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).
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.
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.
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!
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!
One Bowl Vegan Funfetti Cupcakes
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
-
Preheat oven to 350 degrees F (176 C) and line a standard muffin holder with 12 paper liners.
-
In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Let set to curdle/activate.
-
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.
-
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.
-
Sift over butter/sugar mixture alternating with the almond milk mixture. Blend until until well incorporated and no large lumps remain.
-
Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.
-
Divide evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
-
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.
-
Let cool completely on a cooling rack. In the meantime, prepare frosting.
-
Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
-
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.
-
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 Per Serving (1 of 12)
- Calories: 340
- Fat: 15g
- Saturated fat: 4.8g
- Sodium: 281mg
- Carbohydrates: 49g
- Fiber: 0.5g
- Sugar: 37g
- Protein: 1.7g
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?
Yes, you can use regular butter!
It’s healthier if you use vegan butter (vegan butter is nothing more than a mixture of different oils).
you could just use oil if you want :)
What kinds of oil
um any i guess, i usually use rice bran or coconut for baking. if you you peanut oil the cakes will taste like peanuts
Regular butter isnt vegan
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.
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
Mine didn’t turn out at all either but I had all the correct ingredients. So frustrating
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!
Thank you, Ariel, for the tip!
Same! I used the sticks, though. Why did they turn out so ugly and oily??
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.
same EXACT situation happened to me
I had the same problem! And this is after several years of making this recipe successfully. I am wondering if Earth Balance changed their stick butter formula? So disappointed. I needed these cupcakes for this afternoon and now need to start all over with different recipe. :(
Also, trying to rate this as 1 star and website won’t let me. Defaults to 5 stars and won’t change…
SO YUM! Do you think these could be made using a gluten-free flour blend?
I do! I haven’t tried it myself, but a trusty GF blend should work! Report back if you try it :D
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.
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!
My cupcakes sank. In the middle. Do you know what i could have done wrong?
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!
Baking soda and white vinegar work AMAZING as an egg replacement for fluffy muffs.
If you used aquafaba, what would you replace it for?
I added (without replacing anything) 6 tablespoons of aqua faba, whipped a bit beyond soft peaks. Nice and fluffy! No sinking.
i make these with 1.25 cups gf blend and 0.25 cups almond flour ?
YES DANA
I would also like to know what GF flour works well for you!
I love BetterBatter.org.
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!
Funfetti is the best thing that can happen to a cupcake! These look awesome!
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
Yes! I will fix that. Thanks Taylor!
Wait so how many cups of powdered sugar is needed? Maybe this is why my frosting didn’t turn out well
Does anyone have any suggestions for the frosting? I put in three cups of powdered sugar, and whipped it with a mixer for 7 minutes, but it still turned out liquidy.
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.
Sprinkles (or jimmies) are such a happy addition to plain old cupcakes. Love it!
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!
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!
A few years late, but I just got done making these in cones, worked perfectly!
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!
Funfetti cupcakes are the stuff that childhood memories are made of!
Those look so amazing, fun & delicious!
Always simple, yet always creative. Can’t wait to try!!
One bowl AND vegan?! You make vegan baking look so easy – and delish!!! Pinned :)
These sound way to easy to be true! I love all the funfetti colours – so fun!
Gorgeous photographs, and brilliant recipe! Do you think I could replace the vegan butter with coconut oil without overwhelming the flavour with coconut?
It would definitely influence the flavor a little, but I think it would work!
Would you sub in equal parts coconut oil for the vegan butter (1/2 cup softened) in the batter recipe?
I haven’t tried that, but yes!
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…
Ooh, smart!
PERFECT.
Oh, you must be talking about yourself. Because you are. ;D
Funfetti is the best! Plain vanilla cupcakes have got nothing on funfetti :) The buttercream looks so fluffy and delicious :)
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!
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!
Ah, yay! Glad you enjoyed them, Hannah!
You nailed the vegan vanilla cupcake – a feat I thought was impossible!! Can’t wait to try these because they look seriously aammmaaazing! :) Pinned!
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…
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!!
Ah, yay! Let me know how it goes, Joanna! Cheers. xo
Family Approved. Great Job Dana :)
Yay!!!!
Hello Dana!
I can’t wait to try these! Do you think I can use powdered jaggery instead of powdered sugar?
Thanks!
Not sure what that is!
