1-Bowl Vegan Funfetti Cupcakes

These came out beautifully. First attempt at vegan baking for my husbands birthday. Thank you!

Such an easy recipe and SO delicious. Its hard not to eat up the raw cake batter, its so yummy.

Quick and simple to make. Even fussy eaters will love them. They taste so good, non-vegans don’t believe there’s no dairy or eggs.

Will definitely be making again soon!

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

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

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

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

This recipe is so flexible, and SO GOOD.

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

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

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

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

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

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

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

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

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

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

Valerie

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

My son loved making these cupcakes !!
I had all the ingredients to put together!! Thumbs up!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Mine sunk terribly as well, and I followed the recipe exactly. So disappointed. They are also incredibly oily.

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

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

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

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

These are AMAZING!! One of the best cupcakes I’ve ever had. Thanks!!

Just made these with my 3 year old, honestly the best vegan cupcakes I have ever eaten!

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