Best Vegan Funfetti Cupcakes Recipes

VEGAN FUNFETTI CUPCAKES

Steps:

• Preheat the oven to 350F and line a muffin tray with 10 cupcake liners.
• Add the oat milk and apple cider vinegar to a bowl and let sit about 5 minutes to curdle and create a vegan buttermilk. Then, add in the sugar, oil, and vanilla bean paste and whisk together.
• Next add in the dry ingredients starting with the flour, baking powder, baking soda, and salt and whisk together into a batter until no streaks of flour remain. You can also sift the dry ingredients together in a separate bowl before adding if you prefer. Finally, fold in the rainbow sprinkles using a spatula.
• Fill the cupcake liners with the batter so each is about ⅔ full. Then, gently tap the muffin tin on the counter to release any large air bubbles. Add to the oven and bake for 20-22 minutes until cooked through.
• Remove the cupcakes from the oven, place them onto a wire rack, and let them cool completely before frosting.
• Once cooled, make the frosting by adding the room temperature butter to a large bowl and whipping with an electric beater until smooth and fluffy. Then, add in the vanilla and whip another 30 seconds. Gradually add in the sifted powdered sugar and continue beating until a fluffy and smooth frosting forms. I prefer 1 1/2 cups powdered sugar, but feel free to add more or less depending on preference.
• Next, pipe the frosting onto the cupcakes and top with additional rainbow sprinkles. Serve and enjoy!

ONE BOWL VEGAN FUNFETTI CUPCAKES

Steps:

• Preheat oven to 350 degrees F (176 C) and line a standard muffin holder with 12 paper liners (as original recipe is written // adjust if altering batch size).
• Add non-dairy milk and vinegar or lemon juice to a large mixing bowl and let set a few minutes to curdle/activate. Then add oil and vanilla and whisk or use a hand mixer to beat vigorously to combine. Then add sugar and whisk or use a hand mixer to beat to combine/dissolve. It may splash so be careful!
• Add dry ingredients (omitting sprinkles) to a sifter in this order: two-thirds of the flour, baking powder, baking soda, salt, and then the remaining third of the flour.
• Sift over wet ingredients and use a whisk or hand mixer to blend until well incorporated and no large lumps remain. The texture should be somewhere between thick and thin. Not liquidy, but not scoopable (rather, pourable). Somewhere near a buttermilk pancake batter consistency. We had to add another 1-2 Tbsp flour to thicken slightly.
• Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon. Then divide batter evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
• Bake on a center rack for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.
• Let cool completely on a cooling rack. In the meantime, prepare frosting (optional). Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
• Add SIFTED powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Scrape down sides as needed. If it gets too thick or crumbly, add a splash non-dairy milk to thin (optional). You want this frosting to be very thick so it will hold its shape once on the cupcakes. If it gets too thin, thicken with more powdered sugar.
• Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated up to 3 days.

VEGAN FUNFETTI CUPCAKES

Steps:

• Preheat the oven to 350°F. Line a cupcake tray with cupcake liners. Set aside.
• Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
• Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don't over-mix.
• Add sprinkles and fold them into the batter carefully.
• Divide the batter between the 12 cupcake liners and bake for 20 minutes. Check if they're done by inserting a toothpick into the center of one of the cupcakes. It should come out clean.
• Let the cupcakes cool for a few minutes in the tray and then transfer them to a wire cooling rack to cool completely before frosting.
• Add vegan butter, powdered sugar, vanilla extract and 2 Tbsp soy milk to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If needed, add the extra soy milk.
• When the cupcakes have cooled, pipe on the frosting and decorate with sprinkles.

VEGAN CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
• Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
• Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.