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
Loaded with sprinkles
Topped with MEGA fluffy buttercream
& 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
- 1 cup non-dairy milk
- 1 tsp apple cider vinegar
- 1/2 cup vegan butter (such as Earth Balance // softened // 1 stick yields 1/2 cup)
- 1 scant 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* (plus more for topping)
- 1/2 cup vegan butter (softened // 1 stick yields 1/2 cup)
- 2 1/2 - 3 cups powdered sugar
- 1/4 tsp vanilla extract
- Splash non-dairy milk
Preheat oven to 350 degrees F (176 C) and line a standard muffin holder with 12 paper liners (as original recipe is written // adjust if altering batch size).
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: two-thirds of the flour, baking soda, baking powder, salt, and then the remaining third of the flour.
Sift over butter/sugar mixture alternating with the almond milk mixture. Blend 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.
*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 calculated with frosting.
Nutrition Per Serving (1 of 12 cupcakes)
- Calories: 340
- Fat: 15g
- Saturated fat: 4.8g
- Sodium: 281mg
- Carbohydrates: 49g
- Fiber: 0.5g
- Sugar: 37g
- Protein: 1.7g