Description
Based on my award-winning moist vegan vanilla cupcake recipe, these light and fluffy vegan funfetti cupcakes are speckled with vegan sprinkles and stay deliciously moist and tender for up to 4 days! Topped with an easy vegan cream cheese frosting, and you can easily make these small batch as well!
Ingredients
- 1 cup (240 mL) vegan buttermilk, room temperature
- 1/2 cup + 2 tbsp (130 g) vegan butter or avocado oil, melted and cooled to room temperature
- 1 cup (200 g) granulated sugar
- 1 tablespoon pure vanilla extract + 1/2 tsp vanilla powder or vanilla bean paste
- 1 3/4 cup (230 g) all purpose flour or gluten free 1:1 baking flour*
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup vegan sprinkles*
- 1 batch vegan vanilla buttercream or vegan cream cheese frosting
Instructions
- Prep: Preheat the oven to 350F, and line a 12 cup muffin tin with cupcake liners. Make the vegan buttermilk following the post instructions linked, and set aside. Measure out all ingredients. See notes section for small batch measurements.
- Make the batter: In a large mixing bowl, whisk together the sugar, vegan butter, and vanilla extract. Add in the flour, along with the baking powder, baking soda, and sea salt. Then pour in the vegan buttermilk and whisk until the dry ingredients are JUST incorporated to ensure that you don’t over mix the batter. Remove the whisk.
- Fold in the sprinkles: Add in the sprinkles, and use a rubber or silicone spatula to gently fold in the vegan sprinkles just until evenly distributed.
- Bake: Fill each cupcake liner about 3/4 of the way up to ensure that your vegan funfetti cupcakes don’t overflow. Bake the cupcakes for 19-22 minutes, or until a toothpick comes out clean. Remove from the oven.
- Cool: Allow the cupcakes to cool in the tin for 5-10 minutes. Then transfer to a cooling rack to cool completely, about 20 minutes.
- Make the buttercream: Follow the instructions for the frosting of your choice.
- Frost the cupcakes: Pipe or smear the vegan buttercream on top of the funfetti cupcakes. Top with vegan sprinkles, and serve!
Notes
Gluten free: I recommend using King Arthur Measure for Measure flour, and add in 1 tbsp cornstarch.
Vegan Sprinkles: See blog post for recommendations.
Small Batch measurements: Yields 6 cupcakes: 1/2 cup (120 mL) vegan buttermilk , room temperature
1/3 cup tbsp (65 g) vegan butter, melted and cooled to room temperature
1/2 cup (100 g) granulated sugar
1 tablespoon pure vanilla extract + 1/2 tsp vanilla powder or vanilla bean paste
3/4 cup + 1 tbsp (115 g) all purpose flour or gluten free 1:1 baking flour*
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp sea salt, 2 tbsp vegansprinkles
Storage: Store any leftover cupcakes in an airtight container and in the fridge for up to 4 days.
Make ahead: Please see blog post FAQ’s section for make-ahead options.