1-Bowl Vegan Funfetti Cupcakes

VGVDF
Jump to Recipe
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

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!

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
Print
Holding a Vegan Funfetti Cupcake topped with frosting and rainbow sprinkles
4.48 from 275 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

Ingredients

CUPCAKES:

  • 1 scant cup non-dairy 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)

FROSTING:

  • 1/2 cup vegan butter (SOFTENED // 1 stick yields 1/2 cup – we like Earth Balance and Myoko’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!)

Instructions

  • 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 soda, baking powder, 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.

Video

Notes

*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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!






  1. 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.

  2. 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….

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  3. 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 ?

  4. Leigh C Lawrence says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  5. 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!!

  6. 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.

  7. 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.

  8. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

        • Avatar for Dana @ Minimalist BakerSupport @ 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?

  9. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  10. 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.

  11. Desiree Wilson says

    Hi,

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  12. 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.

  13. 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!

  14. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  15. Riley says

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

  16. Liomarys says

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

  17. 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.

  18. 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.

  19. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  20. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  21. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  22. 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

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  23. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  24. 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! :-)

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

  25. 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.

  26. 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!

  27. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  28. 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!!

  29. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  30. 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!

  31. 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.

  32. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  33. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  34. 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.

  35. 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 ?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  36. Chili says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  37. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

      • Avatar for Dana @ Minimalist BakerSupport @ 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  38. 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. :)

  39. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  40. 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.

  41. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  42. 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!

  43. 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

        https://minimalistbaker.com/one-bowl-vegan-funfetti-cupcakes

        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!

          • Avatar for Dana @ Minimalist BakerSupport @ 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?

          • Avatar for Dana @ Minimalist BakerSupport @ 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!

        • Avatar for Dana @ Minimalist BakerSupport @ 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!

  44. Tiffany says

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

  45. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  46. sbd says

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

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  47. 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!

  48. 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.

  49. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  50. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  51. 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

  52. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  53. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  54. 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.

  55. 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!

  56. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  57. 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 ?❤️

  58. 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….

  59. 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!

  60. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  61. 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 ?

    Thanks!

    Katie

  62. 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!

  63. Nikki says

    Hi,
    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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  64. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Andrea, the recipe used to use vegan butter instead of neutral oil (such as avocado oil). Hope that clarifies!

      • Jessica 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….

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Caroline, we haven’t tried that, but it might work. You may need to modify the dry ingredients. Let us know if you give it a try.

  65. Brandi says

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

    • Emily says

      I made these at the weekend for my mum’s Birthday. We loved them! I found them to be really moist. I omitted the sprinkles as I couldn’t get my hands on vegan ones, and used ground nut oil as I couldn’t find avocado in my local supermarket. They still turned out really yummy though. I had to cook them for a bit longer than the recipe suggested.

  66. Michelle Duncan says

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

  67. Bella says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Bella. 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

  68. Brieanna says

    What would your recommendation for a milk alternative for those who can’t do soy? Luckily, we have no allergies other than milk and soy so we can really do any other kind, but I haven’t ventured into allergy-friendly baking so I’m not sure what will work best! I’m worried about missing out on the creaminess from dairy while still being able to use a neutral-flavored milk alternative. I plan on making these and your chocolate cupcakes for my daughter’s 2nd birthday coming up after lots of recommendations from friends :)

  69. Brittany says

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

    This recipe is so flexible, and SO GOOD.

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

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Thanks so much for sharing, Brittany! We’re so glad you were able to make a delicious gluten-free version.

  70. Claire Rowe says

    This look amazing and I will try it out for my daughter’s 4th birthday party, if i wanted to subsitute the flour to something gluten free, what kind of flour would you recommend?

  71. Mayen says

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

      • Mayen says

        Made this recipe the other day using rice milk, avocado oil, bourbon vanilla extract from trader joes and trader joes all purpose gluten free flour blend: it turned out awesome!! Was wondering if canola oil would also work in this recipe for a VERY neutral oil? I tried with avo oil and it left an interesting after taste. Otherwise, texture and everything was great even with my substitutions.

        Thanks for any feedback!

  72. Miranda says

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

  73. S4 says

    Hello! Question about subbing applesauce for the oil. Is this possible? Has anyone tried it before? Also, i want to make a test sample of maybe 1/2 the recipe. Any ideas if just halfing the ingredients would work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi there, a couple readers mentioned replacing half of the butter with applesauce and had success. And we don’t see a reason why a half batch wouldn’t work! Let us know how it goes!

  74. HM says

    I think there’s a mistake in the amount of sugar in the nutritional info – 4.1 grams is only 1 teaspoon. Should it be 41?

  75. Deb82* says

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

  76. Kirsty says

    Hello, I’ve cooked these before with the Vegan Butter inclusion. I worked much better for me than oil. I was wondering if you could tell me what amount of butter was in the original recipe. Thank you!

  77. Kylie White says

    Hi Dana,

    I work with the Ontario SPCA and we would love to use this recipe in our National Cupcake Day fundraising guide. Could you please email me to further discuss?

