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–+ servings
Cupcake frosted with vanilla buttercream and topped with colourful sprinkles

Vegan Funfetti Cupcakes

NATALIA @ SIMPLE GREEN RECIPES
These Vegan Funfetti Cupcakes are moist, fluffy and super tender muffins topped with classic vanilla buttercream frosting that are made in 30 minutes. Those are vegan, dairy-free and egg-free.
5 from 28 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 cupcakes

Equipment

  • Medium or big mixing bowl
  • Silicone spatula
  • Hand mixer or stand mixer
  • 12 hole cupcake pan

Ingredients
  

For the Vegan Funfetti Cupcakes

  • 2 ½ cups all-purpose flour
  • 1 cup cane sugar
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 ¼ cups plant based milk (almond, oat, soy), at room temperature
  • 1 tablespoon lemon juice
  • ½ cup vegetable oil (canola oil, olive oil, sunflower oil)
  • 2 teaspoons vanilla extract
  • ⅓ cup sprinkles
  • 2 tablespoon sprinkles , for garnishing

For the Vegan Vanilla Frosting:

  • 1 cup vegan butter , at room temperature
  • 3 ½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

For the Vegan Funfetti Cupcakes

  • To make the Cupcakes: Preheat the oven to 350ºF / 175ºC and line a cupcake pan with 12 cupcake liners. 
  • In a large bowl or the bowl of your stand mixer, mix the vegan milk with the lemon juice to make vegan buttermilk. Gently stir and let sit for two minutes. The milk curdles and reaches a buttermilk-like texture and taste. 
  • Then, add the oil and the vanilla extract. Whisk until combined.
  • Sift in the flour, baking soda, baking powder and sugar, and mix with the wet ingredients. Beat gently for 30 seconds until well mixed. You can either stir the mixture with a whisk, large spoon or a hand mixer. Add the sprinkles and gently fold with a spatula. Don’t over mix.
  • Fill the cupcake liners evenly with batter ⅔ full. 
  • Bake for 20-23 minutes or until a toothpick inserted into the muffin comes out clean. Do not over bake or the muffin will be dry.
  • Remove cupcake pan from the oven and let cool down a bit. Carefully, they are very tender now, remove muffins from the try and place on a wire rack to cool.

For the Frosting: 

  • To make the frosting: While the muffins are baking, prepare the frosting. In a mixing bowl, add the butter. Beat the butter until soft and creamy.
  • Then, add the vanilla, give it a stir and add the powdered sugar, sifted. Beat until well mixed.
  • Use it immediately or refrigerate. If you’re dealing with hot/ humid weather, place the frosting in the freezer for 15 minutes before topping your cupcakes, it will thicken a bit more. 
  • When your cupcakes are cooled, place a 2D tip in a piping bag and fill the bag about ¾ with the vanilla frosting. Frost your cupcakes and top with sprinkles. Enjoy!

Notes

VEGAN VANILLA FROSTING. Getting the right consistency is key. The 1 cup butter/ 3 cups sugar ratio is what works for me. Classic Buttercream frosting gets its volume and stability from powdered sugar. Anyway, if you find it too thick, you can always add some milk, or more powdered sugar if it’s thin for your taste.
DON’T OVER MIX BATTER. Over mixing the batter results into tougher muffins, specially if you are using normal all-purpose flour. Though it may happen with some gluten-free flour blends too. 
MORE IDEAS FOR TOPPINGS. These vegan funfetti muffins can also be topped with your favorite frostings. Fruit flavored frostings like strawberry buttercream work great here. 
NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. 
See our full nutrition disclosure.
INGREDIENTS AND SUBSTITUTIONS
To make it gluten-free. Substitute all-purpose flour with all-purpose gluten-free flour at a ratio of 1:1. 
Sugar. Cane sugar is less processed and more flavorful, although it turns your muffins darker. If you're looking for the perfect pale funfetti muffin, I recommend you swap the cane sugar for white sugar and remove one tablespoon from the cup since white sugar is sweeter. 
Plant-based milk. I use almond, oat and soy milk for baking. Feel free to use your favourite dairy-free milk but bear in mind not all the non-diary milks will curdle when making vegan buttermilk.

Nutrition

Calories: 351kcalCarbohydrates: 37gProtein: 3gFat: 22gSaturated Fat: 11gTrans Fat: 1gSodium: 320mgPotassium: 36mgFiber: 1gSugar: 17gVitamin A: 719IUVitamin C: 1mgCalcium: 63mgIron: 1mg

Additional Info

Course Dessert
Keyword funfetti cupcakes, vegan funfetti cupcakes, vegan vanilla cupcakes
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