1-Bowl Vegan Funfetti Cupcakes

Best vegan cupcake recipe. I have also tried them without sprinkles as both plain vanilla cupcakes and cake. They are the lightest, fluffiest vegan cupcake recipe I have tried.

I’ve made this recipe twice so far, and I have to say it may be the best vegan cake recipe out there. Several people who I gave these to commented how they would not have known they were vegan if i hadn’t told them! I ended up adding a few extra tablespoons of flour in addition to the 1 1/2 cups. I also added more vanilla the second time (close to 1 1/2 tablespoons to really get that vanilla flavor that was hard to pick up on the first time), and a bit of lemon juice to the frosting which gave it a subtle lift. Oh, and the first time I missed the baking soda, and they still turned out delicious!

So fluffy and sweet! The easiest, fuss-free Cupcake for my dairy allergy boy. Thanks for sharing!

Just want to say I don’t use a sifter or blender, just a cheap whisk and fork and these cupcakes come out perfect every. single. time. Frosting is absolutely addictive. Thank you sooo much for this easy and delicious recipe (:

Just made these for my son’s 4th birthday! They’re delicious!!! I reduced the sugar down to 100g in the cake part and I think it was still plenty sweet enough! Such a classic childhood dessert 🎂

I have made this recipe many times, exactly as written, and the cupcakes have been perfect every time. My kids loved Funfetti cake when they were young and it has been so much fun to create a vegan version for them as adults! They are a family birthday favorite. I always look for your recipes when making something new and have never been disappointed. Thanks!

Hi all. I made these delicious cupcakes this morning. I substituted the sugar for coconut sugar and it was a success. The only problem I had is that they were a little too soft at the bottom, not sure why. Other than recipe.
Thank you!
M~

These cupcakes turned out amazingly fluffy! I follow the recipe exactly; I only cut it in half since just wanted 12 mini cupcakes (had a little left over batter so I put it in a small ramekin and baked extra 8 minutes.) I used canola oil, regular soy milk (silk brand), and apple cider vinegar. It only took 20 minutes for the mini cupcakes to be done (I cooked them in a dark tin.) I usually buy the pre-made cake mix, but this tasted so much better, and only took a few extra minutes. Thank you so much for the recipe!

These did not work at all! They were extremely liquidy and almost set my oven on fire.

Worked really well! Followed the recipe as written. Used Miyoko cultured butter for the frosting. They look great and taste pretty good!

These turned out amazing! I didn’t have any avocado oil so I used 1/2 cup of melted vegan butter and the cake turned out great (not crumbly!). I used the Earth Balance brand for the butter for both the icing and the cake. I also cooked down some frozen red sour cherries and used the juice as the liquid in the icing to give it some colour and it turned out a lovely pink colour. I don’t have a hand mixer so had to mix everything by hand and it still turned out great.

I used Robin Hood gluten-free all purpose flour l and the cake turned out well.

Amazing! I made these for my friend’s birthday, and I followed the recipe exactly and they turned out great. I struggled with overfilling the cupcake tins, but once I got that under control everything was great. This is one of the few baking/cupcake/cookie recipes I’ve made that actually made the amount it said would, exactly.

These were so fun and delicious. I made them into mini cup cakes, the standard batter made about 26-30 minis, depending on how full you fill the cups. I used grape seed oil and found I needed a little less than the recipe calls for, maybe minus 1 tablespoon. Also added one extra tablespoon of flour and baked for 18 minutes in a silicone mould. Absolutely delicious. Kids and adults loved them.

Just made these. I’ve never had a problem with one of your recipes but the cupcakes came out as though they did not have enough flour. I used a full 1-5 cups with the additional 2 tbsp but they still taste a bit off. The frosting is amazing!

This recipe is AMAZING! By far the best vegan vanilla cupcakes I’ve ever made. Followed the recipe exactly and they turned out great.

