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).
I’m so excited I finally got around to vegan-izing funfetti cupcakes.
Up until this point my favorite flavor of vegan cupcakes has been chocolate, so it was due time to try my hand at good old fashioned vanilla. Turns out, vanilla has my heart, especially when sprinkles are involved.
This recipe may look a little complicated, but I assure you it only requires 1 bowl and less than 1 hour!
The ingredients are basic as well. If you’re like me, you always have vegan butter and sprinkles on hand anyway. If not, you’ll probably start doing so after trying these babes.
Quintessential funfetti cupcakes have sprinkles inside the cupcake as well as on top of the frosting. If I could’ve figured out another way to infuse sprinkles into these babes, I surely would’ve. I’ll report back on any such discoveries.
These cupcakes are seriously dreamy. They’re
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!
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!
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
Ingredients
CUPCAKES:
- 1 scant cup non-dairy milk (we used unsweetened plain almond milk)
- 1 tsp apple cider vinegar
- 1/2 cup neutral oil (such as avocado)
- 1 tsp pure vanilla extract
- 1 scant cup organic cane sugar
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup rainbow sprinkles* (plus more for topping)
FROSTING:
- 1/2 cup vegan butter (SOFTENED // 1 stick yields 1/2 cup – we like Earth Balance and Miyoko's brands)
- 1/4 tsp vanilla extract
- 2 1/2 – 3 cups powdered sugar (SIFTED)
- 1 splash non-dairy milk (optional // almond and coconut are best!)
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 powder, baking soda, salt, and then the remaining third of the flour.
- Sift over wet ingredients and use a whisk or hand mixer to blend until well incorporated and no large lumps remain. The texture should be somewhere between thick and thin. Not liquidy, but not scoopable (rather, pourable). Somewhere near a buttermilk pancake batter consistency. We had to add another 1-2 Tbsp flour to thicken slightly.
- Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon. Then divide batter evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
- Bake on a center rack for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.
- Let cool completely on a cooling rack. In the meantime, prepare frosting (optional). Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
- Add SIFTED powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Scrape down sides as needed. If it gets too thick or crumbly, add a splash non-dairy milk to thin (optional). You want this frosting to be very thick so it will hold its shape once on the cupcakes. If it gets too thin, thicken with more powdered sugar.
- Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated up to 3 days.
Video
Notes
*Nutrition information is a rough estimate calculated with frosting.
Christy says
Hi! I made these cupcakes a little while back and they were a hit. I’m getting ready to make them again this weekend. Was wondering if you’ve tried using the aquafaba brine in them yet. I know you mentioned in another comment that you wanted to try it. If you have, how much should be used and in place of what other ingredients?
Thanks!
Mégane says
I was skeptical about these at first because the last vegan muffins I tried weren’t very good, but these cupcakes are AMAZING!! They’re sooooooo fluffy and delicious, and they’re actually better than a lot of “normal” cupcakes I’ve tried! 10/10!
Marnie says
I’d like to use the recipe to make a cake rather than cupcakes. Any recommendations on alterations to the recipe to do this?
Hi Marnie! 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!
Diana says
I made this. It exploded during baking. :(
Why? I bake a lot, but this was the first time using sprinkles in batter. Thoughts?
Hi Diana! My only thought would be that there may have been too much baking powder or soda in your batter but I am a little stumped. Did you change the recipe at all?
Diana says
No, I did not. I used Sweetapolita vegan sprinkles. I may give it one more go some time, but that first go was messy. They were the first cupcakes to ever do that.
Cortney Balicki says
Can’t wait to make these! Just curious if anyone has tried making in advance and freezing?? Thanks for the help!
Should be, but I haven’t tried it that way. Just cool completely before freezing. Good luck!
Liz says
Any advice for making this into a cake? I’m thinking double and use 2 round pans? FYI, it’s for a baby shower for a big fan of yours :)
Hi Liz! 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!
Jen says
Is there any vegan ingredients I can use instead of vegan butter?
Coconut oil will work!
Jen says
Do I have to cream it tho? Does coconut oil even cream together?
Miranda says
Yum! Made this to accommodate a cousin with a dairy allergy and everyone enjoyed. It tasted slightly different than a non-vegan cupcake, but I liked it more and more as I ate it! I also only used 2 cups of sugar for the frosting and thought it was the perfect sweetness for my taste. Thanks for the recipe!
