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1-Bowl Vegan Funfetti Cupcakes

ONE BOWL Vegan Funfetti Cupcakes! #vegan #minimalistbaker

I have one of those super cool moms who brought in cupcakes for my class on my birthday. She always baked them in ice cream cones and she always topped them with tons of sprinkles.

Moms, birthdays, and sprinkles are the best (in that order).

ONE BOWL Vegan Funfetti Cupcakes!! #vegan #minimalistbaker

I’m so excited I finally got around to vegan-izing funfetti cupcakes.

Up until this point my favorite flavor of vegan cupcakes has been chocolate, so it was due time to try my hand at good old fashioned vanilla. Turns out, vanilla has my heart, especially when sprinkles are involved.

This recipe may look a little complicated, but I assure you it only requires 1 bowl and less than 1 hour!

The ingredients are basic as well. If you’re like me, you always have vegan butter and sprinkles on hand anyway. If not, you’ll probably start doing so after trying these babes.

ONE BOWL Vegan Funfetti Cupcakes | Minimalist Baker | #vegan #minimalistbakerSIMPLE One Bowl Vegan Funfetti Cupcakes! Fluffy, sweet and LOADED with sprinkles!! #vegan #minimalistbaker

Quintessential funfetti cupcakes have sprinkles inside the cupcake as well as on top of the frosting. If I could’ve figured out another way to infuse sprinkles into these babes, I surely would’ve. I’ll report back on any such discoveries.

Vegan Funfetti Cupcakes! One bowl, 10 ingredients, SUPER fluffy amazing cupcakes! #vegan #minimalistbaker

These cupcakes are seriously dreamy. They’re

Fluffy
Moist
Perfectly sweet
Vanilla infused
Loaded with sprinkles
Topped with MEGA fluffy buttercream
Super shareable
& Slightly addictive

I may or may not have sampled one pre frosting…then another post frosting…then another just to ensure I hadn’t in fact gotten a wrong assessment. Turns out, I was right all along. These cakes are amazing!

Vegan Funfetti Cupcakes! One bowl, 10 ingredients, SUPER delicious cupcakes!! #vegan #minimalistbaker

Make these for book club and birthdays and anniversaries and casual Fridays and everything in between.

You and whomever you bestow them upon will not only experience a slight sugar high, but also the pure bliss that ONLY comes from eating a cupcake loaded with icing and sprinkles. Enjoy!

Vegan Funfetti Cupcakes! One bowl, 10 ingredients, SUPER fluffy amazing cupcakes! #vegan #minimalistbaker #funfettiAMAZING One Bowl Vegan Funfetti Cupcakes! 10 ingredients, 45 minutes, and SO delicious! #vegan #minimalistbaker

4.6 from 149 reviews
One Bowl Vegan Funfetti Cupcakes
 
Print Friendly Version
Prep time
35 mins
Cook time
25 mins
Total time
1 hour
 
1-bowl vegan funfetti cupcakes that taste JUST like the real thing! Fluffy, sweet, and loaded with vegan buttercream and sprinkles.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
CUPCAKES:
  • 1 cup non-dairy milk + 1 tsp apple cider vinegar
  • 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened
  • scant 1 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup rainbow sprinkles* + more for topping
FROSTING:
  • 1/2 cup (1 stick) vegan butter, softened
  • 2 1/2 - 3 cups powdered sugar
  • 1/4 tsp vanilla extract
  • Splash non-dairy milk
Instructions
  1. Preheat oven to 350 degrees F (176 C) and line a standard muffin holder with 12 paper liners.
  2. In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Let set to curdle/activate.
  3. Add softened butter to a large mixing bowl and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy - about 2 minutes.
  4. Add dry ingredients (omitting sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour.
  5. Sift over butter/sugar mixture alternating with the almond milk mixture. Blend until until well incorporated and no large lumps remain.
  6. Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.
  7. Divide evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
  8. Bake on a center rack for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.
  9. Let cool completely on a cooling rack. In the meantime, prepare frosting.
  10. Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
  11. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be very thick so it will hold its shape once on the cupcakes.
  12. Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated.
Notes
*Some brands of sprinkles aren't vegan friendly, so be sure to check!
*Adapted from Isa Chandra with inspiration from Brown-Eyed Baker
*Nutrition information is a rough estimate for 1 of 12 cupcakes with frosting.
Nutrition Information
Serving size: 1 cupcake w/ frosting Calories: 340 Fat: 15g Saturated fat: 4.8g Carbohydrates: 49g Sugar: 37g Sodium: 281mg Fiber: 0.5g Protein: 1.7g
3.5.3226

 

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600 Comments 10 ingredients or less, Dairy-Free, Fall, Nut-Free, One Bowl, Soy-Free, Spring, Summer, Sweet (dessert), Vegan, Winter

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danaHi, I'm Dana! I'm Dana! I am a food stylist, photographer, creator of the Food Photography School and author of the 31 Meals Cookbook and Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Irene says

    August 30, 2014 at 6:57 am

    Omg, yum! I may have to make these for my sister’s birthday soon! Is it possible to use regular butter or does it have to be vegan?

    Reply
    • Michelle says

      August 30, 2014 at 9:56 am

      Yes, you can use regular butter!

      Reply
    • Savannah says

      October 25, 2014 at 8:44 am

      It’s healthier if you use vegan butter (vegan butter is nothing more than a mixture of different oils).

      Reply
      • Emma-leigh says

        November 20, 2014 at 4:49 pm

        you could just use oil if you want :)

        Reply
        • netta says

          December 17, 2014 at 8:43 am

          What kinds of oil

          Reply
          • Emma-leigh says

            December 17, 2014 at 12:45 pm

            um any i guess, i usually use rice bran or coconut for baking. if you you peanut oil the cakes will taste like peanuts

    • Sole says

      October 30, 2015 at 5:17 pm

      Regular butter isnt vegan

      Reply
      • Cleopatra says

        April 26, 2017 at 1:41 pm

        Well, in the ingredients it says Vegan Butter not real butter. So, in a way you are correct but it has nothing to do with the recipe above.

        Reply
        • Carolina Medina says

          July 12, 2017 at 6:55 pm

          Hello, I attempted this recipe for the first time and it was not successful. The caved and were very ugly looking. Once they were cool, I commenced to decorate and noticed they were very greasy. I broke one in half and they were extremely oily. I ended up disposing of them all. What did I do wrong?
          The only difference was, I had EARTH FRIENDLY BALANCE tub not a stick. I warmed it up a bit to soften prior to creaming with sugar. Is that it? Please help

          Reply
          • Amy says

            July 21, 2017 at 9:58 am

            Mine didn’t turn out at all either but I had all the correct ingredients. So frustrating

          • Ariel says

            August 23, 2017 at 11:34 am

            I know that the Earth Balance tubs generally add water to make them spread easily – so they bake differently than the baking sticks. Hope this helps!

          • Reem says

            December 29, 2017 at 6:46 pm

            Thank you, Ariel, for the tip!

          • Rachel says

            January 27, 2018 at 10:47 pm

            Same! I used the sticks, though. Why did they turn out so ugly and oily??

          • Liz says

            February 18, 2018 at 10:39 am

            I actually used the earth balance tub and they turned out fine. The rise wasn’t great, but I think that’s more because I didn’t realize I was out of baking soda. I’d be more inclined to question the temperature of the butter.

  2. Kati says

    August 30, 2014 at 8:00 am

    SO YUM! Do you think these could be made using a gluten-free flour blend?

    Reply
    • Dana @ Minimalist Baker says

      August 30, 2014 at 3:00 pm

      I do! I haven’t tried it myself, but a trusty GF blend should work! Report back if you try it :D

      Reply
      • Jessica says

        September 16, 2015 at 4:19 pm

        I made these GF, and they were great! I used the Duncan Hines GF flour blend and added about a teaspoon of extra baking powder.

        Reply
        • Heather says

          March 26, 2017 at 4:28 pm

          Yay! My 3 year old was just diagnosed with several allergies including wheat and egg. She loves white cake, and it seems like I can find mostly chocolate cake recipes that are vegan/GF. Can’t wait to make these for her, and the rest of us!

          Reply
      • Bethany says

        September 28, 2016 at 3:25 pm

        My cupcakes sank. In the middle. Do you know what i could have done wrong?

        Reply
        • Dana @ Minimalist Baker says

          September 28, 2016 at 3:56 pm

          It’s natural for them to sink a little! Next time, up the leavening agent a little more. I also want to experiment using aquafaba (chickpea brine) as the egg replacer in here. I speculate that will fluff them up!

          Reply
          • Kassie says

            March 10, 2017 at 6:01 am

            Baking soda and white vinegar work AMAZING as an egg replacement for fluffy muffs.

          • Rona shrourou says

            October 31, 2017 at 6:49 pm

            If you used aquafaba, what would you replace it for?

          • Merryl says

            January 15, 2018 at 10:19 am

            I added (without replacing anything) 6 tablespoons of aqua faba, whipped a bit beyond soft peaks. Nice and fluffy! No sinking.

      • karen says

        June 27, 2017 at 1:29 pm

        i make these with 1.25 cups gf blend and 0.25 cups almond flour ?

        Reply
      • CHARLOTTE says

        September 27, 2017 at 6:45 am

        YES DANA

        Reply
    • Beth says

      October 1, 2014 at 3:44 pm

      I would also like to know what GF flour works well for you!

      Reply
      • Patt says

        January 5, 2016 at 6:06 pm

        I love BetterBatter.org.

        Reply
    • Kristin H. says

      December 14, 2016 at 12:36 pm

      Did you ever try the GF version? I am hoping that Dana’s gluten free flour mixture will work, just looking for some feed back first :) Thank you in advance!

      Reply
  3. Danielle @ Chits and Chats and Chocolate says

    August 30, 2014 at 8:57 am

    Funfetti is the best thing that can happen to a cupcake! These look awesome!

    Reply
  4. Taylor says

    August 30, 2014 at 9:30 am

    I already have plans to make these when I get home! They look delicious! Although, I think it may be a typo that you put 2/5 – 3 cups powdered sugar for the frosting since you start with a 1/2 cup.

    xoxo
    Taylor

    Reply
    • Dana @ Minimalist Baker says

      August 30, 2014 at 3:01 pm

      Yes! I will fix that. Thanks Taylor!

      Reply
      • Francis says

        February 12, 2018 at 11:39 am

        Wait so how many cups of powdered sugar is needed? Maybe this is why my frosting didn’t turn out well

        Reply
  5. Bird says

    August 30, 2014 at 9:30 am

    Ohmahgosh I’m coming over right now. I just had some serious awesome childhood flashbacks there. Thank you dearest for the memories and the amazing recipe.

    Reply
  6. Meinhilde says

    August 30, 2014 at 9:35 am

    Sprinkles (or jimmies) are such a happy addition to plain old cupcakes. Love it!

    Reply
  7. D says

    August 30, 2014 at 9:47 am

    Hi! Love your site and all you do. You help me to feel like I am not the only one who cooks or bakes vegan, but still eats meat. So I was wondering if you have tried these in an ice cream cone yet? My daughter wants these for her party at school. She is deathly allergic to dairy. Once again thank you!

    Reply
    • Dana @ Minimalist Baker says

      August 30, 2014 at 3:01 pm

      These would likely work in an ice cream cone! Though I haven’t tried it myself, so let me know how it goes if you do! Thanks for the sweet comment, D!

      Reply
      • Arkaidy says

        April 20, 2017 at 4:46 pm

        A few years late, but I just got done making these in cones, worked perfectly!

        Reply
        • Monica Gehman says

          December 11, 2017 at 9:04 am

          Thank you for leaving the comment. I’m going to make these today for my daughter’s school b-day treat tomorrow and was hoping that would work! Hopefully they won’t get soggy the day before!

          Reply
  8. Christina says

    August 30, 2014 at 9:53 am

    Funfetti cupcakes are the stuff that childhood memories are made of!

    Reply
  9. Connie says

    August 30, 2014 at 10:04 am

    Those look so amazing, fun & delicious!

    Reply
  10. Meghan says

    August 30, 2014 at 10:28 am

    Always simple, yet always creative. Can’t wait to try!!

    Reply
  11. Averie @ Averie Cooks says

    August 30, 2014 at 11:13 am

    One bowl AND vegan?! You make vegan baking look so easy – and delish!!! Pinned :)

    Reply
  12. Millie | Add A Little says

    August 30, 2014 at 12:02 pm

    These sound way to easy to be true! I love all the funfetti colours – so fun!

    Reply
  13. Katie M says

    August 30, 2014 at 12:31 pm

    Gorgeous photographs, and brilliant recipe! Do you think I could replace the vegan butter with coconut oil without overwhelming the flavour with coconut?

    Reply
    • Dana @ Minimalist Baker says

      August 30, 2014 at 3:02 pm

      It would definitely influence the flavor a little, but I think it would work!

      Reply
      • Patrice says

        November 23, 2015 at 7:44 am

        Would you sub in equal parts coconut oil for the vegan butter (1/2 cup softened) in the batter recipe?

        Reply
        • Dana @ Minimalist Baker says

          November 23, 2015 at 1:14 pm

          I haven’t tried that, but yes!

          Reply
  14. Ana says

    August 30, 2014 at 12:53 pm

    Ways to incorporate more sprinkles? Add them too the frosting (as well as sprinkling on top) and I’ve also seen sprinkle patterned cupcake cases in stores…

    Reply
    • Dana @ Minimalist Baker says

      August 30, 2014 at 3:02 pm

      Ooh, smart!

      Reply
  15. molly yeh says

    August 30, 2014 at 12:56 pm

    PERFECT.

    Reply
    • Dana @ Minimalist Baker says

      August 30, 2014 at 3:03 pm

      Oh, you must be talking about yourself. Because you are. ;D

      Reply
  16. Medha @ Whisk & Shout says

    August 30, 2014 at 1:35 pm

    Funfetti is the best! Plain vanilla cupcakes have got nothing on funfetti :) The buttercream looks so fluffy and delicious :)

    Reply
  17. Rhea {Hot Dog It's a Food Blog} says

    August 30, 2014 at 4:33 pm

    These are simply dreamy! When it comes to dessert, vanilla and sprinkles are my jam! I am allergic to chocolate, so thank you for sharing this since about 99/100 dessert recipes are always chocolate. These look like perfection!

    Reply
  18. Hannah says

    August 30, 2014 at 6:05 pm

    I have been craving yellow cupcakes with chocolate icing for weeks, so your recipe was perfect timing! I didn’t have sprinkles (who am I?!), so I omitted them. And added cocoa powder to the icing. Absolute perfection! Thank you!

    Reply
    • Dana @ Minimalist Baker says

      September 1, 2014 at 5:25 pm

      Ah, yay! Glad you enjoyed them, Hannah!

      Reply
  19. Ceara @ Ceara's Kitchen says

    August 31, 2014 at 4:59 am

    You nailed the vegan vanilla cupcake – a feat I thought was impossible!! Can’t wait to try these because they look seriously aammmaaazing! :) Pinned!

    Reply
  20. Caitlin says

    August 31, 2014 at 6:44 am

    confetti cupcakes were the only type of cupcake i liked growing up. thanks for making my childhood dreams a reality! now, where do i find vegan rainbow sprinkles…

    Reply
  21. Joanna says

    August 31, 2014 at 8:53 am

    I am always stalking sites with vegan recipes because with my daughter having an egg allergy, I find vegan recipes so much more adaptable to her and our diet. This is one that I can’t wait to give a whirl! They look like the perfect thing to bake up for those birthdays and celebrations, since we can’t run to the store and buy cupcakes any longer. I didn’t have a mom like that, but I am one! I am always the first to volunteer for things that involve baking something for the class. I will be taking this cupcake to my daughters Halloween party in class for sure! Thank you so much for sharing!!

    Reply
    • Dana @ Minimalist Baker says

      September 1, 2014 at 5:22 pm

      Ah, yay! Let me know how it goes, Joanna! Cheers. xo

      Reply
  22. hippymomelizabeth says

    August 31, 2014 at 6:45 pm

    Family Approved. Great Job Dana :)

    Reply
    • Dana @ Minimalist Baker says

      September 1, 2014 at 5:21 pm

      Yay!!!!

      Reply
  23. Mariana says

    August 31, 2014 at 7:43 pm

    Hello Dana!

    I can’t wait to try these! Do you think I can use powdered jaggery instead of powdered sugar?

    Thanks!

    Reply
    • Dana @ Minimalist Baker says

      September 1, 2014 at 5:21 pm

      Not sure what that is!

      Reply
      • Mariana says

        September 1, 2014 at 6:11 pm

        I’m sorry! I used the wrong word (that’s how they call it in Asia and Africa). It’s pretty much the same as muscovado, here in Colombia we call it “panela”.

        Do you think it would work?

        Thanks!

        Reply
        • Dana @ Minimalist Baker says

          September 1, 2014 at 7:20 pm

          Ah, yes! I think it would work. It will affect the texture, flavor, but it should work!

          Reply
  24. VeganBunnySlave says

    September 1, 2014 at 1:02 am

    You have bought back of my childhood of Funfetti cupcakes! Thank you for creating such an awesome recipe! I just took the cupcakes out of the oven and I cannot wait to frost ’em and eat ’em!

    Reply
    • Dana @ Minimalist Baker says

      September 1, 2014 at 5:19 pm

      Yay! So glad you’re enjoying them! Thanks for sharing.

      Reply
  25. Audrina says

    September 1, 2014 at 1:40 am

    Wow, these look amazing! Thank goodness for your recipe, I was missing my childhood funfetti cupcakes. Can’t wait to share this with my family!

    Reply
  26. Vanessa @ VeganFamilyRecipes says

    September 1, 2014 at 8:13 am

    Yay! Vegan Funfetti Cupcakes! Pinning these now for my Birthday. I’ll see if my husband can make these for me :) Beautiful pictures as usual!

    Reply
  27. chris says

    September 1, 2014 at 7:41 pm

    Thank you so much for this perfect recipe! I have been looking for the perfect vegan white cupcake for my little girl’s 4th birthday party, and this is it, with sprinkles for a bonus! She helped me make them tonight and we both approve. :)

    Reply
  28. Rachel says

    September 2, 2014 at 3:30 am

    These are seriously amazing! Sprinkles get me every time – I can’t wait to make these!

    Rachel

    Reply
  29. Darcie says

    September 2, 2014 at 1:10 pm

    Holy crap, these look amazing! I never would have even thought to veganize funfetti cupcakes, but it’s really a brilliant idea. Definitely adding these to my never-ending to-bake list.

    PS: I also taste test cupcakes pre- and post-frosting. It’s important to make a proper assessment. :D

    Reply
    • Dana @ Minimalist Baker says

      September 2, 2014 at 2:40 pm

      haha, OK! I’ll keep you in mind!

      Reply
  30. Emily @ Tips on Healthy Living says

    September 2, 2014 at 2:27 pm

    Vegan Funfetti Cupcakes may be the greatest headline of the month. Thank you for the recipe!

    Reply
  31. Katrina @ Warm Vanilla Sugar says

    September 2, 2014 at 4:48 pm

    One bowl and too cute!! Love this!

    Reply
  32. susan says

    September 2, 2014 at 5:50 pm

    what brand of rainbow sprinkles did you use? the colors are so vibrant, so happy. thank you a thousand times for this recipe! i have two girls with food allergies – one to eggs and another to dairy and wheat. i love all your recipes but this one in particular is a gem – it is perfect for children who always like things that look pretty!

    Reply
    • Dana @ Minimalist Baker says

      September 3, 2014 at 12:34 pm

      Ah, thanks Susan! I’ve since used all my sprinkles so I’m not sure what brand they were! However, there are vegan and gluten free brands available, which should be available at most health food stores and online. Hope that helps!

