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    Home » Sweets » Vegan Funfetti Cupcakes

    Vegan Funfetti Cupcakes

    Published: Mar 27, 2021 · Modified: Jun 15, 2021 by Kaylie Grace · 16 Comments

    Jump to Recipe

    This post may contain affiliate links. Read the affiliate disclosure here. 

    Vegan funfetti cupcakes are fluffy, moist, perfectly sweet, and loaded with rich cake batter flavor! This colorful dessert is topped with a thick swirl of dairy-free vanilla buttercream frosting and rainbow sprinkles. They are easy to make, contain simple ingredients, and ready in about 30 minutes. It’s the BEST dessert for birthdays, parties, special occasions, and celebrations!

    three vegan funfetti cupcakes with vanilla buttercream frosting and rainbow sprinkles
    a vegan funfetti cupcake topped with vanilla buttercream frosting and rainbow sprinkles
    a partially eaten vegan funfetti cupcake topped with vanilla buttercream frosting and rainbow sprinkles

    Whether it’s a birthday, super special occasion, or just a regular Monday afternoon, there is no wrong time to make these Vegan Funfetti Cupcakes! When I say you NEED to make this celebratory dessert, I truly mean it. These colorful cupcakes are ridiculously delicious. They are light and fluffy, super sweet, moist, infused with vanilla, and a total crowd-pleaser. Bake a dozen and wow your friends, family, or coworkers at the next gathering!

    This vegan rainbow cupcake recipe is made with basic ingredients: flour, sugar, coconut oil, almond milk, and vanilla. They rise beautifully while baking, resulting in tall cupcakes with the classic “muffin top” appearance. Don’t forget to swirl the best ever homemade vegan vanilla frosting and rainbow sprinkles on top.

    These funfetti cupcakes are:

    • Vegan, dairy-free, egg-free, and can be gluten-free
    • Easy to make with simple instructions for beginner bakers
    • Like mini single-serving birthday cakes
    • Easily transportable & great for parties
    • Non-vegan approved and kid-approved
    • Loved by everyone!
    an overhead image of vegan cupcakes with vanilla buttercream frosting and rainbow sprinkles

    Ingredients needed

    • Flour: All-purpose flour, otherwise known as plain flour, is used for these vegan funfetti cupcakes. If you want to make a gluten-free swap, be sure to use a gluten-free flour blend that contains xanthan gum for the best results.
    • Almond milk: I recommend using almond milk, but other nut milks will produce similar results.
    • Sugar: This rainbow cupcake recipe is sweetened with classic cane sugar.
    • Coconut oil: Be sure to use melted coconut oil, not solid coconut oil. For a flavorless option, choose refined coconut oil. If you don’t mind a subtle coconut flavor, you can use unrefined coconut oil.
    • Vinegar: Vinegar is combined with almond milk to create vegan buttermilk. Use distilled white vinegar or apple cider vinegar. If you don’t have either option, you can use lemon juice instead.
    • Leavener: Baking powder and baking soda help the cupcakes rise while baking.
    • Vanilla: A generous spoonful of vanilla extract creates a classic cake batter flavor. Don’t skip this ingredient!
    • Sprinkles: Rainbow sprinkles are essential for colorful funfetti cupcakes. Mix them in the cake batter and sprinkle them on top.
    a vegan funfetti cupcakes with vanilla frosting and the cupcake liner peeled off of it

    How to make vegan funfetti cupcakes

    For the full ingredients list and step-by-step instructions, scroll down to view the recipe card below.

    How to make vegan buttermilk

    To start, create a simple homemade vegan buttermilk. In a bowl, combine the almond milk and distilled white vinegar or apple cider vinegar. Set aside for 5 minutes to curdle. Then, add the melted coconut oil and vanilla extract. Mix together.

    In a separate bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix together to remove any clumps.

    vegan buttermilk and vanilla extract in a white bowl
    a hand mixing flour and sugar in a white bowl

    Pour the wet batter over the dry batter. Mix together until just combined; do not overmix. Next, stir in the rainbow sprinkles.

    a hand mixing vegan cake batter in a white bowl
    a hand pouring a measuring cup full of rainbow sprinkles into vegan funfetti cake batter

    Line a cupcake pan with cupcake liners. (These prevent your cupcakes from sticking to the pan.) Using a large cookie scoop or a measuring cup, spoon the funfetti cupcake batter into each slot. Fill each slot ¾ full, leaving plenty of room for the cupcakes to rise while baking.

    Bake cupcakes at 350 degrees F for 20-25 minutes. After, remove from the oven and cool for at least 5 minutes before removing them from the pan. Once the cupcakes have cooled completely, add frosting and rainbow sprinkles on top.

    vegan funfetti cupcake batter inside a 6 slot cupcake tin
    vegan funfetti cupcakes in a 6 slot cupcake tin

    Frequently asked questions for vegan cupcakes

    Why is it important not to overmix batter?