Martyna says
Hello. I made coconut oil based butter (recipe http://www.veganbaking.net/recipes/fats/vegan-butters/vegan-butter) and tried to make buttercream with it. It was good til I splashed soy milk for thinner consistency – it went curdle. I mixed it longer and nothing happened. Tried to put more sugar but its too sweet and the same – thin consistency and curdled. Any suggestion whats wrong there?
Thank you!
P.s. I suspect it was vinegar and soy milk reaction but butter consists of it. Maybe because of more soy milk?
P.s.s. cupcakes went perfect?
Natalie Rodriguez says
I am so excited I found this! Do you think I could make this into a cake? If so, how would the baking time change?
Hi Natalie! Hmm, 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!
Xxxx says
I made these and would not make them again. I followed the recipe to a T and they were not what i expected. Very dissapointed! They caved in and did not even taste like a vanilla cupcake.
Aida says
Which brand of sprinkles did you use?
Sarah says
I’m not vegan made this for Mother’s Day for my vegan Mom. I used coconut oil instead of vegan butter. These were wonderful! Everyone (including non vegans) loved them! I made them as mini cupcakes which was much more time consuming, but cute.
Raluca says
Made these with:
– coconut oil
– 1 cup whole-wheat flour + 1/2 allpurpose
– 3/4 almond milk + 1/4 coconut milk (full fat)
Incredibly moist and fluffy and remained dome-shaped after cooling! I am definitely quiting eggs&dairy in baking. Many thanks!
Andria Skornik says
I’m wanting to make this as a large sheet cake. We are having a birthday party of our son and need cake for about 75. Any tips on how to convert it? How much to fill then pan, bake times, etc. Thanks!
Hi Andria! Check the other comments as we’ve responded to this one already!
Tina ! says
Hi, I LOVE THIS CUPCAKE RECIPE OMG thankyou you saved my life, everyone is impressed ;)
Could you tell me how to double the recipe in order to make 24 cupcakes ? and even another recipe to make between 30 and 40 cupcakes please ? I would like to make big quantities easily and fast :) !!
Hi Tina! Just double all of the ingredients and you’re good to go :D
Adora Prescott says
This recipe is amazing,i have tried many vegan cake/cupcake recipes over the past few months and none of them compare to this.I could definitely trick non vegan family members with this.I didn’t have any cupcake cases or allpurpose flour so i used spelt instead and i baked the batter in a cake tin for 40 minutes,my children and sister loved it so i will be making another tomorrow.Thank you for sharing :)
María says
I don’t usually comment on recipe posts but this batter was so outstanding that I had to. I made these yesterday for my husband’s birthday (I’ve been a vegetarian for 20+ yrs but he’s new to veganism in an effort to be healthier). Un/fortunately, I forgot to add the sprinkles and I have to say that these were the lightest fluffiest cupcakes I’ve ever had (vegan or not). I made a few mods based on the ingredients I had on hand- I was all out of APF so I used self-rising flour but cut out the salt and baking powder, I also used a mix of coconut & light brown sugar instead of the granulated sugar and lastly, I used oat milk & lemon juice. They came out a lighter darker than yours but the flavor was amazing! Can’t wait to make these again. Thank you so much for sharing!
Noel Pecoraro says
I’m late to the game here but hoping to make these for my celiac boyfriend’s birthday :) myself and a couple other friends are vegan so this is perfect! I know recently you’ve used chickpea brine as an egg replacer, wouldn’t you recommend adding that into this recipe? Or would I need to adjust other ingredients. As well I’m thinking rice milk or maybe coconut milk due to a friend with nut allergies, did anyone use either of those milks?
Rice and coconut will work, Noel! We haven’t tried using aquafaba but if you do, let us know how it goes! I suspect aquafaba will make them extra fluffy!
Elise says
Hi! I really want to try this recipe out but I have a hard time with emulsifiers and can’t really drink non-dairy milks. What do you think would be the best substitution for the non-dairy milk in this recipe? In frostings and other recipes I have just used water, do you think just water would be fine?
Alyssa says
If I wanted to make this a stacked cake do I need to double the reciepe?
Hi! Plan to get a one 9-inch-round cake layer from 12 cupcakes, so I’d recommend doubling it!
