1-Bowl Vegan Funfetti Cupcakes

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Stirring a bowl of batter for Vegan Funfetti Cupcakes

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).

Stirring sprinkles into Vegan Funfetti Cupcake batter

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.

Plates of partially frosted Vegan Funfetti Cupcakes
Adding sprinkles to frosted Vegan Funfetti Cupcakes

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.

Plate of Vegan Funfetti Cupcakes with frosting and rainbow sprinkles

These cupcakes are seriously dreamy. They’re

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!

Holding up a Vegan Funfetti Cupcake from a plate

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!

Batch of our Vegan Funfetti Cupcakes recipe
Partially eaten Vegan Funfetti Cupcake

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

One Bowl Vegan Funfetti Cupcakes

1-bowl vegan funfetti cupcakes that taste JUST like the real thing! Fluffy, sweet, and loaded with vegan buttercream and sprinkles.
Author Minimalist Baker
Holding a Vegan Funfetti Cupcake topped with frosting and rainbow sprinkles
4.55 from 361 votes
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12 (cupcakes)
Course Dessert
Cuisine Vegan
Freezer Friendly No
Does it keep? 3 Days



  • 1 scant cup non-dairy milk (we used unsweetened plain almond milk)
  • 1 tsp apple cider vinegar
  • 1/2 cup neutral oil (such as avocado)
  • 1 tsp pure vanilla extract
  • 1 scant cup organic cane sugar
  • 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 – we like Earth Balance and Miyoko's brands)
  • 1/4 tsp vanilla extract
  • 2 1/2 – 3 cups powdered sugar (SIFTED)
  • 1 splash non-dairy milk (optional // almond and coconut are best!)


  • 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).
  • Add non-dairy milk and vinegar or lemon juice to a large mixing bowl and let set a few minutes to curdle/activate. Then add oil and vanilla and whisk or use a hand mixer to beat vigorously to combine. Then add sugar and whisk or use a hand mixer to beat to combine/dissolve. It may splash so be careful!
  • Add dry ingredients (omitting sprinkles) to a sifter in this order: two-thirds of the flour, baking powder, baking soda, salt, and then the remaining third of the flour.
  • Sift over wet ingredients and use a whisk or hand mixer to blend until well incorporated and no large lumps remain. The texture should be somewhere between thick and thin. Not liquidy, but not scoopable (rather, pourable). Somewhere near a buttermilk pancake batter consistency. We had to add another 1-2 Tbsp flour to thicken slightly.
  • Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon. Then divide batter 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 (optional). Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
  • Add SIFTED powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Scrape down sides as needed. If it gets too thick or crumbly, add a splash non-dairy milk to thin (optional). You want this frosting to be very thick so it will hold its shape once on the cupcakes. If it gets too thin, thicken with more powdered sugar.
  • Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated up to 3 days.



*Some brands of sprinkles aren’t vegan friendly, so be sure to check!
*Nutrition information is a rough estimate calculated with frosting.

Nutrition (1 of 12 servings)

Serving: 1 cupcake Calories: 380 Carbohydrates: 56 g Protein: 1.7 g Fat: 17.4 g Saturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 276 mg Fiber: 0.5 g Sugar: 42.1 g

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My Rating:

  1. Rachel M says

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

  2. Jessica says

    The cupcake dough was amazing, but the frosting immediately, and I mean immediately became a puddle of oil. I tried again and added more powdered sugar (like A LOT more) and it still became a puddle that dripped down the side of the cupcake and onto the platter…what did I do wrong!!! cupcakes were cool, kitchen was cool…

    • Support @ Minimalist Baker says

      Oh no! So sorry the frosting didn’t work out for you. What brand of butter did you use? We typically use Miyoko’s or Earth Balance, and it could need up to 4 cups of powdered sugar to come together. We are here to help trouble shoot if you tell us more about your experience! Thanks for sharing!

    • Support @ Minimalist Baker says

      Hi Linda, we haven’t tried this with coconut oil, but other readers have reported it worked. Let us know how it goes!

  3. Keri says

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

      • Keri says

        Just wanted to say too – I made these into a 2 tier cake for my daughter’s birthday and it came out perfect! I used 2, 9 inch round cake pans. The texture was perfect just like the cupcakes! My FAVORITE! Everyone loved it!

  4. Christina says

    I used this recipe for my egg-allergic son’s first birthday last year. It was delicious, and he loved his first time having cake! This year, I’m wanting to make a 2-tier 9” round cake instead of cupcakes. Do you think this recipe would hold up well as a larger cake? If so, what temp and bake time would you recommend?

    • Support @ Minimalist Baker says

      Hi Christina! We haven’t tried it ourselves but other readers have had success baking this as a layer cake. The temp should be the same, and you may want to make it for 28-32 minutes, until a toothpick comes out clean. Let us know how it goes!

      • Rachel says

        Hi! So I did make it!This was a trial run for my daughter’s birthday. And it came out perfect. I baked it in a 9inch pan for 30 mins.
        If anyone wants to do this, I recommend doubling the cake recipe to have a second layer.

        I’m using this recipe to make tiedye cake. My colors didn’t come through after it was baked so I need to find better non-toxic food coloring. But this cake is so yummy that my daughter doesn’t even care that it’s not colorful lol. The frosting is yummy too, but I never add all of the sugar because we don’t like very sweet frosting. It was also delicious!

        Thank you!

  5. Diane says

    Can I bake the vegan funfetti batter in ice cream cones like your mother did when you were a child? I am a grandmother to a third grader who is having a school birthday party next week. One of her classmates is allergic to dairy. This sounds like a good recipe to try.

    • Support @ Minimalist Baker says

      Hi Diane, we haven’t tried making these cupcakes in cones, but another ready mentioned it working well for them! Let us know if you give it a try!