      Reply
  33. Gianna says

    September 2, 2014 at 7:44 pm

    These look perfect for my friend’s birthday! I’m a little confused about steps 4 and 5. It says you sift the dry ingredients in step 4, but then step 5 says to sift over the mixture alternating with the curdled milk. What are we sifting in step 5 if we sifted the dry ingredients in step 4?

    Reply
    • Dana @ Minimalist Baker says

      September 3, 2014 at 12:31 pm

      Hi Gianna! Sorry for the confusion. You ADD the dry ingredients (in the order I list) to a sifter and then in step 5 you sift over the butter-sugar mixture alternating with the wet ingredients. Hope that helps!

      Reply
      • Gianna says

        September 4, 2014 at 11:50 am

        Oh sorry, I must have misread the directions! Thanks for the clarification!

        Reply
  34. sameena says

    September 3, 2014 at 3:19 am

    Hi, I dont have apple cider vinegar, what can I use in place of that? Or can I leave that out completely?? Will it alter the taste much?

    Thanks,
    Sameena

    Reply
    • Dana @ Minimalist Baker says

      September 3, 2014 at 12:29 pm

      I’d sub white vinegar or lemon juice!

      Reply
  35. Kate @ ¡Hola! Jalapeño says

    September 3, 2014 at 11:54 am

    These are super adorable and as always the pictures are great!

    Reply
    • Dana @ Minimalist Baker says

      September 3, 2014 at 12:25 pm

      Thanks Kate! xo

      Reply
  36. Bianca says

    September 5, 2014 at 12:16 pm

    Oh my gosh… I am sooo excited to try this asap! They are GORGEOUS!

    Thx for sharing!! xx Bianca

    Reply
  37. Tori says

    September 8, 2014 at 2:02 pm

    Looks delicious! However I believe granulated sugar actually isn’t vegan. Is there something else I can use instead of the sugar? I thought of maple syrup but then I would have to alter the wet ingredients measurements

    Reply
    • Courtney says

      January 17, 2015 at 1:57 pm

      Hey! Did you ever try making this without processed sugar or know a good substitute? I am looking for a sugar substitute as well :)

      Reply
      • PniB says

        January 21, 2015 at 8:51 pm

        Hi :)
        I used organic whole unprocessed sugar, and whole grain flour. They were delicious! The texture was also perfect. The only downfall is that because the sugar and flour are darker in colour the sprinkles don’t look as pretty as they do in the original version. But seriously good recipe.

        Reply
        • PniB says

          January 21, 2015 at 8:54 pm

          and yes the sugar is vegan ;).

          Reply
    • Julie says

      January 26, 2015 at 2:09 pm

      I found vegan, organic, granulated sugar at Whole Foods in the baking aisle. You can find it online, too.

      Reply
    • Barrie says

      January 29, 2015 at 8:46 pm

      Hello, if you are in the United States, the brand Wholesome Sweetners Organic is vegan and what is recommended by most websites for baking. They also have a powdered sugar! It should be available in most health food stores, but oddly enough even one of my local regional chain grocery stores here in Brooklyn, NY has been selling it in their sugar aisle. So check, you never know! You could also mail order it from Amazon or a site like Vitacost.

      Also, Sugar In the Raw has recently launched an organic sugar in a bag that is vegan and even says vegan on the back. I actually used that for these very cupcakes and it came out delicious!

      I don’t know how you feel about large brand names, but, this was interesting – when I was at my grocery store just a few days ago, I went to the sugar aisle for Wholesome Sweetners and apparently Domino (the huge refined sugar chain) has an organic sugar now? I used the Is It Vegan? product barcode scanner app on my phone and it said “Definitely Vegan”. That’s interesting to know they launched a vegan friendly sugar line now.

      Reply
  38. Tori says

    September 8, 2014 at 2:02 pm

    Animal fat is used in the refining process. I was mad when I first found out.

    Reply
    • Barbara says

      September 12, 2014 at 8:25 am

      I believe it’s animal bone to refine the sugar in sprinkles too. Sad.

      Reply
  39. Melissa says

    September 10, 2014 at 10:51 am

    “Best” brand of rainbow sprinkles? I am having trouble locating vegan options. :/

    Reply
    • Dana @ Minimalist Baker says

      September 10, 2014 at 4:01 pm

      I think “Let’s Do Organic” Sprinklez are going to be your best bet online. But check the ingredients in your local grocery as they may be vegan as well!

      Reply
  40. Danica Ristic says

    September 10, 2014 at 9:26 pm

    Is that true that sugar is processed with animal fat?

    Reply
    • Barbara says

      September 12, 2014 at 8:27 am

      Again possibly bone

      Reply
  41. Anjali (Vegetarian Gastronomy) says

    September 10, 2014 at 10:03 pm

    Made these today with my two kids…loved them and loved the colors of the sprinkles! Of course the kids loved them as well. My brother has Celiacs, so I made them GF by substituting in Cup4Cup, which actually has milk powder in it, not making it completely vegan, but they tasted great, and I can’t wait to make them with regular flour next time around (completely vegan version). I’ve tried other vegan vanilla cupcakes before and this is by far the best I’ve had so far! The sweetness of the frosting complimented the cupcakes well. Thanks for the fun recipe! I’ll be sure to tag you on instagram.

    Reply
    • Dana @ Minimalist Baker says

      September 10, 2014 at 10:22 pm

      Oh lovely! So glad to hear your enjoyed them, and that the cup for cup worked nicely. Thanks for sharing!

      Reply
  42. Sammy says

    September 12, 2014 at 9:32 am

    how long would you have to cook them for mini cupcakes?
    i can’t wait to make these!

    Reply
  43. Kara says

    September 12, 2014 at 12:19 pm

    These look great! I’m hoping to make these for my daughter’s 2nd birthday. I would rather not use granulated sugar. Is there a substitute? (Coconut sugar, maple syrup, etc) If so how much. Thank you!!

    Reply
    • Janene says

      October 4, 2014 at 11:02 pm

      I used 1/2 cup coconut sugar and found they were sweet enough, but I am in Australia so that may not be sweet enough for others.

      Reply
  44. Mira says

    September 14, 2014 at 7:55 pm

    I love anything with rainbow sprinkles and am excited to recreate this recipe. It is amazing how with just a few changes, you have a vegan recipe for these fluffy and moist cupcakes!

    Reply
  45. Mel says

    September 18, 2014 at 10:05 am

    I just bought organic coconut flour from Costco, I wonder …… I’ll have to try!

    Reply
  46. Kathy says

    September 20, 2014 at 2:10 pm

    Do you if the frosting would freeze well? I’m wanting to make these for my kids to keep at school to have on hand for parties (they are gluten and dairy free). Thanks for your help!

    Reply
    • Dana @ Minimalist Baker says

      September 20, 2014 at 8:41 pm

      Not sure, but it’s worth a go! Let me know if you give it a try, Kathy :D

      Reply
    • Janene says

      October 4, 2014 at 11:10 pm

      Although the taste was nice I’ll have to work on this…. I replaced flour with cup4cup GF plain flour, rice milk with Apple cider vinegar but that didn’t curdle well, 1/2 cup coconut sugar, cup4cup nuttelex in place of vegan butter and just cooked a little longer. They are a bit ‘muffin-like’ looking so these will need more practise ;0)

      Reply
  47. Jessi says

    September 28, 2014 at 8:49 pm

    I

    Reply
  48. Jessi says

    September 28, 2014 at 8:50 pm

    I love your recipes! I’ll be making these for my son’s upcoming B-day 10/8 & Veganversary 10/9. Do you know what adjustments will I need to make into a two layer 8″ round cake?

    Reply
    • Jayna says

      October 17, 2015 at 8:36 am

      I know this reply is much too late for you, but perhaps it will help someone else. I divided the batter between two round pans, and they were perfect after 25 minutes at 350. The layers are quite thin, though, so if you’re looking for a tall cake, I’d double the recipe.

      Reply
      • Susan D says

        January 6, 2016 at 3:18 pm

        Thank you! I was scrolling through the comments hoping to find this question answered before I asked and waited for a reply:-) Can’t wait to make these tomorrow with my daughter!

        Reply
      • Tamara says

        March 10, 2016 at 11:57 am

        Thanks for this info!! I was also scrolling through all the comments to see if there was one related to making this as a cake!

        Reply
  49. ash says

    September 29, 2014 at 9:46 pm

    They are super yummy. I’m not vegan, but a coworker is and I wanted to make a treat that she could eat. Really easy to make (this includes supervising my 2 toddlers). Thank you!!!!!

    Reply
  50. Amy says

    September 30, 2014 at 12:57 pm

    Fantastic recipe!! I’ve made these for 2 big events (over 120 cupcakes) and they came out great!! Super easy & delicious. People were super surprised to find out that they were vegan. Plus my 2 young kids (5 & 6) loved them also. Thank you!!

    Reply
  51. Brittany says

    October 1, 2014 at 12:20 pm

    Could you substitute coconut flour instead of all-purpose to make it Gluten free also??

    Reply
    • Dana @ Minimalist Baker says

      October 3, 2014 at 6:48 pm

      I would use my favorite gluten free flour blend + 1/4 tsp xanthan gum!

      Reply
    • Janene says

      October 4, 2014 at 11:13 pm

      Coconut flour is tricky to replace flour with as you need much less. Maybe 1/4 cup ?

      Reply
  52. Wendy says

    October 2, 2014 at 11:45 am

    I live your recipes. Thank you. I want to try this as a cake for my daughter’s birthday tomorrow. Any tips on how quantities/cooking time might be different to make a layer cake? I would experiment, but I don’t have a lot of time to get it right. Thanks again. I am a fan of you :)

    Reply
    • Dana @ Minimalist Baker says

      October 3, 2014 at 6:34 pm

      Hmm, I would recommend splitting this batter into two round pans and baking for slightly more time than the cupcakes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown. Then cool, frost and layer as desired!

      Reply
  53. Bess says

    October 10, 2014 at 5:41 am

    Made these lovely cupcakes last night. Tore off the wrapper and shoved one in my gullet as soon as it was out of the oven, smelled delicious and tasted perfect!

    I thought they would have a bit more of a dome-top, but they seems a little flat-topped. Checked them against the pictures and they seems about the same. Nothing a big scoop of frosting won’t fix!

    Now I just have to explain the excitement of Funfetti to Europeans…

    Reply
    • Dana @ Minimalist Baker says

      October 10, 2014 at 9:43 pm

      Right? I was hoping for a dome shape too. But once I bit in and experienced the flavor and texture, I was totally OK with it! And the frosting plumped it right up. Glad you enjoyed these, Bess!

      Reply
  54. Julie Beausoleil says

    October 12, 2014 at 12:41 pm

    I would like to make this recipe for my daughter’s birthday but I want to make a cake. Can I use this recipe but only adjust baking time ? I’m not too good when it comes to bakery =(

    Reply
  55. mag says

    October 22, 2014 at 1:49 pm

    I made these recently and they were amazing! I have been making vegan cupcakes for 5 years now and i like to always try new recipe, I’m pretty sure i’m going to stick to this one. By far the best cupcakes i have ever had (my kids are pretty thrilled also!)

    Reply
  56. Savannah says

    October 25, 2014 at 8:52 am

    The photos you took make the cupcakes looks so enticing! Definitely trying these to bring to a friend’s birthday dinner!

    Reply
  57. Olivia Mason says

    October 26, 2014 at 10:48 am

    I made these for my non-vegan husband’s birthday, and they were fabulous! He wanted chocolate frosting so I added 1/2 c cocoa powder and an additional 1 1/4 t vanilla. So good…will definitely make again (& with the pretty white frosting for my birthday). Thank you! :)

    Reply
    • Dana @ Minimalist Baker says

      October 27, 2014 at 5:47 pm

      Lovely! So glad everyone liked them, Olivia!

      Reply
  58. Olivia Mason says

    October 26, 2014 at 10:53 am

    I meant to give this recipe 5 stars..so here they are!

    Reply
  59. Sarah says

    November 1, 2014 at 5:05 pm

    Hello! Thanks for the awesome recipe! I tried making them and although they tasted delicious they spilled out over the cupcake molds when baking. I went over the recipe again and couldn’t figure out where I’d gone wrong. Any idea? They were still super yummy but I’d like to make them pretty too on my next go around :)

    Reply
    • Dana @ Minimalist Baker says

      November 1, 2014 at 9:32 pm

      It’s probably just that they were filled a little too much. Fill them between 1/2 and 3/4. Hope that helps!

      Reply
  60. snenny says

    November 10, 2014 at 8:47 am

    I made these earlier – the only thing I changed was to use a gf flour blend after seeing success by other gf-ers in the comments. Sadly the cupcakes didn’t cook through and remained all gummy inside – the sprinkles disappeared too! Cannot for the life of me figure out what I did wrong D: At least the gummy bits taste delicious ;) Really not sure what made these come out differently, esp as other gf commenters seem to have done well… Maybe it’s just me!

    Reply
  61. Daniela says

    November 20, 2014 at 9:46 am

    My boyfriend (not vegan) wanted funfetti cupcakes for his birthday but I didn’t want to buy that Pilsbury box and tried this recipe instead. They came out DELICIOUS and he loved them :) and since they were vegan, I got to enjoy them as well. THANK YOUUUUUUUU!

    Reply
  62. Natasha says

    December 3, 2014 at 8:10 am

    I made these today and they were perfect and fluffy. I halved the sugar because I always do that with American recipes, but I stuck to the recipe otherwise.

    Reply
    • Dana @ Minimalist Baker says

      December 3, 2014 at 5:36 pm

      Lovely, thanks for sharing, Natasha!

      Reply
  63. Ashley says

    December 6, 2014 at 12:06 am

    But regular granulated and powdered sugar (and the sugar and food coloring in sprinkles) aren’t vegan :( I know I can just find substitutes, but I don’t want other people to think they’re eating something vegan that actually isn’t vegan. Will you please specify this in the recipe or just change the name of the recipe to “dairy- and egg- free” rather than “vegan?” Don’t get me wrong; I do appreciate your effort to create alternatives. Again, I just don’t like misinformation.

    Reply
    • Professor McMeowMeow says

      July 12, 2015 at 9:22 pm

      http://www.ordinaryvegan.net/vegansugar/

      Some brands of sugar are!

      Reply
  64. Alexandria Dagenhart says

    December 8, 2014 at 12:39 pm

    I was just wondering, if I could make these with coconut sugar?

    Reply
    • Dana @ Minimalist Baker says

      December 8, 2014 at 4:23 pm

      I think so, but I haven’t tried it myself so no guarantees!

      Reply
  65. Rachael says

    December 28, 2014 at 12:28 pm

    I just tried these for my son’s 2nd birthday. They taste great, but I was really disappointed otherwise. I followed the recipe exactly, filling the cups only 3/4 if that – in fact had enough leftover batter from 12 cupcakes to fill a mini pie pan about 5 in across! The batter still spilled over the top. They are extremely crumbly, one cupcake broke as I was getting it out of the pan. They would be impossible to frost without pipping. So I pipped the frosting – also followed that recipe exactly (used 2.5 cups powdered sugar). It turned out very dry and the sprinkles wouldn’t stick to it. Definitely not a keeper recipe, It needs some improvement.

    Reply
    • PniB says

      January 17, 2015 at 11:39 pm

      Sorry :( I wonder why they turned out like that……… mine turned out with a perfect crumb, but holding together perfectly too and mine only rose a little bit. I think you might want to give them a second chance cuz they are that good :)

      Reply
  66. SD2SF says

    January 3, 2015 at 9:17 pm

    Just made these! They are pretty wonderful. The only thing that would make they super wonderful is if I hadn’t accidentally substituted white whole wheat flour. The flavor is a little too wheatey, but not bad at all. They actually taste healthier. Also if you aren’t a huge frosting fan like I am, you can easily make half of this butter cream and be fine. I only like a thin smearing. The butter cream is really delicious. Thanks for the recipe!

    Reply
  67. aref says

    January 5, 2015 at 11:09 am

    After making these I don’t think I’ll ever buy cake mix again! These were soooo delicious and easy! YUM!

    Reply
  68. rama says

    January 8, 2015 at 5:33 am

    Hello,
    Can I add some dry fruit bits like tutty fruity which comes in different colors like red, green orange( they are actually made out of papaya) and some cherries and raisons to this cup cake mix, if so what should be the quantity for the above recipe?
    Also can I use coconut milk instead of other non dairy milk?
    Do i need to grease the paper cup or they can be left without greasing?
    Are the the steel cups that are holding the paper cups to be greased or they can be left un- greased?
    Please reply soon as I am waiting to try this recipe.

    Reply
  69. Wendy Rees says

    January 16, 2015 at 4:42 pm

    Just made these tonight, used 1/3 cup olive oil as per the original recipe. Also used Dove’s gluten free flour, worked a treat!
    Had enough batter for a 13th cupcake, great for taste testing ;-)
    I’m sure the birthday girl will love these tomorrow.

    Reply
  70. PniB says

    January 17, 2015 at 11:15 pm

    thank you, thank you :) Delicious! And that is even with all the substitutions I had to make due to what I had in my pantry… I only had salted vegan margarine so used 1/2 that and 1/2 coconut oil, I only had whole spelt and coconut flours so used 3/4 and 1/4 respectively, and added a bit more almond milk. The batter was very thick, more like cookie dough almost, but they baked up so yummy, with an excellent crumb I might add! I also whisked by hand as I did not want to wake up my light sleeper 4 year old with the electric mixer :) Yay altogether!

    Reply
  71. Barrie says

    January 24, 2015 at 10:29 pm

    So I commented on your southwest tofu scramble recipe and said I found your blog by looking for vegan funfetti cupcakes recipes. I, as I said in the other comment, have made these 3 times in 2 weeks now. My family, none of whom are vegan, have been devouring them so I keep baking more! They are incredibly simple to make, moist, fluffy, and so tasty. My mother in particular loves them as she is allergic to eggs, so she is grateful that I have been making so many egg-less dishes! My grandmother said tonight that they were as good as any professional made bakery cupcakes she has ever tasted, which is a highest Form of compliment to you!

    Also it’s super easy to use the butter cream frosting recipe and add in to make a different flavor. I tossed in some peanut butter in the recent batch and it was HEAVENLY.

    Reply
    • Dana @ Minimalist Baker says

      January 27, 2015 at 6:51 pm

      Thanks Barrie! Such a great comment!!

      Reply
  72. Jessica says

    January 27, 2015 at 1:38 pm

    I’m making these as a small, 6 in. cake right now. I hope this cake fares well! It’s my birthday and due to inclement weather, the birthday cake that was supposed to be my surprise is not coming until tomorrow, so this is my last hope! Eep. I wanted to know if you could link or share the type of sprinkles you’re using? I tried another recipe earlier and I think my sprinkles are the culprit of its demise, and maybe I can find the ones you’ve used. Thanks!

    Reply
    • Dana @ Minimalist Baker says

      January 27, 2015 at 5:43 pm

      Jessica! The sprinkles I used were a brand I don’t have the package for anymore! What brand did you try? I could try and look it up.

      Reply
  73. Barbara says

    January 31, 2015 at 1:28 pm

    AWFUL
    These were some of the worst vegan cupcakes I ever made and I have been baking vegan for 6 years. They end up having a corn flavor. The texture is too light and falls apart. It sticks to the cupcake paper so much so that you have to scrape the cupcake off the paper with your teeth to even get a single good bite. The cupcakes didn’t rise- they only spilled over onto the cupcake tin and then hardened. Very, very disappointing. Now I have to rush to make my boyfriend another batch of birthday cupcakes before he gets home from work. I don’t usually leave comments but I don’t want anyone else to waste their time.