Jen Quertermous says
My daughter’s birthday party is tonight and one of her friends cannot eat dairy, eggs, peanuts, or fish. I felt bad that she was planning to just bring coconut milk ice cream to have when everyone else was eating cake. I found this recipe and can honestly say I enjoyed the one my daughter and I just split! One note….listen to the author’s comment to not overfill. I forced about a cupcake and a half leftover batter into the 12 liners and it ended up sticking to the pan and tore the tops off a little. I’m used to batter crowning over the top. But….Still tastes great! Thank you for the great recipe. I’m printing it to share with the girl’s mom.
Chrystie Reed says
Are these gluten free as well?
Delani says
This looks amazing! I’m making it for my daughters 1st birthday. I want to double the recipe and was wondering how it would fare in a bundt pan? How does that affect baking time?
Thanks!
Hi! Your baking time will be longer than it would be for cupcakes. I would bake at 325 degrees for 45mins – 1h if you are planning on using a bundt cake pan! 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 give it a try, let me know how it goes!
Ariana says
These are PHENOMENAL! I used whole wheat pastry flour and about 3/4c brown sugar in place of the white (I don’t like my sweets too sweet) and they are delicious! I did think the frosting tasted like sweetened butter, so I would defintely choose a different one next time, but otherwise they were fantastic!
Rachel B says
I just came here again to make these and wanted to comment that this is one of my absolute favorite cupcake recipes, and I have made these time and time again. It is always a hit and no one can ever tell they are vegan! Thank you so much for an easy, quick and delish recipe!
Laura says
My daughter is allergic to eggs, dairy, and soy. Her two year Birthday is coming up soon. I wanted to try to make her some cupcakes that she would enjoy. I made this recipe last night and she was so excited! She ate the cupcakes so quickly I don’t even think she took a breath. I had two of them myself and they were so delicious! thank you so much for sharing the recipe it means more than you know!
Lindsay says
I doubled this recipe and cooked it in a 9×13 cake pan because I didn’t have a cupcake tin (I made this for my mother-in-law at her house where, for some reason, she didn’t have one). OH MY GOODNESS. I still dream about it. The texture was perfection. Super moist and delicious. I will definitely make it again.
Porscha Haak says
I want to make these into a 6×3 cake for my son’s smash cake. He is allergic to dairy. Any tips would be greatly appreciated.
Stephanie says
These tasted FANTASTIC. But. I only filled 3/4 full and they spread out all over the place including over the edge of the muffin tin and into the oven. I double checked and I did follow the recipe. Then, they didn’t come out of the pan very well, either, very crumbly. So I scraped them all out into a glass container and we’ve been eating “them” as deconstructed cake. Delicious.
devon says
same thing, totally bummed! they tasted delicious but were an utter DISASTER :(
Hotaru says
The exact same thing happened to me. There must be an explanation for this…
Bernice says
What brand of vegan sprinkles did you use?
Helane says
Hey :) First: Great recipe but where can I find these sprinkles? Which brand do you use? Whenever I try sprinkles, they loose their color while baking..
Kim says
I made these cupcakes following the recipe and they were delicious. I probably should not have eaten two. Next time, I think I will omit the salt in the batter since Earth Balance baking sticks are salted.
Chi says
Aw man these were delicious! You never let us down. I made these with a gf all purpose flour brand I had and they came out amazing. They’re definitely my husbands favorite now :)
Only issue is I can’t seem to get the frosting not to melt and be a bit runny?
Did you wait until the cupcakes are cool before frosting them?
kristina lila says
Same for me with my frosting and it was a bit too sweet for most guests that ate them. But the cupcake itself was delicious
Hi Kristina, with a more traditional buttercream frosting, it requires more sugar to achieve the right texture. For a less sweet frosting, we think you would prefer this Cashew Buttercream Frosting.
Erin says
I just made these gluten free. Dumbass here didn’t add xanthan gum. The taste is nice but it definitely needs xanthan
Skye says
I love making these cupcakes and they are an absolute hot! Taste way better then your general version of cupcakes. I have used the base to make several different variety of cupcakes including; chocolate and Oreo’s! YUM! I’m actually going to attempt to make it into a cake version tonight :) has anyone tried this?
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!
Rebecca says
SO GOOD. I made these for my son who is allergic to everything and I could cry with happiness for how ‘normal’ these are. I made them gluten free with Bob’s red mill one to one, and added a touch more baking powder. The cake is light and tender and delicious. The buttercream is a bit sweet for me, but the boy demolished it.