  6. Sarah says

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

    • Support @ Minimalist Baker says

      Yay! We love to hear this. Thanks so much for the lovely review, Sarah. So glad you enjoyed the cupcakes!

  7. Michelle V says

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

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

  8. Carolyn says

    Could I use this recipe for a layer cake instead? Would one batch of the batter be equivalent to one 8 inch round cake?

    • Support @ Minimalist Baker says

      Hi Carolyn, we think so, but haven’t tried it! We’d suggest one batch per 8-inch round pan. Also, make sure to adjust (lengthen) the baking time and grease the pans. Let us know how it turns out!

  9. Vicky says

    Easily the most delicious, best, fluffiest cupcakes I’ve ever made! Always a hit! And no one can believe they’re vegan! I’ve made the base and then I substitute the sprinkles for chocolate chips and it’s amazing. Love love love this recipe, I can’t even say how much. I’ve used it also to make cakes. Best recipe I’ve ever found online ever. THANK YOU!
    Also was wondering how long the frosting can be out for? And if I’m making them the night before for the next day, how do you recommend I store them? Thanks again :)

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy this recipe, Vicky. Thank you so much for your lovely review! It will depend on the brand of vegan butter you use. A more melty one like Miyoko’s becomes soft pretty quickly at room temperature, while Earth balance sticks will last a few hours at room temperature. We’d suggest frosting just before serving, if possible!

      • Support @ Minimalist Baker says

        Hi Ari! We haven’t tried this with gluten free flour, but you might have success with a combination of almond flour, potato starch, and tapioca starch. We aren’t sure if a gluten free blend would work or not. We’d suggest this recipe for guidance. Let us know how it goes if you give it a try!

  10. Lindsey Effner says

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

    • Support @ Minimalist Baker says

      We’re so glad she enjoyed them, Lindsey! Happy birthday to your daughter! Thank you for the lovely review! xo

  11. Carolyn says

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

    • Support @ Minimalist Baker says

      Oh no! So sorry these didn’t work out for you, Carolyn. Other readers have had similar problems and the cupcakes are on our list of recipes to tweak and troubleshoot. Thanks for sharing your experience! xo

    • Jeanette A Calabrese says

      I had a similar problem the first time i tried them, i realized i didn’t have enough flour (totally my fault). i tried them again today. I used crisco butter flavored sticks melted for the oil, they came out really good! Altho i am finding the cupcakes themselves a bit dense.

  12. Anne says

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

  13. Megan says

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

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed these, Megan! Thank you for the lovely review and for sharing that tip on sprinkles – so helpful! xo

  14. Lisa Marie says

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

    • Support @ Minimalist Baker says

      Aw, we’re so glad everyone enjoyed them, Lisa! Thank you so much for your kind words and lovely review! xo

  15. Jemma says

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

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad to hear it, Jemma. Thank you so much for the lovely review! xo

  16. Elizabeth says

    I am wondering if anyone found theirs came out tasting a bit chemically? I followed the recipe but am wondering if the sprinkles leant that flavor? That’s what a friend and taster thought it might be.

    • Support @ Minimalist Baker says

      How strange! So sorry that happened, Elizabeth. We haven’t heard of that happening to other readers, but perhaps the brand of sprinkles is the issue? Other ideas could be the brand of cupcake liners or baking powder (i.e. not aluminum-free).

    • Jennifer says

      I have definitely learned that sampling the sprinkles is a must! Some seem to leave off a chemically taste

  17. Franny says

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

    • Support @ Minimalist Baker says

      Hi Franny, we’re so sorry to hear that was your experience! 1 scant cup means just shy of 1 cup. Would you mind sharing what happened and what type of oil you used? We’d love to help troubleshoot, if possible.

    • Aysis Plet says

      Followed the recipe perfectly and used almond milk and coconut oil. And use the metric system if you want true accuracy, the rest of the world does not use cups 😏It has to have been your technique then cause mine came out amazingly. What oil did u use?

  18. Amy says

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

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad they turned out well for you. Thanks so much for sharing your experience, Amy!

    • Support @ Minimalist Baker says

      Hi Kei, we haven’t tried this with coconut oil, but we think it should be okay. Let us know how it goes!

  19. Evita says

    These look great and I’m looking forward to trying them! For the neutral oil, can we use canola oil or triple filtered coconut oil and get the same results? I don’t have avocado oil at this time.

  20. H says

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

      • Support @ Minimalist Baker says

        Hi Abby, yes, that would work. You may need to double the recipe. Let us know how it goes!

    • Courtney says

      I can’t believe these are vegan! They’re so moist, spongy, and delicious. I love how the ingredients are items I always have on hand, and the recipe is very quick to make by hand *bonus points for being a true one bowl recipe*. Per another comment, I also swapped the sprinkles for mini chocolate chips (as it’s what I had on hand), but I will definitely make this again with sprinkles! Thank you for the recipe, this is the best vegan cake I’ve had.

  21. Cristina says

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

  22. Mona says

    I’ve made these cupcakes for my grand babies birthdays this year and they are delicious, everyone loved them, my only question is can this recipe be made into a cake, if so how long would the baking time be for two round or one 9×13 pan? Btw they are super easy to make the kids even helped me prepare them.

    • Support @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed them. A cake pan should work. Probably 30-35 minutes?

  23. Leah says

    I need a white cake recipe for an experimental birthday cake which will require making six 14” round cakes. (!!!) I love the simplicity of this recipe for making so many cakes. 2 questions: 1) can the sprinkles just be eliminated from the recipe? 2) how should I adjust the quantities for a 14” round? I see many people have used the recipe for cakes with success, but no one seems to have made a cake so big. 2.2) any idea how much to adjust the cook time? Thanks! Your recipes are always good, I’m looking forward to trying this one!

