Vegan Funfetti Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 wire cooling rack
- 1 hand mixer or stand mixer (optional, for frosting)
Ingredients
- 240 milliliter unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 180 gram all-purpose flour
- 150 gram granulated sugar
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 80 milliliter neutral vegetable oil
- 2 teaspoon vanilla extract
- 3 tablespoon vegan rainbow sprinkles
- 115 gram vegan butter softened
- 240 gram powdered sugar sifted
- 1 tablespoon unsweetened almond milk additional for frosting
- 1 teaspoon vanilla extract additional for frosting
- 1 tablespoon vegan rainbow sprinkles additional for topping
Instructions
- Preheat the oven to 175°C (350°F) and line the muffin tin with paper cupcake liners.
- In a medium bowl, whisk together the almond milk and apple cider vinegar, then set aside for 5 minutes to curdle.
- In a large mixing bowl, whisk the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Add the oil and vanilla extract to the curdled almond milk mixture and whisk to combine.
- Pour the wet mixture into the dry ingredients and whisk gently until just combined and no large lumps remain.
- Gently fold in 3 tablespoons of vegan rainbow sprinkles with a rubber spatula, being careful not to overmix.
- Divide the batter evenly among the 12 lined cupcake wells, filling each about two-thirds full.
- Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Transfer the muffin tin to a wire rack and let the cupcakes cool in the pan for 10 minutes.
- Carefully remove the cupcakes from the tin and place them directly on the wire rack to cool completely, about 20 minutes.
- While the cupcakes cool, beat the softened vegan butter in a mixing bowl with a hand mixer until smooth and creamy, about 2 minutes.
- Gradually add the powdered sugar to the butter, beating on low, then increase speed to medium until fully incorporated and fluffy.
- Add 1 tablespoon almond milk and 1 teaspoon vanilla extract to the frosting, then beat until smooth and spreadable, adjusting with a bit more milk or sugar if needed.
- Once cupcakes are completely cool, frost the tops with a knife or piping bag as desired.
- Sprinkle the frosted cupcakes with the remaining vegan rainbow sprinkles and serve.
Notes
For best results, always use vegan sprinkles labeled dairy-free, as some contain confectioner’s glaze or shellac; avoid overmixing the batter so the cupcakes stay tender and rise well, and ensure all ingredients, especially plant milk and vegan butter, are at room temperature to prevent curdling or dense texture. Let the cupcakes cool fully before frosting to keep the buttercream from melting, and store leftovers in an airtight container at room temperature for a day or in the fridge for up to three days, bringing them back to room temperature before serving for the best flavor and texture.
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