1-Bowl Vegan Funfetti Cupcakes

Thank you so much for this amazing receipe. We made it (minus sprinkles, we used jam made by Nonna) for our daughter’s 1st birthday. Our friends loved it. And so did the birthday girl!!

These cupcakes came out HORRIBLY……they sunk in the middle and came out way too sweet…10/10 do not recommend

Amazing!! First vegan cake I’ve tried baking and it tastes so good!!

I made these for a vegan friend of mine, but I have yet to know his verdict. I tried one of the 12 cupcakes and thought this was a little too sweet, specially the frosting. Other than that cupcakes tasted pretty good :)

What do you mean exactly by non-dairy milk? Would almond milk work ok?

This looks delicious just one question can I sub the sugar in the cake for maple syrup ?
Thanks can’t wait to try making this for Father’s Day

I would like to make this recipe but without the sprinkles. Do I need to replace the sprinkles with anything in particular?

I just made several cupcakes! Excellent recipe, very easy and tastes great (first time trying a vegan desert). However I had a problem. I baked the cupcakes in silicone molds (in form of butterflyes) and when I tried to pull them out, they crumbled. Is this normal?
I would like to make this desert next week for my daughter’s birthday and wonder if it might be better if I do it as a cake.
Should I use the same quantities and timing?
Any recommendations?
Thank you so much for your help!

I couldn’t get the frosting to work for me for some reason. The texture was very grainy and not smooth cream like. I use the butter mentioned, I didn’t have powdered sugar on hand so I just blended some raw sugar in my blender until powder like. The resulting product was extremely grainy. I hate wasting product though, and just improvised and made thumbprint cookies (which is essentially just butter, sugar, flour) :) Where did I go wrong?

Quick question, what brand of vegan sprinkles did you use in the recipe?

What have I done wrong!!! It looks like the butter has separated a bit. The mix before they went in the oven looked a bit curdled. I used fruit flavoured sprinkles. Would that not help. I creamed the butter and sugar it for 2 minutes. Was that too long. Help me because they are for my sons birthday and he would love them. Thanks

I just made these and they are great! I never knew just how great vegan cupcakes can be. Instead of vegan butter I used coconut oil and I used a mix of Demerara and vanilla sugar. Also I don’t have any baking soda so I just used 1 tsp baking powder ( I halved the recipe) I didn’t have any sprinkles on hand so I left them out. For the frosting, I tried using hardened coconut milk and a mix of coconut oil but it didn’t quite work out. I really don’t want to use vegan butter because my local brand uses palm oil which is quite unhealthy (from what I know). Any help with frosting ideas? I’m tired of eating plain cupcakes.
Sorry for super long,super detailed comment :))

Absolutely amazing! I have been gluten free and vegan for over a year now and have been too afraid to try my hand at baking. Your recipe demystified the whole process for me and the cupcakes are to die for!

For anyone hoping to make them GF, just substitute cup for cup of GF flour. I used Pamela’s All-Purpose Artisan Flour. It was a little denser, so I added non-dairy milk (soy milk) until I reached the consistency I desired. I can’t wait to experiment with this recipe in the future!

I made these cupcakes for my son’s 4th grade class and they were splendid. Perfect for a class with various allergies (egg, dairy, gluten). My son came home and said “mom, they were SO GOOD, everyone kept saying how good they were.” Some of his classmates were even asking him for more cupcakes the next day. I didn’t get to taste one until after he brought the leftovers home–he was right, they were SO GOOD. You would never know or think they were vegan. I also made a second batch (1/2 recipe) that was gluten free–using Bob’s Red Mill 1:1 gluten free flour mix (mix included xanthum gum-which I understand is important for gluten free baking). This second batch also turned out very well–I followed your recipe exactly and only changed the flour–so this batch was vegan and gluten free. This is really a great recipe and I am keeping it for future use. I have tried making vegan vanilla cake/cupcakes before, and they have not tasted very good (I have had much better experience with vegan chocolate cake/cupcakes). I think the key must be the Earth’s Balance as other recipes I have used have called for oil. Thank you for this recipe, I will definitely be making these again.

These are best made in Muffin cases and not small cupcake ones. Plain flour works best Also I tried to make a cake and was unsuccessful.

Hi,
Just wondering if you use UK or US measurements (for tbsp/cups etc.)

Can’t wait to try this recipe out!