    • Support @ Minimalist Baker says

      Hi Leah, these are great questions! We haven’t tried with those modifications, but we do think leaving the sprinkles out would be just fine. We’re thinking probably 1.5x or double the recipe for one 14″ cake. Maybe 35-40 minutes? Let us know how it goes!

  24. Jeanine says

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

    • Support @ Minimalist Baker says

      Hi Jeanine, we’re so sorry to hear that happened! The canned coconut milk is likely the issue because it contributes a lot more fat – we used almond milk. We’ll take another look at the recipe to clarify that!

  25. Lindsay says

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

  26. Aimee says

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

  27. David Cash says

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

      • Carly says

        Love these cupcakes! Super easy to make, good instructions. Tasted great! however I had just enough batter for 10 cupcakes instead of 12, but I was happy with that :)

  28. Bre says

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

      • Helen says

        1. Could I use monk fruit instead of cane sugar? Same amount?
        2. Instead of sprinkles, could I add frozen raspberries to the batter?

        • Support @ Minimalist Baker says

          Hi Helen, we haven’t tried with monk fruit, but if it’s granulated, then yes, we’d suggest the same amount. Frozen raspberries sound nice! You may need slightly more flour as they will add more moisture.

      • Ashley Davis says

        This is hands down one of my favorite cupcake recipes. I don’t generally like frosting but I love this frosting recipe. I was wondering if this could be turned into a cake? My daughter’s birthday is this week so I wanted to make this for her.

        • Support @ Minimalist Baker says

          We’re so glad you enjoy it, Ashley! It can definitely be turned into a cake. Just adjust (lengthen) the baking time and grease the pans.

  29. Annie says

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

      • Melissa says

        Do you think if I used a 1 to 1 GF flour it would work okay? I’m making for my son to bring to school and trying to make them so everyone can have :)

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          So we have a GF vegan cupcake recipe coming up very soon that may work well! Otherwise, you could try a 1:1 GF blend and let us know how it goes!

  30. syd says

    i want to try this recipe but i’m planning to do a cake… i have a couple questions!
    1. do you think this would work well as a cake batter?
    2. if so, how many servings of your cupcake batter do you think i would need to fit 1 square 8-in pan and 1 circular 8-in pan?

    thank you! these questions may be difficult to answer but i thought it was worth a shot asking.

    • Support @ Minimalist Baker says

      Hi Syd, We haven’t tried it, but do think it would work well! We recommend doubling the batch size for two 8-inch 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. Let us know how it goes!

      • syd says

        Thank you so much! This did work. We made a heart-shaped caked for my friend’s 22nd birthday, on valentine’s day. I live in a house full of vegans so this was such a hit! We ate every bit of it. Complete with pink funfetti frosting and cherries.


    • Princess Jj says

      Hey sis you make this? I’m also looking to make this recipe into a cake. It was so perfect as a cupcake. But I’m now looking to make it into a 6 inch cake.

  31. Kedi says

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

  32. Katie says

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

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

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

  33. Ashley says

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

      • Mish says

        Hi there! Was wondering if you have made this recipe with your vegan gf vanilla cupcake batter as I have a gf nephew but would love to try something a little more fun for Easter, thanks!!

  34. Anna F says

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

  35. Lola says

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

  36. Sandra says

    I’ve made this recipe in the past as written with great success! Everyone was shocked that cupcakes could be this fluffy without eggs.

    I’m now trying to make orange flavored cupcakes and was wondering if subbing the nondairy milk with orange juice would work. I might then decrease the sugar a bit because of juice’s natural sugars. Thanks!

    • Support @ Minimalist Baker says

      We’re so glad you enjoy it, Sandra! We haven’t tried that, but wonder if orange extract might work better?

      • Sandra says

        Update! I don’t have orange extract, so I ended up replacing the vegan buttermilk with an equal amount of orange juice, decreased the sugar by half to compensate, and added 2 heaping tablespoons of orange zest. The result was a fluffy cupcake full of fresh orange flavor!

  37. Elycia says

    Hi, can I make this into a cake? Same recipe or do I need to double it? I have made these cupcakes almost every one of all three of my kids birthdays so far! They are the absolute best!

    • Support @ Minimalist Baker says

      Hi Elycia, We’re so glad you enjoy it! We haven’t tried it as a cake, but think a 9-inch cake pan would work well with a single batch. Let us know how it goes!

      • Robyn says

        Nicely written recipe and beautiful pics. Sadly, these did not turn out very well for me. I’m a pretty experienced baker (mom of 4) and followed the recipe faithfully. I used almond milk and coconut oil. I baked them for 24 minutes and they seemed done, yet when I pulled them out, 1/3 of them fell and look like cupcake bowls now!
        Was trying to make them for a friend with a dairy allergy. I’ll use a recipe with eggs next time I try this. Thanks anyway!

        • Support @ Minimalist Baker says

          Hi Robyn, we’re so sorry to hear that was your experience. A couple ideas here: 1) is it possible you opened the oven door during baking? or 2) is it possible the batter was whipped too much, causing excess air to get in? These can both cause sinking after baking.

  38. Anastasia says

    I am going to make these for my sons birthday party but just wandering if it works and tastes any good with some kind of gluten free flour? And if so which type? eg coconut flour, buckwheat etc (as Im from Australia I may not be able to find a blend or brand you suggest).

    • Support @ Minimalist Baker says

      Hi Anastasia, we wouldn’t recommend using just one type of gluten-free flour as it will be too dense and gummy. The closest alternative would be an all-purpose gluten-free blend (such as this one). But we’d suggest our gluten-free vanilla cake for best results. Hope that helps!

  39. Liz says


    I tried making these cupcakes and they turned out really good and super moist!!