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!
Ah, yes! I think it would work. It will affect the texture, flavor, but it should work!
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!
Yay! So glad you’re enjoying them! Thanks for sharing.
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!
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!
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. :)
These are seriously amazing! Sprinkles get me every time – I can’t wait to make these!
Rachel
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
haha, OK! I’ll keep you in mind!
Vegan Funfetti Cupcakes may be the greatest headline of the month. Thank you for the recipe!
One bowl and too cute!! Love this!
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!
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!
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?
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!
Oh sorry, I must have misread the directions! Thanks for the clarification!
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
I’d sub white vinegar or lemon juice!
These are super adorable and as always the pictures are great!
Thanks Kate! xo
Oh my gosh… I am sooo excited to try this asap! They are GORGEOUS!
Thx for sharing!! xx Bianca
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
Hey! Did you ever try making this without processed sugar or know a good substitute? I am looking for a sugar substitute as well :)
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.
and yes the sugar is vegan ;).
I found vegan, organic, granulated sugar at Whole Foods in the baking aisle. You can find it online, too.
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.
Animal fat is used in the refining process. I was mad when I first found out.
I believe it’s animal bone to refine the sugar in sprinkles too. Sad.
“Best” brand of rainbow sprinkles? I am having trouble locating vegan options. :/
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!
Is that true that sugar is processed with animal fat?
Again possibly bone
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.
Oh lovely! So glad to hear your enjoyed them, and that the cup for cup worked nicely. Thanks for sharing!
how long would you have to cook them for mini cupcakes?
i can’t wait to make these!
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!!
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.
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!
I just bought organic coconut flour from Costco, I wonder …… I’ll have to try!
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!
Not sure, but it’s worth a go! Let me know if you give it a try, Kathy :D
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)
I
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?
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.
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!
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!
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!!!!!
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!!
Could you substitute coconut flour instead of all-purpose to make it Gluten free also??
I would use my favorite gluten free flour blend + 1/4 tsp xanthan gum!
Coconut flour is tricky to replace flour with as you need much less. Maybe 1/4 cup ?
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 :)
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!
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…
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!
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 =(
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!)
The photos you took make the cupcakes looks so enticing! Definitely trying these to bring to a friend’s birthday dinner!
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! :)
Lovely! So glad everyone liked them, Olivia!
I meant to give this recipe 5 stars..so here they are!
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 :)
It’s probably just that they were filled a little too much. Fill them between 1/2 and 3/4. Hope that helps!
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!
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!
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.
Lovely, thanks for sharing, Natasha!
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.
http://www.ordinaryvegan.net/vegansugar/
Some brands of sugar are!
I was just wondering, if I could make these with coconut sugar?
I think so, but I haven’t tried it myself so no guarantees!
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.
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 :)
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!
After making these I don’t think I’ll ever buy cake mix again! These were soooo delicious and easy! YUM!
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.
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.
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!
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.
Thanks Barrie! Such a great comment!!
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!
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.
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.
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!
Did you let them cool? That’s why they stick to the wrapper.
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.
I have an update. They are much better this morning. I guess they have to be cold. :-)
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
They’ll be fine if made the night before! Not sure about the measurement question. Can you be more clear?
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!
A little heavy on the butter. Otherwise amazing vegan cupcakes!
Thanks Alyssa! When making cupcakes, I turn my head away at the butter ;D Once in a while it’s OK!
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)
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?
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!
can this batter be used to make 8 inch cakes instead of cup cakes?
Someone actually had success with that just recently! So yes! Just adjust (lengthen) the baking time and grease the pans. Good luck!
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!
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!
Can you scale the dry ingredients? Mainly for the flour since volume isn’t always consistent. Also do you think confetti quins would work?
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.
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.
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.
I forgot to rate!
Which brand of unbleached ap flour do you use? :)
I love Bob’s Red Mill, King Arthur, or the Trader Joe’s brand.
looks so good :)
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!
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!
Just made these and they were absolutely delicious! This was my first time making vegan cupcakes, and I was very pleasantly surprised! Yummy!
Yay! Glad you enjoyed them, Jillian. xo
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!
I use cow’s milk and vinegar. Works great.
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.
The best cupcakes ever! Baked them yesterday and I am overwhelmed! They taste better like the original of Sprinkles Cupcakes. ;-)
Mini cupcakes baked in about 13 minutes for anyone who is interested.