Rebecca says
Ohh and I didn’t add sprinkles because I had none
Doreen says
Question:
Can I make this recipe into a cake?
Thank you!
Marley says
I made these last night for my best friend’s birthday and they were amazing! A hit with everyone vegan and non-vegan :) I may or may not have just had one for breakfast and they were even better the next day! I added 3 tablespoons of aquafaba! I had no clue where I should add it so right before I started alternating the wet and dry ingredients I mixed it into the milk/vinegar mixture. The cupcakes had an amazing fluffy texture. I used unsweetened almond milk so the cupcakes were just perfectly sweet. I would say the frosting was a little too sweet for my taste but overall such a yummy recipe I can’t wait to try again!
Marley says
Hi! Going to attempt these for my best friend’s birthday… I’m going to use almond milk. Should I get unsweetened or regular? Thank you!
zina says
Hey :) do you think I can use a gluten free flour for these beauties?
I do! I haven’t tried it myself, but a trusty GF blend should work! Report back if you try it :D
Wendy says
My husband’s birthday is coming up and he loves The Simpsons so I want to use this recipe in a bundt cake pan with some pink food coloring in the frosting to make it look like a big, pink, sprinkled donut Homer would love.
Should anything be changed in the recipe? Does the cook time need to change?
Please let me know!
Hi! Your baking time will be longer than it would be for cupcakes. I would bake at 325 degrees for 45mins – 1h if you are planning on using a bundt cake pan! 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 give it a try, let me know how it goes!
Ally Vickery says
This is an AMAZING recipe. They taste perfect! We are still amazed at how it tastes like there is egg, but no egg substitute. They are light, fluffy, and sweet. Super easy to make, and we are all enjoying them.
Amanda says
Is it possible to use this recipe to make a cake instead of cupcakes? What what I need to change?
Thank you!
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!
Sam says
These turned out incredibly light and fluffy, similar to angel cake. Thank you for the amazing recipe. Definitely adding it to my favourites! :)
NKECHI ESAN says
I made these cupcakes twice and they were so delicious!!!! I halved the sugar content in the frosting and also reduced the sugar in the cupcakes – still yum!!! My friend loves them so much, she asked me to bring some for her daughter who eats dairy-free. Thanks for the awesome recipe!!!
Evie says
How much oil to substitute the vegan butter? Unfortnately, vegan butter isn’t available where I live.
Hi! I haven’t tried the substitution but it should be equal parts oil to vegan butter!
Ros says
Hi,
is this recipe freezer-friendly? I want to prep as much as i can in anticipation for my daughter’s bday and want to give this a shot
Thanks!
Should be, but I haven’t tried it that way. Just cool completely before freezing. Good luck!
Daksha says
These are absolutely heavenly, and ridiculously simple to make. I’ve made 4 batches in the past week alone, brought some to work and my colleagues were floored to hear they were vegan. Didn’t use sprinkles (couldn’t find any ethical brands), so I topped them with crushed almonds and pecans. Highly recommend for special occasions, they will hit the sweet-tooth spot wonderfully.
Jennifer Figueroa says
Although the cupcakes sank they are incredibly delicious. Any ideas what I can add and try again? Thank you for sharing.
Jenn says
Cupcakes sank in the middle! Very disappointing. My little 4 year old with allergies was standing by and couldn’t wait to eat.
Beatrice says
Hi Dana! My friend and I are planning to make this recipe for our friend’s birthday, but we were hoping to make a cake instead of cupcakes. Do you know how long we should bake a cake for?
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!
Beatrice says
Thank you!
SheDevil says
I baked in a metal pan, lined with parchment, baked for 35 minutes (way too lazy to have to deal with a double layer cake. Just need golden cake with chocolate icing). Turned out perfect.
Awesome! So glad to hear!
SheDevil says
Dinner that night was more than half the cake. In small portions, to fool me into thinking I was only going to eat a bit before the healthy stuff came out.
Brittany says
These were excellent! Could not tell they were vegan at all. I replaced half the butter in the cupcakes with unsweetened applesauce and they were sweet, fluffy and perfect. The icing tasted like the real thing, if not a little too sweet. My non-vegan hubby likes funfetti cupcakes and these are the perfect substitute. I will definitely make these again.
