These homemade Vegan Funfetti Cupcakes are moist, tender and so easy to make! They are packed with sprinkles and a big dose of vanilla and are the perfect dessert for any celebration.
For the last few months, I've been on a mission to add more classic dessert recipes onto my website. And I've been making great progress. In the cupcake category, I've added Vegan Vanilla Cupcakes, Vegan Chocolate Cupcakes and even Vegan Red Velvet Cupcakes!
And the latest classic recipe I've decided to add are Vegan Funfetti Cupcakes! These cupcakes are tender and moist and so easy to make. They come together in minutes are are fun to decorate with plenty of rainbow sprinkles.
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Why You'll Love This Recipe
- This recipe is easy to make, so it's great for beginner bakers.
- And it requires simple, easy-to-find ingredients.
- These homemade Funfetti Cupcakes are vegan, dairy-free and eggless, so anyone can enjoy them!
- They bake up super tender and moist and packed with rainbow sprinkles and topped with fluffy Vegan Vanilla Frosting.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Canola Oil: Canola oil keeps these cupcakes moist and tender. You can use any neutral oil like vegetable oil, grape seed oil or even avocado oil. But, do not use coconut oil!
Non-Dairy Milk: I like oat milk, but you can also use soy milk, almond milk or any other milk you have on hand.
Rainbow Sprinkles: They aren't Vegan Funfetti Cupcakes without sprinkles! I like these rainbow sprinkles from Sweetapolita. I use them in any recipe that calls for sprinkles from Vegan Funfetti Cake to Vegan Funfetti Cookies.
Vegan Butter: I like Soy-Free Earth Balance Buttery Sticks and Country Crock Plant Butter Sticks.
Variations
I used vanilla frosting to top my cupcakes, but you can use Vegan Chocolate Frosting or Vegan Cream Cheese Frosting, too!
Of grab store-bought frosting if you want to skip the frosting making all together. Your cupcakes, your rules!
Step-by-Step Instructions
Step 1. In a large mixing bowl, combine sugar, non-dairy milk, canola oil, vanilla extract and vinegar. Whisk to combine.
Step 2. Add flour, baking powder and salt and whisk to form the batter.
Then, add rainbow sprinkles.
Step 3. Use a rubber spatula to fold the rainbow sprinkles into the batter.
Step 4. Next, use and ice cream scoop or a spoon to portion the batter into a lined cupcake tin, filling each liner about ⅔ of the way full.
Step 5. Bake the Vegan Funfetti Cupcakes in a 350* F oven for 21-23 minutes or until a toothpick inserted into a cupcake comes out clean.
Allow the cupcakes to cool completely before frosting.
Step 6. To make the frosting, cream vegan butter in a large bowl using a hand mixer. Then, add the powdered sugar and mix on low until combined.
Next, add non-dairy milk and vanilla and mix on medium speed until light and fluffy.
Frost the cupcakes with a butterknife or with a pastry bag fitted with your favorite pastry tip.
Recipe FAQs
The rainbow sprinkles from Sweetapolita are my favorite vegan sprinkles.
No! Funfetti cake mix contains red 40 and milk ingredients. So, if you want funfetti, you have to make it from scratch!
Vegan cupcakes contain flour, leaveners like baking powder or baking soda, salt, sugar, non-dairy milk, vegetable oil and vanilla! The ingredients are very similar to regular cupcakes.
Expert Recipe Tips
When you add the rainbow sprinkles to the Vegan Funfetti Cupcake batter, quickly fold them in, just until they are distributed and stop stirring! If you stir too much, the sprinkles will start to melt and the color will bleed into the batter.
Allow the cupcakes to cool completely before frosting. Frosting melts easily, so if the cupcakes are even a little bit warm you will have a big mess!
Looking for More Vegan Dessert Recipes?
If you tried this Vegan Funfetti Cupcakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Funfetti Cupcakes
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Rubber Spatula
- 1 Cupcake Tin
- 12 Paper Cupcake Liners
- 1 Hand Mixer for the frosting
Ingredients
For the Funfetti Cupcakes
- 1 ½ Cups All-Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 Cup Granulated Sugar
- ¾ Cup Non-Dairy Milk
- ⅓ Cup Canola Oil
- 1 tablespoon Vanilla Extract
- 1 teaspoon Apple Cider Vinegar
- ¼ Cup Rainbow Sprinkles
For the Vanilla Frosting
- 8 tablespoon Non-Dairy Butter, room temperature
- 2 Cups Powdered Sugar, sifted
- 1 tablespoon Non-Dairy Milk
- 2 teaspoon Vanilla Extract
To Garnish
- ¼ Cup Rainbow Sprinkles
Instructions
- Preheat oven to 350* F. Line a cupcake tin with 12 paper liners.
- In a medium bowl, combine flour, baking powder and salt. Whisk to combine.1 ½ Cups All-Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
- In a large bowl, combine sugar, non-dairy milk, canola oil, vanilla and vinegar. Whisk well. Then, add the dry ingredients and whisk to form the batter.1 Cup Granulated Sugar, ¾ Cup Non-Dairy Milk, ⅓ Cup Canola Oil, 1 tablespoon Vanilla Extract, 1 teaspoon Apple Cider Vinegar
- Add the rainbow sprinkles and use a rubber spatula to fold the sprinkles into the batter. See note!¼ Cup Rainbow Sprinkles
- Use an ice cream scoop or a spoon to portion the batter into the lined cupcake tin, filling each liner about ⅔ of the way full. then bake in a 350*F oven for 21-23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Allow the cupcakes to cool completely before frosting.
To Make the Vanilla Frosting
- In a large bowl using a hand mixer, cream the non-dairy butter until completely smooth. Then, add the powdered sugar and mix on low until combined.8 tablespoon Non-Dairy Butter, room temperature, 2 Cups Powdered Sugar, sifted
- Add the non-dairy milk and vanilla and mix on medium speed until light and fluffy. Use a butterknife or a piping bag fitted with your favorite pastry tip to frost the cupcakes, and sprinkle with extra rainbow sprinkles. Serve!1 tablespoon Non-Dairy Milk, 2 teaspoon Vanilla Extract, ¼ Cup Rainbow Sprinkles
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