    Reply
    • Barbara says

      January 31, 2015 at 1:32 pm

      I just want to add that I followed the recipe exactly. Also, while waiting for the cupcakes to bake I liked the entire bowl of leftover mixture and couldn’t get enough. Better to eat it raw!

      Reply
      • Dana @ Minimalist Baker says

        January 31, 2015 at 5:31 pm

        Did you let them cool? That’s why they stick to the wrapper.

        Reply
    • Yolie says

      February 13, 2015 at 8:21 pm

      I had the same issue and my cupcakes were cooled. Also the cupcakes themselves arenot sweet enough for my taste. I was making them for an event tomorrow. I’m glad I only made a test batch.

      Reply
      • Yolor says

        February 14, 2015 at 8:47 am

        I have an update. They are much better this morning. I guess they have to be cold. :-)

        Reply
  74. Charlotte Lennon says

    February 10, 2015 at 6:07 am

    Your measurements are 1/2 and cup and 1 cup. How big is a cup?

    You say serve immediately but will they be OK if I make them the night before or even the day before? It’s for my daughters birthday and I need to make them for school and a party the next day.

    Thanks Charlotte

    Reply
    • Dana @ Minimalist Baker says

      February 10, 2015 at 5:08 pm

      They’ll be fine if made the night before! Not sure about the measurement question. Can you be more clear?

      Reply
  75. Rebecca says

    February 16, 2015 at 7:24 pm

    These are AWESOME. So easy, and SO yummy. However, mine came out really ugly! I may have over filled them a little bit, because most of them spilled over. Even the ones I didn’t overfill had craggy edges and just generally were not as pretty as yours. But no one cared when the frosting got slathered on. They were fluffy and so delicious. We put sprinkles in the frosting as well as on the top. So fun!

    Reply
  76. Alyssa says

    February 26, 2015 at 7:47 pm

    A little heavy on the butter. Otherwise amazing vegan cupcakes!

    Reply
    • Dana @ Minimalist Baker says

      March 1, 2015 at 9:25 pm

      Thanks Alyssa! When making cupcakes, I turn my head away at the butter ;D Once in a while it’s OK!

      Reply
  77. Rachel says

    March 7, 2015 at 6:41 pm

    These were really delicious. I made them after a coworker was looking for something for her son’s birthday, who can’t eat eggs or dairy, Everything turned out perfect. I did make a slight change, mostly because I don’t much care for vanilla icing. I also hate making icing. Usually make them too sweet, but I liked this recipe. For the icing, on a whim at the last second, instead of the 1/4 tsp of vanilla extract, I added just a dash of vanilla and 1/4 tsp of raspberry extract and a bit of icing coloring to make blue raspberry icing. It went great with the funfetti colors and gave it a more atypical flavor.

    I think I will make this my standard base white cupcake recipe, but I’ll also try with soy instead of almond milk, for my friend with nut allergies and without gluten for my coworker who is allergic to gluten. (Seems like everyone is allergic to something these days)

    Reply
  78. Alix says

    March 12, 2015 at 12:03 pm

    Hey Dana these look delish! In my opinion, sprinkles are immediate happiness. For the frosting, do you think if I make a bigger batch of it it will work just as well on cake?

    Reply
  79. Vanessa says

    March 18, 2015 at 3:33 am

    I tried these cupcakes out after failed attempts at other cupcakes.I am in love the best textured cupcakes I have ever had! I will be making theses for my daughters first birthday.Thank you so much!

    Reply
  80. danielle hale says

    March 21, 2015 at 2:42 pm

    can this batter be used to make 8 inch cakes instead of cup cakes?

    Reply
    • Dana @ Minimalist Baker says

      April 2, 2015 at 9:40 pm

      Someone actually had success with that just recently! So yes! Just adjust (lengthen) the baking time and grease the pans. Good luck!

      Reply
  81. Liz Moss says

    March 22, 2015 at 5:00 pm

    Very delicious! The batter was delicious and the frosting was to die for! The only compliant is that they were a little bit greasy. Gonna to try some minor minor tweaks next time. Thanks for the recipe!

    Reply
  82. Polly says

    March 31, 2015 at 2:50 pm

    I made these for my daughter’s 18 Birthday – Her and her Vegan friends loved them and non were left! I especially love the icing – Thanks for the great recipe!
    Since there were non left – I made another batch the next day turning it into vegan dark choc w/mocha icing. They also rocked heavily!

    Reply
  83. Erin says

    April 11, 2015 at 1:12 pm

    Can you scale the dry ingredients? Mainly for the flour since volume isn’t always consistent. Also do you think confetti quins would work?

    Reply
    • Dana @ Minimalist Baker says

      April 15, 2015 at 12:51 pm

      I think confetti would work – though I haven’t tried it myself. As for the dry ingredients, not sure exactly what you mean but I would recommend googling gram / ml conversions based on my cup / Tbsp measurements.

      Reply
  84. Katie says

    April 12, 2015 at 8:24 pm

    I made these without sprinkles because I had none, and just wanted to make cupcakes. I thought these tasted like pancakes… Which is okay, but I wanted more of a cupcake taste. My sister loves pancakes, and loves these, so it’s all a tastebud and mind thing.
    Frosting is obviously sweet, which is okay because it’s frosting.
    This recipe is great. My tastebuds have just changed, so I didn’t really like these, but it’s not the recipe, it’s just me.

    Reply
  85. Laila says

    April 18, 2015 at 1:13 am

    Thanks for a great recipe! I made these today with my friend and her 5 year old daughter. We created some Octanaut themed fondant decorations to go on top of the vegan buttercream. The cupcakes were as delicious, fluffy, moist and sweet as promised.

    Reply
    • Laila says

      April 18, 2015 at 1:14 am

      I forgot to rate!

      Reply
  86. Vivi says

    May 10, 2015 at 8:28 pm

    Which brand of unbleached ap flour do you use? :)

    Reply
    • Dana @ Minimalist Baker says

      May 11, 2015 at 7:35 pm

      I love Bob’s Red Mill, King Arthur, or the Trader Joe’s brand.

      Reply
  87. John says

    May 21, 2015 at 12:52 pm

    looks so good :)

    Reply
  88. nicole says

    May 21, 2015 at 4:16 pm

    Made these tonight with Molly B’s Cake and Muffin flour and Earth Balance and they turned out DIVINE!! My fav vanilla cupcake recipe by far!

    Reply
  89. Donna says

    May 23, 2015 at 2:04 am

    I had all the ingredients for this recipe at hand so i decided to make this tonight. I am in love with this recipe! ! The BEST cupcakes i have ever had hands down. I am definitely making these again. So moist, light, fluffy, sweet, amazing. Only problem is i can’t stop eating them!

    Reply
  90. Jillian Korp says

    June 6, 2015 at 4:22 pm

    Just made these and they were absolutely delicious! This was my first time making vegan cupcakes, and I was very pleasantly surprised! Yummy!

    Reply
    • Dana @ Minimalist Baker says

      June 6, 2015 at 7:08 pm

      Yay! Glad you enjoyed them, Jillian. xo

      Reply
  91. Prisca A. says

    June 7, 2015 at 3:12 pm

    Hi. If you were to use dairy milk would you still add the vinegar or would you only do that with plant milk? Please respond soon I need to make them pretty soon :) Bye!

    Reply
    • Carrie says

      July 12, 2015 at 5:28 am

      I use cow’s milk and vinegar. Works great.

      Reply
  92. Sara says

    June 8, 2015 at 12:01 pm

    These were awesome! Alas, I had no sprinkles so I used mini chocolate chips in the batter and put some chopped fresh strawberry on top. The cupcake and frosting recipes lend themselves to variations like thess quite nicely! I have to say, too, that the texture of the cake was even better the day after baking.

    Reply
  93. Jennifer says

    June 15, 2015 at 4:30 am

    The best cupcakes ever! Baked them yesterday and I am overwhelmed! They taste better like the original of Sprinkles Cupcakes. ;-)

    Reply
  94. Anna says

    June 15, 2015 at 1:05 pm

    Mini cupcakes baked in about 13 minutes for anyone who is interested.

    Reply
  95. Lena says

    June 24, 2015 at 1:49 pm

    Love this recipe! Tastes delicious. This was my first time baking vegan vanilla cupcakes.

    Reply
    • Dana @ Minimalist Baker says

      June 25, 2015 at 9:27 pm

      Great! Glad you enjoyed it, Lena.

      Reply
  96. Taylor says

    June 26, 2015 at 1:56 pm

    I just made one batch with King Arthur GF Flour and one batch with Gold Medal Bleached All-Purpose Flour. The GF held up very well it was a little crumbly but it didn’t have a dip in the center like the ones with gluten did. Definitely worth trying with gluten-free flour.

    Reply
  97. Laurie says

    June 30, 2015 at 6:05 am

    Made these for one of the children in my son’s class that has dairy allergies, along with some for the rest of the class from a store bought mix (Pillsbury). My husband tried both and he said the vegan ones were A LOT better and that I should just make these from now on. I like being a mom who bakes and brings special treats for the kids for special days and I am so excited to find a recipe that the ENTIRE class can enjoy!

    Reply
    • Dana @ Minimalist Baker says

      July 1, 2015 at 3:34 pm

      That’s what I love to hear! Thanks for sharing, Laurie!

      Reply
  98. chelsea says

    July 3, 2015 at 4:01 pm

    man i’m so sorry i figured out what i did wrong. so sorry! delete my comment.

    Reply
    • Dana @ Minimalist Baker says

      July 3, 2015 at 4:10 pm

      OK! What happened?! So sorry!

      Reply
  99. Ayelet says

    July 4, 2015 at 5:32 am

    I’m having the darnedest time finding vegan sprinkles. They all have confectioners glaze, which comes from insects. Years ago I found some cegan sprinkles at a natural foods store but haven’t been able to find them again.

    Reply
  100. Carrie says

    July 12, 2015 at 5:24 am

    I have made this recipe several times for family birthdays as my 2 year old niece has a severe egg allergy. Since she’s also allergic to nuts, sesame, etc., but ok with milk, so I use cow’s milk and butter. It’s delicious and the entire family loves it and can all share the same dessert.

    Reply
  101. Emily Denise says

    July 13, 2015 at 2:01 am

    Yuuum! Do you think I could skip the cupcake part and just bake a cake using this recipe? Also, would you say it’s okay to keep overnight before serving? I’ve heard vegan cakes don’t stay as well as others and just don’t want to make any errors. Thanks!

    Reply
    • Jessica says

      September 16, 2015 at 5:12 pm

      I made these a day ahead for a birthday party. They held up fine and tasted great! I kept them in the fridge so the frosting wouldn’t melt.

      Reply
      • Dana @ Minimalist Baker says

        September 16, 2015 at 5:58 pm

        Yay! Thanks for sharing, Jessica!

        Reply
      • shruthi says

        February 8, 2017 at 4:47 pm

        I want to make these for my daughter’s birthday. Can I also frost them the night before?

        Reply
    • Ava says

      March 25, 2016 at 9:24 am

      Yes you can keep it over night but rap it in some thing first. And double the recipe for a cake.

      Reply
  102. Isabell says

    July 14, 2015 at 6:42 am

    Hi, these look amazing!!!! Do you think I could use the recipe to make a layered cake?
    Thanks for your answer :)

    Reply
    • Dana @ Minimalist Baker says

      July 15, 2015 at 11:50 am

      I think so! Just spread the batter into 2 small round cake pans. If it’s not enough, you may need to double the batter. Not sure how big of a cake you’re trying to make!

      Reply
      • Isabell says

        July 15, 2015 at 12:54 pm

        Okay thank you! I thought about an 8 inch 3 layered cake, so I should definitely double the batter. I’m just going to try it :)

        Reply
        • Lauren says

          April 21, 2016 at 4:28 pm

          Did you ever try this as a layer cake ?! Would love to hear how it turned out! Considering it as well.

          Reply
      • Corrine says

        May 21, 2016 at 9:47 am

        Mine sunk .

        Reply
  103. Amber says

    July 24, 2015 at 5:45 pm

    If I wanted to add a banana to this for flavor or moistness would i have to adjust anything else? thanks

    Reply
  104. Erin says

    July 27, 2015 at 5:43 pm

    I just have to tell you, this is THE best vegan cake I’ve ever had! I’m a chef at a gastropub and we modified this recipe into a thin half sheet. We’ve done it with sliced almonds baked in and demera sugar on top, topped with fresh peaches and basil; HUGE hit! This past weekend we made it into a ‘pb& j’ with coconut whipped cream, pb frosting, and triple berry preserves; again HUGE hit! I love this cake! It’s fluffy and moist and has amazing flavor (we did cheat and use vanilla bean). Thanks for sharing this one. We love it and so do our vegan guests. :)

    Reply
    • Dana @ Minimalist Baker says

      July 29, 2015 at 3:20 pm

      Whoop! Thanks for sharing, Erin!

      Reply
    • Margarita says

      March 24, 2016 at 4:17 pm

      Your comment makes me wanna work in a gastropub :)) peaches and basil… Mm… I want to top these guys with cashew-coconut oil frosting and I need to blend in some herb for color and flavor (target => pastel green). What do ya think of tarragon? Mint? Or maybe I can pull off basil?

      Reply
  105. Jodi says

    July 31, 2015 at 7:48 am

    Making these today for my daughter’ graduation party along with some others. Guests won’t even know they’ll all be vegan. :)

    Just a quick check that no egg substitutes are needed? I will rate it after I make it. :)

    Thank you!

    Reply
  106. Margo says

    August 6, 2015 at 4:12 pm

    Can you make it into a cake?

    Reply
  107. Margo G says

    August 6, 2015 at 4:12 pm

    Can you make this into a cake?

    Reply
  108. Arrianne.xo says

    August 7, 2015 at 8:46 am

    Hi, going to make these tonight, just wondering whether regular vinegar could be subbed for apple cider vinegar? I don’t have any on hand and don’t use it so don’t want to buy a whole bottle. Any suggestions and help will be hugely appreciated :) xo

    Reply
    • Dana @ Minimalist Baker says

      August 11, 2015 at 8:57 pm

      Yes, it can be subbed! Best of luck.

      Reply
  109. Nicola says

    August 11, 2015 at 1:48 pm

    OMG… I can’t wait to try this vegan recipe.
    My son will love it

    Reply
  110. Catherine says

    August 12, 2015 at 1:07 am

    Can you use dairy free margarine? As I’m in UK and unable to find vegan butter.
    I want to make these as a surprise for my little boy that is lactose intolerant.

    Reply
    • Dana @ Minimalist Baker says

      August 18, 2015 at 11:09 pm

      Yes!!

      Reply
  111. Sherry says

    August 19, 2015 at 10:36 am

    I need to make a birthday cake. ..Can I double this to get 2 9″ round cakes?

    Reply
  112. Lauren H says

    August 21, 2015 at 5:48 pm

    I’ve been baking for about ten years, and have been vegetarian for about 6– And after reading the rave reviews and drooling over the pictures, this will be my first attempt at baking a vegan cupcake!
    I have a question, will Earth Balance spread (in the tub, not the baking sticks) work well with this cupcake and buttercream? I’ve never used tub-butter for baking before, so I wanted to check before I start.
    Thanks! :)

    Reply
    • Jessica says

      September 16, 2015 at 5:08 pm

      Yep! I’ve used it (in several varieties, actually) and it works just fine. The soy-free kind isn’t quite as good for frosting, but the original version works.

      Reply
  113. Jackie says

    August 28, 2015 at 6:20 pm

    I’m new to vegan baking. Did you use almond or soy milk? Unsweetened?

    Reply
    • Elizabeth says

      August 30, 2015 at 2:43 pm

      You can use either soy or almond or rice :)

      People usually use unsweetened but I use whatever I have on hand (usually just regular soy milk, not unsweetened) and it’s always fine

      Reply
  114. Elizabeth says

    August 30, 2015 at 2:42 pm

    These were amazing! I converted these to gluten free by using a gluten free flour mix and 1/4 + 1/8 of a tsp of xanthan gum. I added it to the flour mix first and then added it all to the sifter in the order you dictated – they were DELICIOUS!!
    I also made them into mini cupcakes instead of regular and baked them for 16 minutes – they came out so perfect (I know I’ve already said they were amazing and delicious, but seriously – how great are these?!)

    Can’t wait to make them into a cake for my little nieces’ birthday. Sprinkles are so much fun :D

    Reply
    • Elizabeth says

      May 10, 2016 at 4:32 pm

      My gf flour blend already has xantham gum in it. Do you think I need to add more? Maybe I’ll just try it out and see. I’m making practice cupcakes before I have to make some for a shower and birthdays!

      Reply
  115. Jessica says

    September 16, 2015 at 5:05 pm

    These are great! I was tasked with making a rainbow of cupcakes for my niece’s birthday party. Since I wanted to eat one too, I made the inner (smallest) arch of the rainbow vegan. I went ahead and made them soy-free and gluten-free as well in case anyone had allergies. I used Duncan Hines GF flour blend and added about a teaspoon of extra baking powder. It turned out that some of the guests (2 boys and their mom) were vegan. They were so excited to be able to have cupcakes at the party! I ate the one I had left over, and now I’m looking for an excuse to make these again!

    Reply
  116. Anna says

    September 17, 2015 at 11:52 am

    Would this recipe work if I made it into a cake?

    Reply
    • Dana @ Minimalist Baker says

      September 17, 2015 at 12:55 pm

      Yes! Check the comments. I believe some one has!

      Reply
    • Elizabeth says

      September 22, 2015 at 10:11 am

      I’ve made this into a cake but I also double the batter (2 8 inch pans usually). The cooking time is around 35 minutes :)

      Reply
      • Dana @ Minimalist Baker says

        September 22, 2015 at 4:02 pm

        Wonderful! thanks for sharing, Elizabeth!

        Reply
  117. liz says

    September 20, 2015 at 4:10 am

    My son is allergic to soy, egg, peanut and almonds. Made these for his first birthday party and they were absolutely delicious. I used soy free earth balance and full fat coconut milk. Had to fill liners all the way but other than that, they were perfect.

    Reply
  118. Chelsea says

    September 27, 2015 at 7:10 pm

    I don’t know what I did wrong but the cupcakes got stuck to the wrappers and ended up being kind of a disaster and bummed me out. The parts I rescued from the wrappers tasted good though.

    Reply
  119. Keely says

    October 5, 2015 at 12:36 am

    Greatest cup cakes ever! Thanks or the recipe! youre a life saver!

    Reply
    • Dana @ Minimalist Baker says

      October 5, 2015 at 5:12 pm

      So great! Thanks for sharing, Keely!

      Reply
  120. Marie says

    October 6, 2015 at 7:44 pm

    I made these for our baby’s 1st birthday party this weekend, tripled the recipe to bake a small smash cake and a #1-shaped sheet cake. Our son has an egg allergy so I was looking for an eggless cake, and you came through yet again! It worked perfectly in a small pan and for a much bigger sheet cake.

    Several people said it was “the best cake ever” and asked for the recipe, so I got to spread the word about Minimalist Baker too. :) Just wanted to say thank you so much!!

    Reply
    • Dana @ Minimalist Baker says

      October 10, 2015 at 6:45 pm

      So kind! Thanks Marie! xoxo

      Reply
    • Abigail says

      April 20, 2016 at 7:30 am

      My son has a bunch of allergies also including eggs. So i am pretty excited about this recipe and that it got great reviews! His first birthday is next week and so I’m gonna try making these for him!

      Reply
    • sarah says

      May 6, 2016 at 2:00 pm

      Hey! For the sheet cake what were the dimensions? Did you double the recipe for the sheet cake do you think?