Ali says
Did I miss something? I made these using the KA gluten free flour, added a little extra baking powder like another commenter had recommended and otherwise followed the recipe exactly. The ratio of liquid to dry ingredients was WAY off. It was so wet, they sunk in the middle and are just a mushy mess. Finding myself suddenly having to bake according to gluten, egg, dairy, and nut allergies has left me broke and exhausted as I keep buying ingredients and wasting my time on recipes that just don’t work. I give up.
Ali! Don’t give up! I’m not sure what went wrong, but I am genuinely sorry you had trouble with the recipe! If you modified any ingredients or didn’t follow the instructions properly, that might be why. Don’t let one bad kitchen experience get you down too much! I hope next time goes better for you!
Jami says
Can these be made gluten free?
I haven’t tested the recipe myself, but it looks like some others have! Check the comments for recommendations!
Vanessa K says
The first time I made this recipe I used rice milk and I noticed it didn’t curdle with the vinegar but they still turned out pretty good. The texture was not the best, they fell apart pretty easily. Then I tried them twice following the recipe perfectly except for using soy milk instead of almond. Both times they imploded. It seemed like the sugar separated and went to the top and basically became rock hard, but only on some cupcakes. Some came out perfectly and were so delicious but I only got maybe 5 usable cupcakes out of a dozen. My question is whether you think I let the non-dairy butter soften too much? Maybe it separated too much before baking? Does soy milk curdle more than almond milk changing the reaction of everything when it’s baking? Do you think next time it would help to put batter in the fridge for a while to harden everything up before baking? I think the taste of these cupcakes is great and I really would like to get it right, so any advice you could offer would be great :)
Rachel Brauer says
This was my first time making vegan cupcakes or any cupcake for that matter, and I loved them!! Somehow I misread that it says it makes 12 and I tried to make 24!! Lol. I did end up with 23 cupcakes after I realized my mistake though! They are just not as tall of course. Next time I will go for 12! I absolutely loved them though!!! :)
Kat says
How could I make these into chocolate cupcakes? And I love all your recipes!!
Try this recipe!
Tanya says
I tried this at a party and loved it ai asked the host for the recipe that day however my bubs has egg and nut allergies I was wondering using normal A2 dairy milk instead of almond milk would this change the taste and the texture?
I wanted to try make this recipe into a giant cupcake ysing a a giant cupcake mould woukd you suggest to dkuble or triple the recipe or make two seprate batches and pour them both into the mould? Do you think it will rise and fill the mould.
Hi Tanya. Normal milk would be fine. As for baking this into a cake, I can’t comment as I haven’t tried it. But check the comments as some people have tried it with success!
Monica mancebo says
Hello. I am making this as my daughter’s birthday cake. I would really appreciate your help with a few questions.
1. If using a dark 9 inch round pan, how much time do I need?
2. If using chickpea water, how much and do I add it with the milk?
3. I thought I had rainbow thin sprinkles like yours but only have the rainbow tiny ball ones or flat round ones, will those work?
Thank you so much! Can’t wait to try this! :)
Brie says
Mine sunk a LOT in the middle. They came out really dense and inedible. I followed the recipe exactly, even mixing times. What should I do differently?
Hmm, they definitely shouldn’t be dense. Not sure why they turned out that way! 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!
Paula says
I’m so disappointed! I’ve made TONS of recipes from your blog and this one crapped the bed! I measured everything perfectly and they tasted like an overload of baking powder or soda or something. I guess I’ll have to it up and try another recipe! dang.
Laurie says
I made these with coconut instead of vegan butter and they came out dome shaped and delicious! Thanks for the new go to cupcake recipe!
Rose says
The cupcakes are very tasty but just crumble when I took them out of the pan. Very disappointed.
Butterflippin says
Hey there!
So while I’m finally getting around to veganism, my 7 YO isn’t having any of it. She wanted to bring these cupcakes to school on treat day and I was wondering how I can substitute the non-dairy milk for regular milk? Should I be taking the same amount with vinegar? I’ve to make these tonight please help!
Love,
Super big fan, and beginner baker :)
Actually just sub real buttermilk! That should do it. Then, you don’t need the vinegar. Good luck!
Jill says
I know this is an old recipe, but I’m hoping someone will see this and help me out. The first few times I made this recipe, they were perfect! Lately though, they look done, but when I get them out to cool, they are crunchy on the top but still super super soft in the middle and pretty much fall apart as I try to get them out of the muffin tin. I tried baking them longer than it says, I haven’t changed ovens, and I follow the recipe exactly. Any suggestions? Thank you!