Bit of a question mark when avo oil was recommended based on past uses (only have Primal Avocado oil available), but went with it anyway. It was a mistake. The taste of oil was overwhelming. Someone before mentioned using earth balance vegan butter instead, and I think that might work better – we’ve had that and the taste is very much like butter. Added chocolate chips to the batter in an effort offset the avocado oil taste. Will be making coconut whipped cream to top, again in an effort to offset the strong taste of the oil. I was going to make the frosting with Miyokos butter as recommended in the recipe – but there’s a strong tang to the butter which I think would be ok for cooking, but not baking. We’ll see how it goes….

I’ve made these cupcakes 3 or 4 times now and they are delicious! made some for a work baby shower recently and noone even knew they were vegan. The cupcakes are moist, decadent and very addictive. always eaten in a day or two .. whoops :) one of my favourite desserts on this website.

I tried making these a little differently. Here is what I did. I used the earth balance vegan butter instead of avocado oil (old recipe). Then I used half regular flour and half King Arthur gluten free flour. I used xylitol instead of sugar (1 for 1 swap). I kept everything else the same. They taste just like the original, except a little less sugary. I also noticed that they came out of the cupcake liners a lot easier.

As for the frosting. I subbed the sugar with confectioners swerve. It almost has a strawberry aftertaste. But still good.

I made these cupcakes for my sister’s birthday last weekend.. They were peeeeerfect!!! delicious, fluffy and tasty. I get extremely happy when I get a recipe and is a success, why?. I’m not a good baker. I’m, if I may say so myself, a very good cook, baker? Nope. I have made your recipes before and never, never failed. Your “best dammed Vegan biscuits”. your “Orange cranberry scones”. Your”One Bowl Chocolate cake” and many of your Vegan recipes. I followed the recipe to the tee, they were not oily, you were right the batter was pourable and baking time was on point. The only change I made was I did not put 1/3 of a cup of sprinkles. I put 1/6 of a cup, after I decorated them they look exactly as your pictures.
I’ve been à Vegan for 18 years and always looking for Vegan baking easy recipes.. You have always been the answer to my prayers.. I’ve tried other bakers’ recipes but failed … Thank you so much!

They are great ! I made them without sprinkles, but with lemon zest. The best vegan cupcakes I’ve had, fluffy and moist !

Hi,

Made these cupcakes with coconut sugar and cassava flour, and they came out oily. Usually, I use a little less cassava, but I kept adding more this time. My son wanted blueberries, so I added those too The consistency still seemed right, but they were still oily. It’s probably something I did, so I don’t want to rank these low. Maybe less oil next time?

I tried making this with gluten free flour mix but it didn’t work out. The batter was super thick so I added more milk. However, the cupcake was baking really weird. Crispy at the top and still raw in the middle. I guess I had to use regular flour.

Wow! These cupcakes were super delicious! I felt like eating some cupcakes one night and these certainly hit the spot! My husband didn’t even realize they were vegan! The frosting was also rich and creamy! Its hard to find moist vegan cupcakes but these are a winner!

I’m normally very pleased (and impressed!) with MB recipes, but this one didn’t quite hit the mark for me. They were intended to be a birthday treat, but were a bit too oily, and a bit too sweet for my taste. Something about the icing ratio resulted in very firm, difficult to spread icing that wouldn’t ‘accept’ the sprinkles on top. Oh well!

Loved this Recipe my cousin has really bad allergies and this recipe allowed him to try his first cupcake.

Perfect!!!! I followed the directions exactly kid approved!!! My first began cupcakes! No one could tell they were vegan.

These turned out fabulous! I swapped in applesauce instead of the oil and reduced the sugar by a 1/3 and they turned out great- good consistency, very moist, good rise.

These cupcakes are my absolute go to. I have made them for birthdays many times since published with Coconut oil and brown sugar and they have turned out perfectly each time!
I usually only make 1/2 the quantity of frosting and find that it’s plenty for the 12 cupcakes.

I made these cupcakes for my gender reveal! Followed the recipe without modifications.

Cupcakes: my batter was a bit too watery even after adding a little more flour, as recommended. I was hesitant to keep adding, so I went ahead and let it bake. The tops spilled over the sides but spread and were flat rather than forming nice peaks. The cupcakes also seemed too oily – I might try reducing the oil if I made this again. The taste was really good, and the tops were a bit crispy which was also good but unintentional.

