These light, fluffy, and moist Vegan Funfetti Cupcakes are filled with colorful sprinkles and topped with vanilla buttercream frosting. The perfect treat for birthday parties or any celebration!
Looking for even more vegan cupcake recipes? You’ll also love these Vegan Chocolate Cupcakes, these Vegan Red Velvet Cupcakes, and these 1 Bowl Vegan Lemon Cupcakes!
I’ve been baking cupcakes for birthday parties ever since my kids were little. From classic Vegan Vanilla Cupcakes to pinkalicious Vegan Strawberry Cupcakes, I’ve done it all.
But nothing screams “birthday party” quite like these Vegan Funfetti Cupcakes. After all, who can resist a fluffy vanilla cupcake exploding with rainbow sprinkles? 🌈
They’re 10 times better than anything you can get in a box, and they aren’t even that difficult to make. And thanks to my secret ingredient, whipped aquafaba (the liquid in a can of chickpeas), they have a lighter-than-air texture you and the kids will love. Grab your sprinkles and get baking!
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“Made these for my baby’s first birthday party and got a ‘best cupcake I’ve ever had’, so obviously a winner! Thanks Nora!” – Kelly
Why you’ll love these vegan sprinkle cupcakes
- Fun and festive! Who doesn’t love soft, fluffy cupcakes with colorful sprinkles in every bite? I’ve made these for many kids’ birthday parties, and they’re always a hit with the kids (and the adults)!
- Secret ingredient – A simple, everyday secret ingredient makes these cupcakes as moist, soft, and fluffy as my popular Vegan Vanilla Cake and my Vegan Lemon Cake.
- Better than a boxed mix – There may be a few extra steps, but that kiss of vanilla, the fun rainbow sprinkles, and their pillowy soft texture make these cupcakes so. much. better than any boxed mix.
How to make vegan funfetti cupcakes
Find the complete recipe with measurements in the recipe card below.
Pour the liquid from a can of chickpeas (the aquafaba) into a mixing bowl. Beat with a hand mixer until foamy.
Aquafaba 101
Canned chickpea brine (aquafaba) is the best vegan egg white substitute and the secret to baking bakery-style cakes and cupcakes.
For this recipe, whip the liquid for 1 to 2 minutes or until it’s light and foamy. Measure 6 tablespoons of the white foam for the cupcake batter, then save the rest in the fridge for up to 2 weeks! It’s perfect for making Eggless Brownies and Vegan Meringues.
Next, combine the milk and apple cider vinegar in a measuring cup. Set it aside to curdle.
Beat the softened vegan butter and sugar together in a large mixing bowl until creamy and fluffy.
Add 6 tablespoons of whipped aquafaba and the vanilla to the bowl with the butter-sugar mixture, then mix to combine. Add the dry ingredients and gently mix until they’re just incorporated. Slowly pour in the vegan buttermilk and mix again until combined.
Lastly, use a spatula to gently fold the sprinkles into the batter.
Fill the cupcake liners with the funfetti batter and bake the cupcakes until a toothpick inserted in the middle comes out clean. Set them aside to cool.
Meanwhile, make a batch of my Vanilla Vegan Buttercream Frosting or my Vegan Swiss Meringue Buttercream Frosting. Pipe the frosting onto the cooled cupcakes, then decorate with more sprinkles. Enjoy!
Frequently asked questions
You can replace the aquafaba with two flax eggs (2 tablespoons of ground flaxseeds mixed with 5 tablespoons of water), but keep in mind they will make the cupcakes dense rather than light and fluffy.
Replace the cake flour with a quality all-purpose gluten-free flour, like Bob’s Red Mill 1:1 Baking Flour or Better Batter.
Just to be on the safe side, I always use rainbow sprinkles or birthday party sprinkles that are labeled “vegan-friendly.” I buy mine from Sweetapolita, but you can also find some at Whole Foods.
Yes, but your cupcakes won’t be as soft or fluffy. Instead, you can easily make your own DIY cake flour! Measure 2 cups of AP flour, then scoop out 4 tablespoons. Replace them with 4 tablespoons of cornstarch, then sift the mixture together.
I’m sure you could bake the cupcake batter in two round 8- or 9-inch cake pans instead, but I haven’t tested it. For the best results, stick with my Vegan Funfetti Cake recipe.
The cupcakes should last for about 3 days in an airtight container at room temperature. Or, store them in the fridge to keep them fresh for about 5 days.
They do! Store the baked and unfrosted cupcakes in a sealed freezer bag or container for up to 3 months. Thaw them in the fridge overnight before frosting and serving.