    Thank you!

  78. Michelle says

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

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, it might change the texture too much, but let us know if you give it a try! We might recommend reducing to 2/3 before 1/2?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Caroline. That should work, but as we haven’t tested it we can’t confirm. Let us know how it goes!

  79. claire says

    hi there! if I wanted to use two round cake pans instead of a cupcakes tin would I need to adjust ingredient quantity at all? Thanks!

  80. Valerie Miller says

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

    Valerie

  81. Emily Curry says

    I have made these probably about five times and every time they come out gummy in the middle. I have used avocado oil sometimes and then vegan butter some other times no difference. Everytime still gummy in the middle. I’ve tried with sprinkles and without no difference. I use Bob Red Mills gluten-free baking flour and monk fruit sweetener instead of the sugar. My baking soda and baking powder are new. The cupcakes have a good flavor minus not being done. Also they are very dense not light and airy like a cupcake. The last time I cooked them an extra 20 minutes and still no difference still gummy in the middle. Can you tell me what I’m doing wrong? Please help!!

    • Michelle says

      Hi. I think it’s the sugar you are using. I also used the monk fruit sweetener for baking on a different recipe that called for regular white sugar and the cake came out gummy. Hope this helps.

    • Sarah Jenkins says

      I love the cupcakes and how they turned out. Followed it exactly. I did however find the icing hard to spread causing the cupcakes to start breaking apart. I found that only adding 1 1/2 cups of powdered sugar to the vegan butter and vanilla extract, left it with the perfect “frosting” consistency but I kept going because it called for 2 1/2 – 3 Cups of powdered sugar. I see it says optional for a splash of non dairy milk which I did not do. Does that give it a creamy texture after all the powdered sugar is added?

  82. Amy Scheving says

    Good morning Dana, can I omit coconut or cake flour instead of all purpose flour? I am making these for a nut allergy niece otherwise I would have asked about almond flour.
    Also, thank you so much for posting this recipe, it looks amazing and I cannot wait to try it out!

  83. Jennifer says

    I’ve made this recipe and the 1 bowl vegan chocolate cake. I’m wondering if it’s possible to make a vegan marble cake (vanilla with chocolate swirled in) with this recipe and the 1 bowl vegan chocolate cake mixed together. Please let me know your thoughts.

  84. Megan says

    I recently made these for my daughters 1st birthday party. My family is not vegan but I had a guest and her kids who are vegan coming so I decided to do the whole party vegan. I’m a cook so I enjoy experimenting with food and trying new things. I researched a ton of recipes and decided to try this one and wow, so happy I did! The cupcakes were better then any other vanilla cupcakes I’ve ever made. So moist and they rose beautifully. I used coconut oil and almond milk and organic cane sugar. No one new they were vegan until I told them because I have a lot of close minded family members?. Anyway, I will absolutely use this recipe in the future whether or not I have to feed a vegan. Do you have a chocolate version as well?

  85. Vijetha Ravindra says

    Hello Dana!

    Thank you for sharing and inspiring me to make such delicious vegan food.

    These cupcakes turned out moist and tasty. The only problem I had was that it was a bit too sweet. I make these with my toddler son hence want to dial down the sweetness. Please help.

    Since I didn’t have cane sugar on hand I subbed it with brown sugar. Also, I live in Australia hence used the metrics measurement. Not sure if brown sugar made it sweeter. I wanted to know if I happen to reduce the sugar amount will it affect the quality i.e. the moistness and fluffiness of the cake?

    Thanks :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, interesting! I’d say you could reduce the sugar by 1/4 and then add more flour if the batter appears too wet. Hope that helps!!

  86. Nina says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nina. We are so glad you enjoy 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

    • nicole says

      my cupcakes turned green ?
      the frosting also never became thick and creamy, it was like chunky, cottage cheese texture. where did i go wrong? lol

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Hmm, not sure why they turned green other than your sprinkles having very sensitive coloring?

        Did you use softened butter and sifted powdered sugar for the frosting? That’s when chunks may arise.

  87. Zo says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Zo, sorry to hear these didn’t work for you! Would you mind sharing the type of oil and non-dairy milk that you used?

  88. Jaimi says

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you alter any ingredients? And are your leavening ingredients (baking soda / powder) fresh?

  89. Kymberly Otts says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad to hear it, Kymberly! Thanks for sharing! You can tag us in your photo with the hashtag #minimalistbaker on instagram!

  90. Karen G says

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

  91. MMW says

    Have made these cupcakes a couple of times and they turned out great! Would like to modify to make a double layer 8-9 inch round cake…any suggestions?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Another reader mentioned they had success with that! Just adjust (lengthen) the baking time and grease the pans. Good luck!

  92. Cat says

    ‘Scant cup’ is not a measurement! This is beyond frustrating. Use a real measurement please even if it’s 15/16 or 3/4 cup plus one tablespoon!