Frosting: I followed the recipe, but then the frosting became too thick and clumpy. I added a bit of almond milk, and then it seemed to slide too much. I wasn’t sure if it would stay on the cupcakes. The end result of trying to change the consistency resulted in a frosting that was very difficult to spread on the cupcakes, which wanted to fall apart under the pressure of application.

The cupcakes tasted good and worked perfectly for my gender reveal. I left the frosting on top uncolored and the colored portion was hidden in the middle of the cupcakes. Cons: too oily; frosting was difficult to work with. Luckily, the sprinkles on top helped to disguise my unattractive frosting AND the reveal was virtual.

Hi! I made these cupcakes, they’re delicious and the texture is great, only they have this ”egg-like” aftertaste. Do you know how I can fix this by maybe swapping an ingredient?

I just made these cupcakes following the recipe, but with gluten free 1:1 all purpose flour instead of regular flour.

They turned out perfectly fluffy and delicious! I baked for 21 minutes.

I followed a few steps very carefully that I think helped these turn out so well. First, I made sure to fully sift the dry ingredients in the order written. I also needed to add an additional .5t lemon juice and ~3T almond milk to get the consistency written in the recipe. (I think this is because the GF flour, although it is supposed to be 1:1, significantly thickens my recipes.)

It is my friend’s birthday tomorrow and I can’t wait to drop these off at his place for a surprise. He is going to love them. Thank you for the recipe!!

Disappointed. Not what i was aiming for.

Texture/flavor: Texture and flavor wise… dense and heavy. More like cornbread than cupcakes. (Cupcakes being brighter, lighter, spongier, taller.)

Appearance: Each dimpled/fell-in in the middle. A few of them even bubbled over the sides of cupcake molds. Was making them for someone but I can’t seem to present these as birthday cupcakes. :-/

Modifications: I used *refined* coconut oil (melted) in lieu of avocado oil. I omitted sprinkles because I was aiming for simple vanilla cupcakes.

On a positive note, all is *not* lost. They remind me of cornbread and I truly enjoy cornbread. I’ve already eaten two while composing this feedback post! :-)

I made these and went off of some of the comments here so wanted to share how it went!

I used melted butter instead of the oil. I tried to fill liners 3/4 full as instructed, but think I should have done even less. They rise A LOT!

The batter was perfect–tasted just like a “regular” funfetti cake. The cake and frosting tasted delicious as well. I did experience the crumbly top as others mentioned. It was worse on those that were too full and made it harder to ice the cupcakes. I opted to pipe the frosting and that worked great.

I also had issues with the cupcake liners, not sure if it’s the liners I used, but mine split with the cupcake almost eating them.

Overall they were still delicious but I did have some hiccups along the way. Appreciate the great recipes MB as always!

Amazing! Made them last night and they are great!

I had made a cake using this recipe and decided to try them as cupcakes this time. They turned out perfect! I only had to bake for 19 minutes. The non dairy milk I used was almond. Type of oil was canola. Unfortunately, I didn’t have organic cane sugar, so I had to use regular. Thanks so much for this awesome recipe!!

Made this today and they came out perfect! I omitted sprinkles and used Oatmilk. They are perfectly moist and easy to make! I found 23 minutes to be the perfect mark on baking.

I will be using this recipe from now on! Instead of making cupcakes, I used an 8 inch round cake pan and baked for around 35 minutes. Next time, I will try the 9 inch because I think it was a bit full for the 8. It did collapse a bit in the center and just a bit crumbly but flavor made up for that!! Plus, it’s the most moist funfetti cake I’ve ever had!

We made these cupcakes with gluten free flour and it was the worst nightmare. It rise and spilled all over in the oven leaving a mess.

Thanks for this awesome recipe! My toddler is allergic to eggs, but my preschooler loves cupcakes and sprinkles. We’ve made this several times now as written except with lf whole milk. They are beautiful and delicious.