      Reply
      • Marie says

        May 7, 2016 at 5:31 pm

        Hey! It was actually a #1- shaped cake pan, maybe the equivalent of a 9×13? I tripled this recipe, which was also enough for a small smash cake and a few cupcakes with the leftover batter.

        Reply
  121. Gabby Bright says

    October 8, 2015 at 7:24 pm

    I’m making my vegan mother a birthday cake, would I have to tweak the recipe if I wanted to make 2 10 inch rounds??

    Reply
    • Dana @ Minimalist Baker says

      October 10, 2015 at 6:06 pm

      Yes, I’d double the batter!

      Reply
      • wanda says

        April 19, 2016 at 11:07 am

        I think I would triple the batter for 10″ pans.

        Reply
  122. Geetha says

    October 12, 2015 at 12:05 am

    I made this recipe as they are twice as cupcakes and my kids loved it. The third time however I changed it, I swapped the rainbow sprinkles for chocolate sprinkles, baked it as a square cake. Doubled the recipe so that it would be layered. Covered it with butter cream and chocolate sauce. It was a birthday cake for one of my two children. Thank you Dana, I am so happy I discovered you.

    Reply
    • Dana @ Minimalist Baker says

      October 12, 2015 at 4:47 pm

      Thanks Geetha! So glad you enjoyed this one!

      Reply
  123. Catriona says

    October 13, 2015 at 10:42 am

    I tried baking these today for the first time – I live in the UK and funfetti cakes are something I hadn’t encountered before! Mental, I know!! They taste awesome but the sprinkles got absorbed into the cake batter and aren’t seen…!! Is there anything I can do to stop this from happening again? I wanna be able to see all the colour and fun!

    Catriona

    Reply
  124. Lisa says

    October 15, 2015 at 10:47 am

    Hi Dana, I’m not sure what I did wrong but these didn’t turn out for me. I don’t own a mixer so I just whisked this by hand, and they turned out more like cornbread, not vanilla cake.
    I made the frosting in my food processor. It isn’t white and fluffy like yours–more like a thick yellow paste without flavor. Would a mixer solve the problems for me and these cupcakes?
    I’m also wondering what brand sprinkles you recommend? Betty Crocker’s rainbow sprinkles uses FDA banned trans fat! Not cool. So, I went to multiple Whole Foods’, including the largest Whole Foods on the east coast and they said they don’t sell sprinkles but they allowed me to purchase some in bulk from their bakery–they won’t let me do that again. :(

    Reply
    • Dana @ Minimalist Baker says

      October 15, 2015 at 12:24 pm

      Hmm, maybe the lack of mixer was the issue. So many other people have had success with these so I’m not sure!

      Reply
    • Amie says

      April 1, 2016 at 11:53 pm

      Try not to over mix the batter, after the dry is added to the wet ingredients you need to be careful. The wet ingredients do need a bit of air so they do need a very brisk whisk. The icing needs air too so a hand or stand mixer is much better than a processor :) They are pretty cheap these days and come in handy so I’d get a hand mixer and try again.

      Reply
  125. Lisa says

    October 15, 2015 at 7:33 pm

    What kind of non-dairy milk works best / taste best for this recipe?

    Reply
  126. Jo says

    October 16, 2015 at 3:21 pm

    HELP! I tried making these but they went terrible wrong. I used cane sugar instead (and used a full cup, not scant). I also halved the recipe. Is the granulated sugar that different from the cane sugar to ruin the recipe? I also used the whipped version of the earth balance (for spreading) rather than the sticks.

    They taste good but the texture is off and they did not rise very well. Perhaps my baking soda/powder is old?

    Thanks in advance!

    Reply
    • Jo says

      October 16, 2015 at 3:22 pm

      *Because I halved the recipe I used 1/2 cup of the cane sugar.

      Reply
  127. Tracy says

    October 19, 2015 at 6:53 am

    Can these be made without vegan butter? My daughter seems to be sensitive to the sunflower lecithin found in vegan butter. She has a seed allergy among many others. Thanks!

    Reply
    • Tracy says

      October 19, 2015 at 7:16 am

      She is allergic to dairy also.

      Reply
    • Dana @ Minimalist Baker says

      October 19, 2015 at 8:59 am

      Try coconut oil!

      Reply
    • Amie says

      April 1, 2016 at 11:57 pm

      Try canola oil (1/3 cup). I have Isa’s vegan cupcake book (vegan cupcakes take over the world), and they use margarine or canola oil :)

      Reply
  128. Kathy says

    October 20, 2015 at 12:55 pm

    Something went wrong with the taste of the sprinkles once they were baked. They had a chemical taste in the baked cupcakes. If I made these again I would only use sprinkles on top of the icing.

    Reply
  129. Ali says

    October 24, 2015 at 4:15 pm

    Oh my goodness!!!* I live you for putting this recipe up!!! I had purchased unbleached all purpose flour two days ago to bake my favorite vanilla cake, and since I’m a fairly new vegan I have not been able to find a pure vegan cake recipe that I liked. And since I’ve always used bleached flour, I tried baking three different cakes, two sets of brownies and all failed!! It seemed the pure cocoa powder and unbleached flour just made it into a black tough ball of a cake….so, this morning I was discouraged to bake again….until, that is I stumbled across your recipe….I made it and ohh my!! It is spunky,moist, and it doesn’t taste like wood!! It’s sweet and yummy…and I baked with stevia in the raw….it’s perfect!! Thank you so much for your post!! Love from Palm Bay, FL, Ali.

    Reply
  130. Sue says

    October 26, 2015 at 4:45 pm

    Thank you so much Dana! I loved these and enjoyed making them too! Made it for my sister(who never enjoys vegan baked goods) and she gobbled them up!

    Reply
    • Dana @ Minimalist Baker says

      October 30, 2015 at 4:27 pm

      Whoop! Thanks for sharing, Sue!

      Reply
  131. Anna says

    October 28, 2015 at 1:09 pm

    I love this recipe!! If I were to double the recipe and use it for two 9 inch round pans, will my baking time and temperature change???

    Reply
    • Dana @ Minimalist Baker says

      October 30, 2015 at 4:04 pm

      The temperature should be the same, but perhaps increase the baking time a little? Just watch and when it’s lightly golden brown you’ll know it’s done. Good luck!

      Reply
  132. stephanie says

    November 8, 2015 at 2:20 pm

    I just found out my daughter is allergic to dairy and eggs, can I make this and freeze them to take to birthday parties for her?

    Reply
    • Dana @ Minimalist Baker says

      November 9, 2015 at 6:28 pm

      I’d make them fresh if at all possible…

      Reply
  133. stephanie says

    November 14, 2015 at 5:30 am

    has anybody turned this into a 13×9 cake?

    Reply
  134. Abi says

    November 18, 2015 at 11:35 pm

    Could I use coconut milk? Non-dairy milk is hard to find here

    Reply
    • Dana @ Minimalist Baker says

      November 23, 2015 at 1:52 pm

      That should work!

      Reply
  135. Meg Bendik says

    November 23, 2015 at 12:09 pm

    Hi Dana! I have had awesome success with your other recipes and absolutely love your website. My sisters, sister-in-law, and I are all big fans. My mom and I were planning to use this recipe as a cake (as well as your chocolate cake recipe) for my sister’s small wedding, using white sprinkles (she and her fiancé are vegan). However, my mom had trouble with the cake crumbling getting them out of the pan and had to trash 2 10-inch rounds and 2 8-inch rounds (she tripled the recipe and adjusted the cook times). We have a few days, but are sort of in crisis mode! Any suggestions? The chocolate cake never seems to have this problem.

    Thanks a lot!
    Meg

    Reply
    • Dana @ Minimalist Baker says

      November 23, 2015 at 1:01 pm

      So weird! I’ve only made these in cupcake form so I can’t attest to how they do in round pans. Did you check the comments for other people’s experience outside of cupcakes? Did she change anything? The chocolate cake is very different from this recipe as it has fruit or veg puree, which helps it bind more and be more moist…

      Reply
  136. Charlotte says

    December 1, 2015 at 4:47 am

    My friend is vegan, and on everyones birthday she misses out on cake. I really want to make these for her. Is vegan sugar/flour a thing? Do I need to check that?

    Reply
    • Dana @ Minimalist Baker says

      December 1, 2015 at 9:54 pm

      Yes, after a lot of initial skepticism followed by research, I’ve found you need to ensure the sugar isn’t processed in any way that utilizes animal products. I’ve found you can usually research the brand you’re going to buy. 90%, if it’s organic and a reputable brand, it’s vegan!

      Reply
  137. Samantha says

    December 3, 2015 at 8:18 am

    I’m unable to find earth balance butter stick.. Can i use the earth balance butter in the container?

    Reply
  138. Sammy says

    December 12, 2015 at 8:46 pm

    No one could get over how yummy these were! Definitely a new go-to

    Reply
  139. Megan says

    December 22, 2015 at 6:59 pm

    When looking for vegan sprinkles, what specific ingredients do I look out for? And what brand did you use?

    Reply
    • Dana @ Minimalist Baker says

      December 23, 2015 at 10:02 am

      Artificial flavors or generic sweeteners. Those can sometimes be animal based. Whole Foods and natural food stores are the best place to look!

      Reply
  140. Tilda says

    December 23, 2015 at 9:37 pm

    Hey Dana,
    I’m a big fan of your site and especially these cupcakes! I’ve made them several times with a few variations and they’re my go-to cupcake recipe. Even all of my non-vegan friends rave about them.

    I have a sort of out there question for you that I’m hoping you can help me with: what purpose does the milk serve in this? I want to make a champagne infused version (omitting the sprinkles) for New Year’s but I’m worried about adding too much liquid to the batter. Do you think I could use half the amount of milk with the ACV mixed in and then add the champaign (remaining half of the liquid)?

    Thank you!!

    Reply
    • Dana @ Minimalist Baker says

      December 24, 2015 at 10:37 am

      Ooh, that would be fun! If you give it a try let me know how it goes. I would sub half the milk for champagne as you said. Good luck, and report back!

      Reply
      • Tilda says

        December 29, 2015 at 5:00 pm

        Thanks, Dana! I will let you know how they turn out! :)

        Reply
  141. Brigitte says

    December 28, 2015 at 3:18 pm

    No idea what I did, but those did NOT turn out OK for me. They looked like a collapsed crater. I just hope they fare better once decorated. :( Tasty batter, though.

    Reply
  142. Mama says

    December 31, 2015 at 7:42 am

    Great, easy vegan recipe!! Ours turned out great and actually have a dome shape. They taste great, have a great texture, and ours did not stick to the paper. We used zulka morena cane sugar that is non-gmo and vegan. Not sure if the sugar helped with that. We used unsweetened soy milk since our son has a tree nut allergy. Everything else is the same as the recipe. Thanks so much!

    Reply
  143. Kayle says

    January 6, 2016 at 12:23 am

    How have I not reviewed this recipe yet? We’ve been enjoying this recipe for over a year, and it’s always a hit! The kids see me get out the sprinkles, and know immediately what’s about to happen! :D Just because we eat vegan, doesn’t mean we can’t enjoy the greatest, most delicious food! Thank you for all that you do! :)

    Reply
    • Dana @ Minimalist Baker says

      January 6, 2016 at 10:58 am

      Thanks for sharing, Kayle!

      Reply
  144. Ashwini says

    January 11, 2016 at 10:43 am

    Love the recipe! Is there a way i can make this as a chocolate version with cocoa? How much flour should i substitute for cocoa?

    Reply
    • Dana @ Minimalist Baker says

      January 12, 2016 at 5:19 pm

      Check out my chocolate cake recipes here and here.

      Reply
  145. Kidslovegan says

    January 15, 2016 at 9:20 am

    Would this work if I used it to make a cake 8″x3″ pan?

    Reply
    • Dana @ Minimalist Baker says

      January 15, 2016 at 9:25 am

      I think you meant 8×8″ pan? And if so, yes. Check the comments for people who’ve had success doing this!

      Reply
      • Kidslovegan says

        January 15, 2016 at 10:34 am

        Meant a round 8″ pan that is 3″ high. The cupcakes were the best vegan vanilla cake we had. I hope if I double the recipe it comes out for a larger size cake. Fingers crossed!

        Reply
  146. Lisa | Chocolate Meets Strawberry says

    January 15, 2016 at 10:36 pm

    Everything is funner with funfetti! I can’t wait to try these!! :D

    Reply
  147. susan says

    January 16, 2016 at 5:23 pm

    I made these for my grandson. He approves!

    Reply
  148. Kate says

    January 20, 2016 at 6:19 pm

    I can’t wait to try this recipe! Do you think I could substitute the all purpose flour with Bobs Red Mill gluten free 1-to1
    -1 baking flour?

    Reply
  149. erin says

    January 20, 2016 at 7:43 pm

    I’m wondering how you measure your flour or can you provide weight for the flour next time you make this vanilla cupcake recipe? That would be most helpful!

    Reply
  150. Robin Z says

    January 21, 2016 at 3:18 am

    How long do you think the frosting will keep in the refrigerator? Can I make them both today, but not put the frosting on till Saturday (so the cake part doesn’t get soggy)?

    Reply
  151. Candice says

    January 24, 2016 at 4:21 pm

    What brands of sprinkles do you recommended? The only vegan sprinkles I’ve seen had much more muted colors and were a bit expensive. I’m considering making my own, but honestly I’d much rather just buy them! lol Thanks :)

    Reply
    • Candice says

      January 24, 2016 at 4:23 pm

      Whoops, recommend*

      Reply
    • Ceilidh says

      March 18, 2016 at 1:31 pm

      I used Cake Mate Rainow Décors. I called the company and they confirmed for me that they were vegan.

      Reply
      • Candice says

        March 20, 2016 at 3:38 am

        :(
        Ceilidh, I hate to be the bearer of bad news, but my conscience won’t let me keep my mouth shut, especially after I got rid of a bunch of sprinkles not too long ago once I found out what confectioner’s glaze was. Most of those sprinkles were Cake Mate. I’m hoping they changed their recipe, otherwise they have no idea what’s in their product.

        Reply
  152. Jennifer says

    January 28, 2016 at 5:47 am

    Could you use avocado or coconut oil instead of vegan butter?

    Reply
  153. Frida says

    January 29, 2016 at 8:41 am

    These taste delicious but I have some problem with the texture – they’re too “wet” (not undercooked) inside. Do you think it might be due to the fact that the oat drink I used didn’t curdle?

    Reply
  154. Danielle says

    January 31, 2016 at 10:45 am

    Can I bake this in a regular cake pan?

    Reply
    • Dana @ Minimalist Baker says

      February 3, 2016 at 2:01 pm

      I haven’t tried it, but others have. Check the above comments for instructions!

      Reply
  155. Tracie says

    January 31, 2016 at 8:01 pm

    These were RIDICULOUSLY delicious, and demolished by my office mates in a 30 mins. I also probably could of baked about 4 more as my patty tins were smaller, but I ate the mixture. I also might just make the mixture to eat it.

    THANKS!

    Reply
  156. Maranda says

    February 6, 2016 at 3:56 pm

    I recently tried making these cupcakes and while the I ing turned out great the cupcakes themselves seemed to have a slight metal/ baking soda after taste to them. Is there anyway to avoid this by lessening an ingredient? Thank you!

    Reply
  157. Marla says

    February 7, 2016 at 7:35 pm

    Can you hear me weeping over here? I’m so sad this recipe did not work me and I am unsure as to why. I followed the recipe exactly but before I went to put them into cupcake liners I noticed the batter was a little thicker than I wanted and also it looked weird. Kinda like when butter curdles weird… I thought it was because it was cold inside my house and the butter had somewhat solidified. Well! To my dismay they sunk in the middle and the paper is soaked with what I’m guessing is fat from the butter. And they were flat on top, it kinda looked like cookies from a certain angle (Insert crying face here) my all time favorite cake combo is yellow cake with chocolate frosting. I just want to perfect a recipe that can be my go-to you know? Any ideas what could have gone wrong? I’m still gonna eat them though, sunken or not lol

    Reply
  158. Melody says

    February 11, 2016 at 12:23 pm

    Cannot WAIT to try these. My current vegan vanilla cupcakes are just “okay.” QUESTION…can I use cake flour (adjusting measurements of course) for these??

    Reply
  159. ellie says

    February 19, 2016 at 10:57 am

    I’m so excited to turn this into a bundt cake for my cousins. Would I have to double the recipe for it to fit into the cake pan?

    Reply
  160. Jenn A says

    February 19, 2016 at 5:11 pm

    Just made these today and they turned out great! I used Earth Balance vegan butter sticks, rice milk and gluten free flour (with xanthan gum). The taste and texture is perfect. I used a large Pampered Chef scoop for 12 cupcakes and had enough batter for 12 mini cupcakes. I had no issues removing the paper cups and ate the minis almost as soon as they came out of the oven. Delicious! Whole family loved them!

    Reply
    • Jeanne says

      March 25, 2016 at 6:50 am

      Hi Jenn,
      I need to make this gluten free for a baby shower, which gluten free flour mix did you use? There are so many out there, I wanted to try the one that worked for you.

      Thanks,

      Jeanne

      Reply
  161. Georgie @ Healthy Pears says

    February 22, 2016 at 8:09 am

    Hi Dana! Quick query- why do you add apple cider vinegar to this type of recipe? I’ve been doing a little research on difference between baking soda and powder and figured you need some acidity to start the baking soda reaction and baking powder to add rise, but just curious to know whether you decide to add baking soda to a recipe first or the lemon/asc. Hope that doesn’t sound too weird and makes sense!

    Reply
  162. Bennie says

    February 26, 2016 at 10:41 am

    This is the closest I could come to a true Vegan King Cake recipe but even this didn’t quite mimick the incredible goodness of this New Orleans tradition! Does ANYONE have a good vegan King Cake recipe they can share?

    Reply
  163. Mina says

    February 29, 2016 at 6:01 am

    Hi! I was wondering how I could adapt this recipe to yield 2 nine inch cakes?

    Reply
  164. Shanna says

    March 16, 2016 at 8:56 pm

    Hey Dana could you suggest any brands for vegetarian/vegan sprinkles? Thank you!

    Reply
  165. Ceilidh says

    March 18, 2016 at 1:36 pm

    Although I am not vegan, I made these cupcakes for a vegan friend today. They didn’t turn out exactly as I would have hoped. Like others have mentioned above, the cupcakes stuck to the liners despite using high-quality grease-proof cupcake liners (Meri Meri). They tasted fine and were super-easy to make, but as a non-vegan cupcake lover I don’t think I’d make these again.

    Reply
  166. Brooke says

    March 20, 2016 at 4:41 am

    Those cupcakes look amazing!
    Although I’m not quite sure what I did wrong… My cupcakes turned out the consistency of pancakes and rather squishy and impressionable. Any advice would be appreciated!
    Thank you xx

    Reply
  167. erin says

    March 20, 2016 at 10:23 am

    Hi Dana,

    How do you scoop or measure your flour for these gems? I’ve been baking eggless for a long time now but can’t seem to get these to come out right. I’d really like to nail down this recipe to make for my daughter birthday next month. Maybe you could weigh your flour and include the weight for accuracy since volume measurement isn’t always the same for every baker. For instance, I fluff or whisk my flour before scooping and leveling. Maybe you scoop differently? I love the idea of this recipe and want it work for me. Please help! Thanks so much!

    Reply
  168. Evie says

    March 25, 2016 at 5:53 pm

    What brand of sprinkles did you use? I made these and they were yummy but the natural sprinkles I used disappeared after baking so they just look like vanilla cup cakes. :)

    Reply
  169. Rosi says

    April 4, 2016 at 11:38 pm

    Hi Dana,
    I currently live in Japan and unfortunately I don’t have access to vegan butter. Is there anything else we can sub the vegan butter for?