Spunky says
I made these last night and the texture came out a little like cornbread. Any idea why, or how to fix it?
Either way, they tasted great! I’m making them for my son’s first birthday next month. He has a milk and egg allergy, but you can’t have a first birthday without a baby smearing icing and cake everywhere!
Hmm, not sure! Did you alter the recipe in any way? In the future you could use super fine pastry or cake flour for better results!
Spunky says
Well, to be honest, it was my first time making cupcakes (or any cake for that matter) by myself, so if I altered anything or did something wrong, it was completely by accident, haha! I tried with cake flour, though, and that made up for any of my mistakes, I guess, because they came out perfect! Thank you!
Spunky says
Just wanted to thank you for the recipe. I’ve made these cupcakes five times since my last comment. They go fast in this house, and when they’re gone the first thing I hear is, “You gotta make more!”
Cheryl says
I can’t buy sticks of vegan butter…what can I substitute? Where do you buy sticks of vegan butter, anyway not that there would be a store near me but doesn’t hurt to ask.
Balu says
Sry, what’s happening with the rest 1/2 flour? My english isn’t so good ?
See number 4 in the instructions!
Richelle says
This is the first vegan cupcake recipe I’ve tried that has worked really well for me. The batter is great to work with and you can adjust it to have lots of different flavours. Thank you so much! Will be a nice surprise for my sister when the cakes at our upcoming party are all vegan :)
Sara says
Would coconut milk (canned light) work for this? It’s what I have on hand and will also be using coconut oil to make the frosting
Neha says
I made this recipe and am really disappointed with how it turned out. I followed all the directions exactly and it was too dense and way too sweet to eat. I had to throw these away they were so sweet that one bite will give you a headache.
Nicole says
I made these for my daughters who have dairy and soy allergies. Soooo good!!!! I didn’t use the sprinkles or the frosting. I used chocolate chips so good!! Our new favorite cupcake recipe!
Erica says
Thanks for the AWESOME, delicious, and fun recipe. I wowed my vegan friend who was not used to receiving many baked goods on her birthday (vegans have sweet tooths, too!). My non-vegan husband loved them as well.
Note: If you want them to turn out well you must pay attention to proper baking techniques! (make sure your “butter” is room temperature and cream it well, etc.)
Julia says
I made these a few months ago exactly following your recipe and they were fantastic! Now, I’m trying to adapt the recipe to make piña colada cupcakes. Do you think the batter would still bake up nicely if I also added a hearty splash of rum and some finely diced pineapple to the mix? I was thinking I would add the rum into the batter as I was alternating the milk and dry ingredients (possibly a bit less milk to keep the liquid ratio similar to the original recipe), and then I would fold in the pineapple at the very end. And, of course, frost with coconut whipped cream.
Thank you!
I think that would work, but I haven’t tried it myself! Sounds delicious, let us know how it goes!
Julia says
I just made them, and they turned out perfect!
If anyone would like to recreate I ended up using the below for a dozen cupcakes:
1/8 cup rum
1/8 cup pineapple juice
3/4 cup non-dairy milk
3/4 cup to 1 cup of diced pineapple (press some of the moisture out with a towel before folding into batter at the end)
A few drops of pineapple extract
Plus brush the tops of the cakes with a rum/brown sugar glaze before frosting with coconut whipped cream :)
Yum, I hope you saved some for us!
imabakingjedi says
this is perfect for the members of my family who have to be vegan due to allergies! thanks for this yummy recipe! the cupcakes did turn out a little doughy but they still are wonderful!
Anna says
I made this into a cake and I also followed the same frosting receipe. The frosting was very difficult it would start melting very fast and I would have to stop frosting the cake it stick it and the bowl a frosting in the fridge for a while many times. Do you know why this happened? I’m going to be remaking this in a few weeks. Please help if you can. Thank you!
Ewa says
I made them twice, first time with rice milk, second time with cashew milk.
Both delicious and became famous amongst my non-vegan friends which i am super happy about :) Thank you!