  93. Dana says

    So I’m really into that recipe for my daughter’s 2nd birthday. I know it’s all about the sprinkles, but I truly try to avoid any artificial food coloring.. Will it still be great and yummy without them?
    Also, can I, perhaps, use beet juice to make the icing pink?

    Thank you so much, in deep love with all of your creations :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dana, yes- they will definitely still be delicious without the sprinkles! Beet juice is a great way to make pink frosting. Here is how we like to do it! Enjoy!

  94. Missy says

    Hi! I’ve made these twice today and for some reason the middle does not rise. I used the correct amount of baking soda and baking powder. Hmmm, I do live above 7,000 ft. Should I be adjusting anything?

    Thank you! Love your stuff!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Missy, 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!

    • Holly Watson says

      You absolutely have to adjust for altitude and if it’s a common problem I’m surprised it hasn’t been given it’s own blog post.

      Decrease baking powder by 60%, increase flour by 10%, decrease sugar by 10%, decrease fats by 10%, increase eggs by 15%, and increase liquids by 22%. You can follow this basic outline for any cake, cookie etc that you feel is affected by altitude. After adjusting all my recipes, I have a 100% success rate with about any recipe I try. I’m only at 5,000’ and I notice a difference so I can only imagine what it’s like for you!

      How are you going to do this you might ask? You’re going to follow the metric measurements using a scale and math skills!

  95. Carla says

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

  96. Maddi says

    Wanting to make these for my friends bday on Friday but have a few questions.

    Are they moist and fluffy and why the apple cider vinegar ? Can you taste it in the mixture

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      They are moist and fluffy. The ACV interacts with the baking soda and helps them rise more. But you could also sub lemon juice.

  97. Skylar says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! So glad you enjoy it, Skylar! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  98. Alyssa says

    Would rice milk be too thin to use in the cupcake ingredients? My son has a tree nut and dairy allergy so we can use soy, rice, or coconut milk. Which option is best do you think?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It may be a little thin…I’d mix in some light coconut milk to bolster the fat content!

  99. Maddie says

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

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

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

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

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Maddie! Myokos definitely melts faster than the Earth Balance sticks, but I do like Myoko’s ingredients more. So glad you enjoyed these!

  100. Fox says

    I’ve tried to make this twice and both times the batter was so thick.. I tried adding a splash of non dairy milk and for some reason the middle was still raw after it was done cooking. What am I doing wrong? ):

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you include the leavening ingredients? I’m wondering if they were over mixed or slightly underbaked…

  101. Rosie says

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

  102. Debra says

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

  103. Debra says

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

  104. Olivia says

    Loooooove this recipe, not sure where to ask but what happened to the vegan millionaire shortbread recipe? We really need it back x

  105. Tayka says

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

  106. Madison says

    Hi! For this recipe, can I use the Oatly oat milk? I know that it is more thick, so would I have to adjust the recipe? Thanks!

  107. Gabi says

    Hello! I was wondering if you could make this into a cake instead of regular cupcakes? Also, what size cupcakes does this make?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think so! This makes a standard size cupcake (not too small, not too large). Hope that helps!

  108. Marie says

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

      • Marie says

        Yes! It turned out amazingly well! I wish I could include a picture. Everyone loved it. Just keep an eye on it, I have a brand new oven and it’s a bit faster baking things than my old one. You may want to check on it between 35 and 45 minutes.

  109. Gina Avile says

    Did this recipe change? I feel like I made it before with vegan butter instead of oil and I creamed the butter together instead of melting it. But maybe that was a different recipe? Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes, we made an update for improved texture and flavor. You can still use butter, which you can find my suggestions on how to do so in previous comments!

  110. Mikey says

    Hey! This recipe looks amazing. Would it work as a 4″ smash cake? My baby is dairy free and I want to make him this recipe in cake version :)

  111. Isa says

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

  112. SP says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! So sorry to hear that happened. It sounds like something definitely went wrong. What brand of sprinkles did you use? And what type of oil?

    • Leigh says

      The same thing happened to me with the sprinkles! They completely disappeared! I just bought the standard coloured sprinkles from the supermarket but looking at them it appears they’re made from dyed vermicelli. Maybe that’s it! The cakes were still lovely though :)

  113. Kathryn Minas says

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

  114. SAM ESPINOZA says

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

  115. Sam says

    Hi!! These were yummy! Can you use canola oil? It came out a little oily but I was wondering if next time I should use less oil or just use avocado oil?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sam, we haven’t tried it with canola oil, but think it should work! If you found it too oily for your tastes, we would recommend trying a little less oil next time. Hope that helps!

  116. Lily says

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

  117. Nicole says

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

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

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

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

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

  118. Rachel says

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

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rachel, we haven’t tried these with coconut oil and find that avocado oil works well. Thanks for sharing your experience!