I made these for my soon to be 6 year old’s birthday party because he really wanted funfetti, but I have a dairy allergy. They are phenomenal. The frosting is also delicious, and, if you have some left over and happen to have some of the MB peanut butter chocolate chip cookies lying around, you can make some wickedly delicious chipwhiches. :)

The most deliciously wonderful vegan dessert I have made yet. You just made kids birthday parties that much easier for my family. THANK YOU!

Just made this for some quarantine baking with my sister-in-law (she’s vegan.) This recipe is super easy to make, and I was pleasantly surprised with how the batter rose into fluffy, yummy cakes. The only modification I would suggest is more sugar and/or vanilla. These aren’t very sweet with the current amounts of sugar and vanilla.

I omitted the sprinkles and had to make it in a small round cake pan. The batter came out a tiny bit runny so I added a tablespoon more of flour as per instructions. It tastes great. I didn’t even put frosting on it. The only thing I am curious about is there is a little bit of an aftertaste. I’m not sure if I didn’t sift the baking soda/ powder well enough or what. It also had the consistency of a cookie or something more dense on the inside and crumbled easily. All of this could have easily been my fault with the pan I used or not sifting properly. I really enjoyed the level of sweetness this has though. It’s very mellow. The flavor is on point and I will definitely make this again but using a muffin pan next time. Thank you!

What if I wanted to make this a cake instead of cupcakes?

This recipe is delicious! I made it today for my grandmother’s birthday and everyone loved them. They’re airy, moist, and super sweet. I’ll definitely make them again for another celebration!

“Recipe updated 3/20/19 to address crumbly texture and flat tops. We swapped the vegan butter for oil and it worked much better.”

I had to go back through the archives on a separate archival website to find the one with the vegan butter, as the updated recipe did not taste anywhere near the same to me. That said, I used real butter and dairy milk when I first made mine, as I didn’t have the vegan subs handy. Everyone raved about it so I stuck with the dairy.

These cupcakes are absolutely amazing! I don’t even make the frosting! My family loves them so much we eat them without!

My daughter has a friend who is vegan, and I made these for my daughter’s 5th birthday so her friend could join in the cupcake fun. I substituted the cane sugar with coconut palm sugar since I also have a step-mom who can’t eat refined white sugar, and I substituted the all purpose flour with gluten free flour because I can’t have gluten. We’re a bundle of allergies and sensitivities here. They were amazing. Soooooo good. The substitutions didn’t seem to harm the cupcakes at all, though they were darker in color because of the darker coconut palm sugar. But still sooo tasty. I’m making them again for my son’s birthday tomorrow.

I’m giving them 5 stars because they were delicious, even with my substitutions!

These came out so great! My family didn’t know they were vegan until I told them. I used vegan butter instead of the oil after reading comments about it having a bad aftertaste. The vegan butter (Earth Balance sticks) worked really, really well.

For me, they were a touch stickier than regular cupcakes. So, when doing the cupcake sandwich to eat them (you know, ripping off the bottom and putting it on the top of the icing like a bun), it stuck to my fingers a bit. The texture was still really good though.

For the icing, I felt like I definitely couldn’t use the amount of powdered sugar recommended—even with a little almond milk to thin it. Maybe that was just a fluke though?

I overfilled just slightly on a couple and I just picked the the “overhang”/muffin top off and hid it with the icing. The part I picked off tasted a lot like a sugar cookie, actually. So. Frickin’. Good.

But seriously. These are were really good and I’ll absolutely make them again.

Forgot to leave a rating with my last comment—definitely a 5 star recipe!

A lovely, light, delicate cake! Funfetti is my girlfriend’s favorite cake. I just used this recipe to make her mini cupcakes to boost her spirits before she takes the bar exam on Tuesday, and they turned out great. They’re still cooling, but I’ve already snuck a couple while I wait to frost them. They’re so tasty. Thank you for developing and sharing!