    Reply
  170. oh so ethical says

    April 6, 2016 at 4:35 am

    Just tried to make this… didn’t work for me :(

    Reply
  171. JJ says

    April 6, 2016 at 1:44 pm

    Hi Dana,

    Thanks for sharing such great recipes.
    I was wondering if i could swap all purpose flour for whole wheat pastry flour in this recipe, would it work? Thoughts?
    Thanks
    JJ

    Reply
  172. Katie says

    April 8, 2016 at 5:24 pm

    Tasty cupcakes! Not too dense, and next time I’d add less sugar (not that they were unappetizing-ly sweet, just preference). Maybe even add cocoa next time or bakers chocolate.
    Thanks Dana!

    Reply
  173. Jonathan says

    April 9, 2016 at 4:20 pm

    This is the best vanilla cake recipe I have ever come across. And best of all, it’s vegan. :) I put the entire batter in a standard cake pan and it worked beautifully. The cake was incredibly moist with a texture similar to pound cake. It was a hit among all guests-vegan and non-vegan alike. I’ve bookmarked this recipe because this will be the only one I use for vanilla cake. Wonderful recipe!

    Reply
  174. Seema says

    April 14, 2016 at 6:49 pm

    Can oil be substituted for the butter?

    Reply
  175. Ellie says

    April 15, 2016 at 11:46 am

    Would I need to double this to make a bundt cake?

    Reply
  176. Maria & Liv says

    April 16, 2016 at 9:14 am

    We love these cup cakes. We made dem with gluten-free flour and erythritol and they tasted really good. We can’t recommend using cocoa-butter for the topping (lol) – so we switched to margerine. Thanks for a funfilled recipe that we’re looking forward to serving at a brunch tomorrow.

    Reply
  177. Christen says

    April 23, 2016 at 10:00 pm

    Nice recipe! Refined sugar isn’t vegan nor are the sprinkles most likely. Unrefined sugar qualifies as vegan.. just an fyi! Omitting eggs and dairy isn’t enough.

    Reply
  178. Jane says

    April 24, 2016 at 10:02 am

    If you had to choose between these and your “best vegan chocolate cupcakes” in terms of deliciousness, which would you go for? (I am impartial to either chocolate or vanilla)

    I will be trying one of them next weekend for my favourite vegan’s birthday!

    Reply
  179. Jasmine says

    April 27, 2016 at 11:18 am

    Hi! My name is Jasmine and I was curious what milk can you use to make this when it come to food allergies like coconut and almond milk ? Would it be okay if you use 2% Lactaid free milk or other milk ?

    Thank you

    Reply
  180. Olivia says

    April 27, 2016 at 12:58 pm

    Yum! Made these last night, didn’t have sprinkles, sugar or all purpose. Instead I used Truvia sweetener and whole wheat flour and they came out fine! I definitely wasn’t used to how thick that batter was, but they turned out beautiful and were delicious.

    Reply
  181. Kelli says

    May 9, 2016 at 2:00 pm

    Dana help lol! I made your wonderful vegan cupcakes for my graduation party and they tasted like chemicals and they barely rose. I don’t know what I did wrong :( but I know its on my part. Any who, my boyfriend requested a vegan funfetti cake for his graduation and I want to attempt to make it again but I’m so afraid to! Do you have any suggestions for this?

    Reply
  182. Viviane says

    May 12, 2016 at 12:44 pm

    What would be the temperature and baking time for mini cupcake tray? And would you suggest for gluten free version? Thank you

    Reply
  183. Kari says

    May 16, 2016 at 7:36 pm

    Could an all purpose GF flour blend work with this? Or what would you do to make this GF?

    Thanks!

    Reply
    • Dana @ Minimalist Baker says

      May 18, 2016 at 4:25 pm

      I would think so, but I haven’t tried it that way. If you’re not vegan, use an egg with a gluten free blend for best results. Let me know if you give it a try!

      Reply
      • Kari says

        May 18, 2016 at 7:09 pm

        Thanks! I am not Vegan, so I will try that!

        Reply
    • Amelia Atencio says

      May 27, 2016 at 6:25 pm

      I simply just swapped in cup for cup of GF flour. Even without the eggs it worked wonderfully.

      Reply
  184. Rose says

    May 17, 2016 at 8:50 am

    Can you use shortening for the cake and frosting? I can’t get earth Balance and only have shortening.

    Reply
    • Dana @ Minimalist Baker says

      May 18, 2016 at 4:19 pm

      I would think so, but I haven’t tried it that way. Let me know if you give it a try!

      Reply
  185. Gemma says

    May 18, 2016 at 6:45 pm

    Hi,
    Just wondering if you use UK or US measurements (for tbsp/cups etc.)

    Can’t wait to try this recipe out!

    Thank you!!

    Reply
    • Dana @ Minimalist Baker says

      May 19, 2016 at 11:38 am

      I’ve started doing that in the last year, but not on old recipes. Sorry! The information is easily searchable on google.

      Reply
  186. Selina says

    May 20, 2016 at 12:45 am

    These are best made in Muffin cases and not small cupcake ones. Plain flour works best Also I tried to make a cake and was unsuccessful.

    Reply
  187. Shaz says

    May 22, 2016 at 8:31 am

    I made these cupcakes for my son’s 4th grade class and they were splendid. Perfect for a class with various allergies (egg, dairy, gluten). My son came home and said “mom, they were SO GOOD, everyone kept saying how good they were.” Some of his classmates were even asking him for more cupcakes the next day. I didn’t get to taste one until after he brought the leftovers home–he was right, they were SO GOOD. You would never know or think they were vegan. I also made a second batch (1/2 recipe) that was gluten free–using Bob’s Red Mill 1:1 gluten free flour mix (mix included xanthum gum-which I understand is important for gluten free baking). This second batch also turned out very well–I followed your recipe exactly and only changed the flour–so this batch was vegan and gluten free. This is really a great recipe and I am keeping it for future use. I have tried making vegan vanilla cake/cupcakes before, and they have not tasted very good (I have had much better experience with vegan chocolate cake/cupcakes). I think the key must be the Earth’s Balance as other recipes I have used have called for oil. Thank you for this recipe, I will definitely be making these again.

    Reply
    • Dana @ Minimalist Baker says

      May 22, 2016 at 9:19 pm

      Yay! thanks for sharing, Shaz!

      Reply
  188. Amelia Atencio says

    May 27, 2016 at 6:23 pm

    Absolutely amazing! I have been gluten free and vegan for over a year now and have been too afraid to try my hand at baking. Your recipe demystified the whole process for me and the cupcakes are to die for!

    For anyone hoping to make them GF, just substitute cup for cup of GF flour. I used Pamela’s All-Purpose Artisan Flour. It was a little denser, so I added non-dairy milk (soy milk) until I reached the consistency I desired. I can’t wait to experiment with this recipe in the future!

    Reply
  189. Kitty says

    May 29, 2016 at 12:48 pm

    I just made these and they are great! I never knew just how great vegan cupcakes can be. Instead of vegan butter I used coconut oil and I used a mix of Demerara and vanilla sugar. Also I don’t have any baking soda so I just used 1 tsp baking powder ( I halved the recipe) I didn’t have any sprinkles on hand so I left them out. For the frosting, I tried using hardened coconut milk and a mix of coconut oil but it didn’t quite work out. I really don’t want to use vegan butter because my local brand uses palm oil which is quite unhealthy (from what I know). Any help with frosting ideas? I’m tired of eating plain cupcakes.
    Sorry for super long,super detailed comment :))

    Reply
  190. Katrina says

    May 30, 2016 at 11:55 pm

    What have I done wrong!!! It looks like the butter has separated a bit. The mix before they went in the oven looked a bit curdled. I used fruit flavoured sprinkles. Would that not help. I creamed the butter and sugar it for 2 minutes. Was that too long. Help me because they are for my sons birthday and he would love them. Thanks

    Reply
  191. Nicolette says

    June 2, 2016 at 4:44 pm

    Quick question, what brand of vegan sprinkles did you use in the recipe?

    Reply
  192. Elizabeth says

    June 9, 2016 at 2:17 pm

    I couldn’t get the frosting to work for me for some reason. The texture was very grainy and not smooth cream like. I use the butter mentioned, I didn’t have powdered sugar on hand so I just blended some raw sugar in my blender until powder like. The resulting product was extremely grainy. I hate wasting product though, and just improvised and made thumbprint cookies (which is essentially just butter, sugar, flour) :) Where did I go wrong?

    Reply
  193. Livia says

    June 12, 2016 at 11:47 am

    I just made several cupcakes! Excellent recipe, very easy and tastes great (first time trying a vegan desert). However I had a problem. I baked the cupcakes in silicone molds (in form of butterflyes) and when I tried to pull them out, they crumbled. Is this normal?
    I would like to make this desert next week for my daughter’s birthday and wonder if it might be better if I do it as a cake.
    Should I use the same quantities and timing?
    Any recommendations?
    Thank you so much for your help!

    Reply
    • Dana @ Minimalist Baker says

      June 13, 2016 at 1:46 pm

      They’re a little crumbly, but not too much. Did you make any alterations?

      Reply
  194. Mia says

    June 12, 2016 at 6:28 pm

    I would like to make this recipe but without the sprinkles. Do I need to replace the sprinkles with anything in particular?

    Reply
    • Dana @ Minimalist Baker says

      June 13, 2016 at 1:44 pm

      Nope!

      Reply
  195. Danya says

    June 17, 2016 at 6:44 am

    This looks delicious just one question can I sub the sugar in the cake for maple syrup ?
    Thanks can’t wait to try making this for Father’s Day

    Reply
    • Danya says

      June 17, 2016 at 7:12 am

      Of course I saw the faq for substitutions after I posted that question so basically I can sub 1/2 the sugar for maple syrup and the cake should turn out fine?
      Thanks again

      Reply
      • Dana @ Minimalist Baker says

        June 17, 2016 at 2:11 pm

        You can try it! If you do, let me know how it goes!

        Reply
  196. Leeanna says

    June 20, 2016 at 12:42 pm

    What do you mean exactly by non-dairy milk? Would almond milk work ok?

    Reply
    • Amber says

      June 22, 2016 at 12:25 pm

      Yes, Almond milk is considered a non-dairy milk.

      Reply
  197. Sonia says

    June 20, 2016 at 1:57 pm

    I made these for a vegan friend of mine, but I have yet to know his verdict. I tried one of the 12 cupcakes and thought this was a little too sweet, specially the frosting. Other than that cupcakes tasted pretty good :)

    Reply
  198. Hannah says

    June 23, 2016 at 6:11 am

    Amazing!! First vegan cake I’ve tried baking and it tastes so good!!

    Reply
  199. Rochelle says

    June 23, 2016 at 11:29 am

    These cupcakes came out HORRIBLY……they sunk in the middle and came out way too sweet…10/10 do not recommend

    Reply
    • NKECHI ESAN says

      January 11, 2017 at 9:55 am

      Hi Rochelle, perhaps consider reducing the sugar content to your taste. I always do that because I don’t like stuff as sugary ( except if it’s chocolate :-) )

      Reply
  200. Hinh says

    June 25, 2016 at 9:38 am

    Thank you so much for this amazing receipe. We made it (minus sprinkles, we used jam made by Nonna) for our daughter’s 1st birthday. Our friends loved it. And so did the birthday girl!!

    Reply
  201. Daela says

    June 25, 2016 at 8:22 pm

    Just made these for my mother’s birthday! They have a good amount of sweetness and are pretty moist. I didn’t use sprinkles, and I also replaced the frosting with avocado chocolate mousse (Giada’s recipe) on half and cashew cream frosting on the other half. As per another comment that mentioned a peaches and basil combo, I blended basil in with the cashew cream and topped with nectarines (didn’t have peaches haha).
    The batter was so yummy, I was licking the bowl while the cupcakes were baking! Hoping my non vegan family likes them as much as I liked the fresh baked one I just ate!

    Reply
  202. Elizabeth says

    June 28, 2016 at 2:03 pm

    Thank you! I just made these gluten free with Bob’s cup for cup GF flour. They are heavenly. Yum!

    Reply
  203. Jodi says

    June 28, 2016 at 10:07 pm

    We have made these many times with different types of Earth Balance and non-dairy milk (soy, almond, rice, hemp, and macadamia). So far I like macadamia the best. You have to make sure your ingredients are not out of date, that is a biggie esp with baking soda and powder.
    Anyway, super easy and delicious. Even the non-vegans love them.

    Reply
    • Mike says

      July 12, 2016 at 9:11 pm

      I am making this tomorrow and am intrigued by Macadamia Milk. A local health food store sells it, just wondering if it is worth it over say, a really good organic soy milk? If you like it the best I’m assuming it is yielding the best results in both cake and frosting quality? Thanks!

      Reply
      • Jodi says

        July 13, 2016 at 4:43 am

        Yes, it is very smooth & creamy and has a nice flavor. But I love macadamia nuts. :)
        Usually we make these with plain organic soy milk because that is what I keep on hand. We actually made these last night. I realized I was short on all purpose flour so I used 2/3 coconut flour. It took a little longer to sift but made for a really interesting (in a good way) texture a taste. You really can’t go wrong.

        Reply
        • Mike says

          July 13, 2016 at 7:53 pm

          Thanks for the reply. Macadamia nut milk it is. I just made a batch, and I thought all was well until I went to take them out of my pans. A couple cupcakes seem like the top wants to come off. I let them cool considerably longer than I usually do and got them all out on a wire rack but the liners and bottoms were very wet/greasy feeling. I wonder if it was my using a silicone cupcake pan instead of my metal one. We shall see. :)

          Reply
      • Dana @ Minimalist Baker says

        July 13, 2016 at 4:41 pm

        That should work!

        Reply
  204. Deidre says

    June 30, 2016 at 9:17 pm

    The batter is seriously too good! But I am having trouble with my cupcakes sinking in the middle. I am on my second time around and I didn’t fill them quite so much this time. But they still sunk. Any tips!?

    Reply
    • Jodi says

      July 13, 2016 at 4:44 am

      They do sink a bit but once you add frosting, you can’t tell. :)

      Reply
      • Dana @ Minimalist Baker says

        July 13, 2016 at 4:40 pm

        Thanks for sharing, Jodi!

        Reply
  205. Pamela says

    July 6, 2016 at 12:18 am

    Which non dairy milk is best, in your opinion, for this recipe? I like sweetened coconut milk as well as lightly sweetened almond milk.

    And what type of vegan butter, unsalted or salted?

    Reply
    • Jodi says

      July 13, 2016 at 4:53 am

      Any works well, but you really don’t need it to be sweetened. They are plenty sweet when using “unsweetened” or “plain” varieties. I liked the flavor and consistency best with macadamia milk, but soy is delicious as well.
      We use Earth Balance vegan butter. It is salted. You could try omitting the salt if you prefer less salt I suppose.
      One thing I have found worth mentioning. We use the larger 6-count muffin pan lined with parchment. They are better that way imo. Plus you can just fold the paper flat and eat with a fork. A little more work on the front end but worth it. :)

      Reply
  206. Holly says

    July 15, 2016 at 4:11 pm

    This recipe really didn’t work for us. The batter was very very sweet and the cakes turned out crispy on top and uncooked inside. They were also sunken. We hope that others have more luck.

    Reply
  207. gayle thomas says

    July 17, 2016 at 5:30 am

    Hi Dana, any chance of posting some of your recipes in grams rather than cups as I am in the UK. I used a cup to grams converter that I found online but two sites say different things and I want to make them accuratley! My daughter has lots of allergies and I just love your recipes by the way so thank you! x

    #

    Reply
  208. Vedrana says

    July 17, 2016 at 6:19 am

    Hi,

    We decided to make some vegan food and sell it (along with sharing leaflets on veganism). I like your funfetty vegan cupcakes, they looks so delicious, and I would like to make them for this occasion. But the problem is I never baked cupcakes before so I’m a bit confused. I just bought a pan for (I assume regular size) cupcakes, and I would just like to know how much you fill every cup in the pan – is it supposed to be filled all the way to the top or to the middle, or just a little bit at the bottom and then it raises during baking? As a newbie to this, I would really appreciate your response because this is a little bit confusing… Thanks in advance!

    Reply
    • KRISTEN says

      July 18, 2016 at 8:48 am

      Generally, the rule is 2/3 of the way full. So you want 1/3 of the wrapper showing at the top. They do rise a bit. I halved the recipe because it’s just my daughter, my niece, and I. They’re delicious and super easy to make. We didn’t use any of the vegan butter at all. I used 1/4 Cup of pecan oil instead but since you’re a newbie I suggest following the instructions.

      Reply
  209. Courtney says

    July 17, 2016 at 9:40 am

    I may have made the mistake of overfilling my cupcakes, but whatever happened these did not work out for me. They sunk in the middle and overflowed on top and ended up baking up kind of greasy. I did use regular butter since I’m only egg-free, perhaps that had something to do with the greasy factor? Bummed they didn’t work, will try again maybe with less batter and perhaps vegan butter at some point!

    Reply
  210. KRISTEN says

    July 18, 2016 at 8:44 am

    Super easy! Super tasty! My 3 year old helped make these for a snack because Hey! It’s a Monday!! Hah We did do a different frosting though; we used powdered sugar, vanilla, and coconut oil. It does have to stay cold but we live the taste.

    Reply
  211. Anne says

    July 19, 2016 at 12:52 pm

    I made these for my son’s 2nd birthday, with rice milk, followed exactly as you’ve indicated and honestly, these are the best cupcakes I’ve had in a long while (and I’m not a cupcake person)! These were a total hit at his party and people couldn’t believe they were vegan. Thank you so much! This will be my go-to recipe from now on!

    Reply
  212. niashani says

    July 21, 2016 at 7:44 pm

    I promised my son I would make him a funfetti cake for his birthday. Have you tried this recipe as a cake instead? I am wondering if I can double the recipe to make a two layer cake. I am not sure how long I should bake it in a cake pan.

    Reply
    • Houria says

      August 11, 2016 at 5:54 am

      Did you end up making it as a cake? My daughter’s birthday is coming up and would like to make this for her in cake form. I’ve made them into cupcakes before and they were so good!

      Reply
  213. Bird says

    July 23, 2016 at 8:00 pm

    I did these cupcakes. I used all the ingredients you listed. I want to know how you are able to get perfectly white icing?? When I used vegan butter (Earth Balance) the color of the butter made the icing a beige color. No where near white.

    “Bird”

    Reply
  214. Anne says

    July 27, 2016 at 11:38 am

    Hello! I want to make this recipe for my son’s 1st birthday and was wondering if anyone has tried these as a cake? How long did you bake for? And could it be made the night before?

    Thank you!

    Reply
    • Bethany says

      August 1, 2016 at 10:39 am

      I just made this for my son’s bday as double layer 8 inch round cake. Each pan requires 1 full recipe, so I made this two times to make a double layer cake. (actually I made it 3, but i had divided 1 recipe into two pans and they both were super thin, and then they stuck and fell apart as i was trying to get them out of the pan!) Definitely spray your pans or grease them with what you prefer, and I lined the bottom of my pan with parchment paper to prevent sticking. They each baked for about 28 min. Good luck!

      Reply
      • Sarah says

        August 17, 2016 at 7:04 pm

        Glad to see these suggestions here! Any thoughts on how much batter/baking times for a 6 inch cake pan?

        Reply
        • Bethany says

          August 17, 2016 at 7:26 pm

          I think you’d still need to double the recipe, though maybe you wouldn’t need absolutely all the batter. Then you could use that to make a secret cupcake to eat right away! I think the bake time will prob be close to 25-28 min, but I set mine for 22 then kept adding time until it was baked.