  119. Kali says

    I used a coconut/almond milk blend, whole wheat flour+1T of almond flour, coconut oil, and coconut oil butter. The cupcakes were decent, however, I felt as if they lacked flavor.. they tasted slightly like corn bread to me. I’m wondering if I were to use more vanilla, a different type of oil/butter, and/or a different type of flour if that would help? Also would love to try to make this gluten free by potentially using a GF/almond flour blend! The frosting was AMAZING and my 3 vegan friends loved this addition to their birthday :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoyed this recipe, Kali! We recommend avocado oil for best results. Adding vanilla is also a good idea! Hope that helps!

  120. jen says

    i’ve made this recipe a numerous times and it’s become my go to for any event or potluck. this time i came back to it and the cupcakes turned out wet/saturated in oil. i thought the 1/2cup oil in the cupcake batter was a lot??? can you advice?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jen, we updated the recipe 3/20/19 to address some comments indicating it had a crumbly texture and flat tops. We swapped the vegan butter for oil and found it worked much better, but if you want to use the previous version, just sub vegan butter. Hope that helps!

      • jen says

        thanks for the quick response and your willingness to help, super appreciate it!

        i saw further down in the comments a reference to the old recipe with vegan butter. also in the comment you made mention that the texture is better with the oil. how do did you make them so fluffy? i feel like i have way too many wet ingredients going on.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We find that the oil is a lighter ingredient that helps them rise more. If your final batter looks watery, then we recommend whisking in more flour until it looks like a pourable cake batter. Hope that helps!

      • L says

        I’ve made these numerous times with the previous recipe. I’m going to stick to vegan butter as I can never get oil based cakes right. what weight of butter should I use?

  121. Malorie says

    Hi there! I’ve used this recipie many times they are now my fave cupcakes! I want to make it into a cake any recommendations on cool time

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it and aren’t sure how it would work. We might suggest adding sprinkles to our Vanilla Cake, instead. If you give it a try, we would love to hear how it goes! xo

  122. Zarnya says

    Hello, I have made this many times with varying results from light and beautiful to dense and sunken. Do you know what the optimum flour protein content is? I use 7 and 1/2 % for cakes and the flours can go up to 12%. Please help me to get some consistency. Thanks

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It sounds like you are more experienced than us on this one! We just use unbleached all-purpose flour.

  123. Celena says

    I wanted to make gluten free, vegan cupcakes for my son’s birthday party and used this recipe without the sprinkles. I doubled the recipe to make 24 cupcakes, used Bob’s Gluten Free 1 to 1 Baking Mix and used coconut oil for both the cake and frosting. They turned out perfectly!!!! Thanks Dana!

  124. Laura says

    I’ve made these many many times and when I came back, I was confused as to what happened to the butter in the recipe. For me it works great. The trick for me is to make sure they are completely done baking (golden tops) or they will sink, like any other cake. I also use this base for making chocolate cake. With that I switch to oil, use dark brown sugar for half of the sugar and white for the other half. I switch the half cup flour to cocoa powder. As per another comment saying the leavening agents were too much, I disagree…most vegan baking requires a bit more and I’ve never had to reduce it with these. Also I find it quite easy to half the milk amount and sub water if I’m low! The texture is a bit lighter but my mouth doesn’t care. :) Thank you for a great recipe!

    • Carin says

      Did the old recipe call for 1/2 cup of vegan butter? I literally made a special trip the to store on Tuesdays to get it and came back today and it wasn’t in the recipe any more. I have made this recipe before and really liked it as it was!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Carin, if you liked it the way it was, simply beat vegan butter (1 stick / 1/2 cup) until light and airy – 1 minute. Then add in the sugar and beat to cream – about 1 minute. Then proceed with the recipe as instructed (alternating adding the dry ingredients and the wet ingredients until an airy batter is formed). I will say though, the oil improves the texture, making the cupcakes lighter, less crumbly, and more airy.

      • Laura says

        Carin, I think it did call for 1/2 a cup of butter. May I suggest to Dana that she add that to the notes for us who liked the original? :)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Laura, there is a note right above the recipe box. Let us know if this isn’t clear!

    • Laura says

      I just want to add a side note: I use strong white flour/bread flour. I’m in the U.K. and it’s the flour I buy most often. In the USA I always used unbleached all-purpose. Both worked wonderfully. Earth Balance was my go-to as well, haven’t used it since the change people mentioned. Here I use Flora Dairy Free butter.

  125. Kirsten says

    My twin brother is Vegan now and i have been trying to find a fun and simple recipe to use for holiday deserts for him so he can be includes. As i have found with other vegan recipies i have made these came out quite oily (i noticed that in the reviews before i amde it and hoped it wouldn’t happen to mine) It seems that the sugar also caramelized a bit and are hard to peel from their paper (ill use parchment paper cups next time).

    I used room temp butter, but do you think i should use slightly colder butter to maybe keep out of the overly oily zone? These are great other than those structural flaws.

