And these vegan Funfetti cupcakes have become my go-to treat for Easter and St. Patrick's Day. But really, they make a delicious dessert any day of the year.
This recipe is light, springy and loved by kids and adults. I think everyone can use a little more Funfetti in their life!
How to Make Vegan Funfetti Cupcakes
You are in the right place if you love Funfetti cakes and cupcakes but are skipping dairy, eggs and other animal products. This recipe is quick and easy to make. In fact, it's a great way to get kids helping out in the kitchen!
Why You'll Love Vegan Cupcakes with Rainbow Sprinkles:
They are SUPER fluffy + moist.
So easy to whip together.
Only requires ONE bowl! No mixer needed for cupcakes!
Here's what you need to know about the ingredients and substitutions for this vegan cupcake recipe:
Cake flour. This is the key to super delicate, tender cupcakes. However, you can substitute it for regular all-purpose flour.
Cane sugar. You can also use coconut sugar instead of cane sugar to sweeten these cupcakes.
Almond milk. Feel free to use any plant-based milk you love.
Vegan butter. If you have neutral oil, like canola or coconut, that will also work in this recipe.
Vanilla Bourbon Buttercream Frosting
This frosting is perfect for piping and so delicious. It has just a dash of bourbon, which adds a nice warming flavor to these cupcakes. Of course, you can omit the bourbon and make regular vanilla buttercream too!
To come out with a soft, moist cupcake, I’ve noticed that mixing All-Purpose Flour + Cake Flour, really does justice!
This has been my trial and error moment when it comes to baking! I tend to fill my batter with most recipes to the brim, but I’ve recently gotten into the habit of pacing myself.
Over-filling makes a huge mess later and doesn’t allow your baked goods to come put perfectly, especially with cupcakes. So, filling it ¾ths of the way is key.
START HIGH, THEN END LOW!
One other pet peeve of mine when baking is when you’re ultra-confident at the amazingness of your batter (the taste and aroma is there). But after it bakes it sinks and deflates.
The solution? Start by baking the cupcakes at a higher temp for the first 5 mins (400°F) then lowering it to the standard 350°F for the rest of the baking time.
Then when the cupcakes they are done, turn off your oven. BUT leave them in for about 5 minutes with the oven door slightly open so that they don’t sink right away (this is especially a good rule of thumb for cheesecake bites!).
ALWAYS KEEP THINGS FRESH!
I know that this is a common mistake, especially for those of us who aren’t daily bakers. Ensure that your ingredients (flours, etc.) are fresh and haven’t been sitting there for months improperly sealed, etc.
Also, ensure that your leaveners (baking power + baking soda) are fresh. This is super important and often is the culprit in flatter baked goods.
DOUBLE PROTECTION IS BETTER THAN ONE!
While using cupcake liners are a huge lifesaver when making it easier to remove your cupcakes after they are ready, ensuring that you not only use high-quality liners, but that you also lightly spray the inside of your liners with a cooking spray HELPS A TON!
Don’t you just hate when your cupcake inevitably gets stuck on one of those cupcake liners?
Can I Make Gluten-Free Funfetti Cupcakes?
Yes, to make this recipe gluten-free, simply substitute the all-purpose flour for gluten-free all-purpose like Bob's Red Mill.
Preheat your oven to 400 degrees Fahrenheit and prep your cupcake pan with liners + spray.
In a measuring cup, add the Almond Milk and Apple Cider Vinegar, mixing until well combined and let it sit for 10 minutes.
In a large bowl, whisk together the flour, baking soda, baking powder, sugar, and sea salt.
Add in the ACV-milk mixture, melted butter, and vanilla and using a rubber spatula, mix everything together until just combined, smooth and no lumps are visible. NOTE: DO NOT OVER-MIX!
Fold in the rainbow sprinkles until well incorporated.
Scoop the batter into each cupcake liner (¾ full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 14-17 minutes or until a toothpick comes out clean in the center.
Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
Let them cool COMPLETELY before frosting.
VANILLA BOURBON BUTTERCREAM FROSTING:
In a bowl, using a hand-mixer (or electric stand-mixer), add in the butter and beat on high-speed until smooth and creamy, about 2 minutes.
Turning the mixer on low-speed, add in the powdered sugar, vanilla, bourbon (if using) and 1 tablespoon of Almond milk, mixing everything together until well combined, airy, and smooth.
NOTE: If buttercream is too ‘runny’, add additional powdered sugar (1 Tbsps at a time); if too thick, add additional heavy cream (1 tablespoon at a time).
Add buttercream frosting to a piping bag and pipe onto cooled cupcakes and sprinkle with rainbow sprinkles and enjoy!
Tips & Tricks
STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
GLUTEN-FREE VERSION: To make these cupcakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the cupcake mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.**
OIL: Instead of melted vegan butter, you can also use another neutral oil such as vegetable or coconut oil, if preferred.
PLANT-BASED BUTTERMILK:Add 1 cup of Almond milk (or your fave plant-based milk) + 1 tablespoon lemon juice (instead of ACV) and let sit for 10 minutes, until it slightly thickens.
MAKE AHEAD:You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!