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    Home » Recipes » Vegan Desserts

    Vegan Funfetti Cupcakes

    Published: Oct 19, 2024 by Megan Calipari · This post may contain affiliate links · Leave a Comment

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    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.

    Vegan Funfetti Cupcakes on a small wooden board.

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Variations
    • Step-by-Step Instructions
    • Recipe FAQs
    • Expert Recipe Tips
    • Looking for More Vegan Dessert Recipes?
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients for making this recipe in small bowls on a marble surface.

    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

    Wet ingredients for the cupcakes in a large marble bowl on a wooden surface.

    Step 1. In a large mixing bowl, combine sugar, non-dairy milk, canola oil, vanilla extract and vinegar. Whisk to combine.

    Sprinkles added into cupcake batter in a large bowl with a spatula inside.

    Step 2. Add flour, baking powder and salt and whisk to form the batter.

    Then, add rainbow sprinkles.

    Rainbow sprinkles mixed into cupcake batter in a large bowl.

    Step 3. Use a rubber spatula to fold the rainbow sprinkles into the batter.

    Cupcake batter in a lined cupcake tin.

    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.

    Baked homemade Vegan Funfetti Cupcakes in a cupcake tin.

    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.

    Vanilla frosting in a white bowl with a gold spoon in it.

    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

    What rainbow sprinkles are vegan?

    The rainbow sprinkles from Sweetapolita are my favorite vegan sprinkles.

    Is Funfetti cake mix vegan?

    No! Funfetti cake mix contains red 40 and milk ingredients. So, if you want funfetti, you have to make it from scratch!

    What is a vegan cupcake made of?

    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!

    Vegan Funfetti cupcake with a bite taken out of it on a small board with other cupcakes on it.

    Looking for More Vegan Dessert Recipes?

    • Vegan Lemon Bundt Cake with lemon glaze on a cake stand.
      Vegan Lemon Bundt Cake
    • Chocolate dipped Vegan Cake Pop with a bite taken out of it laying on top of more cake pops.
      Vegan Cake Pops Recipe
    • Vegan Birthday Cake on a small plate with a gold fork next to it.
      Vegan Birthday Cake
    • A slice of vegan chocolate chip cookie cake on a gold cake server.
      Vegan Chocolate Chip Cookie Cake

    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

    Homemade Vegan Funfetti Cupcake with a bite taken out of it.

    Vegan Funfetti Cupcakes

    Megan Calipari
    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.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 20 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Cupcakes
    Calories 362 kcal

    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

    Notes

    When you add the rainbow sprinkles to the 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!

    Nutrition

    Serving: 1CupcakeCalories: 362kcalCarbohydrates: 56gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 238mgPotassium: 45mgFiber: 0.5gSugar: 43gVitamin A: 63IUVitamin C: 1mgCalcium: 65mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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