    The oil problem isn’t as bad as a time I used a flax egg supplement in brownies. Those could have powered a car they were so oily haha.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kirsten, thank you for this feedback. We retested the recipe and agree that they turned out oily and different than when we originally created them. We suspect that the change may be due to Earth Balance reformulating their vegan butter. We plan to do some more testing and will post updates when they are available. Thanks again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We did some re-testing and updated the recipe! Would love to hear what you think if you give it a try!

      • Angela says

        I just made these today with the new recipe (I used grape seed oil) and the top spread rather than baking up and fluffy for me and it was really hard not to completely crush the bottoms when frosting them because they’d were so delicate they just started collapsing. Not sure if I’m the only one having raw issues!!

    • Kirsten says

      Referencing this recipe again to make them for easter and noticed you took the butter completly our of the cake part! I was going to try and alter it myself but now i guess ill follow this new way and see how it goes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it and aren’t sure how it would work. We might suggest adding sprinkles to our Vanilla Cake, instead. If you give it a try, we would love to hear how it goes! xo

    • Happy says

      I have doubled even tripled the recipe (depending on what size cake) and just baked it longer and it came out great! Not sure if it would make a difference, but I didn’t add the sprinkles when making it into a cake.

  126. Chris says

    I only gave this recipe 3 stars because I’ve made it twice and it’s come out wrong both times. I do a lot of vegan baking and haven’t ever encountered this. Using my stand mixer, I’ve been unable to get all of the lumps out even when very slowly adding the dry ingredients and the almond milk/vinegar. They’re also hard to see until pouring into the cupcake tin. I wish they explained this step more clearly, because I think this is where I’ve been going wrong. When they bake, the lumps turn to oil and create air gaps, spilling over the top. They can too easily become greasy and full of gaps. I’ve never had a cupcake recipe be so finicky, so I’m not too fond of this one. I wish they’d troubleshoot this a little bit more, because the ones I’ve saved taste amazing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Chris, thank you for this helpful and descriptive feedback. We retested the recipe and found that the cupcakes turned out differently than when we originally created the recipe. We suspect that the change may be due to Earth Balance reformulating their vegan butter. We plan to do some more testing and will post updates when they are available. Thanks again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We did some re-testing and updated the recipe! Would love to hear what you think if you give it a try!

      • Chris says

        I tried the updated recipe and had a beautiful rise! They came out absolutely perfectly! They’re light, fluffy, and very tasty when filled with lemon curd!

        I think the texture is a lot better with oil than the Earth Balance (which didn’t work for me at all). I used olive oil because it was the only oil on hand and the flavor was great. Very easy to follow recipe. Using my stand mixer, I find it’s hard to sift into the bowl, so I shifted over a separate bowl and added slowly without any trouble.

        Thanks for responding to concerns and updating so promptly! Will be using this recipe again!

  127. Mandee says

    Hi,
    So my boss’s birthday is this weekend and I wanted to bring her some vegan cupcakes because she is vegan. However I’d rather not use vegan butter because it’s made with vegetable and canola oils. I was wondering if there is anyway that I could make this recipe using coconut oil? And potentially the frosting as well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mandee, we also like the Miyokos brand of vegan butter which does not contain canola oil (though we haven’t tried it with this recipe). We think a neutral oil such as avocado oil would also work in the cupcakes. For the frosting, that might be a little tricky as coconut oil will melt at room temperature. For the frosting, our Cashew Buttercream frosting might hold up better. Hope that helps!

  128. Janice says

    I made your recipe and it is delicious! The texture of my cupcakes was a bit doughy or tough, not light and cakey. The only ingredient I changed was Bob’s Red Mill One-to-One gluten free baking flour which is supposed to be a great substitute for regular flour without other adjustments. My guess is I may have over-mixed the batter? Suggestions please!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Janice, over-mixing the batter could be a factor. We haven’t tested this recipe with gluten-free flour and find that Bob’s Red Mill Baking Flour can be hit or miss when subbing 1-1 in recipes. If you are looking for gluten-free vanilla cupcakes, we would suggest using our 1-Bowl Gluten-Free Vanilla Cake recipe, making it into cupcakes, and adding sprinkles where you would in this recipe. One other reader suggested that the vanilla cake recipe makes about 24 cupcakes and they baked them for 16 minutes. Hope that helps!

  129. Cheryl says

    These were AMAZING!!!! I think the trick is making sure to let the nut milk curdle for a while and to really make sure the sugar and vegan butter is really frothy before proceeding. I read some reviews where people said theirs sunk in the middle or had a strange texture. I’m not sure what they did wrong but they certainly didn’t follow the recipe or their ingredients were old and inactive or their oven cooked unevenly, or they forgot to add something…..because this recipe could not have turned out more perfect on my very first try. I’m so happy and am going to be wowing all of my vegan friends now!

    • Erin G says

      How did you measure/scoop out your flour? That makes a big difference too when it comes to heavy vs. Lighter cupcakes.

  130. JessO says

    I made them, they were so good. But I was wondering. If you don’t have Vegan butter can you use oil instead? What’s an alternative you can use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jess, we haven’t tried them with oil, but a neutral oil such as avocado oil might work! If you give it a try, we’d love to hear how it goes!

