1-Bowl Vegan Funfetti Cupcakes

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.

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.

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.

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!

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!

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!

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.

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!

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

Had terrible luck with these. They ended up tasting like cornbread. Not sure what went wrong.

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

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!!

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

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.

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.

Best cupcakes Ive ever tasted; no exaggeration.

I made these for my mom who is vegetarian but was convinced that vegan food is gross. She LOVED them!! I loved them! I don’t usually like butter cream frosting either, but the combination of these cupcakes and the icing was divine! They were so moist and sweet- I wish I had made more!

I did use 1/2 vegan butter and half coconut oil in the batter because I didn’t have enough on hand.

>>>Future>>> I would like a vegan recipe for cake batter icing on top of these cupcakes! That would be amazing. Thanks!!

I made these as written. I filled the cupcake liners to 3/4 and they all merged together. They rose and fell in the oven. Only make if you like flat cupcakes and do not over fill. I’ll try another recipe from another site. I should’ve have read all the reviews instead of looked at stars. People had trouble like me yet still rated them 5 stars :( I’ll give these 3 stars. I’m a bit disappointed.

I’m not a vegan or a baker and mine came out absolutely perfect and delishious! I made them today for my daughter’s 19th bday. Thank you!

Hm…. maybe a glitch but I can only give this a 4 or 5 star rating? I would honestly probably give it a 3.5 or 3 tho.

To be honest I made these for my dog’s birthday to avoid his allergens, and this is the first vegan thing I’ve made. The cake turned out pretty nice. I had to add about 1/4 cup more flour b/c it was suuuper runny and essentially just liquid batter. Some of the cupcakes fall apart when you peel them out of the wrappers but others hold up just fine? Also, I’m not sure if I did something wrong but the frosting tastes delicious (if a bit too rich) but looks like shit. Even with lots of mixing and strained powdered sugar, the icy looks really gross and lumpy and no amount of work was fixing it.

Any suggestions for high altitude? I made these and added my tricks for high altitude which is more flour reduce sugar and a little bit of water but they still won’t hold form. They taste amazing but I can’t get them to stay in cupcake form. They crumble.

I made these today in paper muffin cups and then silpat muffin tins. DO NOT USE PAPER CUPS if using a silpat! Either the paper cups OR the silpat. My muffins came out wet and greasy, the vegan butter soaked the cups. I’m assuming it’s because the silpats don’t heat up like metal would. They taste good but look awful, LOL! Ah, well, live and learn.

These cupcakes turned out AMAZING! I accidentally used self raising flour and then panicked after I realised my mistake! After an anxious 20 minutes of staring at them while they baked, I’m happy to report that they were perfect. Light, moist, fluffy and super duper delicious!

I’m a big fan of the site but unfortunately these came out as cupcake tops only (you know the muffin top Seinfeld reference right?). I followed the directions, used all the ingredients mentioned and they broke apart after an hour of cooling outside. The consistency is just not there.

Hi Dana,

I made these for my granddaughter who is a devout vegan. We were having a birthday party and I didn’t want her to feel left out. They are so good that I just made them again for us. I didn’t put sprinkles in the batter. The texture is awesome and the flavour of the cupcake and icing are better than regular butter icing. I used unsweetened soy milk. My granddaughter actually told me that she had bought your cookbook. Well done! I be checking out more of your recipes. Thanks so much, Diana.

I made these minus the baking soda (I didn’t have any) and I added aquafaba as the binder. The cupcakes came out perfect. It did not sink. My husband (who is a very picky eater) had 3 of these cupcakes, but said it tasted healthier…haha. I made it in rainbow design for my daughter’s birthday for those who are coming who are non-dairy or vegan. The icing recipe was a little too sweet but I just need to put less powdered sugar.

I was looking for a vegan vanilla cupcake recipe and knew these would be great since they’re so similar to my non vegan recipe! I followed the recipe without the sprinkles in the batter (I didn’t want them) and added 2 TBSP flaxseed mixed with 4 TBSP water (let sit for 5 minutes, stir) then add to batter for the eggs that were missing. No caving in and they were delicious! My family loved them!!! Thank you!

I made these for a “Galentine’s Day” party and they came out great! Mine came out a little dense because I only had enough all-purpose white flour for 1/3 of the required flour. The rest I had to use white whole wheat flour. But I followed the recommendations from some other comments and used 6 TSPs of aquafaba and that really lightened them up. No drooping in the middle.

Made this tonight as a a 13×9 cake and it was a home run. Just followed the recipe but doubled it and baked about 30-35 minutes on 325 convection. Really moist and just the right balance of sweetness. This is a go to base cake recipe.

Perfect dessert for Vegan Taco night starring your delicious quinoa taco “meat”. Yum!!

Tom

I have not had luck with this resting recipe. It came out grainy and the butter was melting out of the frosting.

Loved the recipe. I used it as a base to make Christmas spiced cupcakes. I used just solid coconut oil (because I didn’t have vegan butter) and coconut sugar instead and put in around 2 tsps cinnamon, 1 tsp of ground ginger and 1/4 tsp of ground cloves. Turned out incredible, the coconut sugar made it almost caramel like.