    I was testing them out since I was making them for someone who is vegan and since I’m not vegan the taste was very different for me compared to regular cupcakes.

    I used the original earth balance butter for the frosting but noticed that the frosting tasted quite salty compared to regular buttercream. Is this normal? or is it because I’m not use to the vegan taste?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, was it quite salty even with the sweetener? You can buy unsalted Earth Balance, I believe! Or, use Myoko’s next time which does come in unsalted. Glad you enjoyed the cupcakes!

  40. Jenna says

    This is my favorite cupcake recipe hands down! I want to make my birthday cake using this recipe- how should I adjust the baking time for a one or two layered funfetti cake (I’m using a 24 cm diameter springform pan)? Thanks in advance! :)

  41. Katie says

    Thank you for your response. Can you advise me on how much cocoa/flour I should substitute? Also do you have any icing recipe that can be frozen

    • Support @ Minimalist Baker says

      Hi Katie, we haven’t tried it, so not certain! But maybe 1/4-1/2 cup? You could freeze the frosting and cupcakes separately, but we just wouldn’t recommend freezing after adding to the cupcakes.

  42. Katie says

    Made these for my niece – she loved them and is extremely picky! What could I add to make them chocolate cupcakes (without a whole new recipe). She has a lot of allergies so everything in this recipe currently works.

    Also why can they not be frozen?

    Thank you!

    • Support @ Minimalist Baker says

      Hi Katie, you could try reducing the flour and replacing with cocoa powder. We haven’t tried it that way though. Let us know how it goes! And yes, they can be frozen unfrosted.

    • Support @ Minimalist Baker says

      Hi Ally, It should be widely available! Maybe it goes by a different name? But if not, you can use normal table sugar.

      • Ally says

        Oh of course! Thank you! Also if I am baking the cakes the night before a party, can I ice them too and put them in the fridge or would you recommend them to be stored at room temp? Or not to ice in advance? Sorry many questions! Thanks so much xx

        • Support @ Minimalist Baker says

          Hi Ally, we’d suggest storing the cake at room temperature so it doesn’t dry out and ice just before serving. Enjoy =)

  43. SK says

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

  44. Brooklyn says

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

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

  45. GreekChristina says

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

  46. Yuri says

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

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

    • Support @ Minimalist Baker says

      Aw, we’re so glad your little one enjoys them. Thanks so much for your kind words and lovely review! xo

  47. Anna says

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

  48. Kelli says

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

  49. Isabelle says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback! I think subbing half the oil with applesauce would work well, actually. Let us know if you give it a try!

      • Isabelle says

        Hey Dana, I just tried baking them today with half/half applesauce and avocado oil and they turned great, better than with all oil.
        I was in the mood of trying a different flavour, so I replaced the vanilla extract by 1/2 teaspoon of almond extract.

          • Kady says

            Super delicious recipe (and I don’t typically enjoy vegan treats). However I did notice that the cupcakes are very moist and fall apart as you try to unwrap them. Any tips on what caused this?
            Thank you!

          • Support @ Minimalist Baker says

            Hi Kady, did you make any modifications? If not, it sounds like maybe the cupcake liners were too sticky or the batter needed more flour.

  50. Milla Shanaz says

    I made this and it so good! Thank you for the recipe, will be on repeat in our family ☺️ by the way, first time i made, i got a flat top like in your pictures, but second time i got a rise top. Any idea why?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, sometimes baking is mysterious. Could have to do with leavening ingredients, over or under mixing, wet to dry ratio, proper oven temp? Glad you enjoyed them!

  51. Liz says

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

    • Support @ Minimalist Baker says

      Hi Milla, that should work. Just know that olive oil has a stronger flavor, especially if using extra virgin. Let us know how it goes!

  52. clothilde dunleavy says

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

  53. Nishma says

    Used this recipe to make a cake. Turned out very soft, fluffy and moist. Only problem I had was, that it was a bit too soft. When I removed it from the tin it started to break. How can I avoid that without compromising on the texture?

    Even after 3 days in the fridge, it is still moist.


    • Support @ Minimalist Baker says

      Hi Nishma, did you let it cool slightly before removing? That should help it firm up. Or you can try lining the pan with parchment. Hope that helps!

  54. Jenna says

    I just made them and they are delicious! But I have one question – I only got 8 cupcakes out of the batter. I didn’t have enough to fill more liners. Anything I can do to fix that? Double the recipe?

    • Support @ Minimalist Baker says

      Hi Jenna, feel free to double or make 1 1/2 times the recipe. You could also fill the muffin tins less full.

  55. Catherine says

    Very successful! Five out of five rating from me. lovely texture, glossy tops, no sinking. Will be making this regularly. I’m not a vegan but no longer use animal products in baking as with recipes like this there’s just no need to.

    • Support @ Minimalist Baker says

      Hi Erin, A 9-inch pan should work. We aren’t sure on exact timing, but we’d suggest increasing it a little. Just watch and when it’s lightly golden brown you’ll know it’s done. Good luck!

  56. Lauren says

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

    • Sarah says

      Yum! My daughter has an egg and milk allergy and we used ripple milk as the milk alternative. I also didn’t have baking soda and had to triple the baking powder so I was really worried they were going to turn out wonky. But they’re perfect! They’re super fluffy and spot on!

  57. Kristen says

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

  58. Brooke R. says

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

  59. Brittany says

    Mine turned out pretty good! I could definitely taste the flour tho! Is that normal for vegan cupcakes? I’m not vegan but I’m making them for a vegan friend for her Bachelorette. I put the dry ingredients in the sifter together but it in the right order so maybe I’ll add less flour and more sugar next time! I used vegetable oil as my oil and almond milk as my non dairy milk! The cupcakes were perfectly moist and the frosting was the best part!