  131. Jessica says

    This is the worst cupcake recipe I’ve ever made. I doubled the recipe, and used Earth balance. It’s too much baking powder when it is doubled. The ratio is wrong. I didn’t overfill the pans. They leaked all over my oven. The cupcakes don’t even taste good and stuck to my pans. What a waste of time and money. I’m a professional baker and I should have trusted my instinct when I saw the recipe. Now I have to clean my oven and my pans.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re really sorry to hear that, Jessica.. better luck with your next recipe, but we’re sorry this one didn’t work out..

  132. Sarah says

    I have made these cupcakes a few times and they are always a hit! In fact I made them them for a “cupcake wars” at work and I won! :) I do have a question and it may seem silly since I’ve made them, but would love your expert advice. Do you think this batter would be great just to use alone without any sprinkles and do a different frosting? Like maybe a strawberry frosting? Thank you so much for you and all your amazing food.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! Congratulations on the win, Sarah! I think these cupcakes would be delicious with a strawberry frosting. Let us know how you make out and we’d love to see the final result! Use the hashtag #MinimalistBaker on Instagram and we’ll keep our eyes out :)

    • Laura says

      I have made this recipe loads of times without the sprinkles and it turned out great! It’s the best yellow/white cupcake recipe I’ve found.

  133. Rachel says

    This recipe came out great! I read a lot of the comments and made some changes based on some of the comments. Instead of 1/2 cup vegan butter I used 1/4 cup earth balance original buttery spread and 1/4 cup unsweetened applesauce. I also added the 6 tbsp aquafaba which I whipped to soft peaks, I was going to add cream of tartar to the aquafaba to get better whipping that holds but didn’t have any. My cupcakes came out light and fluffy! I haven’t frosted them yet but I tried a cupcake naked and it’s delicious! This was a test run for my daughters birthday because she can’t have dairy and I also enjoy learning about baking vegan.

    • Rachel says

      Oh I also want to add, I whipped the aquafaba and then folded into the wet ingredients once they were already combined but before I added the milk and the dry ingredients

  134. Carla says

    I used coconut oil instead of the butter, 1:1 ratio, in the solid form. The cupcakes turned out great! Really nice rise, light and fluffy and not oily at all!

  135. Abbey says

    Love, love, LOVE this recipe!! Best vegan cupcake I’ve had, and I’ve had many! Question- would anything need modified if using this recipe to make a cake instead of cupcakes? Hoping to make this as a cake for my son’s birthday :) Thanks for any help, I appreciate it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Abbey! 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!

  136. Liv says

    Hi there just a quick q, what happened to the millionaires shortbread recipe? Would love to follow that again. I make these at least once a month for my family to enjoy- thank you for amazing recipes. I just put sprinkles on top but not throughout and these are my go to vanilla cupcakes. Really missing the VEGAN MSB recipe.

  137. Rebecca says

    Just made this recipe, but doubled it for 2 9″ cake pans to make a layered round cake. Also separated 1/3 of the batter and colored it pink to marble the cake, but left out the sprinkles. Super moist and delicious. Best vegan white cake recipe I’ve found yet. THANK YOU!!

  138. Joyce says

    I just made this tonight and swapped the flour out with 1:1 GF flour and it turned out great taste-wise. Instead of cupcakes, I made a 2-layer cake. My cake turned out yellowish and not-so-funfetti-like. I’m wondering why my cake was so lackluster? Maybe the GF flour? As far as texture and taste, this recipe worked out AMAZING and the frosting took me back to my childhood! Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  139. Bel says

    So I typically don’t comment on recipes that I make, but when I saw the comments saying that it hadn’t worked (while I was half way through baking them) I felt disheartened to say the least… but! I was so pleasantly surprised when I pulled them out of the oven and they were perfect!! The buttercream on top was delicious as well. So don’t be put off! It was for a friends 30th and they were a huge hit!

    ** Should note it was the first time I’ve ever baked cupcakes from scratch, so if I can do it :P

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing!! Would you mind leaving a rating next time? It’s super helpful to us and other readers. xo!!

  140. Kirsten says

    I made these with Crisco vegetable shortening and cashew milk. They turned out fluffy and delicious!
    After reading some of the other comments, I was a bit skeptical, but there was no sinking and they weren’t too greasy.

  141. Lauren says

    I made two batches of these and they were an absolute disaster. I followed the recipe exactly, and the cakes themselves came out totally pasty and mushy inside. I tried baking the second batch for longer incase it was an oven temperature issue, but it made no difference. Such a shame as i was planning to use these at a party and had to throw them all away and get up super early to remake a new recipe the next day.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry to hear that, Lauren! We’ll look into it and see if we can dig into the problem..

