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three vegan funfetti cupcakes with vanilla buttercream frosting and rainbow sprinkles

Vegan Funfetti Cupcakes

  • 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

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 3/4 cups all-purpose flour
  • 1 cup┬ásugar
  • 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

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 3/4 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 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).

Nutrition

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

Keywords: vegan funfetti cupcakes, vegan vanilla cupcakes