Ok, best Vegan cupcake recipe by far!!! I am a Cake designer/Pastry Chef. I couldn’t find my recipe so I searched the web and this popped up. At first I thought, no egg replacer? No way! But they turned out amazing! I did however substitute the “butter” with Canola oil and I doubled the baking powder. I like the oil because first of all, it’s all I had. Second, it created a very moist cake. And I’m sure the shelf life will be greatly extended.
I highly recommend this recipe. If yours sunk in, your temp may be too low, your oven temp may be off or you opened the door to soon to check them. Or kept it open too long while checking. Mine popped right up, no issues. (I did double the baking powder so perhaps that played into it)
I didn’t try the frosting recipe, because we have non-dairy whip here where I work but when I’ve made it before, I like to use the non dairy creamers or the soy half and half. It’s creamier.

I always use this recipe as a base for white cake, it’s my favorite so far! Mines just came out of the oven right now and I can’t wait to eat it soon.

I made these for my niece who has an egg allergy. So, I wasn’t really in need of a vegan recipe. I went ahead and used regular 2% milk and regular butter but not really happy with the taste or texture. They tasted a bit too doughy, instead of vanilla it just tasted like flour and sugar. The texture wasn’t great either, it crumbled when I took the liner off. Overall I’d say it is a C- recipe but perhaps that was because of the substitutes????

I made a double batch of these for my daughters birthday party. So yummy! They were a hit?

These cupcakes turned out quite good! Yummy!

I was so excited to make these but they did not work at all. I followed the recipe exactly. I think it’s because of the vegan butter (I used earth balance sticks). I have never used butter in a cupcake or cake recipe so I thought that was weird. I always use some sort of vegetable oil. These might work with oil but they do not work with butter. It all pooled at the bottom making them super greasy and dense. They didn’t rise much either.

These are quite lovely! I’ve made them a handful of times and always pleased when getting to taste them again. I’ve had great luck swapping the flour out for an all purpose gluten free flour (by Arrowhead Mills) while following the rest of the recipe exactly.
Thanks Dana! You have done it again !

I made these for my babes 1st birthday party and they were INCREDIBLE!! Perfect! Everyone loved them and multiple people said they were the best cupcakes ever! (Non-vegans!) I’ll be making them again soon! Thanks Dana!!

Wow! These cupcakes were fluffy, moist and delicious! While food science would tell me it’d make sense that the vinegar and baking soda would react to make things fluffy, it was different for me to bake a cake/cupcake without eggs. But honestly? These turned out better than my more traditional homemade cakes/cupcakes! I plan on trying more of your cake and cupcake recipes! (I also shared this recipe with all of my friends. :) )

I like the cupcakes. Turned out nicely, and the icing is simply delicious! The cake does taste a lot like pancakes but still very good. I did everything but I didn’t have enough vegan butter for the icing so I used coconut oil and I used soy-milk instead of almond because it’s for celebrations at my daughter’s schools and both my kids are vegan(by choice) and we cannot bring anything with nuts in for treats or snacks. I am planning on freezing these and throughout the year when there are at any parties, we’ll have one handy for them. I’m also gonna make your chocolate ones as well. Thanks to you Dana for your fantastic recipes and I hope you and your family is safe during these terrible hurricanes!

I’ve made this almost every week for the past month!! Lol

I doubled the batch, made two layer cakes and turned it into a birthday cake. Awesome

Honestly! These are fantastic!

I made them for myself on my birthday, and plan to make them again this weekend for my best friends’. They’re super fun and super delicious!

Oh my god. I made these cupcakes for my daughters first birthday and they are AMAZING. Dana, I love you.

Just made this into about 40 mini cupcakes for my sons toddler group. Baked for 14 minutes. Turned out wonderfully. Light fluffy sweet two bite treats. Besides the size, I followed the instructions exactly. Thank you Dana!

Hi!
This is my first attempt at cupcakes that are vegan AND GF. I used your GF flour blend and followed the recipe exactly (did not add any more leavening agents than what the recipe called for). I cooked it for 28 minutes and it was PERFECT! I have never had a GF mix turn out so perfect.

Next time I will cut the sugar in half, it waaay too sweet but nonetheless a wonderful base batter that can be adapted to meet many flavors. Cannot wait to try your vegan GF carrot cake tomorrow

Thank you for sharing this delicious recipe! I’ve tried many vegan cupcakes and substitutes over the past year. These are the best! I used rice milk and vinegar. They’re going to be perfect for my daughter’s birthday party! She has many food allergies, so making food that is safe for her and tasty/appealing for our guests is my constant struggle. She’ll be so excited to finally be able to eat a frosted sprinkle cupcake like the other kids!

These turned out perfectly for me. I used earth balance from a tub, didn’t use an electric mixer and actually even forgot to sift the ingredients in (OOOPS) and everything still turned out perfect. I beat the batter fairly well but wouldn’t say any more time than suggested in the recipe for an electric mixer. just make sure everything is smooth and you’ll be good to go. :D

Do NOT use apple cider vinegar. You can taste it in the cupcakes (ruins it). I mixed it in REALLY REALLY well too, I could still taste it.

Just made these yesterday and they turned wonderfully! I used gluten free flour (First time making something gluten free) and smart balance. It was also my first time making something vegan (got to show my dubious mom that vegan food/baking can be delicious). I didn’t have rainbow sprinkles on hand so I used green, white, black, and purple sprinkles. It was so hot yesterday that the sprinkles melted and turned the cupcakes purple, which actually looked pretty cool haha. They actually had a nice dome on top. I made these for my dairy free, gluten free best friend’s birthday and can’t wait to give them to her. Thank you for the great recipe!

I am constantly on a quest to find the perfect cupcake, vegan or omnivore. This cupcake was amazing! I made them for my coworkers birthday and even my husband who thinks vegan food is gross thought they were delicious!! I will be making these again.

I made these but the sprinkles went white.. any ideas webby please?