Love this recipe! Tastes delicious. This was my first time baking vegan vanilla cupcakes.
Great! Glad you enjoyed it, Lena.
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.
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!
That’s what I love to hear! Thanks for sharing, Laurie!
man i’m so sorry i figured out what i did wrong. so sorry! delete my comment.
OK! What happened?! So sorry!
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.
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.
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!
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.
Yay! Thanks for sharing, Jessica!
I want to make these for my daughter’s birthday. Can I also frost them the night before?
Yes you can keep it over night but rap it in some thing first. And double the recipe for a cake.
Hi, these look amazing!!!! Do you think I could use the recipe to make a layered cake?
Thanks for your answer :)
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!
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 :)
Did you ever try this as a layer cake ?! Would love to hear how it turned out! Considering it as well.
Mine sunk .
If I wanted to add a banana to this for flavor or moistness would i have to adjust anything else? thanks
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. :)
Whoop! Thanks for sharing, Erin!
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?
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!
Can you make it into a cake?
Can you make this into a cake?
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
Yes, it can be subbed! Best of luck.
OMG… I can’t wait to try this vegan recipe.
My son will love it
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.
Yes!!
I need to make a birthday cake. ..Can I double this to get 2 9″ round cakes?
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! :)
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.
I’m new to vegan baking. Did you use almond or soy milk? Unsweetened?
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
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
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!
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!
Would this recipe work if I made it into a cake?
Yes! Check the comments. I believe some one has!
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 :)
Wonderful! thanks for sharing, Elizabeth!
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.
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.
Greatest cup cakes ever! Thanks or the recipe! youre a life saver!
So great! Thanks for sharing, Keely!
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!!
So kind! Thanks Marie! xoxo
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!
Hey! For the sheet cake what were the dimensions? Did you double the recipe for the sheet cake do you think?
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.
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??
Yes, I’d double the batter!
I think I would triple the batter for 10″ pans.
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.
Thanks Geetha! So glad you enjoyed this one!
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
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. :(
Hmm, maybe the lack of mixer was the issue. So many other people have had success with these so I’m not sure!
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.
What kind of non-dairy milk works best / taste best for this recipe?
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!
*Because I halved the recipe I used 1/2 cup of the cane sugar.
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!
She is allergic to dairy also.
Try coconut oil!
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 :)
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.
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.
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!
Whoop! Thanks for sharing, Sue!
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???
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!
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?
I’d make them fresh if at all possible…
has anybody turned this into a 13×9 cake?
Could I use coconut milk? Non-dairy milk is hard to find here
That should work!
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
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…
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?
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!
I’m unable to find earth balance butter stick.. Can i use the earth balance butter in the container?
No one could get over how yummy these were! Definitely a new go-to
When looking for vegan sprinkles, what specific ingredients do I look out for? And what brand did you use?
Artificial flavors or generic sweeteners. Those can sometimes be animal based. Whole Foods and natural food stores are the best place to look!
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!!
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!
Thanks, Dana! I will let you know how they turn out! :)
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.
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!
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! :)
Thanks for sharing, Kayle!
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?
Check out my chocolate cake recipes here and here.
Would this work if I used it to make a cake 8″x3″ pan?
I think you meant 8×8″ pan? And if so, yes. Check the comments for people who’ve had success doing this!
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!
Everything is funner with funfetti! I can’t wait to try these!! :D
I made these for my grandson. He approves!
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?
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!
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)?
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 :)
Whoops, recommend*
I used Cake Mate Rainow Décors. I called the company and they confirmed for me that they were vegan.
:(
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.
Could you use avocado or coconut oil instead of vegan butter?
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?
Can I bake this in a regular cake pan?
I haven’t tried it, but others have. Check the above comments for instructions!
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!
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!
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
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??
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?
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!
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
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!
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?
Hi! I was wondering how I could adapt this recipe to yield 2 nine inch cakes?
Hey Dana could you suggest any brands for vegetarian/vegan sprinkles? Thank you!
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.
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
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!
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. :)
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?
Just tried to make this… didn’t work for me :(
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
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!
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!
Can oil be substituted for the butter?
Would I need to double this to make a bundt cake?
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.
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.
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!
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
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.
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?