Thank you!!

Can you use shortening for the cake and frosting? I can’t get earth Balance and only have shortening.

Could an all purpose GF flour blend work with this? Or what would you do to make this GF?

Thanks!

What would be the temperature and baking time for mini cupcake tray? And would you suggest for gluten free version? Thank you

Dana help lol! I made your wonderful vegan cupcakes for my graduation party and they tasted like chemicals and they barely rose. I don’t know what I did wrong :( but I know its on my part. Any who, my boyfriend requested a vegan funfetti cake for his graduation and I want to attempt to make it again but I’m so afraid to! Do you have any suggestions for this?

Yum! Made these last night, didn’t have sprinkles, sugar or all purpose. Instead I used Truvia sweetener and whole wheat flour and they came out fine! I definitely wasn’t used to how thick that batter was, but they turned out beautiful and were delicious.

Hi! My name is Jasmine and I was curious what milk can you use to make this when it come to food allergies like coconut and almond milk ? Would it be okay if you use 2% Lactaid free milk or other milk ?

Thank you

If you had to choose between these and your “best vegan chocolate cupcakes” in terms of deliciousness, which would you go for? (I am impartial to either chocolate or vanilla)

I will be trying one of them next weekend for my favourite vegan’s birthday!

Nice recipe! Refined sugar isn’t vegan nor are the sprinkles most likely. Unrefined sugar qualifies as vegan.. just an fyi! Omitting eggs and dairy isn’t enough.

We love these cup cakes. We made dem with gluten-free flour and erythritol and they tasted really good. We can’t recommend using cocoa-butter for the topping (lol) – so we switched to margerine. Thanks for a funfilled recipe that we’re looking forward to serving at a brunch tomorrow.

Would I need to double this to make a bundt cake?

Can oil be substituted for the butter?

This is the best vanilla cake recipe I have ever come across. And best of all, it’s vegan. :) I put the entire batter in a standard cake pan and it worked beautifully. The cake was incredibly moist with a texture similar to pound cake. It was a hit among all guests-vegan and non-vegan alike. I’ve bookmarked this recipe because this will be the only one I use for vanilla cake. Wonderful recipe!

Tasty cupcakes! Not too dense, and next time I’d add less sugar (not that they were unappetizing-ly sweet, just preference). Maybe even add cocoa next time or bakers chocolate.
Thanks Dana!

Hi Dana,

Thanks for sharing such great recipes.
I was wondering if i could swap all purpose flour for whole wheat pastry flour in this recipe, would it work? Thoughts?
Thanks
JJ

Just tried to make this… didn’t work for me :(

Hi Dana,
I currently live in Japan and unfortunately I don’t have access to vegan butter. Is there anything else we can sub the vegan butter for?

What brand of sprinkles did you use? I made these and they were yummy but the natural sprinkles I used disappeared after baking so they just look like vanilla cup cakes. :)

Hi Dana,

How do you scoop or measure your flour for these gems? I’ve been baking eggless for a long time now but can’t seem to get these to come out right. I’d really like to nail down this recipe to make for my daughter birthday next month. Maybe you could weigh your flour and include the weight for accuracy since volume measurement isn’t always the same for every baker. For instance, I fluff or whisk my flour before scooping and leveling. Maybe you scoop differently? I love the idea of this recipe and want it work for me. Please help! Thanks so much!

Those cupcakes look amazing!
Although I’m not quite sure what I did wrong… My cupcakes turned out the consistency of pancakes and rather squishy and impressionable. Any advice would be appreciated!
Thank you xx

Although I am not vegan, I made these cupcakes for a vegan friend today. They didn’t turn out exactly as I would have hoped. Like others have mentioned above, the cupcakes stuck to the liners despite using high-quality grease-proof cupcake liners (Meri Meri). They tasted fine and were super-easy to make, but as a non-vegan cupcake lover I don’t think I’d make these again.

Hey Dana could you suggest any brands for vegetarian/vegan sprinkles? Thank you!

Hi! I was wondering how I could adapt this recipe to yield 2 nine inch cakes?

This is the closest I could come to a true Vegan King Cake recipe but even this didn’t quite mimick the incredible goodness of this New Orleans tradition! Does ANYONE have a good vegan King Cake recipe they can share?