    • Support @ Minimalist Baker says

      Hi Brittany, hmm, they shouldn’t taste floury. Less flour/more sugar might help. Or perhaps try a different oil. Let us know how it goes!

  60. Kim says

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

  61. Paula K Nelson says

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

  62. Marina says

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

    • Support @ Minimalist Baker says

      Thanks for sharing, Marina! Maybe they needed just a bit more flour? Did you make any subs to the flour type?

      • Marina says

        I totally messed up the measurements. I added 2/3 with the dry ingredients and 1/3 after. That’s what it was. They were soo good otherwise:)
        Thank you!

  63. Laura B. says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Laura. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

      • Erin says

        I’ve made these 3x now and they are PERFECT! Going to attempt to adapt to a layer cake for my husbands birthday. He just loves this recipe!! And I love that it’s one bowl

  64. Nishi Bolakee says

    Hello, we don’t use cups in the UK, could you post the measurements in grams?

    That would be really helpful.

    Thank you!

    • Support @ Minimalist Baker says

      Hi Nishi, you can find the metric measurements for our recipes by clicking “metric” beneath the ingredients header. Hope that helps!

  65. Carli says

    Hi there just wondering how these cupcakes hold up to freezing? I have a party on Saturday and won’t have time to make them before hand!

    • Support @ Minimalist Baker says

      Hi Carli, that should work, but we haven’t tried it. Just cool completely before freezing. Let us know how it goes!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Jennifer, did you modify anything about the recipe? Others have had such success with these so I’m not sure what went wrong. They should not have been extremely liquidy, but more of a pourable batter.

    • Kate says

      Third time making these now and they are always fabulous! Non vegans and vegans both love these! I switched it up this time and made them with coconut sugar which changed the taste a little but they were still super delicious. 10/10 would recommend.

  66. Alexa says

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

  67. Shekinah says

    I have made this recipe serval times and love it! I used sunflower oil as my oil of choice. If I want to use this exact recipe and change it to a chocolate cupcake what changes would I need to make? Would adding 1/4 cup of cacao powder work? Any suggestions. I would love to stick to this recipe because I love the outcome for vanilla cupcakes.

    • Support @ Minimalist Baker says

      Hi Shekinah, we haven’t tried that, so we’re not certain. But maybe reducing the flour and subbing cacao powder in its place. 1/4 cup would probably not be very chocolatey- maybe 1/3-1/2 cup? Let us know if you try it!

  68. Carly says

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

  69. Chloe says

    I think to add more sprinkles to this you could make a whole in the center and put sprinkles in it so that it is like a pinata cupcake.

  70. Eryn says

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

  71. Holly says

    Where do u get ur sprinkles from/ any recommendations – I am not strict vegan so any help would be great

  72. Maggie says

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

  73. berta arzate says

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

    • Support @ Minimalist Baker says

      Hi Berta, sorry to hear that! Did it look like a pourable cake batter? What type of dairy-free milk and oil did you use?

  74. Katiecaper says

    One question: if you want baking soda added before baking powder how come you list it after? We were able to make a quick rescue scoop removal.
    Also miyoko’s has an “i” after the “m”.
    We baked this recipe as an 8” springform cake. 35 min exactly came out perfect. Now for frosting and eating.

    • Support @ Minimalist Baker says

      Thanks for sharing! We’ve corrected the Miyokos spelling. For the baking soda and powder, you can add them in either order. But we’ve corrected it for clarity sake. Thanks!

  75. Kay says

    Hi, these look amazing! What brand of sprinkles did you use? I’ve tried to bake with Sprinkles before and they never keep the colour once baked – they turn yellow. i used supermarket own brand sprinkles. Would love to try this soon!

  76. Hannah says

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

  77. Ivana says

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

    • Support @ Minimalist Baker says

      Sorry to hear that was your experience, Ivana! We find avocado oil to have a very mild flavor, but perhaps it varies by brand? We typically use Chosen Foods brand. Vegan butter is also an option.

  78. Maria K says

    Love them they taste AMAZING. However I tried to bake this as a cake and discovered that it is very crumbly and almost falls apart when trying to take it out of the tin, decorate and whilst serving. What could I do to stop this from happening ?

  79. Leigh C Lawrence says

    The cupcakes are delicious. I am interested in using this recipe for a cake–what would be the measurements?

    • Support @ Minimalist Baker says

      Hi Leigh, we haven’t tried it, so we’re not certain. But perhaps a 9 inch cake pan?

      • Alexandra says

        Fantastic! I had some leftover buttercream from another recipe and just wanted a small cake. I cut the recipe in half and used a 6″ pan. It had to bake a little longer, but came out with the most perfect texture! A little sweet for me, but it’s a special-occasion thing and the rest of my (non-vegan) family loves it.

        • Support @ Minimalist Baker says

          Yay! We’re so glad it turned out well, Alexandra! Thanks so much for sharing!

  80. Karina says

    Hey! If I would like to make this as a cake for my daughter’s birthday, any suggestion on the change in ingredient quantities?
    Thank you!!

      • Karina says

        Thanks for the help!! I did it and made a 3 layer cake. I used the quantities for the cupcake recipe and would fill one medium sized cake pan, I did have to increase the time in the oven by several minutes, but I would just keep checking on it.

        Needless to say it worked and everyone loved the cake!! Even the non- dairy free folks.

        Thanks again:)

  81. michelle says

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

  82. Bella says

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

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

  83. Katie says

    I love your blog and get a lot of recipes from here for my daughter with allergies to dairy & eggs. Thank you! I made these for my son’s 1st birthday and they totally flopped! Literally! The tops didn’t rise and stuck to the pan and they crumbled and fell apart. Any ideas on what happened? I used vegetable oil and followed the recipe as written. I added a bit of flour at the end to make the batter a little thicker.