What would be the temperature and baking time for mini cupcake tray? And would you suggest for gluten free version? Thank you
Could an all purpose GF flour blend work with this? Or what would you do to make this GF?
Thanks!
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!
Thanks! I am not Vegan, so I will try that!
I simply just swapped in cup for cup of GF flour. Even without the eggs it worked wonderfully.
Can you use shortening for the cake and frosting? I can’t get earth Balance and only have shortening.
I would think so, but I haven’t tried it that way. Let me know if you give it a try!
Hi,
Just wondering if you use UK or US measurements (for tbsp/cups etc.)
Can’t wait to try this recipe out!
Thank you!!
I’ve started doing that in the last year, but not on old recipes. Sorry! The information is easily searchable on google.
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.
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.
Yay! thanks for sharing, Shaz!
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!
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 :))
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
Quick question, what brand of vegan sprinkles did you use in the recipe?
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?
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!
They’re a little crumbly, but not too much. Did you make any alterations?
I would like to make this recipe but without the sprinkles. Do I need to replace the sprinkles with anything in particular?
Nope!
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
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
You can try it! If you do, let me know how it goes!
What do you mean exactly by non-dairy milk? Would almond milk work ok?
Yes, Almond milk is considered a non-dairy milk.
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 :)
Amazing!! First vegan cake I’ve tried baking and it tastes so good!!
These cupcakes came out HORRIBLY……they sunk in the middle and came out way too sweet…10/10 do not recommend
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 :-) )
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!!
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!
Thank you! I just made these gluten free with Bob’s cup for cup GF flour. They are heavenly. Yum!
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.
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!
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.
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. :)
That should work!
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!?
They do sink a bit but once you add frosting, you can’t tell. :)
Thanks for sharing, Jodi!
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?
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. :)
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.
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
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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!
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.
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!
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.
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!
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.
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!
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”
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!
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!
Glad to see these suggestions here! Any thoughts on how much batter/baking times for a 6 inch cake pan?
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.
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)! :)
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
Where do you find vegan stick butter?
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.
Hi there,
Which ingredients do I change (and to what) to make this recipe gluten free as well?
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!
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!
What do you think will happen if I substitute gluten free flour?
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!!
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 :)
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!
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!
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!
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!
I think that would work, but I haven’t tried it myself! Sounds delicious, let us know how it goes!
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 :)
Yum, I hope you saved some for us!
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.)
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!
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.
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
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 :)
Sry, what’s happening with the rest 1/2 flour? My english isn’t so good ?
See number 4 in the instructions!
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.
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!
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!
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!
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!”
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!
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 :)
Actually just sub real buttermilk! That should do it. Then, you don’t need the vinegar. Good luck!
The cupcakes are very tasty but just crumble when I took them out of the pan. Very disappointed.
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!
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.
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?
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!
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! :)
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.
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!
How could I make these into chocolate cupcakes? And I love all your recipes!!
Try this recipe!
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!!! :)
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 :)
Can these be made gluten free?
I haven’t tested the recipe myself, but it looks like some others have! Check the comments for recommendations!
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.
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!
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.
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?
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!
Thank you!
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.
Awesome! So glad to hear!
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.
Cupcakes sank in the middle! Very disappointing. My little 4 year old with allergies was standing by and couldn’t wait to eat.
Although the cupcakes sank they are incredibly delicious. Any ideas what I can add and try again? Thank you for sharing.
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.
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!
Should be, but I haven’t tried it that way. Just cool completely before freezing. Good luck!
How much oil to substitute the vegan butter? Unfortnately, vegan butter isn’t available where I live.
Hi! I haven’t tried the substitution but it should be equal parts oil to vegan butter!
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!!!
These turned out incredibly light and fluffy, similar to angel cake. Thank you for the amazing recipe. Definitely adding it to my favourites! :)
Is it possible to use this recipe to make a cake instead of cupcakes? What what I need to change?
Thank you!
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!
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.
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!
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!
Hey :) do you think I can use a gluten free flour for these beauties?
I do! I haven’t tried it myself, but a trusty GF blend should work! Report back if you try it :D
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!
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!
Question:
Can I make this recipe into a cake?
Thank you!
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.
Ohh and I didn’t add sprinkles because I had none
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?
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!
I just made these gluten free. Dumbass here didn’t add xanthan gum. The taste is nice but it definitely needs xanthan
Aw man these were delicious! You never let us down. I made the