Hi Dana! Quick query- why do you add apple cider vinegar to this type of recipe? I’ve been doing a little research on difference between baking soda and powder and figured you need some acidity to start the baking soda reaction and baking powder to add rise, but just curious to know whether you decide to add baking soda to a recipe first or the lemon/asc. Hope that doesn’t sound too weird and makes sense!

Just made these today and they turned out great! I used Earth Balance vegan butter sticks, rice milk and gluten free flour (with xanthan gum). The taste and texture is perfect. I used a large Pampered Chef scoop for 12 cupcakes and had enough batter for 12 mini cupcakes. I had no issues removing the paper cups and ate the minis almost as soon as they came out of the oven. Delicious! Whole family loved them!

I’m so excited to turn this into a bundt cake for my cousins. Would I have to double the recipe for it to fit into the cake pan?

Cannot WAIT to try these. My current vegan vanilla cupcakes are just “okay.” QUESTION…can I use cake flour (adjusting measurements of course) for these??

Can you hear me weeping over here? I’m so sad this recipe did not work me and I am unsure as to why. I followed the recipe exactly but before I went to put them into cupcake liners I noticed the batter was a little thicker than I wanted and also it looked weird. Kinda like when butter curdles weird… I thought it was because it was cold inside my house and the butter had somewhat solidified. Well! To my dismay they sunk in the middle and the paper is soaked with what I’m guessing is fat from the butter. And they were flat on top, it kinda looked like cookies from a certain angle (Insert crying face here) my all time favorite cake combo is yellow cake with chocolate frosting. I just want to perfect a recipe that can be my go-to you know? Any ideas what could have gone wrong? I’m still gonna eat them though, sunken or not lol

I recently tried making these cupcakes and while the I ing turned out great the cupcakes themselves seemed to have a slight metal/ baking soda after taste to them. Is there anyway to avoid this by lessening an ingredient? Thank you!

These were RIDICULOUSLY delicious, and demolished by my office mates in a 30 mins. I also probably could of baked about 4 more as my patty tins were smaller, but I ate the mixture. I also might just make the mixture to eat it.

THANKS!

Can I bake this in a regular cake pan?

These taste delicious but I have some problem with the texture – they’re too “wet” (not undercooked) inside. Do you think it might be due to the fact that the oat drink I used didn’t curdle?

Could you use avocado or coconut oil instead of vegan butter?

What brands of sprinkles do you recommended? The only vegan sprinkles I’ve seen had much more muted colors and were a bit expensive. I’m considering making my own, but honestly I’d much rather just buy them! lol Thanks :)

How long do you think the frosting will keep in the refrigerator? Can I make them both today, but not put the frosting on till Saturday (so the cake part doesn’t get soggy)?

I’m wondering how you measure your flour or can you provide weight for the flour next time you make this vanilla cupcake recipe? That would be most helpful!

I can’t wait to try this recipe! Do you think I could substitute the all purpose flour with Bobs Red Mill gluten free 1-to1
-1 baking flour?

I made these for my grandson. He approves!

Everything is funner with funfetti! I can’t wait to try these!! :D

Would this work if I used it to make a cake 8″x3″ pan?

Love the recipe! Is there a way i can make this as a chocolate version with cocoa? How much flour should i substitute for cocoa?

How have I not reviewed this recipe yet? We’ve been enjoying this recipe for over a year, and it’s always a hit! The kids see me get out the sprinkles, and know immediately what’s about to happen! :D Just because we eat vegan, doesn’t mean we can’t enjoy the greatest, most delicious food! Thank you for all that you do! :)

Great, easy vegan recipe!! Ours turned out great and actually have a dome shape. They taste great, have a great texture, and ours did not stick to the paper. We used zulka morena cane sugar that is non-gmo and vegan. Not sure if the sugar helped with that. We used unsweetened soy milk since our son has a tree nut allergy. Everything else is the same as the recipe. Thanks so much!

No idea what I did, but those did NOT turn out OK for me. They looked like a collapsed crater. I just hope they fare better once decorated. :( Tasty batter, though.

Hey Dana,
I’m a big fan of your site and especially these cupcakes! I’ve made them several times with a few variations and they’re my go-to cupcake recipe. Even all of my non-vegan friends rave about them.

I have a sort of out there question for you that I’m hoping you can help me with: what purpose does the milk serve in this? I want to make a champagne infused version (omitting the sprinkles) for New Year’s but I’m worried about adding too much liquid to the batter. Do you think I could use half the amount of milk with the ACV mixed in and then add the champaign (remaining half of the liquid)?

