1-Bowl Vegan Funfetti Cupcakes

I have made this recipe several times for family birthdays as my 2 year old niece has a severe egg allergy. Since she’s also allergic to nuts, sesame, etc., but ok with milk, so I use cow’s milk and butter. It’s delicious and the entire family loves it and can all share the same dessert.

I’m having the darnedest time finding vegan sprinkles. They all have confectioners glaze, which comes from insects. Years ago I found some cegan sprinkles at a natural foods store but haven’t been able to find them again.

man i’m so sorry i figured out what i did wrong. so sorry! delete my comment.

Made these for one of the children in my son’s class that has dairy allergies, along with some for the rest of the class from a store bought mix (Pillsbury). My husband tried both and he said the vegan ones were A LOT better and that I should just make these from now on. I like being a mom who bakes and brings special treats for the kids for special days and I am so excited to find a recipe that the ENTIRE class can enjoy!

I just made one batch with King Arthur GF Flour and one batch with Gold Medal Bleached All-Purpose Flour. The GF held up very well it was a little crumbly but it didn’t have a dip in the center like the ones with gluten did. Definitely worth trying with gluten-free flour.

Love this recipe! Tastes delicious. This was my first time baking vegan vanilla cupcakes.

Mini cupcakes baked in about 13 minutes for anyone who is interested.

The best cupcakes ever! Baked them yesterday and I am overwhelmed! They taste better like the original of Sprinkles Cupcakes. ;-)

These were awesome! Alas, I had no sprinkles so I used mini chocolate chips in the batter and put some chopped fresh strawberry on top. The cupcake and frosting recipes lend themselves to variations like thess quite nicely! I have to say, too, that the texture of the cake was even better the day after baking.

Hi. If you were to use dairy milk would you still add the vinegar or would you only do that with plant milk? Please respond soon I need to make them pretty soon :) Bye!

Just made these and they were absolutely delicious! This was my first time making vegan cupcakes, and I was very pleasantly surprised! Yummy!

I had all the ingredients for this recipe at hand so i decided to make this tonight. I am in love with this recipe! ! The BEST cupcakes i have ever had hands down. I am definitely making these again. So moist, light, fluffy, sweet, amazing. Only problem is i can’t stop eating them!

Made these tonight with Molly B’s Cake and Muffin flour and Earth Balance and they turned out DIVINE!! My fav vanilla cupcake recipe by far!

looks so good :)

Which brand of unbleached ap flour do you use? :)

Thanks for a great recipe! I made these today with my friend and her 5 year old daughter. We created some Octanaut themed fondant decorations to go on top of the vegan buttercream. The cupcakes were as delicious, fluffy, moist and sweet as promised.

I made these without sprinkles because I had none, and just wanted to make cupcakes. I thought these tasted like pancakes… Which is okay, but I wanted more of a cupcake taste. My sister loves pancakes, and loves these, so it’s all a tastebud and mind thing.
Frosting is obviously sweet, which is okay because it’s frosting.
This recipe is great. My tastebuds have just changed, so I didn’t really like these, but it’s not the recipe, it’s just me.

Can you scale the dry ingredients? Mainly for the flour since volume isn’t always consistent. Also do you think confetti quins would work?

I made these for my daughter’s 18 Birthday – Her and her Vegan friends loved them and non were left! I especially love the icing – Thanks for the great recipe!
Since there were non left – I made another batch the next day turning it into vegan dark choc w/mocha icing. They also rocked heavily!

Very delicious! The batter was delicious and the frosting was to die for! The only compliant is that they were a little bit greasy. Gonna to try some minor minor tweaks next time. Thanks for the recipe!

can this batter be used to make 8 inch cakes instead of cup cakes?

I tried these cupcakes out after failed attempts at other cupcakes.I am in love the best textured cupcakes I have ever had! I will be making theses for my daughters first birthday.Thank you so much!

