve been making these for my kids birthdays for the past few years and they are always such a hit… everyone always raves about them and can’t believe they are vegan 👏🏽
I always use soy milk and coconut oil and they come out perfectly every time.
10/10 recipe!

Sorry kid, your birthday cupcakes are in the trash ;(. This recipe was a disaster for me and I followed it exactly, using oatly. I should have known better since baking is a science and a “scant cup” is not a measurement and the note to “add a couple tbsp more of flour if needed” should have been a red flag. Also, if the recipe states to use any alt dairy then it should be tested as such.

I just made these and they are amazing! Light and fluffy, moist, and most important, yummy. Recipe was easy to follow and the batter came together quickly. That was perfect as I was racing the clock for a birthday party. With the dairy-free buttermilk icing, I can’t say enough good things.

These are absolutely perfect. I shared them with several people who are definitely not vegan, and no one could tell the difference. Thank you so very much for sharing this recipe!!

I made this yesterday and they came out perfectly. I love how moist the cupcakes were. The frosting was a bit too sweet for my liking but still ate it because it was delicous haha. 10/10 will make this again!

Yum, not much too it, just a good ol cupcake recipe. Would recommend:)

Followed the recipe exactly(used canned coconut milk) but they fell terribly! Taste delicious but look terrible and seem too delicate to handle. Also the oil has leeched out through the liners. If i make them again i will use half applesauce instead of all oil.

Made these for my hubby’s birthday and everyone loved them. The non-vegans couldn’t believe that they are vegan. I’ll be making them again for my sons first birthday. Can’t wait :)

These are AMAZING! 4yo wanted to bake cupcakes so decided to try this recipe because it’s 1 bowl. It is super easy, not super messy, and sooooo delicious! Best life advice: leftovers make a great breakfast 😁

My favorite thing about your recipes is the ease and the confidence you embed in each. This OSS delicious and easy.

Oh my goodness! The first vegan cupcakes I have ever made and they were so good especially after being refrigerated overnight. I will definitely make again. I used unsweetened almond milk and extra virgin olive oil.

I doubled the recipe for my sons bday party and substituted 2/3 of the flour with all-purpose GF flour.
Turned out perfect….everyone loved them and were surprised to learn they were Vegan!

I’m absolutely in awe!!! This was my first time making cupcakes and frosting from scratch. Your instructions were so thorough and easy to follow. I used full fat coconut milk from a can and was worried the cream would make the texture weird, and on top of that I don’t have a sifter. But I think I got the desired result! I would never have guessed these are vegan. I’m so excited to make these again.

These cupcakes were so, so good! My partner said they may be the best cupcakes he’s ever had (vegan or otherwise)!

I used avocado oil, but subbed oat milk for the almond milk and coconut sugar for the cane sugar. To be honest, the coconut sugar made the batter so dark that I ended up omitting the sprinkles… :-)

Wanting a simple chocolate frosting, I simply sifted cocoa powder in with the powdered sugar (to taste). The overall effect was a cupcake that wasn’t too sweet or heavy – just perfect.

These are SO good! I’ve made them twice in a row now to have as a sweet treat throughout the week. The first time, I make chai cupcakes by replacing some of the milk with some strong brewed chai tea and adding chai spice. The second time I made the recipe as written. They are delicious and moist, and I definitely wouldn’t be able to tell they are vegan! My favorite part is the top which has that amazing cripsy-chewy amazing texture to it. This will definitely be my go to cupcake recipe from now on!

Great recipe, my go-to for quick delicious cupcakes! I’m not vegan but I prefer these to other recipes that include eggs, who knew!!!

These cupcakes were awesome! They have great flavor, and the buttercream was so delicious! I am pretty new to baking, (and this was my first time making cupcakes) and I had no problems with this recipe. Because this was my first time frosting cupcakes, I did not wait long enough, so the buttercream was a little melted :p Thank you!

We made these as our Christmas dessert. My 2 girls (5 and 3)wanted to use their Christmas sprinkles and what better way than cupcakes.
Well! They turned out beautifully! The girls enjoyed making and eating them! My husband has told me this recipe is a keeper and to make sure i don’t lose it! I had to hide one cupcake to ensure I got one myself!!!
(the only problem I had was the sprinkled we used melted and so we had a little bit of rainbow bleed! The girls didn’t mind and it didn’t affect the flavour!
Thankyou so much for a great, easy recipe!

This was a great recipe! The batter was great and easy to make. The only problem for me was that I tried using Steve’s Gluten Free flour but that totally ruined it.

Just recommending not to use Steve’s Flour for this recipe because it is not the right type. Not saying that you shouldn’t make this gluten free but don’t use Steve’s Flour.

I made these cupcakes for my grandchildren. My eldest is allergic to eggs. I was so pleased with how they turned out! They were moist and the sponge was so light! They were a hit! And my daughter asked for the recipe. I would definitely make these again!

Made these as a baking activity with a 3 year old and they turned out perfect and soooo easy! Rose beautifully, moist and just absolutely delicious! Only downside is I need to increase my sprinkle budget as she keeps asking me to make them again and again =D
I subbed half the oil for applesauce as other posters recommended and they weren’t oily at all! Topped with your dairy free buttercream frosting…wow!

Thank you for this amazing recipe that will score me major brownie points as my new go-to recipe for all kids birthdays moving forward!

This recipe was beyond delicious! Thank you so much!

This recipe was amazing! I did not add the rainbow sprinkles and used canola oil as the neutral oil. They were a bit oily but I really enjoyed that because too often vegan baked goods can be dry. I checked them after 20 minutes and let them continue to bake for about 2 more minutes. I only needed about 1.75 cups of powdered sugar to make the frosting stiff. They made 12 cupcakes and I had a little mix left over (which I may or may not have eaten.) Will DEFINITELY make this again.

I made these for my daughters birthday. My family said they were the best cupcakes they’ve ever had. I made a double batch. I used avocado oil for the oil and almond milk for the dairy milk. They turned out perfect. They made exactly 24 cupcakes(I filled the cups 3/4 of the way as suggested).
We will be making these often. Dana’s recipes never let us down!!!

Made these for my mom’s birthday and I added some orange zest for a little “zing”. My dad are 2, so I guess they loved them. But personally, next time I’ll do them, I will sub half of the oil for apple sauce because I found the muffins to be a bit too oily. Other than that it’s a great vanilla muffin recipe that is so versatile (we can add whatever flavour we want to it).

Sadly these did not turn out for me :-( I followed the 12 serving recipe to a T and the cupcakes overflowed the “cups” to the point they morphed into each other. While tasty, I made such a mess removing them that I couldn’t salvage them to decorate. If I try them again, perhaps I will only fill 1/2 way vs 3/4.

Literally the best cupcake I’ve ever had in my life. I have always been an avid baker, I use to bake with dairy products but in the past few years I’ve switched to plant based products. These cupcakes are AMAZING, don’t leave you with an upset stomach like dairy butter cupcakes, and are simply better.