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Funfetti Vegan Cupcakes

Servings: 15 cupcakes
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
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.
square image of a cupcake with sprinkles

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 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 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 almond 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 almond 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

  1. If needed, you can substitute softened coconut oil instead of vegan butter.
  2. You can substitute all purpose flour for the cake flour if you must, but cake flour will yield fluffier/softer results. 
  3. For gluten free, use a quality gluten free flour mix, NOT almond flour. It will not work.
  4. Sweetapolita is probably my favorite place to order vegan sprinkles. Whole Foods also has vegan sprinkles. Some other brands are vegan friendly as well.

Nutrition

Serving: 1serving, Calories: 200kcal, Carbohydrates: 33g, Protein: 2g, Fat: 6g, Saturated Fat: 2g, Sodium: 137mg, Potassium: 37mg, Fiber: 1g, Sugar: 20g, Vitamin A: 336IU, Calcium: 32mg, Iron: 1mg