Hey Dana these look delish! In my opinion, sprinkles are immediate happiness. For the frosting, do you think if I make a bigger batch of it it will work just as well on cake?

These were really delicious. I made them after a coworker was looking for something for her son’s birthday, who can’t eat eggs or dairy, Everything turned out perfect. I did make a slight change, mostly because I don’t much care for vanilla icing. I also hate making icing. Usually make them too sweet, but I liked this recipe. For the icing, on a whim at the last second, instead of the 1/4 tsp of vanilla extract, I added just a dash of vanilla and 1/4 tsp of raspberry extract and a bit of icing coloring to make blue raspberry icing. It went great with the funfetti colors and gave it a more atypical flavor.

I think I will make this my standard base white cupcake recipe, but I’ll also try with soy instead of almond milk, for my friend with nut allergies and without gluten for my coworker who is allergic to gluten. (Seems like everyone is allergic to something these days)

A little heavy on the butter. Otherwise amazing vegan cupcakes!

These are AWESOME. So easy, and SO yummy. However, mine came out really ugly! I may have over filled them a little bit, because most of them spilled over. Even the ones I didn’t overfill had craggy edges and just generally were not as pretty as yours. But no one cared when the frosting got slathered on. They were fluffy and so delicious. We put sprinkles in the frosting as well as on the top. So fun!

Your measurements are 1/2 and cup and 1 cup. How big is a cup?

You say serve immediately but will they be OK if I make them the night before or even the day before? It’s for my daughters birthday and I need to make them for school and a party the next day.

Thanks Charlotte

AWFUL
These were some of the worst vegan cupcakes I ever made and I have been baking vegan for 6 years. They end up having a corn flavor. The texture is too light and falls apart. It sticks to the cupcake paper so much so that you have to scrape the cupcake off the paper with your teeth to even get a single good bite. The cupcakes didn’t rise- they only spilled over onto the cupcake tin and then hardened. Very, very disappointing. Now I have to rush to make my boyfriend another batch of birthday cupcakes before he gets home from work. I don’t usually leave comments but I don’t want anyone else to waste their time.

I’m making these as a small, 6 in. cake right now. I hope this cake fares well! It’s my birthday and due to inclement weather, the birthday cake that was supposed to be my surprise is not coming until tomorrow, so this is my last hope! Eep. I wanted to know if you could link or share the type of sprinkles you’re using? I tried another recipe earlier and I think my sprinkles are the culprit of its demise, and maybe I can find the ones you’ve used. Thanks!

So I commented on your southwest tofu scramble recipe and said I found your blog by looking for vegan funfetti cupcakes recipes. I, as I said in the other comment, have made these 3 times in 2 weeks now. My family, none of whom are vegan, have been devouring them so I keep baking more! They are incredibly simple to make, moist, fluffy, and so tasty. My mother in particular loves them as she is allergic to eggs, so she is grateful that I have been making so many egg-less dishes! My grandmother said tonight that they were as good as any professional made bakery cupcakes she has ever tasted, which is a highest Form of compliment to you!

Also it’s super easy to use the butter cream frosting recipe and add in to make a different flavor. I tossed in some peanut butter in the recent batch and it was HEAVENLY.

thank you, thank you :) Delicious! And that is even with all the substitutions I had to make due to what I had in my pantry… I only had salted vegan margarine so used 1/2 that and 1/2 coconut oil, I only had whole spelt and coconut flours so used 3/4 and 1/4 respectively, and added a bit more almond milk. The batter was very thick, more like cookie dough almost, but they baked up so yummy, with an excellent crumb I might add! I also whisked by hand as I did not want to wake up my light sleeper 4 year old with the electric mixer :) Yay altogether!

Just made these tonight, used 1/3 cup olive oil as per the original recipe. Also used Dove’s gluten free flour, worked a treat!
Had enough batter for a 13th cupcake, great for taste testing ;-)
I’m sure the birthday girl will love these tomorrow.