I made these for my birthday as I wanted homemade cupcakes but my hubby does not bake. First of a all, Ed recipe says to make the milk and vinegar off to the side but never explicitly says when to put it in so I would recommend making it obvious for those of us who really need our hands held. I also would like to know if sifting is after you measure the amount (I assumed so but would have been nice not to guess).

I liked the icing but the cake part was bland and had a weird taste. I subbed vegan margarine for oil but still the cake taste was not sweet at all.

I had one of THOSE days and needed to make cupcakes as soon as I got home. The first recipe I made turned out terrible—greasy and had a strong baking soda flavor. I was so disappointed, but decided I might as well give it another go with your recipe. These cupcakes turned out delicious! They satisfied my sweet tooth without being overly sweet.
I made one modification, I used the reverse creaming method and vegetable shortening. I live at a high elevation (over 5,000 ft.) and I find that the reverse creaming method prevents cakes and cupcakes from sinking in the middle.
Thanks for the wonderful recipe!

Unfortunately these didn’t turn out well for me. The sprinkles dissolved as soon as they were added to the cake mix so there was no colourful effect to the bake – is there a certain brand that should be used? Also the cakes had a crackly/crumbly top. Tasted ok though, I think I’d use the batter mix again without the sprinkles.

My daughter went vegan at 16, she will be 20 this weekend. So this will be the fourth time! I do not change anything in the recipe. She looks forward to these every year!

So I made this for a friend’s birthday party last night. I subbed melted vegan butter for the oil, brown sugar for the cane sugar and lemon instead of apple cider vinegar. They were super moist and delicious! First time ever making cupcakes ?❤️

Made these today and they are fun & festive! That said, if I was trying to wow someone with how amazing vegan desserts can be, I’d probably choose another MB recipe. I followed the cupcake recipe exactly – though I would highly suggest Not using Avocado oil (in the future I’ll sub melted coconut oil as suggested – perhaps you could update the recipe as written to suggest coco or other ‘neutral’ oils?) because the avo oil leaves a distinct aftertaste in my opinion which overpowers the vanilla flavor.

For frosting, I don’t like things super sweet so I made my own simple frosting with tahini, Forager cashew yogurt, vanilla & maple – and it’s perfect!

These came out beautifully. First attempt at vegan baking for my husbands birthday. Thank you!

Such an easy recipe and SO delicious. Its hard not to eat up the raw cake batter, its so yummy.

Quick and simple to make. Even fussy eaters will love them. They taste so good, non-vegans don’t believe there’s no dairy or eggs.

Will definitely be making again soon!

This recipe is DELICIOUS! I have a son with numerous, severe allergies and I’ve really worked on my allergy-friendly baking over the past couple of years. It’s come a long way, but my non-allergy kid and hubby sometimes aren’t wild over my allergy-friendly treats. They ALL love these, and that’s a big win in my house. One treat everyone can eat, and it tastes wonderful. Thanks so much!

I wish I read the comments for the gluten free recipe before baking. I used one cup of 1:1 bobs red mill g free flour and 1/2 cup out flour and they totally sunk in the middle. Thinking the oat flour was too heavy. I’ll try them again with the other comments and try again! I’m not going to rate it since I didn’t follow the recipe well. Just wanted to warn to not do what I did!

This is my absolute go-to recipe – it works perfectly every time.
I don’t have anything constructive to add, I just felt that it was amiss that I’ve been making this recipe for so long and haven’t yet said thank you! Highly recommended.

The boyfriend and I have been watching too much Great British Baking Show, but I’ve been doing a gluten free/egg free/dairy free diet, and that made cake seem daunting.

This recipe is so flexible, and SO GOOD.

I used Bob’s Red Mill All Purpose Gluten Free flour (for some reason, my co-op doesn’t have rice flour, so I haven’t been able to make the MB recipe!), and added six tablespoons of whipped, whipped aquafaba, because I was afraid of lift and fluffiness. I had to add maybe an extra quarter cup of flour after adding the aquafaba, but just eyeballed it. I didn’t double the recipe, but baked it in two, nine-inch cake pans, lined with parchment. 25 minutes, 350.

