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!
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!
- 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.
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.
Pour the wet batter over the dry batter. Mix together until just combined; do not overmix. Next, stir in the rainbow sprinkles.
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 3/4 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.
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.
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.
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.
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
- Chocolate Mug Cake (Vegan, Gluten-Free)
- Chocolate Chip Banana Mug Cake (Vegan, Gluten-Free)
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!
- 1 and 3/4 cups all-purpose flour
- 1 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup almond milk (room temperature)*
- 1 tsp distilled white vinegar or apple cider vinegar
- 1/3 cup melted coconut oil**
- 1 tbsp vanilla extract
- 1/3 cup rainbow sprinkles
- 1 batch vegan vanilla frosting
- Preheat the oven to 350 degrees F. Fill a cupcake pan with cupcake liners.
- 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.
- In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix together.
- Pour wet ingredients into the dry ingredients. Mix together until just combined; do not overmix. Stir in the rainbow sprinkles.
- Using a measuring cup or a large cookie scoop, spoon the batter into the cupcake pan. Fill each slot 3/4 full, leaving enough room for the batter to rise while baking.
- 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.
- After the cupcakes have cooled, top with vegan vanilla frosting and rainbow sprinkles. Enjoy!
- *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 1/3 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).
- Serving Size: 1 cupcake
- Calories: 209
- Sugar: 18g
- Fat: 8g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
Keywords: vegan funfetti cupcakes, vegan vanilla cupcakes
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