  142. Lacey says

    So I made these tonight (just the cake portion, as I am frosting tomorrow)… But I may try and remake another batch tomorrow by adding the aqufaba.
    I used the original Earth Balance, and followed the recipe exactly (except I used homemade hemp milk).
    I seemed to have the same problem as a lot of people – crunchy top (downright delicious lol), sunken center, overly crumbly and moist, and destroyed 1/2 just trying to remove them from the pan.
    I’m not against trying to turn these into cake pop truffles if I have to!
    <3

  143. Heather Picciurro says

    So I was going to make these without the sprinkles, I’m assuming that would work fine with no adjustments? Also, have you ever used coconut oil in place of butter for the frosting ?

  144. Swati Mardia says

    Is it possible to adapt this recipe to a funfetti cake rather than a cupcake? Any idea how I would do so? I saw your other recipe for vegan GF vanilla cake, but I don’t care about GF, and I and can’t afford/find the almond flour and potatostarch!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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! If you don’t require the recipe to be GF, you can try using all purpose flour though we haven’t tried it ourselves in this case!

  145. Stephanie says

    I am not vegan, but my husband is and it was his birthday yesterday so I tried this recipe. I love baking in general; this recipe was very easy and I didn’t have to go nuts buying odd ingredients I didn’t already have in the pantry (aside from vegan butter). Usually, when I bake cupcakes or cakes from scratch, everything turns out dry. I did not add sprinkles to the mix because I didn’t have vegan jimmies, just an odd variety of another type of vegan sprinkles I didn’t think would work. The frosting came out beautiful, the cupcakes were surprisingly moist, my non-vegan toddlers even picked these over the non-vegan chocolate cupcakes I’d made for everyone else. My husband ate 3 at once, so I’ll consider it a success and will definitely make these in the future.

  146. Elli says

    The first minimalist baker recipe I’ve EVER had issues with. The taste is great, but in order for these to cook all the way through, they end up with a crispy, cookie-like top. Then when you try to peel away the liner, they basically just crumble. I’m not a novice baker by any means and this recipe just does. not. work.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, thanks for the feedback, Elli! Some people have mentioned that since I posted this recipe (years ago) the formulation of Earth Balance vegan butter has changed, which may be what is causing the issue. I will remake it soon to see if I can make any improvements. Thanks for the feedback!

    • Kacie says

      This also happened to me. They were still edible but just… not quite right. If it helps I used the tub version of Earth Balance because I don’t have access to the sticks locally.

  147. Rebekah says

    I made these Vegan and gluen free for a baby shower and they turned out amazing. However, I did modify the recipe and not only used 1 1/4 cups Bobs Red mill 1 for 1 gluten feee flour but also 1/2 cup or so of almond flour. They were a bit and I shared the recipe with all the ladies at the shower. I am going to try and make them today but add cocoa for a chocolate cupcake with chocolate frosting for a birthday tomorrow.

  148. Randie Katzel says

    I’d like to point out that Earth Balance products use PALM OIL. The production of palm oil is destroying the rain forests and decimating the animal populations. “Earth Balance” it is not :-(. Perhaps you can find another ingredient that is not produced in a way that is harmful to the planet.

  149. Jenny Wood says

    I made these last night. Not only are they SUPER CUTE, they taste amazing. After reading the recipe and the reviews I decided to add some flax egg to my recipe. I made a standard flax egg and used 2 Tbsp from it. This helped the batter rise just a little bit more and gave a more typical cupcake cap that you might expect.
    I will absolutely make these again. I think I will try to reduce the sugar a bit. While tasty, the cupcakes, especially with frosting, are quite sweet.
    Word of caution too- very moist cake. If you are making a cake to frost, I recommend freezing before frosting for least crumbs!

  150. Maria says

    I’m in the process of making these and honestly got a little worried reading all the comments…but first let me say I LOVE everything I’ve tried from this page. The instructions are easy and the ingredients accesible. Back to the funfetti cupcakes, so far everything is going very well they are somewhat flat on top (easier for frosting?!) the flavor is delicate the cupcakes have great texture crumbly and moist. Thanks!

  151. Anita says

    Left a comment and review earlier today and I’m coming back to update. I made a few adjustments in amount of ingredients, but hanged nothing else and it made a work day of difference.
    I think this recipe might need to be updated based on what earth balance sells in stores now. Because the flavor really was great, it was everything else that was a problem. This time instead of sink I got a perfect dome and it’s 100% soft, the paper liner peels right off. I wish I could show you my side by side comparison photo. Much much better now!

  152. Anita says

    I have been baking for a number of years and have all sorts of allergy friendly recipes, however, haven’t found a vanilla cake to date. I tried this out with high hopes but it fell…well it caved in. Literally! The cake flavor is good, but the texture is far too oily and there was no rise. The cake sticks to a paper liner without any hope of getting it off (yes they’re cooled) and the edge is quite crisp. I think I will continue to play with variations on ingredients but this just isn’t it, yet.
    I can say they do not sell Earths Balance in stick form near me so my next attempt will be to account for the possibility of too much moisture in the tub form.
    This might even work in a pinch as a vegan vanilla cake, but I’d never serve these as cupcakes?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Louise! 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!