Hello,
Can I add some dry fruit bits like tutty fruity which comes in different colors like red, green orange( they are actually made out of papaya) and some cherries and raisons to this cup cake mix, if so what should be the quantity for the above recipe?
Also can I use coconut milk instead of other non dairy milk?
Do i need to grease the paper cup or they can be left without greasing?
Are the the steel cups that are holding the paper cups to be greased or they can be left un- greased?
Please reply soon as I am waiting to try this recipe.

After making these I don’t think I’ll ever buy cake mix again! These were soooo delicious and easy! YUM!

Just made these! They are pretty wonderful. The only thing that would make they super wonderful is if I hadn’t accidentally substituted white whole wheat flour. The flavor is a little too wheatey, but not bad at all. They actually taste healthier. Also if you aren’t a huge frosting fan like I am, you can easily make half of this butter cream and be fine. I only like a thin smearing. The butter cream is really delicious. Thanks for the recipe!

I just tried these for my son’s 2nd birthday. They taste great, but I was really disappointed otherwise. I followed the recipe exactly, filling the cups only 3/4 if that – in fact had enough leftover batter from 12 cupcakes to fill a mini pie pan about 5 in across! The batter still spilled over the top. They are extremely crumbly, one cupcake broke as I was getting it out of the pan. They would be impossible to frost without pipping. So I pipped the frosting – also followed that recipe exactly (used 2.5 cups powdered sugar). It turned out very dry and the sprinkles wouldn’t stick to it. Definitely not a keeper recipe, It needs some improvement.

I was just wondering, if I could make these with coconut sugar?

But regular granulated and powdered sugar (and the sugar and food coloring in sprinkles) aren’t vegan :( I know I can just find substitutes, but I don’t want other people to think they’re eating something vegan that actually isn’t vegan. Will you please specify this in the recipe or just change the name of the recipe to “dairy- and egg- free” rather than “vegan?” Don’t get me wrong; I do appreciate your effort to create alternatives. Again, I just don’t like misinformation.

I made these today and they were perfect and fluffy. I halved the sugar because I always do that with American recipes, but I stuck to the recipe otherwise.

My boyfriend (not vegan) wanted funfetti cupcakes for his birthday but I didn’t want to buy that Pilsbury box and tried this recipe instead. They came out DELICIOUS and he loved them :) and since they were vegan, I got to enjoy them as well. THANK YOUUUUUUUU!

I made these earlier – the only thing I changed was to use a gf flour blend after seeing success by other gf-ers in the comments. Sadly the cupcakes didn’t cook through and remained all gummy inside – the sprinkles disappeared too! Cannot for the life of me figure out what I did wrong D: At least the gummy bits taste delicious ;) Really not sure what made these come out differently, esp as other gf commenters seem to have done well… Maybe it’s just me!

Hello! Thanks for the awesome recipe! I tried making them and although they tasted delicious they spilled out over the cupcake molds when baking. I went over the recipe again and couldn’t figure out where I’d gone wrong. Any idea? They were still super yummy but I’d like to make them pretty too on my next go around :)

I meant to give this recipe 5 stars..so here they are!

I made these for my non-vegan husband’s birthday, and they were fabulous! He wanted chocolate frosting so I added 1/2 c cocoa powder and an additional 1 1/4 t vanilla. So good…will definitely make again (& with the pretty white frosting for my birthday). Thank you! :)

The photos you took make the cupcakes looks so enticing! Definitely trying these to bring to a friend’s birthday dinner!

I made these recently and they were amazing! I have been making vegan cupcakes for 5 years now and i like to always try new recipe, I’m pretty sure i’m going to stick to this one. By far the best cupcakes i have ever had (my kids are pretty thrilled also!)

I would like to make this recipe for my daughter’s birthday but I want to make a cake. Can I use this recipe but only adjust baking time ? I’m not too good when it comes to bakery =(

Made these lovely cupcakes last night. Tore off the wrapper and shoved one in my gullet as soon as it was out of the oven, smelled delicious and tasted perfect!