Catherine says
I’m excited to try this recipe!! Thanks for posting. I’ve searched for these pretty sprinkles online but can’t seem to find them. Can you please let me know where I can order them from? Thank you :)
Debbie says
My son can’t process the protein in dairy, so I made these for his first birthday yesterday. They were moist and delicious! They were a little more dense than regular cake, but still incredibly tasty. They taste a lot like sugar cookies. I was surprised at how well the icing turned out with the vegan butter. I couldn’t find the sticks of butter, so I used the tubs. The cupcakes still turned out amazingly! Thank you for this recipe. I’m so thankful my son could still enjoy cake on his birthday!!
Zerena Pineda says
What do you think will happen if I substitute gluten free flour?
Debbie Gibbs says
Excellent! So moist and fluffy. I ended up using non-dairy creamer as the milk. Also, I doubled the recipe, but only used 1 ⅔ cup of sugar and it was just the right amount of sweet (for me). Thanks so much!
Rachelle says
I used this recipe to make mini cupcakes, and they turned out amazing! The only change needed was to bake for 10-14 minutes. I made two single batches and a double batch, and I’m pleased that the double batch set up exactly like the single ones. Moist cakes and not too sweet. Definitely will use this recipe again!
Layan says
Hi there,
Which ingredients do I change (and to what) to make this recipe gluten free as well?
Sheila says
Where do you find vegan stick butter?
Houria says
All health food stores carry it as well as major grocery stores. Here in Canada, I have found it at Loblaws, Farm Boy, Metro, Superstore, etc.
Gina says
Is it possible to sub gf flour for the all purpose flour? My daughter is vegan but her friends coming to her birthday party are gluten free. Thanks, Gina
Anne says
Hello! I want to make this recipe for my son’s 1st birthday and was wondering if anyone has tried these as a cake? How long did you bake for? And could it be made the night before?
Thank you!
Bethany says
I just made this for my son’s bday as double layer 8 inch round cake. Each pan requires 1 full recipe, so I made this two times to make a double layer cake. (actually I made it 3, but i had divided 1 recipe into two pans and they both were super thin, and then they stuck and fell apart as i was trying to get them out of the pan!) Definitely spray your pans or grease them with what you prefer, and I lined the bottom of my pan with parchment paper to prevent sticking. They each baked for about 28 min. Good luck!
Sarah says
Glad to see these suggestions here! Any thoughts on how much batter/baking times for a 6 inch cake pan?
Bethany says
I think you’d still need to double the recipe, though maybe you wouldn’t need absolutely all the batter. Then you could use that to make a secret cupcake to eat right away! I think the bake time will prob be close to 25-28 min, but I set mine for 22 then kept adding time until it was baked.
Sarah says
Thanks Bethany! I have taken on the task for making 2 vegan smash cakes and cupcakes for 20 – so I will need lots of batter (and luck)! :)
Bird says
I did these cupcakes. I used all the ingredients you listed. I want to know how you are able to get perfectly white icing?? When I used vegan butter (Earth Balance) the color of the butter made the icing a beige color. No where near white.
“Bird”
niashani says
I promised my son I would make him a funfetti cake for his birthday. Have you tried this recipe as a cake instead? I am wondering if I can double the recipe to make a two layer cake. I am not sure how long I should bake it in a cake pan.
Houria says
Did you end up making it as a cake? My daughter’s birthday is coming up and would like to make this for her in cake form. I’ve made them into cupcakes before and they were so good!
Anne says
I made these for my son’s 2nd birthday, with rice milk, followed exactly as you’ve indicated and honestly, these are the best cupcakes I’ve had in a long while (and I’m not a cupcake person)! These were a total hit at his party and people couldn’t believe they were vegan. Thank you so much! This will be my go-to recipe from now on!
KRISTEN says
Super easy! Super tasty! My 3 year old helped make these for a snack because Hey! It’s a Monday!! Hah We did do a different frosting though; we used powdered sugar, vanilla, and coconut oil. It does have to stay cold but we live the taste.
Courtney says
I may have made the mistake of overfilling my cupcakes, but whatever happened these did not work out for me. They sunk in the middle and overflowed on top and ended up baking up kind of greasy. I did use regular butter since I’m only egg-free, perhaps that had something to do with the greasy factor? Bummed they didn’t work, will try again maybe with less batter and perhaps vegan butter at some point!