Thank you!!

When looking for vegan sprinkles, what specific ingredients do I look out for? And what brand did you use?

No one could get over how yummy these were! Definitely a new go-to

I’m unable to find earth balance butter stick.. Can i use the earth balance butter in the container?

My friend is vegan, and on everyones birthday she misses out on cake. I really want to make these for her. Is vegan sugar/flour a thing? Do I need to check that?

Hi Dana! I have had awesome success with your other recipes and absolutely love your website. My sisters, sister-in-law, and I are all big fans. My mom and I were planning to use this recipe as a cake (as well as your chocolate cake recipe) for my sister’s small wedding, using white sprinkles (she and her fiancé are vegan). However, my mom had trouble with the cake crumbling getting them out of the pan and had to trash 2 10-inch rounds and 2 8-inch rounds (she tripled the recipe and adjusted the cook times). We have a few days, but are sort of in crisis mode! Any suggestions? The chocolate cake never seems to have this problem.

Thanks a lot!
Meg

Could I use coconut milk? Non-dairy milk is hard to find here

has anybody turned this into a 13×9 cake?

I just found out my daughter is allergic to dairy and eggs, can I make this and freeze them to take to birthday parties for her?

I love this recipe!! If I were to double the recipe and use it for two 9 inch round pans, will my baking time and temperature change???

Thank you so much Dana! I loved these and enjoyed making them too! Made it for my sister(who never enjoys vegan baked goods) and she gobbled them up!

Oh my goodness!!!* I live you for putting this recipe up!!! I had purchased unbleached all purpose flour two days ago to bake my favorite vanilla cake, and since I’m a fairly new vegan I have not been able to find a pure vegan cake recipe that I liked. And since I’ve always used bleached flour, I tried baking three different cakes, two sets of brownies and all failed!! It seemed the pure cocoa powder and unbleached flour just made it into a black tough ball of a cake….so, this morning I was discouraged to bake again….until, that is I stumbled across your recipe….I made it and ohh my!! It is spunky,moist, and it doesn’t taste like wood!! It’s sweet and yummy…and I baked with stevia in the raw….it’s perfect!! Thank you so much for your post!! Love from Palm Bay, FL, Ali.

Something went wrong with the taste of the sprinkles once they were baked. They had a chemical taste in the baked cupcakes. If I made these again I would only use sprinkles on top of the icing.

Can these be made without vegan butter? My daughter seems to be sensitive to the sunflower lecithin found in vegan butter. She has a seed allergy among many others. Thanks!

HELP! I tried making these but they went terrible wrong. I used cane sugar instead (and used a full cup, not scant). I also halved the recipe. Is the granulated sugar that different from the cane sugar to ruin the recipe? I also used the whipped version of the earth balance (for spreading) rather than the sticks.

They taste good but the texture is off and they did not rise very well. Perhaps my baking soda/powder is old?

Thanks in advance!

What kind of non-dairy milk works best / taste best for this recipe?

Hi Dana, I’m not sure what I did wrong but these didn’t turn out for me. I don’t own a mixer so I just whisked this by hand, and they turned out more like cornbread, not vanilla cake.
I made the frosting in my food processor. It isn’t white and fluffy like yours–more like a thick yellow paste without flavor. Would a mixer solve the problems for me and these cupcakes?
I’m also wondering what brand sprinkles you recommend? Betty Crocker’s rainbow sprinkles uses FDA banned trans fat! Not cool. So, I went to multiple Whole Foods’, including the largest Whole Foods on the east coast and they said they don’t sell sprinkles but they allowed me to purchase some in bulk from their bakery–they won’t let me do that again. :(

I tried baking these today for the first time – I live in the UK and funfetti cakes are something I hadn’t encountered before! Mental, I know!! They taste awesome but the sprinkles got absorbed into the cake batter and aren’t seen…!! Is there anything I can do to stop this from happening again? I wanna be able to see all the colour and fun!

Catriona

I made this recipe as they are twice as cupcakes and my kids loved it. The third time however I changed it, I swapped the rainbow sprinkles for chocolate sprinkles, baked it as a square cake. Doubled the recipe so that it would be layered. Covered it with butter cream and chocolate sauce. It was a birthday cake for one of my two children. Thank you Dana, I am so happy I discovered you.