I thought they would have a bit more of a dome-top, but they seems a little flat-topped. Checked them against the pictures and they seems about the same. Nothing a big scoop of frosting won’t fix!

Now I just have to explain the excitement of Funfetti to Europeans…

I live your recipes. Thank you. I want to try this as a cake for my daughter’s birthday tomorrow. Any tips on how quantities/cooking time might be different to make a layer cake? I would experiment, but I don’t have a lot of time to get it right. Thanks again. I am a fan of you :)

Could you substitute coconut flour instead of all-purpose to make it Gluten free also??

Fantastic recipe!! I’ve made these for 2 big events (over 120 cupcakes) and they came out great!! Super easy & delicious. People were super surprised to find out that they were vegan. Plus my 2 young kids (5 & 6) loved them also. Thank you!!

They are super yummy. I’m not vegan, but a coworker is and I wanted to make a treat that she could eat. Really easy to make (this includes supervising my 2 toddlers). Thank you!!!!!

I love your recipes! I’ll be making these for my son’s upcoming B-day 10/8 & Veganversary 10/9. Do you know what adjustments will I need to make into a two layer 8″ round cake?

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Do you if the frosting would freeze well? I’m wanting to make these for my kids to keep at school to have on hand for parties (they are gluten and dairy free). Thanks for your help!

I just bought organic coconut flour from Costco, I wonder …… I’ll have to try!

I love anything with rainbow sprinkles and am excited to recreate this recipe. It is amazing how with just a few changes, you have a vegan recipe for these fluffy and moist cupcakes!

These look great! I’m hoping to make these for my daughter’s 2nd birthday. I would rather not use granulated sugar. Is there a substitute? (Coconut sugar, maple syrup, etc) If so how much. Thank you!!

how long would you have to cook them for mini cupcakes?
i can’t wait to make these!

Made these today with my two kids…loved them and loved the colors of the sprinkles! Of course the kids loved them as well. My brother has Celiacs, so I made them GF by substituting in Cup4Cup, which actually has milk powder in it, not making it completely vegan, but they tasted great, and I can’t wait to make them with regular flour next time around (completely vegan version). I’ve tried other vegan vanilla cupcakes before and this is by far the best I’ve had so far! The sweetness of the frosting complimented the cupcakes well. Thanks for the fun recipe! I’ll be sure to tag you on instagram.

Is that true that sugar is processed with animal fat?

“Best” brand of rainbow sprinkles? I am having trouble locating vegan options. :/

Animal fat is used in the refining process. I was mad when I first found out.

Looks delicious! However I believe granulated sugar actually isn’t vegan. Is there something else I can use instead of the sugar? I thought of maple syrup but then I would have to alter the wet ingredients measurements

Oh my gosh… I am sooo excited to try this asap! They are GORGEOUS!

Thx for sharing!! xx Bianca

These are super adorable and as always the pictures are great!

Hi, I dont have apple cider vinegar, what can I use in place of that? Or can I leave that out completely?? Will it alter the taste much?

Thanks,
Sameena

These look perfect for my friend’s birthday! I’m a little confused about steps 4 and 5. It says you sift the dry ingredients in step 4, but then step 5 says to sift over the mixture alternating with the curdled milk. What are we sifting in step 5 if we sifted the dry ingredients in step 4?

what brand of rainbow sprinkles did you use? the colors are so vibrant, so happy. thank you a thousand times for this recipe! i have two girls with food allergies – one to eggs and another to dairy and wheat. i love all your recipes but this one in particular is a gem – it is perfect for children who always like things that look pretty!

One bowl and too cute!! Love this!

Vegan Funfetti Cupcakes may be the greatest headline of the month. Thank you for the recipe!

Holy crap, these look amazing! I never would have even thought to veganize funfetti cupcakes, but it’s really a brilliant idea. Definitely adding these to my never-ending to-bake list.