  153. Julie says

    How long would the bake time be if I wanted to make this into a cake? (2 8in round cake pans). They look amazing! I can’t remain to try them! TIA

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie! 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!

  154. @riri_nyc says

    I want to add rum to this recipe for an adult twist to it for a Malibu Barbie & Ken themed birthday party … where and how much would I add?! Help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  155. Andrea Porten says

    I have made the cupcakes. They came out tasting a little like flour. But I think I’m going to add more vanilla next time. My only question is when I make the frosting it seems to start melting if it’s left out more than a few minutes. Is there any way that I could stop this from happening?

  156. LP says

    To add to my earlier comment—I have a theory that it could be soy free sticks vs the regular sticks. Some places only sell one or the other. It could be the different oils used.

  157. LP says

    I made this recipe exactly other than adding adding a small amount of aquafaba as suggested and the cupcakes over-rose and then sunk in the middle. They are salvageable, but they also have a cornbread texture as others described. I think there may be an issue with the formulation of earth balance that might have changed since this was written. Since so many are having problems with this recipe, maybe a warning should be added or maybe it should be rewritten? Luckily, I made this as a test run to make sure they turn out before I made them for a birthday. I’m going to try a diff recipe as I’m not happy with these.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi LP! We are actually in the process of retesting this one soon so stay tuned for updates.

  158. Lindsay says

    The first time I made these they came out great! Then I decided to turn it into a cake. BAD IDEA!!! The cake came out dense and stuck to a greased, non stick pan! It tasted awful and was really embaressing to serve to my guests. Sharing my experience so no one makes the same miatake. Will definetely be making the cupcakes though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We are sorry it didn’t work out for you, Lindsay! In future, 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!

  159. Leah says

    They were tasty, but didn’t rise and crumbled. Kind of disappointed, as I felt I followed directions to a t.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leah! Sorry to hear this recipe was a bit of trouble for you. 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!

  160. Paige says

    I made the frosting and it was perfectly thick the way I wanted it – soy free earths best vegan butter stick, 2 1/2 cups powdered sugar, 1 1/2 tsp of almond milk, 1/4 tsp pure vanilla, a pinch of sea salt. We compared it to dunkaroo icing. Go to frosting recipe

  161. Sara C says

    Thank you for lifting my spirits with something I could eat that actually TASTED GOOD! I have an autoimmune disorder that makes me really fatigued, and when you add in food sensitivities so I have to make nearly everything from scratch, and THEN a new recipe tastes like crap…well, let’s just say there have been tears over food on more than one occasion! I’ve made these two ways, once for a vegan with the following modifications: Crisco instead of Earth Balance (I had Crisco and am too cheap to spring for the $6 vegan butter just to make a friend one cupcake), I used Silk unsweetened coconut milk, no sprinkles, and I used my usual frosting recipe. Also used a Texas/jumbo size muffin tin and a size 12 cookie scoop to fill them. They did sink, but since I was putting a big-ass swirl of frosting on top they looked fine once decorated. I’ve also modified these for all the stuff I can’t currently eat, which meant in addition to them already being egg- and dairy-free they needed to be gluten free and refined sugar free. Did the same modifications as above, but also swapped in a GF flour blend and coconut sugar. Since I couldn’t frost mine, I added about 3 tsp almond extract to keep them from being bland (plus sometimes GF flour has a weird taste). Those babies did NOT sink, they did crack a bit but kind of look like a muffin. They’re darker bc of the coconut sugar and probably denser than a regular cupcake. Definitely don’t taste like the Betty Crocker mix I used to be able to eat, but they do remind me of Kringla, which also makes me happy. It made 9 using the larger muffin tin, and they freeze really well and thaw in about 20 secs in the microwave. This recipe is bookmarked!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thank you so much for sharing your experience, Sara! We are really glad that you enjoyed the recipe :D

  162. Kayla says

    made this today, the taste is very bland. Could be the brand of vanilla I’m using but they taste mostly oily. I would try and substitute the vegan butter in the batter for apple sauce

  163. Tamara says

    I followed this recipe to a T (used Earth Balance sticks, not the tub, etc) but in the end the cupcakes were very greasy and caved in. Couldn’t be salvaged so I threw them away.

  164. Mandyce says

    These turned out great! Delicious and easy! I followed the recipe exactly. They aren’t as amazing as the vegan bakery Vegan East in WBL MN but they are good enough for home made treats.

  165. Tiff says

    I have no issues with egg – can I add one? Does it replace anything or do I just use 1 in addition to everything else?
    Also I’m sure it’s been asked upteen times but will Bob’s AP GF flour work as a sub?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That should work! I don’t LOVE Bob’s AP GF blend as much as mine, but in a pinch it can work. If you’re looking for a cake base, maybe try this one instead! You can add an egg if you’d like.

      • tiff says

        thank you thank you thank you for taking the time !! yes that cake recipe sounds like a much better fit for me! i adore you :)

  166. Jenny says