This thing turned out beautifully. No sinking. Somehow ethereal lightness. The Bob’s flour always has a little grit to it, but maybe I can fix that in the future through extra whipping in the early stages.

I doubled the frosting recipe and added the juice and zest from one lemon, skipped the vanilla extract. Honestly, you can’t tell this is vegan or gluten free. It’s such a tasty cake! I’m so happy to have this recipe!

Great recipe! But I’m allergic to gluten and was wondering if I could make these with an all purpose gluten free flour? I did see your post on the GF cake but there’s a lot I can’t have there either and this recipe seems more adjustable for me. Thank you!

I made your gluten free flour mix (with guar gum some coconut flour, tapioca flour, white rice flour and gf oat flour) for this recipe to accommodate vegan, gluten free, cashew and corn allergies and they turned out amazing. Also with the vegan frosting I used coconut oil and a good dose of almond milk. A wonderful recipe. Thank you! Keep them coming!!

Delicious and easy to make! I reduced the sugar to three fourths the amount, added mini-chocolate chips instead of sprinkles, and then made a vegan chocolate frosting with cocoa powder….they were for my partner’s birthday and we both couldn’t eat just one! I also added a half teaspoon more vanilla and a fourth teaspoon of almond extract. They were amazing and addictive!

Made this for my sister’s birthday, and everyone was pleasantly surprised with how it turned out. It was so fluffy and delicious!!!

Such a nice treat, but I did find it a tad sweet. Would reducing the amount of sugar called for in this recipe change the outcome? I was thinking half the sugar?

Regardless, I think I got my BIL to change his mind on vegan sweets ;)

Just pulled these out of the oven, and they look great. Of course I had to sample one right away to make sure they were cooked through :). My only suggestion is maybe to adjust the serving to 13-14 cupcakes, mine overflowed just a bit in the pan….perhaps my muffin tin is smaller than most?! Thank you for the recipe my allergy baby will be quite happy with these!

Valerie

this is BY FAR my favorite cupcake recipe! i’ve added strawberries, oreos, and SO much more. its so versatile and fluffy. 15/10

My son loved making these cupcakes !!
I had all the ingredients to put together!! Thumbs up!

Unfortunatley mine really didn’t come out :( They were flat and not fluffy at all. They felt oily on the outside too. Not sure what I did wrong :/

I tried making this recipe but they didn’t turn out right. They didn’t seem to rise or get fluffy. They were small and hard. I don’t know if the heat was too high and the tops overcooked and got tough while the middle was undercooked. Any suggestions? My mixture was also pretty runny.

I have made these into cupcakes, Mimi cupcakes and a cake. The all came out super great! I did have to adjust timing (as to be expected). I do have a picture of the cake but I don’t know how to post it on here. It has batman themed colors.
This is my go to dessert.

I made this recipe twice. I wish I had taken a picture before devouring. It is so delicious! I have only used brown sugar in this recipe and the texture is good to me. Next time I’ll try with the cane sugar blend with brown sugar. Thanks!

These are oh-so very tasty! I scaled back on the sugar (maybe used scant half of a cup) and did a coconut oil icing (halved that too!) and the cupcakes turned out delicious! I mistakingly mixed the coconut oil and milk all together so the oil gets clumpy/hardens and I read in the comments to mix the sugar and oil separately then add it to the milk and ACV mix. They still turned out fine and were not flat or sinking in the middle or crumbly. Thank you for a great recipe!!

I have made this recipe as a cake 3 times and each time it has been equally as delicious! If you are making it as a cake I would recommend filling 2 6in cake pans just over half full and it should come out perfectly! Also make sure you don’t use sprinkles that have oil in them otherwise your cake will turn out oil and the colors will blend together. Otherwise this is literally the best cake recipe I have ever made and even my non-vegan friends have been asking for the recipe!!

I made these for my hubby’s birthday and they turned out great! I just followed the recipe and it worked out fine!