          Reply
          • Sarah says

            August 18, 2016 at 5:15 am

            Thanks Bethany! I have taken on the task for making 2 vegan smash cakes and cupcakes for 20 – so I will need lots of batter (and luck)! :)

  215. Gina says

    July 31, 2016 at 5:59 pm

    Is it possible to sub gf flour for the all purpose flour? My daughter is vegan but her friends coming to her birthday party are gluten free. Thanks, Gina

    Reply
  216. Sheila says

    August 1, 2016 at 2:47 pm

    Where do you find vegan stick butter?

    Reply
    • Houria says

      August 11, 2016 at 6:27 am

      All health food stores carry it as well as major grocery stores. Here in Canada, I have found it at Loblaws, Farm Boy, Metro, Superstore, etc.

      Reply
  217. Layan says

    August 2, 2016 at 2:35 am

    Hi there,

    Which ingredients do I change (and to what) to make this recipe gluten free as well?

    Reply
  218. Rachelle says

    August 15, 2016 at 9:13 am

    I used this recipe to make mini cupcakes, and they turned out amazing! The only change needed was to bake for 10-14 minutes. I made two single batches and a double batch, and I’m pleased that the double batch set up exactly like the single ones. Moist cakes and not too sweet. Definitely will use this recipe again!

    Reply
  219. Debbie Gibbs says

    August 18, 2016 at 8:00 pm

    Excellent! So moist and fluffy. I ended up using non-dairy creamer as the milk. Also, I doubled the recipe, but only used 1 ⅔ cup of sugar and it was just the right amount of sweet (for me). Thanks so much!

    Reply
  220. Zerena Pineda says

    August 26, 2016 at 1:57 pm

    What do you think will happen if I substitute gluten free flour?

    Reply
  221. Debbie says

    August 29, 2016 at 1:38 pm

    My son can’t process the protein in dairy, so I made these for his first birthday yesterday. They were moist and delicious! They were a little more dense than regular cake, but still incredibly tasty. They taste a lot like sugar cookies. I was surprised at how well the icing turned out with the vegan butter. I couldn’t find the sticks of butter, so I used the tubs. The cupcakes still turned out amazingly! Thank you for this recipe. I’m so thankful my son could still enjoy cake on his birthday!!

    Reply
  222. Catherine says

    September 2, 2016 at 1:57 pm

    I’m excited to try this recipe!! Thanks for posting. I’ve searched for these pretty sprinkles online but can’t seem to find them. Can you please let me know where I can order them from? Thank you :)

    Reply
  223. Ewa says

    September 4, 2016 at 12:18 am

    I made them twice, first time with rice milk, second time with cashew milk.
    Both delicious and became famous amongst my non-vegan friends which i am super happy about :) Thank you!

    Reply
  224. Anna says

    September 4, 2016 at 10:01 am

    I made this into a cake and I also followed the same frosting receipe. The frosting was very difficult it would start melting very fast and I would have to stop frosting the cake it stick it and the bowl a frosting in the fridge for a while many times. Do you know why this happened? I’m going to be remaking this in a few weeks. Please help if you can. Thank you!

    Reply
  225. imabakingjedi says

    September 9, 2016 at 2:25 pm

    this is perfect for the members of my family who have to be vegan due to allergies! thanks for this yummy recipe! the cupcakes did turn out a little doughy but they still are wonderful!

    Reply
  226. Julia says

    September 16, 2016 at 11:39 am

    I made these a few months ago exactly following your recipe and they were fantastic! Now, I’m trying to adapt the recipe to make piña colada cupcakes. Do you think the batter would still bake up nicely if I also added a hearty splash of rum and some finely diced pineapple to the mix? I was thinking I would add the rum into the batter as I was alternating the milk and dry ingredients (possibly a bit less milk to keep the liquid ratio similar to the original recipe), and then I would fold in the pineapple at the very end. And, of course, frost with coconut whipped cream.

    Thank you!

    Reply
    • Support @ Minimalist Baker says

      September 19, 2016 at 12:04 pm

      I think that would work, but I haven’t tried it myself! Sounds delicious, let us know how it goes!

      Reply
      • Julia says

        September 19, 2016 at 2:44 pm

        I just made them, and they turned out perfect!

        If anyone would like to recreate I ended up using the below for a dozen cupcakes:
        1/8 cup rum
        1/8 cup pineapple juice
        3/4 cup non-dairy milk
        3/4 cup to 1 cup of diced pineapple (press some of the moisture out with a towel before folding into batter at the end)
        A few drops of pineapple extract

        Plus brush the tops of the cakes with a rum/brown sugar glaze before frosting with coconut whipped cream :)

        Reply
        • Support @ Minimalist Baker says

          September 19, 2016 at 3:28 pm

          Yum, I hope you saved some for us!

          Reply
  227. Erica says

    September 19, 2016 at 6:18 pm

    Thanks for the AWESOME, delicious, and fun recipe. I wowed my vegan friend who was not used to receiving many baked goods on her birthday (vegans have sweet tooths, too!). My non-vegan husband loved them as well.

    Note: If you want them to turn out well you must pay attention to proper baking techniques! (make sure your “butter” is room temperature and cream it well, etc.)

    Reply
  228. Nicole says

    September 21, 2016 at 2:42 pm

    I made these for my daughters who have dairy and soy allergies. Soooo good!!!! I didn’t use the sprinkles or the frosting. I used chocolate chips so good!! Our new favorite cupcake recipe!

    Reply
  229. Neha says

    September 26, 2016 at 6:54 pm

    I made this recipe and am really disappointed with how it turned out. I followed all the directions exactly and it was too dense and way too sweet to eat. I had to throw these away they were so sweet that one bite will give you a headache.

    Reply
  230. Sara says

    September 28, 2016 at 4:46 am

    Would coconut milk (canned light) work for this? It’s what I have on hand and will also be using coconut oil to make the frosting

    Reply
  231. Richelle says

    October 1, 2016 at 6:29 am

    This is the first vegan cupcake recipe I’ve tried that has worked really well for me. The batter is great to work with and you can adjust it to have lots of different flavours. Thank you so much! Will be a nice surprise for my sister when the cakes at our upcoming party are all vegan :)

    Reply
  232. Balu says

    October 6, 2016 at 4:52 am

    Sry, what’s happening with the rest 1/2 flour? My english isn’t so good ?

    Reply
    • Support @ Minimalist Baker says

      October 6, 2016 at 10:23 am

      See number 4 in the instructions!

      Reply
  233. Cheryl says

    October 16, 2016 at 1:59 pm

    I can’t buy sticks of vegan butter…what can I substitute? Where do you buy sticks of vegan butter, anyway not that there would be a store near me but doesn’t hurt to ask.

    Reply
  234. Spunky says

    October 24, 2016 at 12:08 pm

    I made these last night and the texture came out a little like cornbread. Any idea why, or how to fix it?

    Either way, they tasted great! I’m making them for my son’s first birthday next month. He has a milk and egg allergy, but you can’t have a first birthday without a baby smearing icing and cake everywhere!

    Reply
    • Dana @ Minimalist Baker says

      October 24, 2016 at 2:01 pm

      Hmm, not sure! Did you alter the recipe in any way? In the future you could use super fine pastry or cake flour for better results!

      Reply
      • Spunky says

        October 28, 2016 at 5:59 pm

        Well, to be honest, it was my first time making cupcakes (or any cake for that matter) by myself, so if I altered anything or did something wrong, it was completely by accident, haha! I tried with cake flour, though, and that made up for any of my mistakes, I guess, because they came out perfect! Thank you!

        Reply
      • Spunky says

        November 4, 2016 at 2:19 pm

        Just wanted to thank you for the recipe. I’ve made these cupcakes five times since my last comment. They go fast in this house, and when they’re gone the first thing I hear is, “You gotta make more!”

        Reply
  235. Jill says

    October 30, 2016 at 9:22 am

    I know this is an old recipe, but I’m hoping someone will see this and help me out. The first few times I made this recipe, they were perfect! Lately though, they look done, but when I get them out to cool, they are crunchy on the top but still super super soft in the middle and pretty much fall apart as I try to get them out of the muffin tin. I tried baking them longer than it says, I haven’t changed ovens, and I follow the recipe exactly. Any suggestions? Thank you!

    Reply
  236. Butterflippin says

    November 21, 2016 at 7:03 am

    Hey there!
    So while I’m finally getting around to veganism, my 7 YO isn’t having any of it. She wanted to bring these cupcakes to school on treat day and I was wondering how I can substitute the non-dairy milk for regular milk? Should I be taking the same amount with vinegar? I’ve to make these tonight please help!
    Love,
    Super big fan, and beginner baker :)

    Reply
    • Dana @ Minimalist Baker says

      November 21, 2016 at 11:48 am

      Actually just sub real buttermilk! That should do it. Then, you don’t need the vinegar. Good luck!

      Reply
  237. Rose says

    November 23, 2016 at 1:24 pm

    The cupcakes are very tasty but just crumble when I took them out of the pan. Very disappointed.

    Reply
  238. Laurie says

    November 24, 2016 at 5:26 am

    I made these with coconut instead of vegan butter and they came out dome shaped and delicious! Thanks for the new go to cupcake recipe!

    Reply
  239. Paula says

    November 25, 2016 at 10:29 pm

    I’m so disappointed! I’ve made TONS of recipes from your blog and this one crapped the bed! I measured everything perfectly and they tasted like an overload of baking powder or soda or something. I guess I’ll have to it up and try another recipe! dang.

    Reply
  240. Brie says

    November 29, 2016 at 8:52 am

    Mine sunk a LOT in the middle. They came out really dense and inedible. I followed the recipe exactly, even mixing times. What should I do differently?

    Reply
    • Dana @ Minimalist Baker says

      November 29, 2016 at 10:41 am

      Hmm, they definitely shouldn’t be dense. Not sure why they turned out that way! Sinking in the middle is definitely normal (without the egg). Next time try aquafaba (canned chickpea liquid) as an “egg” to help lift and fluff!

      Reply
  241. Monica mancebo says

    December 2, 2016 at 11:19 am

    Hello. I am making this as my daughter’s birthday cake. I would really appreciate your help with a few questions.
    1. If using a dark 9 inch round pan, how much time do I need?
    2. If using chickpea water, how much and do I add it with the milk?
    3. I thought I had rainbow thin sprinkles like yours but only have the rainbow tiny ball ones or flat round ones, will those work?

    Thank you so much! Can’t wait to try this! :)

    Reply
  242. Tanya says

    December 6, 2016 at 6:39 pm

    I tried this at a party and loved it ai asked the host for the recipe that day however my bubs has egg and nut allergies I was wondering using normal A2 dairy milk instead of almond milk would this change the taste and the texture?

    I wanted to try make this recipe into a giant cupcake ysing a a giant cupcake mould woukd you suggest to dkuble or triple the recipe or make two seprate batches and pour them both into the mould? Do you think it will rise and fill the mould.

    Reply
    • Dana @ Minimalist Baker says

      December 7, 2016 at 11:43 am

      Hi Tanya. Normal milk would be fine. As for baking this into a cake, I can’t comment as I haven’t tried it. But check the comments as some people have tried it with success!

      Reply
  243. Kat says

    December 8, 2016 at 6:22 am

    How could I make these into chocolate cupcakes? And I love all your recipes!!

    Reply
    • Dana @ Minimalist Baker says

      December 8, 2016 at 2:44 pm

      Try this recipe!

      Reply
  244. Rachel Brauer says

    December 13, 2016 at 12:56 pm

    This was my first time making vegan cupcakes or any cupcake for that matter, and I loved them!! Somehow I misread that it says it makes 12 and I tried to make 24!! Lol. I did end up with 23 cupcakes after I realized my mistake though! They are just not as tall of course. Next time I will go for 12! I absolutely loved them though!!! :)

    Reply
  245. Vanessa K says

    December 15, 2016 at 6:11 pm

    The first time I made this recipe I used rice milk and I noticed it didn’t curdle with the vinegar but they still turned out pretty good. The texture was not the best, they fell apart pretty easily. Then I tried them twice following the recipe perfectly except for using soy milk instead of almond. Both times they imploded. It seemed like the sugar separated and went to the top and basically became rock hard, but only on some cupcakes. Some came out perfectly and were so delicious but I only got maybe 5 usable cupcakes out of a dozen. My question is whether you think I let the non-dairy butter soften too much? Maybe it separated too much before baking? Does soy milk curdle more than almond milk changing the reaction of everything when it’s baking? Do you think next time it would help to put batter in the fridge for a while to harden everything up before baking? I think the taste of these cupcakes is great and I really would like to get it right, so any advice you could offer would be great :)

    Reply
  246. Jami says

    December 22, 2016 at 12:23 pm

    Can these be made gluten free?

    Reply
    • Dana @ Minimalist Baker says

      December 22, 2016 at 5:40 pm

      I haven’t tested the recipe myself, but it looks like some others have! Check the comments for recommendations!

      Reply
  247. Ali says

    December 30, 2016 at 12:08 pm

    Did I miss something? I made these using the KA gluten free flour, added a little extra baking powder like another commenter had recommended and otherwise followed the recipe exactly. The ratio of liquid to dry ingredients was WAY off. It was so wet, they sunk in the middle and are just a mushy mess. Finding myself suddenly having to bake according to gluten, egg, dairy, and nut allergies has left me broke and exhausted as I keep buying ingredients and wasting my time on recipes that just don’t work. I give up.

    Reply
    • Support @ Minimalist Baker says

      December 30, 2016 at 8:05 pm

      Ali! Don’t give up! I’m not sure what went wrong, but I am genuinely sorry you had trouble with the recipe! If you modified any ingredients or didn’t follow the instructions properly, that might be why. Don’t let one bad kitchen experience get you down too much! I hope next time goes better for you!

      Reply
  248. Brittany says

    January 2, 2017 at 9:56 pm

    These were excellent! Could not tell they were vegan at all. I replaced half the butter in the cupcakes with unsweetened applesauce and they were sweet, fluffy and perfect. The icing tasted like the real thing, if not a little too sweet. My non-vegan hubby likes funfetti cupcakes and these are the perfect substitute. I will definitely make these again.

    Reply
  249. Beatrice says

    January 5, 2017 at 9:49 am

    Hi Dana! My friend and I are planning to make this recipe for our friend’s birthday, but we were hoping to make a cake instead of cupcakes. Do you know how long we should bake a cake for?

    Reply
    • Support @ Minimalist Baker says

      January 5, 2017 at 8:21 pm

      Hi! I would recommend splitting this batter into two round pans and baking for slightly more time than the cupcakes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown. Then cool, frost and layer as desired!

      Reply
      • Beatrice says

        January 6, 2017 at 7:17 am

        Thank you!

        Reply
      • SheDevil says

        February 19, 2017 at 4:05 pm

        I baked in a metal pan, lined with parchment, baked for 35 minutes (way too lazy to have to deal with a double layer cake. Just need golden cake with chocolate icing). Turned out perfect.

        Reply
        • Support @ Minimalist Baker says

          February 20, 2017 at 6:44 am

          Awesome! So glad to hear!

          Reply
          • SheDevil says

            February 20, 2017 at 5:42 pm

            Dinner that night was more than half the cake. In small portions, to fool me into thinking I was only going to eat a bit before the healthy stuff came out.

  250. Jenn says

    January 7, 2017 at 3:29 pm

    Cupcakes sank in the middle! Very disappointing. My little 4 year old with allergies was standing by and couldn’t wait to eat.

    Reply
  251. Jennifer Figueroa says

    January 7, 2017 at 6:15 pm

    Although the cupcakes sank they are incredibly delicious. Any ideas what I can add and try again? Thank you for sharing.

    Reply
  252. Daksha says

    January 8, 2017 at 7:47 am

    These are absolutely heavenly, and ridiculously simple to make. I’ve made 4 batches in the past week alone, brought some to work and my colleagues were floored to hear they were vegan. Didn’t use sprinkles (couldn’t find any ethical brands), so I topped them with crushed almonds and pecans. Highly recommend for special occasions, they will hit the sweet-tooth spot wonderfully.

    Reply
  253. Ros says

    January 8, 2017 at 11:32 am

    Hi,

    is this recipe freezer-friendly? I want to prep as much as i can in anticipation for my daughter’s bday and want to give this a shot

    Thanks!

    Reply
    • Dana @ Minimalist Baker says

      January 8, 2017 at 12:12 pm

      Should be, but I haven’t tried it that way. Just cool completely before freezing. Good luck!

      Reply
  254. Evie says

    January 9, 2017 at 8:30 am

    How much oil to substitute the vegan butter? Unfortnately, vegan butter isn’t available where I live.

    Reply
    • Support @ Minimalist Baker says

      January 10, 2017 at 6:47 am

      Hi! I haven’t tried the substitution but it should be equal parts oil to vegan butter!

      Reply
  255. NKECHI ESAN says

    January 11, 2017 at 9:53 am

    I made these cupcakes twice and they were so delicious!!!! I halved the sugar content in the frosting and also reduced the sugar in the cupcakes – still yum!!! My friend loves them so much, she asked me to bring some for her daughter who eats dairy-free. Thanks for the awesome recipe!!!

    Reply
  256. Sam says

    January 20, 2017 at 8:51 am

    These turned out incredibly light and fluffy, similar to angel cake. Thank you for the amazing recipe. Definitely adding it to my favourites! :)

    Reply
  257. Amanda says

    January 21, 2017 at 9:57 am

    Is it possible to use this recipe to make a cake instead of cupcakes? What what I need to change?

    Thank you!

    Reply
    • Support @ Minimalist Baker says

      January 21, 2017 at 1:23 pm

      I would recommend splitting this batter into two round pans and baking for slightly more time than the cupcakes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown. Then cool, frost and layer as desired!

      Reply
  258. Ally Vickery says

    January 21, 2017 at 2:52 pm

    This is an AMAZING recipe. They taste perfect! We are still amazed at how it tastes like there is egg, but no egg substitute. They are light, fluffy, and sweet. Super easy to make, and we are all enjoying them.

    Reply
  259. Wendy says

    January 25, 2017 at 5:47 am

    My husband’s birthday is coming up and he loves The Simpsons so I want to use this recipe in a bundt cake pan with some pink food coloring in the frosting to make it look like a big, pink, sprinkled donut Homer would love.

    Should anything be changed in the recipe? Does the cook time need to change?

    Please let me know!

    Reply
    • Support @ Minimalist Baker says

      January 25, 2017 at 6:04 am

      Hi! Your baking time will be longer than it would be for cupcakes. I would bake at 325 degrees for 45mins – 1h if you are planning on using a bundt cake pan! You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown. Then cool, frost and layer as desired!If you give it a try, let me know how it goes!

      Reply
  260. zina says

    January 26, 2017 at 9:40 pm

    Hey :) do you think I can use a gluten free flour for these beauties?

    Reply
    • Support @ Minimalist Baker says

      January 27, 2017 at 6:31 am

      I do! I haven’t tried it myself, but a trusty GF blend should work! Report back if you try it :D

      Reply
  261. Marley says

    January 29, 2017 at 8:21 am

    Hi! Going to attempt these for my best friend’s birthday… I’m going to use almond milk. Should I get unsweetened or regular? Thank you!

    Reply
  262. Marley says

    February 1, 2017 at 8:26 am

    I made these last night for my best friend’s birthday and they were amazing! A hit with everyone vegan and non-vegan :) I may or may not have just had one for breakfast and they were even better the next day! I added 3 tablespoons of aquafaba! I had no clue where I should add it so right before I started alternating the wet and dry ingredients I mixed it into the milk/vinegar mixture. The cupcakes had an amazing fluffy texture. I used unsweetened almond milk so the cupcakes were just perfectly sweet. I would say the frosting was a little too sweet for my taste but overall such a yummy recipe I can’t wait to try again!

