One Bowl Vegan Funfetti Cupcakes Recipes

VEGAN CHOCOLATE FUNFETTI CUPCAKES

Steps:

• Set oven to 350 degrees F.
• In a large bowl, add the plant milk and lemon juice. Allow the plant milk and lemon juice to sit for about 5 minutes.
• Add all of the remaining ingredients except for the sprinkles. Mix until just combined. Fold the sprinkles unto the batter.
• Divide the batter evenly into the cupcake tins.
• Fill about 3/4 of the way full.
• Bake the cupcakes at 350 F for 20-25 minutes. While the cupcakes are baking, make the frosting.
• To make the frosting, whip the butter with the almond extract and powdered sugar. Add a dash of plant milk if needed. Whip for about 10 minutes until the volume increases and is fluffy.
• Allow the cupcakes to cool for 30 minutes. After cool, spread the frosting onto the cupcakes. Top with additional sprinkles.

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!

1-BOWL VEGAN GLUTEN-FREE VANILLA CAKE

Steps:

• Preheat oven to 350 degrees F (176 C) and lightly grease two standard 8-inch round cake pans, one 9x13-inch, or three 6-inch round pans* (with vegan butter or coconut oil) and dust with gluten-free flour. Shake out excess and set aside.
• In a liquid measuring cup, measure out dairy-free milk and add vinegar. Let set a few minutes. Then add applesauce and vanilla. Whisk/stir to combine.
• Add dry ingredients to a large mixing bowl and whisk to combine. Then add wet ingredients to the dry ingredients and mix until well incorporated and no large lumps remain. The batter should be thick but pourable (see video). Add more almond flour if too wet or dairy-free milk if too thick.
• Divide batter evenly between prepared cake pans and bake on a center rack for 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges and surface appear golden brown.
• Let cool 15 minutes in the cake pans. To remove from pans, run a dull knife around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely (preferably overnight or at least 6 hours on a wire rack) before frosting.
• Frost with coconut whipped cream and berries for a lighter application (see inspiration here), or frost generously with my 3-ingredient Vegan Buttercream Frosting (see below).
• Store cake covered at room temperature for 2-3 days or in the refrigerator for 3-4 days. Freeze up to 1 month.
• FROSTING*: Add softened butter to a large mixing bowl and beat for 1 minute. Then add vanilla and mix once more. Gradually add sifted powdered sugar 1 cup at a time and beat until a thick, spreadable frosting is formed. I found about 3 1/2 cups to be the appropriate amount per 1 full cake recipe.
• If too thick, the frosting will be too hard to spread (add 1/2 tsp almond milk at a time if too thick). If too thin, the frosting will slide off the cake. If too thin, continue adding powdered sugar until you get the right texture.
• Use immediately or cover and store in the refrigerator up to 5 days. Let come to room temperature before frosting.

BEST VEGAN FUNFETTI® CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 14 muffin cups with cooking spray.
• Sift flour, sugar, baking soda, and salt together in a bowl. Add applesauce, oil, almond milk, and vanilla extract. Add sprinkles. Mix together until smooth. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Remove from the oven and cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

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 FUNFETTI CAKE

Steps:

• Preheat the oven to 350°F (180°C) and spray two 8-inch round cake pans with non-stick spray and line the bottoms with circles of parchment paper.
• Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
• Add soy milk, oil, vinegar and vanilla extract and mix into a batter. Don't overmix.
• Add the sprinkles and fold in gently.
• Divide the batter evenly between the two prepared cake pans.
• Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
• Transfer the cakes to a wire cooling rack and allow to cool completely before frosting.
• Add powdered sugar, vegan butter, vanilla extract and 3 Tablespoons of soy milk to the bowl of your stand mixer. Beginning at slow speed, gradually increase speed until thick and smooth. If it's too thick, add in the extra tablespoon of soy milk but add it in slowly as you might not need all of it.
• If you don't want to do the pink and green frosting decoration then just use all the frosting to frost the cake. But if you would like to do it, then leave a little frosting behind after frosting the cake. Take the remaining frosting and divide it into two bowls. Place a couple of drops of pink food coloring into one bowl and a couple of drops of green food coloring into the other and mix it in. Then pipe on alternating pink and green around the edges of the cake.
• Decorate the top of the cake with sprinkles.