I’m making my vegan mother a birthday cake, would I have to tweak the recipe if I wanted to make 2 10 inch rounds??

I made these for our baby’s 1st birthday party this weekend, tripled the recipe to bake a small smash cake and a #1-shaped sheet cake. Our son has an egg allergy so I was looking for an eggless cake, and you came through yet again! It worked perfectly in a small pan and for a much bigger sheet cake.

Several people said it was “the best cake ever” and asked for the recipe, so I got to spread the word about Minimalist Baker too. :) Just wanted to say thank you so much!!

Greatest cup cakes ever! Thanks or the recipe! youre a life saver!

I don’t know what I did wrong but the cupcakes got stuck to the wrappers and ended up being kind of a disaster and bummed me out. The parts I rescued from the wrappers tasted good though.

My son is allergic to soy, egg, peanut and almonds. Made these for his first birthday party and they were absolutely delicious. I used soy free earth balance and full fat coconut milk. Had to fill liners all the way but other than that, they were perfect.

Would this recipe work if I made it into a cake?

These are great! I was tasked with making a rainbow of cupcakes for my niece’s birthday party. Since I wanted to eat one too, I made the inner (smallest) arch of the rainbow vegan. I went ahead and made them soy-free and gluten-free as well in case anyone had allergies. I used Duncan Hines GF flour blend and added about a teaspoon of extra baking powder. It turned out that some of the guests (2 boys and their mom) were vegan. They were so excited to be able to have cupcakes at the party! I ate the one I had left over, and now I’m looking for an excuse to make these again!

These were amazing! I converted these to gluten free by using a gluten free flour mix and 1/4 + 1/8 of a tsp of xanthan gum. I added it to the flour mix first and then added it all to the sifter in the order you dictated – they were DELICIOUS!!
I also made them into mini cupcakes instead of regular and baked them for 16 minutes – they came out so perfect (I know I’ve already said they were amazing and delicious, but seriously – how great are these?!)

Can’t wait to make them into a cake for my little nieces’ birthday. Sprinkles are so much fun :D

I’m new to vegan baking. Did you use almond or soy milk? Unsweetened?

I’ve been baking for about ten years, and have been vegetarian for about 6– And after reading the rave reviews and drooling over the pictures, this will be my first attempt at baking a vegan cupcake!
I have a question, will Earth Balance spread (in the tub, not the baking sticks) work well with this cupcake and buttercream? I’ve never used tub-butter for baking before, so I wanted to check before I start.
Thanks! :)

I need to make a birthday cake. ..Can I double this to get 2 9″ round cakes?

Can you use dairy free margarine? As I’m in UK and unable to find vegan butter.
I want to make these as a surprise for my little boy that is lactose intolerant.

OMG… I can’t wait to try this vegan recipe.
My son will love it

Hi, going to make these tonight, just wondering whether regular vinegar could be subbed for apple cider vinegar? I don’t have any on hand and don’t use it so don’t want to buy a whole bottle. Any suggestions and help will be hugely appreciated :) xo

Can you make this into a cake?

Can you make it into a cake?

Making these today for my daughter’ graduation party along with some others. Guests won’t even know they’ll all be vegan. :)

Just a quick check that no egg substitutes are needed? I will rate it after I make it. :)

Thank you!

I just have to tell you, this is THE best vegan cake I’ve ever had! I’m a chef at a gastropub and we modified this recipe into a thin half sheet. We’ve done it with sliced almonds baked in and demera sugar on top, topped with fresh peaches and basil; HUGE hit! This past weekend we made it into a ‘pb& j’ with coconut whipped cream, pb frosting, and triple berry preserves; again HUGE hit! I love this cake! It’s fluffy and moist and has amazing flavor (we did cheat and use vanilla bean). Thanks for sharing this one. We love it and so do our vegan guests. :)

If I wanted to add a banana to this for flavor or moistness would i have to adjust anything else? thanks

Hi, these look amazing!!!! Do you think I could use the recipe to make a layered cake?
Thanks for your answer :)

Yuuum! Do you think I could skip the cupcake part and just bake a cake using this recipe? Also, would you say it’s okay to keep overnight before serving? I’ve heard vegan cakes don’t stay as well as others and just don’t want to make any errors. Thanks!