    • Support @ Minimalist Baker says

      Hi Katie, so strange! Sorry to hear that happened. Was your baking powder fresh? Are you baking at elevation?

      • Katie says

        Hi – thanks for the response. Fresh baking powder (I just panic bought a huge one online) and we are at 670′ elevation.

        • Support @ Minimalist Baker says

          Hmm! We’d suggest using parchment liners to prevent sticking. Our only other guess on the crumbly texture is the vegetable oil? We’ve only tried this one with avocado oil.

    • Beatrice says

      I had the same thing happen the first batch I made, and I also used vegetable oil. The problem I had was that I never added the remaining 1/3 of flour, I skipped over that part accidentally, and I thought the 1/3 cup was for thickening if needed. Perhaps you did the same thing?

      • Jackie says

        What kind of dairy free milk should I use? If I use almond milk should I do sweetened or unsweetened? Can I use soy milk?

  84. BeeH says

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

    • Support @ Minimalist Baker says

      Whoop! We’re so glad you enjoy our recipes! Thank you so much for the lovely review! xo

      • BeeH says

        Correction, your scones are the “Coconut Oil Blueberry” the ones I mentioned are from other website…sorry

  85. Ekaterina says

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

      • Ekaterina says

        I`d say one more time: the are literally THE BEST. This time i made them with vanilla soy milk, vanilla sugar and sprinkled with brown sugar mixed with cinnamon and nutmeg. Next time I`ll try to sub 1 tbsp of flour for 1 tbsp of cocoa and add some berries. I make them as muffins, without any frosting. By the way, I use EVOO and it`s ok.

  86. Desiree Wilson says


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

    • Support @ Minimalist Baker says

      Hi Desiree, we haven’t tried making these gluten-free, so we aren’t sure what to recommend! You could try reducing the oil next time, perhaps? Let us know how it goes!

  87. Amber says

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

  88. Debbie Gall says

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

  89. Moe says

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

    • Support @ Minimalist Baker says

      Hi Moe, sorry to hear that! What type of oil and vegan butter did you use? We’d say these definitely are one of our sweeter recipes.

  90. Riley says

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

  91. Liomarys says

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

  92. Molly says

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

  93. Jemma says

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

  94. Tiffany says

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

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

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

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

    • Support @ Minimalist Baker says

      Hi Tiffany, sorry to hear you had some issues with these! A couple suggestions if you try them again- we’d say add even more flour (see photo for reference on batter consistency). For the frosting, we’d suggest trying Earth Balance Buttery Sticks or Miyokos. Hope that helps!

  95. Annejet says

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

    • Support @ Minimalist Baker says

      Hmm! We’re not sure what would cause that- is it possible one of your ingredients (such as the non-dairy milk) wasn’t fresh?

  96. Melissa says

    I made these as written for 12 cupcakes and they were delicious! I want to make them for my daughters first birthday this Saturday as a two layer cake (Using two 8 inch round pans). Do you think that would work if I double the recipe? Any thoughts on adjusting the baking time? Thank you! Love all your recipes!!

    • Support @ Minimalist Baker says

      Hi Melissa, we haven’t tried making this recipe as a cake, but it might work! We’d recommend scanning the comments as it looks like other readers have tried it. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  97. Mark says

    Has the recipe changed? Made this many times a few months ago but I don’t recall vinegar. Made it again today and it came out deflated and tasting weird. I don’t recall using vinegar a few months back

    • Support @ Minimalist Baker says

      Hi Mark, sorry to hear that was your experience! The vinegar has always been there. We did update the recipe 3/20/19 to address crumbly texture and flat tops- we swapped the vegan butter for oil and it worked much better. What type of oil did you use?

  98. Christine says

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

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

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

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

    • Support @ Minimalist Baker says

      Such a kind birthday surprise! We’re so glad they turned out well. Thanks for sharing, Christine!

    • L says

      I made them exactly as the recipe instructs and they fell apart. Total waste, unfortunately. They taste ok though.

      • Support @ Minimalist Baker says

        Oh no! So sorry to hear that! Did you make any modifications? What type of oil did you use?

  99. MJ says

    Disappointed. Not what i was aiming for.

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

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

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

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

    • Support @ Minimalist Baker says

      Hi MJ, so sorry to hear these didn’t turn out as expected! We haven’t tried them with coconut oil and wonder if that might have made a difference?

  100. Bee says

    Hello I am wondering what the measurements would be for the frosting if I just want to make some flowers around a 6” carrot cake. I don’t want to use the sugary frosting for the whole cake (going to use your cashew frosting recipe for the whole cake) I just want the flowers to be sweeter. I doNt really bake So that’s why I have no idea how to adjust the recipe. Thanks so much.

  101. Elizabeth says

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

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

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

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

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

  102. Adrienne says

    These look delicious! I’m making them on Sunday when my muffin pan arrives. Can I use unsweetened apple sauce instead of oil?

    • Support @ Minimalist Baker says

      Hi Adrienne, we haven’t tried that and aren’t sure it would work. Let us know if you do some experimenting!

  103. Rachel says

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

  104. Jessica says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Jessica. We are so glad they turned out well! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  105. Rachel says

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

  106. Abby says

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

  107. Pamela Yeo says

    Hallo! Excited to try this recipe out for my husband who is a vegan. Just had a few questions about substitutions for some of the ingredients.

    For the cupcake, is it possible to substitute xylintol or brown sugar or another sugar alternative for organic cane sugar? would the measurement still be the same?
    Also, would I be able to substitute the all-purpose flour for another type of flour?

