Vegan Funfetti Cupcakes

There’s something about a tray of freshly baked cupcakes—pastel sprinkles peeking through golden tops, sugary vanilla aroma curling through the kitchen—that makes everything feel a little lighter.

These vegan Funfetti cupcakes are a cozy, joy-sparking dessert that comes together surprisingly fast, perfect when you need something sweet in under an hour.

They’re ideal for beginners, busy home bakers, families with mixed diets, and anyone who loves a nostalgic treat without the dairy or eggs.

I still remember a last-minute weeknight when a friend texted, “We’re five minutes away—can we stop by?” I whipped up these cupcakes while we chatted at the counter, the speckled batter coming together in one bowl.

By the time we finished catching up, warm, sprinkle-studded cupcakes were ready, turning an ordinary evening into a little celebration.

They shine for birthdays, office treats, school events, or simple Sunday baking therapy.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers classic birthday-cake flavor with fluffy, tender vanilla crumb.
• Showcases colorful vegan sprinkles for a fun, festive look.
• Uses simple pantry staples and one bowl for easy cleanup.
• Stays moist and soft for days, perfect for make-ahead desserts.
• Satisfies vegans and non-vegans—no one misses the eggs or dairy.

Ingredients

• 240 ml unsweetened almond milk — room temperature for best texture
• 1 tbsp apple cider vinegar — reacts with leaveners for extra lift
• 180 g all-purpose flour — regular bleached or unbleached works
• 150 g granulated sugar — standard fine white sugar dissolves easiest
• 2 tsp baking powder — check it’s fresh for a good rise
• 0.5 tsp baking soda — balances the acidity from vinegar and milk
• 0.5 tsp fine sea salt — fine grain disperses flavor evenly
• 80 ml neutral vegetable oil — canola or sunflower for a clean taste
• 2 tsp vanilla extract — real vanilla gives classic funfetti flavor
• 3 tbsp vegan rainbow sprinkles — confirm dairy-free and shellac-free
• 115 g vegan butter, softened — bring to room temp for smooth frosting
• 240 g powdered sugar, sifted — sifting prevents lumpy buttercream
• 1 tbsp unsweetened almond milk (for frosting) — adjust for frosting consistency
• 1 tsp vanilla extract (for frosting) — enhances sweet, creamy flavor
• 1 tbsp vegan rainbow sprinkles (for topping) — add just before serving for color

Step-by-Step Method

Preheat the Oven & Prep the Tin

Preheat the oven to 175°C (350°F). Line a standard 12-cup muffin tin with paper cupcake liners.

Make sure the rack is in the center of the oven for even baking. Set the prepared tin aside while you mix the batter so it’s ready as soon as the batter is finished.

Make the Vegan “Buttermilk”

Whisk the almond milk and apple cider vinegar together in a medium bowl. Let the mixture sit for about 5 minutes to curdle slightly. This creates a vegan “buttermilk” that helps the cupcakes turn out tender and light.

Set the bowl aside while you prepare the dry ingredients.

Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and fine sea salt. Break up any clumps of flour or sugar with the whisk.

Make sure everything is evenly distributed so the leavening agents work properly and the cupcakes rise uniformly in the oven.

Mix the Wet Ingredients

Add the neutral vegetable oil and vanilla extract to the curdled almond milk mixture. Whisk until fully combined and the liquid looks smooth and uniform.

This step blends the flavors and fat into the “buttermilk,” helping create a batter that mixes easily with the dry ingredients later.

Bring Wet & Dry Together

Pour the wet mixture into the bowl of dry ingredients. Whisk gently until just combined, stopping as soon as no large lumps remain.

Avoid overmixing the batter, as that can make the cupcakes dense or tough. A few small lumps are fine and will bake out in the oven.

Fold in the Sprinkles

Sprinkle 3 tablespoons of vegan rainbow sprinkles over the batter. Use a rubber spatula to gently fold them in, lifting from the bottom and turning the bowl.

Distribute the sprinkles evenly without overworking the batter. This keeps the crumb tender while giving a fun, colorful confetti effect.

Fill the Cupcake Wells

Divide the batter evenly among the 12 lined cupcake wells. Fill each cavity about two-thirds full to allow room for rising.

Use a spoon or small measuring cup for neater portions. Smooth the tops lightly if needed so the cupcakes bake up with even, rounded domes.

Bake Until Set

Place the muffin tin in the preheated oven. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.

Avoid opening the oven door too often. Once done, remove the tin and place it on a wire cooling rack.

Cool the Cupcakes Completely

Let the cupcakes cool in the tin for about 10 minutes to set their structure. Then carefully lift them out and transfer each cupcake directly onto the wire rack.

Allow them to cool completely, about 20 minutes more, so the frosting won’t melt when applied.

Beat the Vegan Butter

While the cupcakes cool, place the softened vegan butter in a mixing bowl. Beat with a hand mixer or stand mixer on medium speed for about 2 minutes, until smooth, creamy, and slightly lighter in color.