Vegan Funfetti Cupcakes
Ingredients
Funfetti Cupcakes:
- 1/2 cup vegan butter, softened to room temperature*
- 1 cup granulated sugar
- 6 tablespoons aquafaba *measured AFTER whipping
- 1 tablespoon pure vanilla extract
- 1 cup unsweetened soy milk or other plant 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 Recipe Vanilla Vegan Frosting
Instructions
Funfetti Cupcakes
- Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners. Spray inside the liners with oil, to prevent cupcakes from sticking.
- Prepare aquafaba: Add the liquid from a can of chickpeas to a small-medium bowl. Beat with a hand mixer until foamy, about 1-2 minutes. It doesn't have to have stiff peaks, but it should be quite foamy. This is your egg replacement. When ready to use, you will measure 6 tablespoons of the foamy white part.
- Make vegan buttermilk: Combine the soy milk and apple cider vinegar in a measuring cup or small bowl 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 add in the 6 tablespoons whipped aquafaba and vanilla. Mix on medium speed again until well combined, about 1 minute.
- Stop the mixer for a moment and add the dry ingredients in this order: flour, baking powder, baking soda, salt. Mix on low speed until just incorporated, then slowly pour in the milk/vinegar mixture, and continue to mix until smooth and well combined. Fold in 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.
- Frost generously with Vanilla Vegan Frosting. Top with more sprinkles.
Notes
- If needed, you can substitute softened coconut oil instead of vegan butter.
- You can substitute all purpose flour for the cake flour if you must, but cake flour will yield fluffier/softer results.
- For gluten free, use a quality gluten free flour mix, NOT almond flour. It will not work.
- Sweetapolita is probably my favorite place to order vegan sprinkles. Whole Foods also has vegan sprinkles. Some other brands are vegan friendly as well.
Hi!
My cupcake batter looks thicker than picture in your cupcake liners! What am I doing wrong?
It’s kind of hard to tell in the photos, but the batter is rather thick for these. I’m actually updating the post soon with new photos, as these are years old now. But I just made them the other day, and the batter is rather thick. Enjoy!
I dont have chickpeas but I do have egg replacer, how many eggs is the aquafaba replacing so I know how much replacement to use instead?
Hi Ellen. It’s 2 eggs worth. Enjoy!
This seems perfect for my son’s first birthday! He was just diagnosed with food allergies and is allergic to wheat, milk, nuts, and eggs. Could I use pea milk instead of almond milk in this recipe? So excited to give it a try!
Yes, you can use pea milk instead of almond. I hope you all love these cupcakes and I’m so glad they work for his allergies!
Nora,
Would it be possible to add chocolate chips to this recipe instead of sprinkles?
Sure, you could do that for chocolate chip cupcakes.
You are the best creative baker I have ever followed. I tried so many of your recipes without fail and the turnout was fantastic!!!! This is coming from a HUGE food critic. I am super picky, I almost never use recipes from other people because they almost never measure up. You are simply amazing, I hope you realize how talented you are….I appreciate you! This cake was, oh my gosh, wonderful!!! I made it for my 3 yo granddaughter for her birthday. I shaped it into a heart and my husband, who is not a cake eater, tried the scraps and he said it’s the best cake he ever ate! My 21 yo son is also not a sweets person and hates cakes, can you imagine, and he said the same thing. I will be making this again, and again, and again!!!! Thank you food angel!
Hi Cindy. I am so honored by your encouraging and glowing words! I truly love creating vegan recipes, and your feedback validates my work! Thank you for sharing your stellar review and feedback! Wishing you tons of happy cooking!
hi, i was wondering if it’s possible to do this recipe without the aquafaba? i didn’t know this funfetti recipe extisted, so before i used your vanilla cupcake recipe and added sprinkles and it came out pretty good. it’s just that aquafaba seems a bit hard to get, and i was also wondering what it does for the recipe?
Hi Sarah. You can replace the aquafaba with flax egg, however keep in mind that aquafaba makes the cupcakes light, fluffy and moist. Flax seeds make them a bit denser and less fluffy, however, will work. For this recipe, replace the aquafaba with 2 tablespoons ground flaxseeds mixed with 5 tablespoons water. Hope this helps! Happy cooking!
Hi Nora – I made your funfetti cake recipe for my daughter’s birthday and it was delicious. I want to make cupcakes for her party. I noticed this recipe is quite different than the cake one. Can the cake recipe make cupcakes or is it best to use this one?
I have never cooked with aquafaba so I’m nervous but trust you if this is the way to go!
You can use the cake recipe to make cupcakes, for sure! This is an older recipe with a different technique, but they are great as well. The other recipe is easier, which I love. 🙂
Phew! Thank you. Do you know how many cupcakes the cake recipe makes and the baking conditions?
Thank you for always providing the most fabulous recipes and always answering my questions!
The cake recipe will make about 20-24 cupcakes, and would need to bake for 20-25 minutes. Hope this helps!
Ok the cake recipe as cupcakes may be even better than as cake if possible. Huge hit at the party! Thank you!