    Reply
  263. Doreen says

    February 3, 2017 at 11:53 am

    Question:

    Can I make this recipe into a cake?

    Thank you!

    Reply
  264. Rebecca says

    February 18, 2017 at 3:34 pm

    SO GOOD. I made these for my son who is allergic to everything and I could cry with happiness for how ‘normal’ these are. I made them gluten free with Bob’s red mill one to one, and added a touch more baking powder. The cake is light and tender and delicious. The buttercream is a bit sweet for me, but the boy demolished it.

    Reply
    • Rebecca says

      February 18, 2017 at 3:35 pm

      Ohh and I didn’t add sprinkles because I had none

      Reply
  265. Skye says

    February 23, 2017 at 5:34 pm

    I love making these cupcakes and they are an absolute hot! Taste way better then your general version of cupcakes. I have used the base to make several different variety of cupcakes including; chocolate and Oreo’s! YUM! I’m actually going to attempt to make it into a cake version tonight :) has anyone tried this?

    Reply
    • Support @ Minimalist Baker says

      February 23, 2017 at 7:18 pm

      Hi! I would recommend splitting this batter into two round pans and baking for slightly more time than the cupcakes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown. Then cool, frost and layer as desired!

      Reply
  266. Erin says

    February 23, 2017 at 6:34 pm

    I just made these gluten free. Dumbass here didn’t add xanthan gum. The taste is nice but it definitely needs xanthan

    Reply
  267. Chi says

    March 1, 2017 at 7:08 pm

    Aw man these were delicious! You never let us down. I made these with a gf all purpose flour brand I had and they came out amazing. They’re definitely my husbands favorite now :)
    Only issue is I can’t seem to get the frosting not to melt and be a bit runny?

    Reply
    • Support @ Minimalist Baker says

      March 2, 2017 at 6:23 am

      Did you wait until the cupcakes are cool before frosting them?

      Reply
  268. Kim says

    March 5, 2017 at 4:05 pm

    I made these cupcakes following the recipe and they were delicious. I probably should not have eaten two. Next time, I think I will omit the salt in the batter since Earth Balance baking sticks are salted.

    Reply
  269. Helane says

    March 11, 2017 at 1:14 am

    Hey :) First: Great recipe but where can I find these sprinkles? Which brand do you use? Whenever I try sprinkles, they loose their color while baking..

    Reply
  270. Bernice says

    March 14, 2017 at 8:26 pm

    What brand of vegan sprinkles did you use?

    Reply
  271. Stephanie says

    March 15, 2017 at 2:16 pm

    These tasted FANTASTIC. But. I only filled 3/4 full and they spread out all over the place including over the edge of the muffin tin and into the oven. I double checked and I did follow the recipe. Then, they didn’t come out of the pan very well, either, very crumbly. So I scraped them all out into a glass container and we’ve been eating “them” as deconstructed cake. Delicious.

    Reply
    • devon says

      March 16, 2017 at 9:18 am

      same thing, totally bummed! they tasted delicious but were an utter DISASTER :(

      Reply
    • Hotaru says

      November 20, 2017 at 5:49 pm

      The exact same thing happened to me. There must be an explanation for this…

      Reply
  272. Porscha Haak says

    March 17, 2017 at 9:12 pm

    I want to make these into a 6×3 cake for my son’s smash cake. He is allergic to dairy. Any tips would be greatly appreciated.

    Reply
  273. Lindsay says

    March 23, 2017 at 1:43 pm

    I doubled this recipe and cooked it in a 9×13 cake pan because I didn’t have a cupcake tin (I made this for my mother-in-law at her house where, for some reason, she didn’t have one). OH MY GOODNESS. I still dream about it. The texture was perfection. Super moist and delicious. I will definitely make it again.

    Reply
  274. Laura says

    March 24, 2017 at 10:18 am

    My daughter is allergic to eggs, dairy, and soy. Her two year Birthday is coming up soon. I wanted to try to make her some cupcakes that she would enjoy. I made this recipe last night and she was so excited! She ate the cupcakes so quickly I don’t even think she took a breath. I had two of them myself and they were so delicious! thank you so much for sharing the recipe it means more than you know!

    Reply
  275. Rachel B says

    March 28, 2017 at 8:30 am

    I just came here again to make these and wanted to comment that this is one of my absolute favorite cupcake recipes, and I have made these time and time again. It is always a hit and no one can ever tell they are vegan! Thank you so much for an easy, quick and delish recipe!

    Reply
  276. Ariana says

    April 2, 2017 at 8:19 pm

    These are PHENOMENAL! I used whole wheat pastry flour and about 3/4c brown sugar in place of the white (I don’t like my sweets too sweet) and they are delicious! I did think the frosting tasted like sweetened butter, so I would defintely choose a different one next time, but otherwise they were fantastic!

    Reply
  277. Delani says

    April 10, 2017 at 10:49 pm

    This looks amazing! I’m making it for my daughters 1st birthday. I want to double the recipe and was wondering how it would fare in a bundt pan? How does that affect baking time?

    Thanks!

    Reply
    • Support @ Minimalist Baker says

      April 11, 2017 at 8:07 pm

      Hi! Your baking time will be longer than it would be for cupcakes. I would bake at 325 degrees for 45mins – 1h if you are planning on using a bundt cake pan! You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown. Then cool, frost and layer as desired!If you give it a try, let me know how it goes!

      Reply
  278. Chrystie Reed says

    April 12, 2017 at 5:25 am

    Are these gluten free as well?

    Reply
  279. Jen Quertermous says

    April 14, 2017 at 2:00 pm

    My daughter’s birthday party is tonight and one of her friends cannot eat dairy, eggs, peanuts, or fish. I felt bad that she was planning to just bring coconut milk ice cream to have when everyone else was eating cake. I found this recipe and can honestly say I enjoyed the one my daughter and I just split! One note….listen to the author’s comment to not overfill. I forced about a cupcake and a half leftover batter into the 12 liners and it ended up sticking to the pan and tore the tops off a little. I’m used to batter crowning over the top. But….Still tastes great! Thank you for the great recipe. I’m printing it to share with the girl’s mom.

    Reply
  280. Alyssa says

    April 15, 2017 at 9:53 am

    If I wanted to make this a stacked cake do I need to double the reciepe?

    Reply
    • Support @ Minimalist Baker says

      April 17, 2017 at 6:13 am

      Hi! Plan to get a one 9-inch-round cake layer from 12 cupcakes, so I’d recommend doubling it!

      Reply
  281. Elise says

    April 16, 2017 at 5:19 pm

    Hi! I really want to try this recipe out but I have a hard time with emulsifiers and can’t really drink non-dairy milks. What do you think would be the best substitution for the non-dairy milk in this recipe? In frostings and other recipes I have just used water, do you think just water would be fine?

    Reply
  282. Noel Pecoraro says

    April 21, 2017 at 9:33 am

    I’m late to the game here but hoping to make these for my celiac boyfriend’s birthday :) myself and a couple other friends are vegan so this is perfect! I know recently you’ve used chickpea brine as an egg replacer, wouldn’t you recommend adding that into this recipe? Or would I need to adjust other ingredients. As well I’m thinking rice milk or maybe coconut milk due to a friend with nut allergies, did anyone use either of those milks?

    Reply
    • Support @ Minimalist Baker says

      April 21, 2017 at 7:49 pm

      Rice and coconut will work, Noel! We haven’t tried using aquafaba but if you do, let us know how it goes! I suspect aquafaba will make them extra fluffy!

      Reply
  283. María says

    April 26, 2017 at 7:48 am

    I don’t usually comment on recipe posts but this batter was so outstanding that I had to. I made these yesterday for my husband’s birthday (I’ve been a vegetarian for 20+ yrs but he’s new to veganism in an effort to be healthier). Un/fortunately, I forgot to add the sprinkles and I have to say that these were the lightest fluffiest cupcakes I’ve ever had (vegan or not). I made a few mods based on the ingredients I had on hand- I was all out of APF so I used self-rising flour but cut out the salt and baking powder, I also used a mix of coconut & light brown sugar instead of the granulated sugar and lastly, I used oat milk & lemon juice. They came out a lighter darker than yours but the flavor was amazing! Can’t wait to make these again. Thank you so much for sharing!

    Reply
  284. Adora Prescott says

    April 27, 2017 at 5:31 pm

    This recipe is amazing,i have tried many vegan cake/cupcake recipes over the past few months and none of them compare to this.I could definitely trick non vegan family members with this.I didn’t have any cupcake cases or allpurpose flour so i used spelt instead and i baked the batter in a cake tin for 40 minutes,my children and sister loved it so i will be making another tomorrow.Thank you for sharing :)

    Reply
  285. Tina ! says

    April 29, 2017 at 2:31 am

    Hi, I LOVE THIS CUPCAKE RECIPE OMG thankyou you saved my life, everyone is impressed ;)
    Could you tell me how to double the recipe in order to make 24 cupcakes ? and even another recipe to make between 30 and 40 cupcakes please ? I would like to make big quantities easily and fast :) !!

    Reply
    • Support @ Minimalist Baker says

      April 29, 2017 at 5:55 am

      Hi Tina! Just double all of the ingredients and you’re good to go :D

      Reply
  286. Andria Skornik says

    May 1, 2017 at 6:42 pm

    I’m wanting to make this as a large sheet cake. We are having a birthday party of our son and need cake for about 75. Any tips on how to convert it? How much to fill then pan, bake times, etc. Thanks!

    Reply
    • Support @ Minimalist Baker says

      May 2, 2017 at 7:40 pm

      Hi Andria! Check the other comments as we’ve responded to this one already!

      Reply
  287. Raluca says

    May 15, 2017 at 3:19 pm

    Made these with:
    – coconut oil
    – 1 cup whole-wheat flour + 1/2 allpurpose
    – 3/4 almond milk + 1/4 coconut milk (full fat)

    Incredibly moist and fluffy and remained dome-shaped after cooling! I am definitely quiting eggs&dairy in baking. Many thanks!

    Reply
  288. Sarah says

    May 16, 2017 at 12:18 pm

    I’m not vegan made this for Mother’s Day for my vegan Mom. I used coconut oil instead of vegan butter. These were wonderful! Everyone (including non vegans) loved them! I made them as mini cupcakes which was much more time consuming, but cute.

    Reply
  289. Aida says

    May 23, 2017 at 1:08 pm

    Which brand of sprinkles did you use?

    Reply
  290. Xxxx says

    May 29, 2017 at 6:44 pm

    I made these and would not make them again. I followed the recipe to a T and they were not what i expected. Very dissapointed! They caved in and did not even taste like a vanilla cupcake.

    Reply
  291. Natalie Rodriguez says

    June 9, 2017 at 9:58 am

    I am so excited I found this! Do you think I could make this into a cake? If so, how would the baking time change?

    Reply
    • Support @ Minimalist Baker says

      June 10, 2017 at 7:45 am

      Hi Natalie! Hmm, I would recommend splitting this batter into two round pans and baking for slightly more time than the cupcakes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown. Then cool, frost and layer as desired!

      Reply
  292. Martyna says

    June 16, 2017 at 9:32 am

    Hello. I made coconut oil based butter (recipe http://www.veganbaking.net/recipes/fats/vegan-butters/vegan-butter) and tried to make buttercream with it. It was good til I splashed soy milk for thinner consistency – it went curdle. I mixed it longer and nothing happened. Tried to put more sugar but its too sweet and the same – thin consistency and curdled. Any suggestion whats wrong there?
    Thank you!
    P.s. I suspect it was vinegar and soy milk reaction but butter consists of it. Maybe because of more soy milk?
    P.s.s. cupcakes went perfect?

    Reply
  293. Miranda says

    June 24, 2017 at 9:59 am

    Yum! Made this to accommodate a cousin with a dairy allergy and everyone enjoyed. It tasted slightly different than a non-vegan cupcake, but I liked it more and more as I ate it! I also only used 2 cups of sugar for the frosting and thought it was the perfect sweetness for my taste. Thanks for the recipe!

    Reply
  294. Jen says

    June 26, 2017 at 7:20 pm

    Is there any vegan ingredients I can use instead of vegan butter?

    Reply
    • Support @ Minimalist Baker says

      June 28, 2017 at 6:39 am

      Coconut oil will work!

      Reply
      • Jen says

        June 28, 2017 at 10:27 am

        Do I have to cream it tho? Does coconut oil even cream together?

        Reply
  295. Liz says

    June 27, 2017 at 1:05 pm

    Any advice for making this into a cake? I’m thinking double and use 2 round pans? FYI, it’s for a baby shower for a big fan of yours :)

    Reply
    • Support @ Minimalist Baker says

      June 28, 2017 at 6:32 am

      Hi Liz! I would recommend splitting this batter into two round pans and baking for slightly more time than the cupcakes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown. Then cool, frost and layer as desired!

      Reply
  296. Cortney Balicki says

    June 28, 2017 at 11:36 am

    Can’t wait to make these! Just curious if anyone has tried making in advance and freezing?? Thanks for the help!

    Reply
    • Support @ Minimalist Baker says

      June 30, 2017 at 6:30 am

      Should be, but I haven’t tried it that way. Just cool completely before freezing. Good luck!

      Reply
  297. Diana says

    July 1, 2017 at 12:42 pm

    I made this. It exploded during baking. :(
    Why? I bake a lot, but this was the first time using sprinkles in batter. Thoughts?

    Reply
    • Support @ Minimalist Baker says

      July 2, 2017 at 6:30 pm

      Hi Diana! My only thought would be that there may have been too much baking powder or soda in your batter but I am a little stumped. Did you change the recipe at all?

      Reply
      • Diana says

        July 3, 2017 at 5:33 am

        No, I did not. I used Sweetapolita vegan sprinkles. I may give it one more go some time, but that first go was messy. They were the first cupcakes to ever do that.

        Reply
  298. Marnie says

    July 3, 2017 at 10:11 am

    I’d like to use the recipe to make a cake rather than cupcakes. Any recommendations on alterations to the recipe to do this?

    Reply
    • Support @ Minimalist Baker says

      July 4, 2017 at 6:51 am

      Hi Marnie! I would recommend splitting this batter into two round pans and baking for slightly more time than the cupcakes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown. Then cool, frost and layer as desired!

      Reply
  299. Mégane says

    July 3, 2017 at 4:15 pm

    I was skeptical about these at first because the last vegan muffins I tried weren’t very good, but these cupcakes are AMAZING!! They’re sooooooo fluffy and delicious, and they’re actually better than a lot of “normal” cupcakes I’ve tried! 10/10!

    Reply
  300. Christy says

    July 6, 2017 at 8:56 am

    Hi! I made these cupcakes a little while back and they were a hit. I’m getting ready to make them again this weekend. Was wondering if you’ve tried using the aquafaba brine in them yet. I know you mentioned in another comment that you wanted to try it. If you have, how much should be used and in place of what other ingredients?
    Thanks!

    Reply
  301. CakenGifts.in says

    July 6, 2017 at 11:09 pm

    I must be pleased for sharing your ideas. Thank you for the good writes up. It’s a brilliant job.

    Reply
  302. Sus says

    July 10, 2017 at 7:02 am

    I made these but the sprinkles went white.. any ideas webby please?

    Reply
  303. Amanda says

    July 13, 2017 at 5:31 pm

    I am constantly on a quest to find the perfect cupcake, vegan or omnivore. This cupcake was amazing! I made them for my coworkers birthday and even my husband who thinks vegan food is gross thought they were delicious!! I will be making these again.

    Reply
  304. Alaina says

    July 23, 2017 at 2:00 pm

    Just made these yesterday and they turned wonderfully! I used gluten free flour (First time making something gluten free) and smart balance. It was also my first time making something vegan (got to show my dubious mom that vegan food/baking can be delicious). I didn’t have rainbow sprinkles on hand so I used green, white, black, and purple sprinkles. It was so hot yesterday that the sprinkles melted and turned the cupcakes purple, which actually looked pretty cool haha. They actually had a nice dome on top. I made these for my dairy free, gluten free best friend’s birthday and can’t wait to give them to her. Thank you for the great recipe!

    Reply
  305. Evonne says

    July 23, 2017 at 4:16 pm

    Do NOT use apple cider vinegar. You can taste it in the cupcakes (ruins it). I mixed it in REALLY REALLY well too, I could still taste it.

    Reply
    • Evonne says

      July 23, 2017 at 4:22 pm

      Oh and be sure to let the (measured amount for this recipe) non dairy milk sit out and become room temperature. If you don’t then it makes the soften butter solidify when you mix them.

      Reply
  306. Hannah says

    July 30, 2017 at 4:25 pm

    I just made it and it tastes pretty good. Just like a cupcake with milk and eggs, but better. I will say though that the top was a bit crispy, when I wanted it all to be soft. I’m a new baker so maybe I did something wrong.

    Reply
  307. Lauryn says

    August 1, 2017 at 8:06 am

    Can this recipe be converted into a cake recipe? Will the quantity of batter work? Any approximation on diameter of cake it would yield? Thanks! This looks excellent and I’d love to make it for a friend’s birthday celebration.

    Reply
    • Lauryn says

      August 1, 2017 at 8:10 am

      I see this was addressed a few times above! Whoops, should have looked first.

      Reply
    • Support @ Minimalist Baker says

      August 1, 2017 at 11:07 am

      Hi! Yes it can! The quantity of batter would work, and using a round 9 inch pan, just make sure to cook it for a bit longer than the cupcakes.

      Reply
  308. Jenni T. says

    August 2, 2017 at 5:00 am

    These turned out perfectly for me. I used earth balance from a tub, didn’t use an electric mixer and actually even forgot to sift the ingredients in (OOOPS) and everything still turned out perfect. I beat the batter fairly well but wouldn’t say any more time than suggested in the recipe for an electric mixer. just make sure everything is smooth and you’ll be good to go. :D

    Reply
  309. Laura says

    August 4, 2017 at 5:28 am

    Thank you for sharing this delicious recipe! I’ve tried many vegan cupcakes and substitutes over the past year. These are the best! I used rice milk and vinegar. They’re going to be perfect for my daughter’s birthday party! She has many food allergies, so making food that is safe for her and tasty/appealing for our guests is my constant struggle. She’ll be so excited to finally be able to eat a frosted sprinkle cupcake like the other kids!

    Reply
  310. Samantha says

    August 7, 2017 at 8:32 pm

    Hi!
    This is my first attempt at cupcakes that are vegan AND GF. I used your GF flour blend and followed the recipe exactly (did not add any more leavening agents than what the recipe called for). I cooked it for 28 minutes and it was PERFECT! I have never had a GF mix turn out so perfect.

    Next time I will cut the sugar in half, it waaay too sweet but nonetheless a wonderful base batter that can be adapted to meet many flavors. Cannot wait to try your vegan GF carrot cake tomorrow

    Reply
  311. Maria Liza says

    August 9, 2017 at 11:45 am

    How can I make this sugar free? Will stevia or maple syrup be a good substitute for the sugar and powdered sugar?

    Reply
  312. Felicia says

    August 11, 2017 at 6:39 am

    Hey Dana

    Im wondering if you have tried this recipe as a cake instead of cupcakes? Any changes (besides cooking time) you would suggest?

    Thank you

    Reply
    • Support @ Minimalist Baker says

      August 11, 2017 at 9:04 am

      Hi Felicia! Many people have had success with making it into a cake! Just adjust (lengthen) the baking time and grease the pans. Good luck!

      Reply
  313. Stephanie says

    August 11, 2017 at 10:30 am

    Can this be made into a round cake as well?

    Reply
    • Support @ Minimalist Baker says

      August 13, 2017 at 11:18 am

      Hi! Yes it can, just increase baking time! You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown.