I was concerned about the sprinkles – as many mentioned issues. I mixed the round nonpareils and the regular kind to see of it mattered. Turns out, they both work fine! It seemed like they were bleeding color, but after baking they weren’t melted at all! Next time u think I’ll just used the regular kind and a few less… they had a bit too much sugar for my taste :)

The frosting gave me a bit of trouble because he butter was soooo temp sensitive. (I used the Mykonos brand) Maybe it’s because I added some cocoa powder to it?? Or… maybe pulling it out of the fridge later and using it be a bit cooler would help?? It just melted very easily once at room temp. When I was piping it, it kept melting and oozing out on the cakes.

Nevertheless… great cakes! Delicious! Better than the funfetti box cake mixes for sure!

These turned out great! I used canola oil and lemon juice in place of avocado oil/apple cider vinegar. The recipe made 48 mini cupcakes. I overcooked the first batch (24 minutes for the mini cupcakes) and the tops got too hard, but the next batch was just right.

Made these for the 4th of July using red and blue sprinkles. They were delicious! Added 1/2 tsp almond extract to the frosting and it was amazing!

Made these today and used blue and red sprinkles for the 4th of July. They are delicious! I did add about 1/2 tsp of almond extract to the frosting, and all I can say is WOW! This recipe will be my go-to for vegan cupcakes! Wish I could post a photo. I used blue sprinkles on the frosting and they turned out so cute!

Im the worst baker but these vegan cupcakes always come out good and are so delicious! I made them with whole wheat flour and they still came out fantastic. Will try incorporating gluten free flour next time.

I have made this twice in the last month! The first time I doubled the recipe and made it as written, everyone loved it. The second time I made it I took a risk, doubled the recipe and baked it in two 9 in round pans. I dyed the batter a bunch of colors with gel color and made a rainbow cake! Baked for 40 minutes. They were probably slightly over filled. No sprinkles in the batter for the rainbow cake.

This recipe works and my daughter enjoyed it but I honestly found it sub par. But maybe white cupcakes are just inherently sub par.

This was SO disappointing! All the sprinkles dissolved into the cake mix once cooked, so it just turned into a very sugary plain vanilla cupcake which was quite oily! A real shame as I’ve had success with the chocolate cake and carrot one.

I made this recipe with my toddler. We had all the ingredients at home and it was a quick to make the batter. The cupcakes are delicious and really pretty. We didn’t make the frosting but the cupcake itself is a real winner!

Birthday cupcakes for me!! These worked out great – earth balance w/ coconut oil for the frosting win! :D

I have made these cupcakes every year for my son’s birthday. He has several friends with food allergies, and these fit the bill as an inclusive treat. Every year, guests comment on how good they are and several people ask for the recipe. Now I’m popping back over to refresh my memory so I can make them again for his 5th birthday!

I used to bake a lot before becoming vegan and stopped because I found that a lot of vegan recipes have 20,000 things that aren’t easily available, are expensive or just generally aren’t in the cupboard (making spontaneous baking difficult).

This was one of the first recipes I tried (both the previous butter version [using vitalite] and the oil version) and it was the first time I made a cake (other than banana bread) that felt similar to my previous dairy filled bakes.

The cake is easy to make, with no complex ingredients, and is wonderful in both taste and texture. I have made it with almond, oat and soy milk on different occasions and all have worked well with the recipe.

The only thing I had trouble with is finding sprinkles that didn’t dissolve completely colourless in the cake batter.

I would recommend this recipe to anyone dairy free. I used it to make my birthday cake this year and it baked well as a large cake.

These were yummy and easy, but a little dense, rather than light and fluffy. I’m not sure if that’s because I used coconut oil, which behaves differently from oils that are liquid at room temperature, or because I added 1.5 tablespoons of flour (as suggested in Step 4 – I wasn’t sure what texture the batter was supposed to be with coconut oil). They rose properly and held their shape, and they weren’t too oily. I used a different chocolate buttercream frosting, which was a great complement.

If you’re using coconut oil, I’d advise creaming the oil and sugar together separately before adding to the wet ingredients, because the oil starting clumping when I added the sugar (and make sure the non-dairy milk is at room temperature or the oil will harden and get clumpy!).