    When it comes to baked goods, I often make a note not to over-mix the batter. There are two main problems that can result from over-mixing: gluten development and aeration.

    • Gluten development: Have you ever baked a treat that had an unpleasant, gummy texture? Chances are, you mixed the batter too long and overworked the gluten. When we mix wet ingredients with dry ingredients, gluten proteins are developed in the batter. This is needed to form the structure of baked goods. However, if you overdo it, the texture will become slimy, stringy, and gummy.
    • Aeration: When you stir wet ingredients and dry ingredients together, air is being incorporated into the mix. If you over-mix the batter, you risk adding too much air into the batter. This isn’t as much of an issue for baked goods – like cake, muffins, and cupcakes – but it does pose a problem for cookies.

    I recommend reading The Most Confusing Recipe Instruction, Debunked & Demystified for more information about this tip.

    Can I make these cupcakes gluten-free?

    Yes, you should be able to make gluten-free funfetti cupcakes with no problem. Your results will vary depending on the brand of gluten-free flour though. Be sure to replace the all-purpose flour with a gluten-free flour blend that contains xanthan gum. I strongly encourage you to use Bob’s Red Mill 1-to-1 GF Baking Flour for the best results.

    How do you tell if cupcakes are done?

    Remove the vegan funfetti cupcakes from the oven. Stick a toothpick in the center of one cupcake. If the toothpick comes out clean, the cupcakes are done! If the toothpick comes out wet, bake for a few extra minutes and check again.

    vegan funfetti cupcakes with vanilla frosting and rainbow sprinkles on a pink surface

    Is funfetti cake mix vegan?

    No, the original Pillsbury funfetti cake mix is not vegan. It contains dairy ingredients, making it unsuitable for a vegan diet. That’s why I’m showing you how to make this recipe from scratch 🙂

    Are sprinkles vegan?

    It depends! Some sprinkles are vegan while others are not. Depending on your strictness with a plant-based/vegan diet, you may want to double check the label and choose certified vegan sprinkles.

    Sprinkles are tiny, colorful candies traditionally made of sugar, corn syrup, and artificial colorings. That should make them vegan, right? Well, not quite. Many sprinkles contain an ingredient called confectioner’s glaze. What is confectioner’s glaze? It’s a food-grade shellac made from insects. For most people, this makes it unacceptable for a vegan diet.

    There is good news, though! You can still find many vegan sprinkles in stores and online. I love buying sprinkles from Fancy Sprinkles, Sweetapolita, Etsy, and Whole Foods Market.

    How to store vegan funfetti cupcakes

    These cupcakes are best enjoyed the same day you bake them. If you have leftovers, store them in a sealed container at room temperature. Enjoy within 2-3 days.

    If you’re in a hot and humid climate (or the frosting is melting), you can store the cupcakes inside a refrigerator. Keep in mind the fact that cake dries out in the refrigerator. For the best results, let the chilled cupcakes come back to room temperature before consuming.

    For longterm storage, wait to add the frosting until you’re ready to eat the cupcakes. To store, tightly wrap each cupcake with plastic wrap. Transfer them to a sealed container or plastic bag. Keep in the freezer for up to 3 months. Once you are ready to serve the cupcakes, allow them to dethaw before adding frosting and sprinkles.

    a partially eaten vegan funfetti cupcake topped with vanilla buttercream frosting and rainbow sprinkles laying on a peeled cupcake liner

    More vegan birthday recipes

    • Edible Funfetti Cookie Dough (Vegan)
    • Vegan Birthday Cake Cookies
    • Funfetti Mug Cake (Vegan, Gluten-Free)
    • Birthday Cake Energy Balls

    More vegan cupcake recipes

    • Vegan Chocolate Cupcakes
    • Vegan Red Velvet Cupcakes

    If you try these Vegan Funfetti Cupcakes, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!

    Print
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    three vegan funfetti cupcakes with vanilla buttercream frosting and rainbow sprinkles

    Vegan Funfetti Cupcakes

    ★★★★★ 5 from 2 reviews
    • Author: Kaylie Grace
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 12 cupcakes 1x
    • Category: Dessert
    • Method: Bake
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
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    Description

    Vegan funfetti cupcakes are sweet, fluffy, moist, and loaded with colorful sprinkles! This celebratory dessert is topped with a thick swirl of vegan vanilla buttercream frosting. It’s the BEST treat for birthdays, parties, special occasions, and celebrations. They are dairy-free, egg-free, and can be gluten-free. The easy recipe is made from scratch and better than funfetti box mix!