    With the frosting, you mentioned using vegan butter, I have buttery spread (Nuttelex Buttery), would that work too?
    Also, I do not have powdered sugar, would I be able to use something else to replace this ingredient? or perhaps use your cashew buttercream frosting recipe (https://minimalistbaker.com/cashew-buttercream-frosting/) for the cupcakes instead?

    • Support @ Minimalist Baker says

      Hi Pamela, brown sugar should work, but the cupcakes will be a slightly darker color. We aren’t sure of a sub for the all purpose and aren’t familiar with that buttery spread, but it might work. The cashew buttercream would work! Let us know how it goes!

  108. MaryBeth says

    We love these cupcakes and were wondering if the same recipe could be used to make a cake. Please let us know!

    Thank you!

    • Support @ Minimalist Baker says

      Hi MaryBeth, we haven’t tried it, but maybe! We’d recommend searching the comments to see what other readers have tried.

  109. Alli says

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

  110. Shelby says

    My roommate and I just made these cupcakes and it was a bit of a disaster; they were collapsed on the top and pretty crumbly. They taste great and we are going to turn them into cake pops, but we were hoping you might have some ideas on how to fix it for when we make them again. We are cooking at altitude (Denver, CO) and we had to use a little bit of olive oil (less than 1/4 cup) In addition to canola oil because we didn’t have enough canola oil. Do you have any ideas? Thanks so much! ?

    • Shelby says

      Oh, never mind, they’re not crumbly; we ran out of cupcake liners and the cupcakes just got stuck to the pan so it was crumbly because of that. The middle is totally fine! And delicious ?

    • Support @ Minimalist Baker says

      Hi Shelby, sorry to hear that happened! Others at altitude seem to have a similar issue. Unfortunately, we haven’t baked at altitude and aren’t sure what changes to make. If you figure anything out, we would love to hear!

  111. Chili says

    Do you think there is any other oil i could use before avocado oil? such as olive, coconut, or canola oil?

    • Support @ Minimalist Baker says

      Any should work! Just know that olive oil has a stronger flavor, especially if using extra virgin. Let us know how it goes!

  112. betsy says

    I’m hoping to make a gluten free version of this recipe and making it into a layer cake — if I doubled the measurements should it work okay? If so, what size cake rounds would you suggest?

    I’m planning on using the Bob’s Red Mill GF 1-to-1 Baking Flour since its worked seamlessly in other recipes before.

    Also thanks for making such amazing recipes! Can always rely on having great success with any one of these recipes.

    • Support @ Minimalist Baker says

      Hi Betsy, we haven’t experimented with making these gluten-free or making it into a cake. Just know that gluten-free flours tend to be less absorbent so you may need additional flour. Perhaps two 9×9 pans? Let us know how the experimenting goes!

    • Jojo says

      So I followed this recipe (using coconut oil instead of avocado, and Flora original for the butter …

      My cupcakes turned out super crispy on the outside.. I’m not sure Why 🤷🏼‍♀️

      They still taste great.. just wish they were fluffy.. any tips?

      • Support @ Minimalist Baker says

        Hi Jojo, we think maybe it was the coconut oil. You could try cooking them at a slightly lower temperature for longer next time to see if that helps.

    • Support @ Minimalist Baker says

      Hi Taylar, we haven’t tried it, but it might work. Olive oil has a stronger flavor though, especially if using extra virgin. Light olive oil would work best. Let us know if you try it!

  113. Caitlin says

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

  114. Meredith says

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

    • Support @ Minimalist Baker says

      Sorry to hear that, Ciara! Are you baking at altitude? If not, we wonder if maybe they needed additional flour?

  115. Rebecca says

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

  116. Hoku says

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

    • Support @ Minimalist Baker says

      Hi Hoku, is it possible you swapped the baking soda and baking powder amounts? Baking powder should have a more mild flavor. Let us know how it goes in the muffin pan!

    • Jason says

      I agree, I made these for Easter and found the same to be true from guest comments. I’d like to also get them sweeter and tasting more like an old-fashioned yellow cake. Did you try or any recommended modifications to enhance the sweetness?

    • Shannon says

      Just made these and they were a total fail, not sure what we did wrong. Bummed bc they were to be an Easter surprise for friends. They collapsed, and are a liquidity sticky mess. I just spent 30 minutes trying to salvage my muffin pan?

      • Support @ Minimalist Baker says

        Oh no! So sorry to hear that, Shannon! Did you make any modifications? It sounds like they needed additional flour.

  117. Bridget says

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

  118. Amanda says

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

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

    • Remi says

      Where did you find the vegan butter recipe? I am wondering for measurements with the vegan butter in the cake vs. the oil.

      • Amanda says


        Try this. :-)

        Failing that, recipe was:

        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

        • Naomi says

          Mine completely went wrong! They are brownish and don’t look at all like the ones in the pictures (and for sure don’t taste like them). I used oat milk, cane sugar and as an oil I have used rapeseed oil. My batter was brownish and much thinner as the batter of the pictures. What can I change next time when I retry them? I was soooo looking forward to them, and now I am so dissapointed… Especially because everyone was so succesfull in making them!

          • Support @ Minimalist Baker says

            Hmm! We aren’t quite sure what would cause the discoloration? We wonder if maybe the oil was rancid? Did you make any modifications?

          • Naomi says

            The oil was oganic, cold pressed. They didn’t had avocado oil, so I thought this was the most neutral option. But I will definately try them again, because they look soooo good! Any suggestions for other oil? Or should I try vegan butter?

          • Support @ Minimalist Baker says

            We’ve had better luck with avocado oil than vegan butter, but it should work! Let us know how it goes!

      • Kelsey Ledbetter says

        Hi, what type of oil do you recommend to substitute the vegan butter for less crumbly cupcakes? Any other modifications your recommend for baking at high altitude? (Boulder, CO). Thanks!