Scrape down the sides of the bowl as needed to make sure everything is evenly whipped.

Add the Sugar & Flavorings

Gradually add the sifted powdered sugar to the butter, mixing on low to avoid a sugar cloud. Once incorporated, increase the speed to medium and beat until fluffy.

Add 1 tablespoon almond milk and 1 teaspoon vanilla extract. Beat until the frosting is smooth, creamy, and spreadable.

Frost & Decorate the Cupcakes

Make sure the cupcakes are completely cool. Use a knife or piping bag to frost the tops with the vanilla buttercream.

Swirl or spread as desired. Immediately sprinkle the frosted cupcakes with the remaining vegan rainbow sprinkles so they adhere well. Serve right away or store as directed.

Ingredient Swaps

• Use any neutral plant milk (soy, oat, cashew) in place of almond milk; full-fat canned coconut milk will make them richer.
• Swap neutral vegetable oil with melted coconut oil or light olive oil.
• For gluten-free cupcakes, use a high‑quality 1:1 gluten-free baking flour blend and add 2–3 extra tablespoons of plant milk if the batter seems thick.
• Coconut sugar or organic cane sugar can replace granulated sugar; just note the color may be slightly darker.
• If vegan butter is pricey or unavailable, make a quick frosting with chilled coconut cream + powdered sugar + vanilla.

You Must Know

– Scale – *To* make a small batch of 6 cupcakes, use half of every ingredient (90 g flour, 75 g sugar, 120 ml almond milk, 40 ml oil, etc.) and keep the same temperature; start checking doneness around 16 minutes, as smaller batches can finish 2–4 minutes faster.

Serving Tips

• Serve on a white platter so colorful sprinkles really pop.
• Pair with chilled almond or oat milk for a nostalgic birthday-party vibe.
• Add fresh berries on the side for color and a tart contrast.
• Pipe frosting high and garnish with extra sprinkles just before serving.
• Arrange cupcakes on a tiered stand for an easy, festive centerpiece.

Storage & Make-Ahead

Vegan Funfetti cupcakes keep in the fridge for up to 3 days in an airtight container.

Bring to room temperature before serving for best texture.

The unfrosted cupcakes freeze well for up to 2 months—wrap individually.

Then thaw at room temperature and frost just before serving.

Reheating

Reheat cupcakes gently: in the microwave at 50% power for 10–15 seconds.

Or in a 150°C (300°F) oven for 5–7 minutes.

Avoid stovetop reheating to protect frosting.

Birthday Party Traditions

Once those soft, sprinkle‑flecked cupcakes are warmed just right, they’re ready to become the star of your birthday traditions.

I love setting them on a wide platter, frosting shimmering under the lights, sprinkles catching every gleam like tiny confetti.

Instead of one big cake, each guest gets their own little celebration in a wrapper, still tender and slightly warm when you peel it back.

To help you picture it:

• A candle pressed into the tallest swirl of frosting, wax softening in the gentle heat.
• Kids’ fingers hovering, waiting for the “go” before they grab their chosen color liner.
• A quiet wish over almond‑scented steam before the flame goes out.
• Laughter dusted with sugar, crumbs, and rainbow flecks on every plate.

Final Thoughts

Give these Vegan Funfetti Cupcakes a try the next time you’re craving something colorful and sweet—you might be surprised how quickly they disappear.

Feel free to tweak the sprinkles, flavors, or frosting style to make them your own celebration in a cupcake wrapper.

Frequently Asked Questions

Can I Make These Cupcakes Gluten-Free Without Affecting Texture Too Much?

You can, and I’d use a high‑quality 1:1 gluten‑free flour blend with xanthan gum. Expect a slightly more tender crumb; as they bake, your kitchen will smell buttery‑sweet, and the sprinkles will glow against pale, delicate cake.

How Do I Adapt This Recipe for High-Altitude Baking Conditions?

You’ll tweak a bit: I’d reduce sugar 2 tablespoons, increase flour 2 tablespoons, add 1 extra tablespoon almond milk, and bake at 365°F, watching for doneness as fragrant sweetness blooms and tops gently spring back.

What’s the Best Way to Freeze Frosted Cupcakes Individually?

I first chill your frosted cupcakes, uncovered, until the icing feels firm as candle wax, then wrap each one snugly in plastic, slip into freezer bags, press out the air, and freeze, preserving tender crumbs and sweet perfume.

Can I Turn This Cupcake Recipe Into a Layered Birthday Cake?

Yes, you can. I’d pour the same batter into two greased 8-inch pans, bake a bit longer, then blanket each tender layer with vanilla frosting, pastel sprinkles, and that soft, sugary birthday-candle glow.

How Do I Color the Frosting Naturally While Keeping It Fully Vegan?

You can, and I’d stir in beet or raspberry for pink, matcha or spinach for soft green, turmeric for golden yellow, and blueberry for purple, adding tiny amounts until the frosting looks dreamy and stays creamy.