    Ingredients

    Scale

    Funfetti Cupcakes

    • 1 and ¾ cups all-purpose flour
    • 1 cup sugar
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 cup almond milk (room temperature)*
    • 1 tsp distilled white vinegar or apple cider vinegar
    • ⅓ cup melted coconut oil**
    • 1 tbsp vanilla extract
    • ⅓ cup rainbow sprinkles

    Vanilla Frosting

    • 1 batch vegan vanilla frosting

    Instructions

    1. Preheat the oven to 350 degrees F. Fill a cupcake pan with cupcake liners.
    2. In a bowl, combine almond milk and distilled white vinegar. Set aside for 5 minutes. After, add melted coconut oil and vanilla extract. Mix together.
    3. In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix together.
    4. Pour wet ingredients into the dry ingredients. Mix together until just combined; do not overmix. Stir in the rainbow sprinkles.
    5. Using a measuring cup or a large cookie scoop, spoon the batter into the cupcake pan. Fill each slot ¾ full, leaving enough room for the batter to rise while baking.
    6. Bake cupcakes for 20-25 minutes. Remove cupcakes from the oven and let them cool for 5 minutes (inside the pan) before removing them to cool completely.
    7. After the cupcakes have cooled, top with vegan vanilla frosting and rainbow sprinkles. Enjoy!

    Notes

    • *Almond milk should be room temperature, not cold.
    • **Use melted coconut oil, not solid coconut oil. To melt coconut oil, microwave it for 30 seconds. Then, measure ⅓ cup and proceed with the recipe.
    • Store cupcakes in a sealed container at room temperature.
    • The nutrition information is for the cupcakes only (no frosting).

    Nutrition

    • Serving Size: 1 cupcake
    • Calories: 209
    • Sugar: 18g
    • Fat: 8g
    • Carbohydrates: 33g
    • Fiber: 1g
    • Protein: 2g

    Keywords: vegan funfetti cupcakes, vegan vanilla cupcakes

    Did you make this recipe?

    Tag @purelykaylie on Instagram and hashtag it #purelykaylie

    This post contains affiliate links. If you make a purchase through one of these links, I earn a small commission at no additional cost to you. I only recommend products I personally use, trust, and love!

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    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Marin

      September 28, 2022 at 8:34 am

      I made these for my son, who has an egg allergy, and they came out amazing! Could I use the same recipe for a full cake instead of cupcakes?

      Reply
      • Kaylie Grace

        September 28, 2022 at 12:37 pm

        Thank you, Marin! Yes, you can use the recipe as a full cake. However, this will change the baking time depending on the pan size you use. Be sure to do the toothpick test to make sure the cake is fully baked before removing it from the oven 🙂

        Reply
    2. Jeannie Allan

      June 07, 2022 at 5:05 pm

      Can I substitute Oat Flour for all purpose flour in these cupcakes? Also can I sub coconut oil for the vegan butter in the frosting?

      Reply
      • Kaylie Grace

        June 08, 2022 at 2:17 pm

        Hi, Jeannie! I do not recommend making substitutions for these cupcakes. Cupcake recipes generally shouldn’t be messed with if you want to achieve similar results to the original recipe! You may have success using oat flour, but I have not tried it myself so I cannot guarantee it will work well. For the frosting, it must be made with vegan butter. If you are looking for the healthiest vegan butter option, I highly recommend using the Miyoko’s brand! It is made with coconut oil. Enjoy! 🙂

        Reply
    3. Cassandra

      May 17, 2022 at 12:26 pm

      What do I do for high altitude? I am at about 5k elevation. Is there anything I need to change for this recipe?

      Reply
      • Kaylie Grace

        May 24, 2022 at 5:14 pm

        Hi, Cassandra! I recommend checking out these tips for baking at high altitude. Happy baking! 🙂

        Reply
    4. Erin

      March 19, 2022 at 5:41 am

      Can the almond milk be substituted for oat milk?

      Reply
      • Kaylie Grace

        March 19, 2022 at 11:18 am

        Absolutely! 🙂

        Reply
    5. Jackie

      January 10, 2022 at 10:17 am

      Delicious and so cute!

      ★★★★★

      Reply
      • Kaylie Grace

        January 10, 2022 at 11:20 am

        Thank you, Jackie! 🙂

        Reply
    6. Angela

      November 02, 2021 at 10:47 pm

      Could I sun lemon juice for the vinegar?

      Reply
      • Kaylie Grace

        November 04, 2021 at 7:20 pm

        Hi, Angela! Yes you can 🙂

        Reply
    7. Jillian

      August 13, 2021 at 1:39 pm

      How many cupcakes does this make?

      Reply
      • Kaylie Grace

        August 15, 2021 at 6:36 pm

        Hey, Jillian! This recipe yields 12 cupcakes. You can always check the “yield” at the top of the recipe card to see the number of servings any recipe makes. Enjoy! 🙂

        Reply
    8. Anonymous

      July 25, 2021 at 2:52 pm

      The cupcakes came out so good! Didn’t even taste vegan!

      ★★★★★

      Reply
      • Kaylie Grace

        July 25, 2021 at 7:33 pm

        Woohoo! Thank you so much 🙂

        Reply

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