VEGAN GLUTEN FREE CUPCAKES

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Line a 12 cavity cupcake tray with liners and set aside.
• In a medium bowl, whisk together all wet ingredients.
• Whisk in the dry ingredients (except for the sprinkles), making sure to spoon and level the flour, don't scoop straight from the bag.
• Whisk until completely smooth. Fold in the sprinkles.
• Scoop into your prepared tin, filling each about 3/4 of the way up.
• Bake for 21-25 minutes, 23 is usually right in my oven, but check with a toothpick for doneness.
• Remove from the oven and let cool completely. I suggest letting them cool in the pan for 15 minutes, then carefully remove and let finish cooling on a wire rack.
• Once cool, frost with my homemade vegan vanilla buttercream and enjoy!

ONE-BOWL FUNFETTI CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F. Line 24 standard-size muffin cups (two 12-cup pans) with paper liners.
• In a large bowl or in the bowl of a stand mixer, whisk together flour, sugar, baking powder and salt until well combined. Add eggs, oil, milk and vanilla; beat with an electric hand mixer or in the stand mixer with a paddle attachment on medium speed until smooth, about 2-3 minutes. Use a spatula to gently fold in sprinkles (if you stir them in too much, the colors will start to bleed).
• Divide cupcake batter evenly among paper liners so each cup is about 3/4 full. Bake 15-20 minutes or until cupcakes are baked through with lightly golden, domed tops. Cool cupcakes in pan 5 minutes, then transfer to a cooling rack to cool completely.
• Meanwhile, make the frosting: In a large bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat butter and cream cheese on high speed until light and fluffy, about 2-3 minutes. Beat in 2 cups powdered sugar, milk, lemon juice and lemon zest until smooth. Beat in just enough of remaining 1 cup powdered sugar until frosting is thick but spreadable. (If the frosting seems too thin to pipe or spread, refrigerate covered for 30 minutes to 1 hour.)
• Pipe or spread frosting on top of cupcakes. Top with more sprinkles, if desired. Store frosted cupcakes in refrigerator up to 2 days.

FUNFETTI CUPCAKES

Steps:

• Preheat the oven to 350 degrees (175 degrees C). Line two cupcake tins with silicone or paper baking cups.
• In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer or wooden spoon), mix together the flour, sugar, baking soda, salt, vanilla extract, vinegar, oil, and water until smooth. When completely mixed, stir in the sprinkles.
• Pour the batter into each baking cup until it's three-quarters full.
• Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done.
• Allow to cool completely before frosting. Sprinkle on some sprinkles for garnish, if using.

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.

20 BEST VEGAN CUPCAKES EVER

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a vegan cupcake recipe in 30 minutes or less!

VEGAN FUNFETTI COOKIES

Steps:

• Preheat the oven to 350ºF / 180ºC. Line a baking sheet with parchment paper, don't grease it. You can also use a silicone baking mat to line the baking sheet.
• In a bowl, whisk together the butter and sugar until soft and fluffy.
• Add the vanilla, apple juice, agave syrup and mix until almost combined. Scrape down the bowl.
• Then, sift in the flour, baking powder, baking soda and salt. Mix until no streaks of flour remain. Scrape down the bowl again.
• Fold in the sprinkles. If using an electric mixer, mix on low.
• With a cookie scoop, scoop the dough into balls and top with some more sprinkles. Place 2 inches apart on the prepared cookie sheet.
• Bake for 12 minutes, until just set on the edges but still underdone in the centre.
• Allow the funfetti cookies to cool on the baking sheet before transferring to a cooling rack to cool completely. Enjoy!