      Reply
  314. Catherine Francis says

    August 11, 2017 at 1:48 pm

    Just made this into about 40 mini cupcakes for my sons toddler group. Baked for 14 minutes. Turned out wonderfully. Light fluffy sweet two bite treats. Besides the size, I followed the instructions exactly. Thank you Dana!

    Reply
  315. Megan Nussbaum says

    August 14, 2017 at 2:41 pm

    this is possibly our favorite recipe from you, we make these constantly!! how can we adapt this for a real birthday cake using two 9inch springform pans?
    thanks, megan :)
    portland or

    Reply
    • Support @ Minimalist Baker says

      August 14, 2017 at 8:17 pm

      Hi Megan! See the other comments as others have had success with it! Just make sure to increase the cooking time, you will know they are ready when a toothpick comes out clean! Along with greasing the pans.

      Reply
  316. Elizabeth says

    August 21, 2017 at 11:10 am

    Oh my god. I made these cupcakes for my daughters first birthday and they are AMAZING. Dana, I love you.

    Reply
  317. Brittany says

    August 22, 2017 at 10:40 am

    Honestly! These are fantastic!

    I made them for myself on my birthday, and plan to make them again this weekend for my best friends’. They’re super fun and super delicious!

    Reply
  318. cassi says

    September 1, 2017 at 7:09 am

    can i sub regular milk and butter in this recipe? i only need the recipe to be gluten and egg free.

    Reply
    • Support @ Minimalist Baker says

      September 1, 2017 at 8:46 am

      Hi! Yes you can!

      Reply
  319. Raquel says

    September 3, 2017 at 2:14 pm

    I just started dabbling in vegan recipes. I look forward to giving this funfetti one a try.

    Reply
  320. ROD says

    September 5, 2017 at 4:37 pm

    I doubled the batch, made two layer cakes and turned it into a birthday cake. Awesome

    Reply
    • Miranda says

      October 5, 2017 at 5:46 am

      How long did you bake the cakes for?

      Reply
  321. Kayla says

    September 10, 2017 at 7:01 pm

    I’ve made this almost every week for the past month!! Lol

    Reply
  322. Holly says

    September 14, 2017 at 10:39 am

    I like the cupcakes. Turned out nicely, and the icing is simply delicious! The cake does taste a lot like pancakes but still very good. I did everything but I didn’t have enough vegan butter for the icing so I used coconut oil and I used soy-milk instead of almond because it’s for celebrations at my daughter’s schools and both my kids are vegan(by choice) and we cannot bring anything with nuts in for treats or snacks. I am planning on freezing these and throughout the year when there are at any parties, we’ll have one handy for them. I’m also gonna make your chocolate ones as well. Thanks to you Dana for your fantastic recipes and I hope you and your family is safe during these terrible hurricanes!

    Reply
  323. Christi says

    September 21, 2017 at 8:35 pm

    Dana,
    I have made these a few times and they are great! Sometimes they work perfect and sometimes not. Weather and altitude may affect that.
    But my QUESTION is: have you made lemon cake before and could I use this recipe to make a sheet cake? Would I need to adjust anything for that? If I did lemon could I use some lemon juice in place of the milk/vanilla? Thanks!

    Reply
  324. Marie says

    September 22, 2017 at 6:19 pm

    Wow! These cupcakes were fluffy, moist and delicious! While food science would tell me it’d make sense that the vinegar and baking soda would react to make things fluffy, it was different for me to bake a cake/cupcake without eggs. But honestly? These turned out better than my more traditional homemade cakes/cupcakes! I plan on trying more of your cake and cupcake recipes! (I also shared this recipe with all of my friends. :) )

    Reply
  325. Cali says

    September 23, 2017 at 12:17 am

    Making this in cake form – Can this recipe be frozen??

    Reply
    • Support @ Minimalist Baker says

      September 23, 2017 at 4:25 pm

      Hi Cali! Yes you can! Place your cake in an airtight plastic food container. After wrapping the cake into plastic foil, put it into a plastic container and place it in the freezer.

      Reply
  326. Amanda says

    September 30, 2017 at 12:39 pm

    I made these for my babes 1st birthday party and they were INCREDIBLE!! Perfect! Everyone loved them and multiple people said they were the best cupcakes ever! (Non-vegans!) I’ll be making them again soon! Thanks Dana!!

    Reply
  327. Miranda says

    October 5, 2017 at 5:45 am

    I made these and they turned out great!

    I’d like to try to make a cake next time instead of cupcakes. Do you know how long I’d bake in the oven for?

    Thanks in advance!

    Reply
    • Miranda says

      October 5, 2017 at 5:48 am

      Nevermind! I see this question has been asked and answered :)

      Reply
  328. Michelle says

    October 19, 2017 at 9:37 am

    Seems like a silly question, but I am looking to use this recipe to make a two-layer cake with standard 8 inch pans — would you recommend doubling the recipe?

    Reply
    • Support @ Minimalist Baker says

      October 21, 2017 at 10:36 am

      Hi Michelle! I would double the recipe!

      Reply
  329. Lorena says

    October 19, 2017 at 10:54 pm

    These are quite lovely! I’ve made them a handful of times and always pleased when getting to taste them again. I’ve had great luck swapping the flour out for an all purpose gluten free flour (by Arrowhead Mills) while following the rest of the recipe exactly.
    Thanks Dana! You have done it again !

    Reply
  330. Taylor says

    October 22, 2017 at 4:56 pm

    I was so excited to make these but they did not work at all. I followed the recipe exactly. I think it’s because of the vegan butter (I used earth balance sticks). I have never used butter in a cupcake or cake recipe so I thought that was weird. I always use some sort of vegetable oil. These might work with oil but they do not work with butter. It all pooled at the bottom making them super greasy and dense. They didn’t rise much either.

    Reply
  331. Laurie says

    October 29, 2017 at 3:41 pm

    These cupcakes turned out quite good! Yummy!

    Reply
  332. Sherelle Polack says

    November 9, 2017 at 8:17 pm

    Hi , I’m so glad I found this! It sounds perfect. I am making these this weekend for my neice who has milk allergies. It’s for her birthday party and I need to make 4 dozen!!!!! Could I double or even quadruple the recipe to accommodate the amount I need to yield? I would hate to have to make 4 different batches?

    Reply
    • Support @ Minimalist Baker says

      November 10, 2017 at 4:06 pm

      Hi! That would work!

      Reply
  333. Emily Ledford says

    November 12, 2017 at 1:41 am

    I made a double batch of these for my daughters birthday party. So yummy! They were a hit?

    Reply
  334. Hotaru says

    November 20, 2017 at 5:21 pm

    Made this recipe to a T but they got too big and spread out and they just fall apart in the cup. What did I do wrong???

    Reply
  335. Leah says

    November 26, 2017 at 8:11 pm

    I made these for my niece who has an egg allergy. So, I wasn’t really in need of a vegan recipe. I went ahead and used regular 2% milk and regular butter but not really happy with the taste or texture. They tasted a bit too doughy, instead of vanilla it just tasted like flour and sugar. The texture wasn’t great either, it crumbled when I took the liner off. Overall I’d say it is a C- recipe but perhaps that was because of the substitutes????

    Reply
  336. Karen Gonzalez says

    November 28, 2017 at 5:16 pm

    I always use this recipe as a base for white cake, it’s my favorite so far! Mines just came out of the oven right now and I can’t wait to eat it soon.

    Reply
  337. Jen says

    December 2, 2017 at 4:20 am

    Ok, best Vegan cupcake recipe by far!!! I am a Cake designer/Pastry Chef. I couldn’t find my recipe so I searched the web and this popped up. At first I thought, no egg replacer? No way! But they turned out amazing! I did however substitute the “butter” with Canola oil and I doubled the baking powder. I like the oil because first of all, it’s all I had. Second, it created a very moist cake. And I’m sure the shelf life will be greatly extended.
    I highly recommend this recipe. If yours sunk in, your temp may be too low, your oven temp may be off or you opened the door to soon to check them. Or kept it open too long while checking. Mine popped right up, no issues. (I did double the baking powder so perhaps that played into it)
    I didn’t try the frosting recipe, because we have non-dairy whip here where I work but when I’ve made it before, I like to use the non dairy creamers or the soy half and half. It’s creamier.

    Reply
  338. Amelia Orr says

    December 3, 2017 at 7:55 pm

    Loved the recipe. I used it as a base to make Christmas spiced cupcakes. I used just solid coconut oil (because I didn’t have vegan butter) and coconut sugar instead and put in around 2 tsps cinnamon, 1 tsp of ground ginger and 1/4 tsp of ground cloves. Turned out incredible, the coconut sugar made it almost caramel like.

    Reply
  339. Summer says

    December 4, 2017 at 11:20 am

    Why is the sifting portion necessary? Both the sifter itself and the specific order of dry ingredients.

    Reply
  340. SCIS says

    December 7, 2017 at 9:35 am

    If I were to omit the sprinkles, this would be just a vanilla cupcake, right?

    Reply
    • Dana @ Minimalist Baker says

      December 7, 2017 at 10:18 am

      Yep!

      Reply
  341. Kimberly says

    December 19, 2017 at 11:02 am

    Can I make the mini? If so how long?

    Reply
  342. Jb says

    December 22, 2017 at 12:24 pm

    I have not had luck with this resting recipe. It came out grainy and the butter was melting out of the frosting.

    Reply
    • Support @ Minimalist Baker says

      December 23, 2017 at 7:56 am

      I am sorry to hear that, JB! Did you change anything in the recipe?

      Reply
      • Jb says

        December 23, 2017 at 6:56 pm

        I added ground up freeze dried strawberry powder. Would that change the texture?

        Reply
  343. Tom and Christine says

    January 6, 2018 at 7:22 pm

    Made this tonight as a a 13×9 cake and it was a home run. Just followed the recipe but doubled it and baked about 30-35 minutes on 325 convection. Really moist and just the right balance of sweetness. This is a go to base cake recipe.

    Perfect dessert for Vegan Taco night starring your delicious quinoa taco “meat”. Yum!!

    Tom

    Reply
  344. Sam says

    January 8, 2018 at 11:15 am

    Do I need an electric mixer to make this? I only have a hand-held whisk.

    Reply
    • Support @ Minimalist Baker says

      January 8, 2018 at 7:33 pm

      Hi Sam! That should work to use a hand-held whisk!

      Reply
  345. Genevieve says

    January 11, 2018 at 11:59 am

    This says the recipe is soy free but where did you find soy free rainbow sprinkles? They all seem to contain soy.

    Reply
    • Support @ Minimalist Baker says

      January 12, 2018 at 7:28 pm

      Try these!

      Reply
  346. Mikayln Bouvet says

    February 5, 2018 at 6:14 pm

    Hey so I followed everything exactly except I used gluten free flour and I did not have a sifter. Once everything was mixed together it was an extremely thick consistency for cupcakes. You would have thought I was making cookies it was so thick. I don’t think I did anything wrong and the batter tasted great. They didn’t turn out anything like the picture so I don’t know what I did wrong?

    Reply
    • Support @ Minimalist Baker says

      February 8, 2018 at 10:03 am

      Hi! I am sorry you didn’t have luck with the recipe! What gluten-free flour did you use?

      Reply
      • Mikayln Bouvet says

        February 8, 2018 at 10:51 am

        Coconut flour! It was my first time using coconut flour but I figured it would work the same. They tasted good but we’re really powdery and before I cooked them they were the thick consisitency I mentioned

        Reply
  347. Francis says

    February 12, 2018 at 9:34 am

    Hi! I was wondering if you make any videos? I made these yummy cupcakes but the frosting never got fluffy, and my cupcakes sunk in, they weren’t fluffy enough. Any advice? I’m

    Reply
  348. Sharon says

    February 12, 2018 at 3:52 pm

    Hi I’m making these for a friends child that goes to a vegan school. He wants to bring them to school Wednesday so I thought I would make them Tuesday evening and deliver so they can bring in Wednesday morning.
    1. Should They keep them in the fridge overnight?
    2. You specify to eat them immediately, how are they the next day?
    3. When the cupcakes arrive at school Wednesday after a bus ride, do they need to be refrigerated?
    Sorry for all the question lol I use real butter, whole milk and eggs for everything. This should be fun and I don’t want to mess it up. Please respond. ASAP
    Thanks
    Sharon

    Reply
    • Support @ Minimalist Baker says

      February 15, 2018 at 3:53 pm

      Hi Sharon! You can store them covered at room temperature or refrigerated. They are still great the next day, and same answer for your third question (either or!)

      Reply
  349. Ashley says

    February 14, 2018 at 6:40 am

    Just Made the cupcakes so far they look awesome. Have to wait a bit to try them. I was wondering if this could be made into an 8″ round cake? Would I need to do 2 batches to get 2 layers? We are dairy and egg free so I love trying new things that are fun for my kiddos. One has a birthday coming up so I thought this would be great for the cake. Thanks So much for your great recipes.

    Reply
    • Support @ Minimalist Baker says

      February 15, 2018 at 3:21 pm

      Hi Ashley! Yes, you could make these into an 8″ round cake! I would recommend splitting this batter into two round pans and baking for slightly more time than the cupcakes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown. Then cool, frost and layer as desired!

      Reply
  350. Mer says

    February 16, 2018 at 10:33 am

    I made these for a “Galentine’s Day” party and they came out great! Mine came out a little dense because I only had enough all-purpose white flour for 1/3 of the required flour. The rest I had to use white whole wheat flour. But I followed the recommendations from some other comments and used 6 TSPs of aquafaba and that really lightened them up. No drooping in the middle.

    Reply
  351. Lori says

    February 18, 2018 at 2:55 pm

    I was looking for a vegan vanilla cupcake recipe and knew these would be great since they’re so similar to my non vegan recipe! I followed the recipe without the sprinkles in the batter (I didn’t want them) and added 2 TBSP flaxseed mixed with 4 TBSP water (let sit for 5 minutes, stir) then add to batter for the eggs that were missing. No caving in and they were delicious! My family loved them!!! Thank you!

    Reply
  352. Megan says

    February 20, 2018 at 12:21 pm

    I made these minus the baking soda (I didn’t have any) and I added aquafaba as the binder. The cupcakes came out perfect. It did not sink. My husband (who is a very picky eater) had 3 of these cupcakes, but said it tasted healthier…haha. I made it in rainbow design for my daughter’s birthday for those who are coming who are non-dairy or vegan. The icing recipe was a little too sweet but I just need to put less powdered sugar.

    Reply
  353. Diana Coleiro says

    March 8, 2018 at 2:39 pm

    Hi Dana,

    I made these for my granddaughter who is a devout vegan. We were having a birthday party and I didn’t want her to feel left out. They are so good that I just made them again for us. I didn’t put sprinkles in the batter. The texture is awesome and the flavour of the cupcake and icing are better than regular butter icing. I used unsweetened soy milk. My granddaughter actually told me that she had bought your cookbook. Well done! I be checking out more of your recipes. Thanks so much, Diana.

    Reply
  354. Gregory says

    March 12, 2018 at 7:50 am

    I’m a big fan of the site but unfortunately these came out as cupcake tops only (you know the muffin top Seinfeld reference right?). I followed the directions, used all the ingredients mentioned and they broke apart after an hour of cooling outside. The consistency is just not there.

    Reply
  355. Ruby says

    March 16, 2018 at 5:34 am

    These cupcakes turned out AMAZING! I accidentally used self raising flour and then panicked after I realised my mistake! After an anxious 20 minutes of staring at them while they baked, I’m happy to report that they were perfect. Light, moist, fluffy and super duper delicious!

    Reply
    • Support @ Minimalist Baker says

      March 16, 2018 at 8:42 am

      Glad you enjoyed them, Ruby!

      Reply
  356. Hilary Galanoy says

    March 18, 2018 at 11:03 am

    I made these today in paper muffin cups and then silpat muffin tins. DO NOT USE PAPER CUPS if using a silpat! Either the paper cups OR the silpat. My muffins came out wet and greasy, the vegan butter soaked the cups. I’m assuming it’s because the silpats don’t heat up like metal would. They taste good but look awful, LOL! Ah, well, live and learn.

    Reply
    • Support @ Minimalist Baker says

      March 19, 2018 at 9:18 am

      Hi Hillary! We are sorry you didn’t have success! I am thinking you are right about the silpat not heating up enough like metal does. Better luck next time!

      Reply
  357. Stephanie Zinsmeister says

    March 18, 2018 at 3:59 pm

    Any suggestions for high altitude? I made these and added my tricks for high altitude which is more flour reduce sugar and a little bit of water but they still won’t hold form. They taste amazing but I can’t get them to stay in cupcake form. They crumble.

    Reply
    • Support @ Minimalist Baker says

      March 19, 2018 at 11:04 am

      Hi Stephanie! I am sorry that you didn’t have success with this recipe! Unfortunately, we don’t have any tips for baking at high altitudes but wish you better luck next time!

      Reply
  358. Tiffany says

    March 21, 2018 at 9:09 am

    Hm…. maybe a glitch but I can only give this a 4 or 5 star rating? I would honestly probably give it a 3.5 or 3 tho.

    To be honest I made these for my dog’s birthday to avoid his allergens, and this is the first vegan thing I’ve made. The cake turned out pretty nice. I had to add about 1/4 cup more flour b/c it was suuuper runny and essentially just liquid batter. Some of the cupcakes fall apart when you peel them out of the wrappers but others hold up just fine? Also, I’m not sure if I did something wrong but the frosting tastes delicious (if a bit too rich) but looks like shit. Even with lots of mixing and strained powdered sugar, the icy looks really gross and lumpy and no amount of work was fixing it.

    Reply
  359. Candice says

    March 24, 2018 at 1:08 pm

    I’m not a vegan or a baker and mine came out absolutely perfect and delishious! I made them today for my daughter’s 19th bday. Thank you!

    Reply
    • Support @ Minimalist Baker says

      March 25, 2018 at 10:50 am

      Glad to hear it, Candice!

      Reply
  360. Karolina says

    March 25, 2018 at 10:40 am

    My mother-in-law made these for my niece’s birthday, and they were to die for! And I don’t even like cupcakes, or yellow cake! She cut back on the sugar in the frosting, trying to make an even healthier version, and it was honestly just the right amount of sweetness to compliment the cake. Absolutely delicious, unfortunately I was only able to grab one cupcake, before they were gone. Gotta make a double batch with this one. Super easy too. Definitely making again! :)

    Reply
  361. Alanna Rogers says

    March 26, 2018 at 4:44 am

    Hi Dana!

    Just wondering if these freeze like normal cakes?

    Love the recipe btw 😍

    Reply
    • Support @ Minimalist Baker says

      March 26, 2018 at 9:35 am

      Hi Alanna! Should be, but I haven’t tried it that way. Just cool completely before freezing. Good luck!

      Reply
  362. Katy says

    March 28, 2018 at 3:59 am

    Hi, I just wondered if you’ve tried using this recipe to make a 9 inch cake? If so, any advice on how to adapt the recipe? Thanks, Katy.

    Reply
    • Support @ Minimalist Baker says

      March 28, 2018 at 9:36 am

      Hi Katy! Yes that will work! The baking temperature should be the same, but perhaps increase the baking time a little? Just watch and when it’s lightly golden brown you’ll know it’s done. Good luck!

      Reply
      • Katy says

        March 28, 2018 at 11:45 am

        Fantastic! Can only try right?! I’ll give it a go at the weekend 😁 thank you x

        Reply
  363. Min says

    April 5, 2018 at 11:42 am

    Can these be made gluten-free? Thanks!

    Reply
    • Support @ Minimalist Baker says

      April 5, 2018 at 3:18 pm

      Yes! We haven’t tried it ourselves, but a trusty GF blend should work! Report back if you try it :D

      Reply

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