Vedrana says
Hi,
We decided to make some vegan food and sell it (along with sharing leaflets on veganism). I like your funfetty vegan cupcakes, they looks so delicious, and I would like to make them for this occasion. But the problem is I never baked cupcakes before so I’m a bit confused. I just bought a pan for (I assume regular size) cupcakes, and I would just like to know how much you fill every cup in the pan – is it supposed to be filled all the way to the top or to the middle, or just a little bit at the bottom and then it raises during baking? As a newbie to this, I would really appreciate your response because this is a little bit confusing… Thanks in advance!
KRISTEN says
Generally, the rule is 2/3 of the way full. So you want 1/3 of the wrapper showing at the top. They do rise a bit. I halved the recipe because it’s just my daughter, my niece, and I. They’re delicious and super easy to make. We didn’t use any of the vegan butter at all. I used 1/4 Cup of pecan oil instead but since you’re a newbie I suggest following the instructions.
gayle thomas says
Hi Dana, any chance of posting some of your recipes in grams rather than cups as I am in the UK. I used a cup to grams converter that I found online but two sites say different things and I want to make them accuratley! My daughter has lots of allergies and I just love your recipes by the way so thank you! x
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Holly says
This recipe really didn’t work for us. The batter was very very sweet and the cakes turned out crispy on top and uncooked inside. They were also sunken. We hope that others have more luck.
Pamela says
Which non dairy milk is best, in your opinion, for this recipe? I like sweetened coconut milk as well as lightly sweetened almond milk.
And what type of vegan butter, unsalted or salted?
Jodi says
Any works well, but you really don’t need it to be sweetened. They are plenty sweet when using “unsweetened” or “plain” varieties. I liked the flavor and consistency best with macadamia milk, but soy is delicious as well.
We use Earth Balance vegan butter. It is salted. You could try omitting the salt if you prefer less salt I suppose.
One thing I have found worth mentioning. We use the larger 6-count muffin pan lined with parchment. They are better that way imo. Plus you can just fold the paper flat and eat with a fork. A little more work on the front end but worth it. :)
Deidre says
The batter is seriously too good! But I am having trouble with my cupcakes sinking in the middle. I am on my second time around and I didn’t fill them quite so much this time. But they still sunk. Any tips!?
Jodi says
They do sink a bit but once you add frosting, you can’t tell. :)
Thanks for sharing, Jodi!
Jodi says
We have made these many times with different types of Earth Balance and non-dairy milk (soy, almond, rice, hemp, and macadamia). So far I like macadamia the best. You have to make sure your ingredients are not out of date, that is a biggie esp with baking soda and powder.
Anyway, super easy and delicious. Even the non-vegans love them.
Mike says
I am making this tomorrow and am intrigued by Macadamia Milk. A local health food store sells it, just wondering if it is worth it over say, a really good organic soy milk? If you like it the best I’m assuming it is yielding the best results in both cake and frosting quality? Thanks!
Jodi says
Yes, it is very smooth & creamy and has a nice flavor. But I love macadamia nuts. :)
Usually we make these with plain organic soy milk because that is what I keep on hand. We actually made these last night. I realized I was short on all purpose flour so I used 2/3 coconut flour. It took a little longer to sift but made for a really interesting (in a good way) texture a taste. You really can’t go wrong.
Mike says
Thanks for the reply. Macadamia nut milk it is. I just made a batch, and I thought all was well until I went to take them out of my pans. A couple cupcakes seem like the top wants to come off. I let them cool considerably longer than I usually do and got them all out on a wire rack but the liners and bottoms were very wet/greasy feeling. I wonder if it was my using a silicone cupcake pan instead of my metal one. We shall see. :)
Denise says
I had the same issues using silicon (tops wanted to come off and very moist but not overly oily). I had some batter left over so put the remaining in some paper liners and it looks like they may be the better option but waiting for them all to cool now!
That should work!
Elizabeth says
Thank you! I just made these gluten free with Bob’s cup for cup GF flour. They are heavenly. Yum!
Daela says
Just made these for my mother’s birthday! They have a good amount of sweetness and are pretty moist. I didn’t use sprinkles, and I also replaced the frosting with avocado chocolate mousse (Giada’s recipe) on half and cashew cream frosting on the other half. As per another comment that mentioned a peaches and basil combo, I blended basil in with the cashew cream and topped with nectarines (didn’t have peaches haha).
The batter was so yummy, I was licking the bowl while the cupcakes were baking! Hoping my non vegan family likes them as much as I liked the fresh baked one I just ate!