        • Support @ Minimalist Baker says

          Hi Kelsey, Avocado oil or melted coconut oil should work. Unfortunately, we haven’t baked at altitude and aren’t sure what changes to make. If you figure anything out, we would love to hear!

  119. Tiffany says

    Where can you buy vegan sprinkles? This is my first time making anything vegan, so any pointers would be great too. LOL

  120. Julie says

    This has become the go-to birthday cupcake recipe in our house! I was wondering if the recipe converts as-is to 9″ round cake pans? Would the amount of batter divide properly into two pans? I’m also assuming I’d need to adjust baking time but wasn’t sure if there were any other adjustments I’d need to take into account.

    • Support @ Minimalist Baker says

      Hi Julie, depending on how thick you want the cakes, you may need to double the recipe. And yes, we’d say same temperature, but bake a little longer. Let us know if you do some experimenting!

  121. sbd says

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

    • Support @ Minimalist Baker says

      Hi Cherise, we used unsweetened plain almond milk. But coconut milk should work. It will likely be more rich. We haven’t experimented with milk powder, but let us know if you try it!

      • Cherise Munnich says

        Hey guys. Some feedback………..I made the cupcakes for my daughter’s birthday party today, and added powdered milk. They tasted delicious. The vegetarian mom really appreciated that I made them vegan. She didn’t mind about powdered milk. After I told her there were no eggs added, she encouraged her daughter to go & get a cupcake for herself. Thank you so much!!!!!!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Thanks for sharing, Cherise! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  122. Caitlin says

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

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

  123. Samantha Siman says

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

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

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

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

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

  124. Q says

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

    • Support @ Minimalist Baker says

      So kind! Thanks so much for the lovely review. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  125. Sam says

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

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

    • Support @ Minimalist Baker says

      Hi Sam, sorry to hear it didn’t turn out as expected! In step 2, we recommend making the milk/vinegar mixture in a large mixing bowl and then adding everything else to that bowl. This keeps it a 1 bowl recipe. The amount of flour before/after sifting should be very similar. Feel free to add additional sweetener next time to taste! Hope that helps!

  126. Lauren J. says

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

    • Danica says

      Hey Lauren! I’m new to vegan baking and live at high elevation and am curious what the reverse creaming method entails. I understand the process when using eggs and butter but am unsure about how it works when you are using a recipe like this. Thanks! Danica

  127. Ronda says

    I have found that if using GF flour, you should never pack it into the measuring cup. If it is scooped out or poured into the measuring cup, the recipe has the right amount of flour. If it is packed and shifted or not, it will come out too dense and the middles will not cook. I hope this helps some of your readers. I have had good success with Pillsbury GF flour. It is one to one ratio substitution.

    • Support @ Minimalist Baker says

      Hi Nina, we aren’t sure that will work as oat flour is more dense. We would suggest trying a gluten-free all purpose blend for gluten-free.

  128. Brooke says

    I often use applesauce in the place of butter/oils…do you think that would work here? If not then would olive oil be okay instead of avacado? If not i’ll just use vegan butter like some of the others mention because I do have lots of that on hand!

    • Support @ Minimalist Baker says

      Hi Brooke, a couple readers mentioned replacing half of the butter with applesauce and had success. Let us know if you try it!

  129. Liz says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Strange. Which brand did you use? There’s so many better brands now since we’ve shared this recipe years ago, including SuperNatural.

  130. Rose T. says

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

  131. Lauren says

    This is the best vanilla cupcake recipe ever, seriously. I made it when you first published it and I have experimented with other recipes over the years (non-vegan as well) and nothing compares to the flavor and depth of this vanilla cupcake recipe. S

    Since you published this, has anybody said that it works well as a cake? if so, what size pan? I am in a birthday cake dilemma and I am about to throw everything out and buy a box cake instead. Please help!

    • Support @ Minimalist Baker says

      Hi Lauren, to see what others have done, you can press “ctrl+f” on a PC or “command+f” on a mac and a find bar should pop up that allows you to search for specific words (such as “pan”) in the post and comments. Hope that helps! Let us know how it turns out!

  132. Lisa says

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

  133. Jessie says

    Hey! I used to make this a lot with the vegan butter instead of oil and I’m making this today for my friends birthday. I already went to shoprite and got the butter not the oil! What were the measurements for the vegan butter in the cake before it was updated? Not sure if it was 1 stick of earth balance or 2….

  134. Lindsay S. says

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

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

  135. Melissa says

    Hi there,

    I was wondering if I could pre make these and freeze them not frosted so that it can save time to prep for my daughters birthday party?

    • Support @ Minimalist Baker says

      Hi Melissa, that should work, but we haven’t tried it. Just cool completely before freezing. Let us know how it goes!

  136. Katie says

    Finally a friendly cupcake! I am going to try this and will let you know how it turns out. Would I be able to substitute Apple Cider Vinegar ?



  137. Chloe says

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

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

    Will definitely be making again soon!

  138. Nikki says

    I am going to attempt to make these for my son’s birthday party. He has an egg allergy and a little girl in his class has a dairy allergy. Will this recipe still come out good if I use regular granulated sugar, coconut milk and vegan butter instead of the avocado oil?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so! But in place of the vegan butter, might I suggest melted coconut oil? Or, at least melt the vegan butter. Let us know how it goes!

    • Support @ Minimalist Baker says

      We haven’t tried it, but some other readers have done so with success. Let us know if you give it a try!

  139. Andrea says

    Hello! I see the note that the recipe has been updated and it mentions using vegan butter instead to avoid flat tops and fix the texture. But there isn’t any vegan butter in the recipe (except for the frosting of course). Is this meant to replace the oil? if so, would you use it melted or beat it?

    • Andrea says