PS: I also taste test cupcakes pre- and post-frosting. It’s important to make a proper assessment. :D

These are seriously amazing! Sprinkles get me every time – I can’t wait to make these!

Rachel

Thank you so much for this perfect recipe! I have been looking for the perfect vegan white cupcake for my little girl’s 4th birthday party, and this is it, with sprinkles for a bonus! She helped me make them tonight and we both approve. :)

Yay! Vegan Funfetti Cupcakes! Pinning these now for my Birthday. I’ll see if my husband can make these for me :) Beautiful pictures as usual!

Wow, these look amazing! Thank goodness for your recipe, I was missing my childhood funfetti cupcakes. Can’t wait to share this with my family!

You have bought back of my childhood of Funfetti cupcakes! Thank you for creating such an awesome recipe! I just took the cupcakes out of the oven and I cannot wait to frost ’em and eat ’em!

Hello Dana!

I can’t wait to try these! Do you think I can use powdered jaggery instead of powdered sugar?

Thanks!

Family Approved. Great Job Dana :)

I am always stalking sites with vegan recipes because with my daughter having an egg allergy, I find vegan recipes so much more adaptable to her and our diet. This is one that I can’t wait to give a whirl! They look like the perfect thing to bake up for those birthdays and celebrations, since we can’t run to the store and buy cupcakes any longer. I didn’t have a mom like that, but I am one! I am always the first to volunteer for things that involve baking something for the class. I will be taking this cupcake to my daughters Halloween party in class for sure! Thank you so much for sharing!!

confetti cupcakes were the only type of cupcake i liked growing up. thanks for making my childhood dreams a reality! now, where do i find vegan rainbow sprinkles…

You nailed the vegan vanilla cupcake – a feat I thought was impossible!! Can’t wait to try these because they look seriously aammmaaazing! :) Pinned!

I have been craving yellow cupcakes with chocolate icing for weeks, so your recipe was perfect timing! I didn’t have sprinkles (who am I?!), so I omitted them. And added cocoa powder to the icing. Absolute perfection! Thank you!

These are simply dreamy! When it comes to dessert, vanilla and sprinkles are my jam! I am allergic to chocolate, so thank you for sharing this since about 99/100 dessert recipes are always chocolate. These look like perfection!

Funfetti is the best! Plain vanilla cupcakes have got nothing on funfetti :) The buttercream looks so fluffy and delicious :)

PERFECT.

Ways to incorporate more sprinkles? Add them too the frosting (as well as sprinkling on top) and I’ve also seen sprinkle patterned cupcake cases in stores…

Gorgeous photographs, and brilliant recipe! Do you think I could replace the vegan butter with coconut oil without overwhelming the flavour with coconut?

These sound way to easy to be true! I love all the funfetti colours – so fun!

One bowl AND vegan?! You make vegan baking look so easy – and delish!!! Pinned :)

Always simple, yet always creative. Can’t wait to try!!

Those look so amazing, fun & delicious!

Funfetti cupcakes are the stuff that childhood memories are made of!

Hi! Love your site and all you do. You help me to feel like I am not the only one who cooks or bakes vegan, but still eats meat. So I was wondering if you have tried these in an ice cream cone yet? My daughter wants these for her party at school. She is deathly allergic to dairy. Once again thank you!

Sprinkles (or jimmies) are such a happy addition to plain old cupcakes. Love it!

Ohmahgosh I’m coming over right now. I just had some serious awesome childhood flashbacks there. Thank you dearest for the memories and the amazing recipe.

I already have plans to make these when I get home! They look delicious! Although, I think it may be a typo that you put 2/5 – 3 cups powdered sugar for the frosting since you start with a 1/2 cup.

xoxo
Taylor

Funfetti is the best thing that can happen to a cupcake! These look awesome!

SO YUM! Do you think these could be made using a gluten-free flour blend?

Omg, yum! I may have to make these for my sister’s birthday soon! Is it possible to use regular butter or does it have to be vegan?