Fluffy, soft, homemade funfetti vegan cupcakes are the perfect way to celebrate! These are so much better than anything you can get in a box, and they aren’t that difficult to make. Grab your sprinkles and get baking!
My twins turned 10 years old this past Saturday. How is this even possible? It seems like just yesterday that we brought them home from the hospital after their 3 week NICU stay. They were so tiny and cute! And now, they are turning into these awesome people before our eyes. It’s pretty remarkable!
These Vegan Funfetti Cupcakes seemed like the perfect way to celebrate such a big birthday. I wanted to make them absolutely perfect, so a few days before the big day, I set off to create the fluffiest, softest, most incredible birthday cupcakes that were also vegan. I didn’t go for healthy here; since these are a once-a-year-or-so special occasion treat, I don’t feel bad about that at all. 🙂
I ended up making 3 different batches of cupcakes before finding the perfect recipe! The first ones were a little too moist, and sunk too much. The second were a little too dry, but the third? PERFECTION.
Everyone who tried them loved them, and a few kids even told me they were the BEST cupcakes they had ever had in their life! I have to agree, and I think you will too.
Want to know the secret ingredient to light and fluffy vegan cupcakes? It’s Aquafaba.
What is Aquafaba and why is it good for cupcakes?
Aquafaba is the liquid left over in a can of chickpeas/garbanzo beans. Just drain a can of beans and reserve the liquid. That’s all it is!
To mimic whipped egg whites like we want in this recipe, simply whisk it for 1-2 minutes until some foam forms on the surface. I just drain the can into a small bowl, whisk away and measure out 6 tablespoons when it’s time to add it to the batter (see recipe below).
Like in my Vegan Lemon Cake recipe, Aquafaba helps to create moist, soft and fluffy cakes/cupcakes. I’ve experimented with other egg replacers and this is by far the best one!
And don’t worry, it might seem a little gross, but you can’t taste it AT ALL. And aren’t egg whites a bit gross if you think about it? 😉
Can you see how soft and fluffy these cupcakes are? Cake flour also helps with this, so use it if you can. If you must you can use all purpose flour. I found cake flour in the bulk section in my local grocery store, but most stores should carry it.
For the frosting, I went with a Vegan Vanilla Buttercream, made with earth balance vegan butter and powdered sugar. There are sprinkles in the batter that kind of melt into the cupcakes, and more sprinkles on top. SOOOOO fun!
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @noracooksplantbased on Instagram. Enjoy!
Inspired by Sally’s Baking Addiction.
Fluffy, soft, homemade funfetti vegan cupcakes are the perfect way to celebrate! These are so much better than anything you can get in a box, and they aren't that difficult to make.
- 1/2 cup vegan butter, softened to room temperature*
- 1 cup granulated sugar
- 6 tablespoons aquafaba (liquid from a can of chickpeas/garbanzo beans)
- 1 tablespoon pure vanilla extract
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 2 cups cake flour*
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup rainbow sprinkles, plus a few tablespoons for topping
- 1 cup vegan butter, earth balance sticks preferred, softened to room temperature
- 4-5 cups powdered sugar
- 3 tablespoons almond milk
- 2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners.
Whisk the aquafaba (bean liquid) in a small bowl with a whisk until some foam forms on top, about 1-2 minutes. Set aside. (This is your egg replacement)
Combine the almond milk and apple cider vinegar and stir a little. Set aside to curdle for a few minutes.
In a large mixing bowl, add the softened vegan butter and sugar. Mix with an electric hand mixer on medium speed until creamed together, about 2 minutes.
Now pour in the aquafaba and vanilla. Mix on medium speed again until well combined, about 1 minute.
With the mixer on low, add the dry ingredients in this order: flour, baking powder, baking soda, salt. Mix until just incorporated. Now slowly pour in the almond milk mixture, and continue to mix until smooth and well combined. Fold in the 1/2 cup of sprinkles, gently with a spoon.
Fill the liners 2/3 full and bake for 20-24 minutes, until a toothpick inserted comes out clean.
Completely cool the cupcakes before frosting.
With a handheld mixer, beat the vegan butter on medium speed until creamy, about 2 minutes. Now add 4 cups of the powdered sugar, almond milk and vanilla. Turn the mixer on low until the powdered sugar begins to incorporate, then turn to medium-high speed and beat for 3 minutes.
Add up to 1 cup more powdered sugar if the frosting is too thin, or add a little more almond milk if it seems to thick.
Once the cupcakes are completely cooled, pipe the frosting onto the cupcakes, or simply frost with a knife. Top with more sprinkles.
- I prefer Earth Balance brand for vegan butter. Get the sticks if you can.
- You can substitute all purpose flour for the cake flour if you must, but cake flour will yield fluffier results.
- Jimmies sprinkles are the best for funfetti cupcakes, so try to use them if you can!