These Homemade Vegan Funfetti Sprinkles Cupcakes are a tasty, healthier option to your classic childhood favorite—funfetti Birthday Cake!. Not only are they completely moist + fluffy, but these cupcakes are also loaded with sweet little rainbow sprinkles that when paired with this airy vegan vanilla buttercream, they become completely irresistible. Just 1-bowl required, all dairy-free and vegan. Gluten-free option available.

Who doesn’t love a good cupcake, right? That’s what I’ve come to realize lately. I usually don’t make cupcakes. 

However, I couldn’t resist making something fun in light of St. Patrick’s Day + Easter!

Plus, if you’re like me, then these Vegan Funfetti Cupcakes remind you of Spring.

If you’ve been an avid reader of Orchids + Sweet Tea, then you’ve probably already fallen in love with this Vegan Funfetti Cake + Vanilla Buttercream. A definite crowd-pleasing cake for any occasion, especially for Birthdays.

I remember making my first cupcakes for the blog and being to perfectly proud of how these Vanilla Cupcakes with Sprinkles turned out.

If you’re obsessed with Sprinkles like I am, then these Vegan Vanilla Donuts with Sprinkles are IT! Super fluffy, soft, moist, and completely dairy-free, these donuts truly are like the perfect sweet treat for adults and kids alike, especially during Easter.

Lastly, there are these Light + Fluffy Funfetti Vegan Waffles which by the way are amazing! They are so thick and soft, they’ll leave you believing that they couldn’t possibly be entirely vegan—-yes, that’s right—no eggs and completely dairy-free.

WHAT STARTED MY OBSESSION?

I remember growing up and LOVING sprinkles. I mean really REALLY loving them! I couldn’t eat any form of ice cream (especially my favorite vanilla flavor) without sprinkles.

And I remember the local ice cream truck’s vanilla with sprinkles ice cream being my absolute go-to—always.

And then there were those special moments when my Grandfather would drive us to our favorite spot to get the really good vanilla ice cream with sprinkles. Yup.

Those were the moments that I cherished.

TIPS TO MAKING PERFECT CUPCAKES!

THE TYPE OF FLOUR MATTERS!

To come out with a soft, moist cupcake, I’ve noticed that mixing All-Purpose Flour + Cake Flour, really does justice!

DON’T OVER FILL!

Yes! 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 3/4ths 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), yet after it bakes—-it becomes flat or sunk in once it touches air.

The solution? Start by baking the cupcakes at a higher temp for the first 5 mins (maybe 400 degrees Fahrenheit) then lowering it to the standard 350 degrees Fahrenheit temp for the rest of the time.

Then once 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?

Whether you’re a lover of Funfetti or not, these cupcakes are a MUST!

Not only are they delicious and fun for kid’s Birthdays, Holidays, etc, but they are SO GOOD, ya’ll.

WHAT YOU’LL LOVE MOST ABOUT THESE CUPCAKES!

They are SUPER fluffy + moist.

So easy to whip together.

Only requires ONE bowl! No mixer needed for cupcakes!

Perfectly sweet.

Loaded with Sprinkles.

Topped with a delicious fluffy Buttercream.

Entirely dairy-free + vegan. Gluten-free option available!

WARNING: Highly Addictive!

Now, let’s dig right into this recipe shall we?

Preheat your oven to 400 degrees Fahrenheit and prep your cupcake pan with liners + spray.

In a medium bowl, 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 flours, baking soda, baking powder, sugar, and sea salt. Set aside.

Add the Milk-ACV mixture, oil and vanilla. Using a rubber spatula, mixing until everything is well combined (and smooth) and no lumps are visible. DO NOT OVER-MIX!

Fold in the rainbow sprinkles until well incorporated.

Scoop the batter into each cupcake liner (3/4 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.

For Vanilla Buttercream:

In the bowl of an electric mixer (attached with a paddle), beat the butter and shortening on high speed until smooth and creamy, about 2 minutes.

Turning the mixer on low, add the powered sugar (1/2 the amount), vanilla, and 1 Tbsp of Almond milk, mixing them together until well combined. Add the remaining powered sugar and mix until well combined.

**NOTE: If choosing to add vegan approved food coloring for a bit of fun, you can add 3-4 drops of your choice to the buttercream at this point and beat for a minute or two until well combined.

**NOTE: If the frosting is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time).

Lastly, add a pinch of sea salt to balance sweetness and Wallah!

Assembly:

Add buttercream frosting to fully cooled cupcakes, using a piping bag and topping them with additional sprinkles, if desired. Repeat until all cupcakes are decorated.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make these Homemade Vegan Funfetti Sprinkles Cupcakes or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Homemade Vegan Funfetti Sprinkles Cupcakes

Prep Time: 10 mins

Cook Time: 18 mins

Total Time: 28 mins

Print It Pin It

Ingredients

Funfetti Cupcakes:

• 1 3/4 cups Organic super fine cake flour (I use Bob's Red Mill; See Notes!)
• 1 1/2 tsps baking powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup organic pure cane sugar (I use Wholesome Sweets)
• 1 cup Almond milk + 1-2 Tbsps! (You can use your fave plant-based milk)
• 1 Tbsp Apple Cider Vinegar
• 1/4 cup coconut oil, melted (See Notes!)
• 1 tsp vanilla extract
• 1/2 cup Vegan rainbow sprinkles

For Vanilla Buttercream:

• 1/4 cup vegan butter spread (I use Earth's Balance)
• 1/4 cup organic vegetable shortening  (I use Spectrum)
• 3-4 cups organic powered sugar
• 1 tsp vanilla extract
• 1 Tbsp Almond milk (You can use your fave plant-based milk)
• pinch of sea salt

Other:

• Vegan rainbow sprinkles
• 3-4 drops food coloring, vegan-approved! (optional)

Instructions

• Preheat your oven to 400 degrees Fahrenheit and prep your cupcake pan with liners + spray.
• In a medium bowl, 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 flours, baking soda, baking powder, sugar, and sea salt. Set aside.
• Add the Milk-ACV mixture, oil and vanilla. Using a rubber spatula, mixing until everything is well combined (and smooth) and no lumps are visible. DO NOT OVER-MIX!
• Fold in the rainbow sprinkles until well incorporated.
• Scoop the batter into each cupcake liner (3/4 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.

For Vanilla Buttercream:

• In the bowl of an electric mixer (attached with a paddle), beat the butter and shortening on high speed until smooth and creamy, about 2 minutes.
• Turning the mixer on low, add the powered sugar (1/2 the amount), vanilla, and 1 Tbsp of Almond milk, mixing them together until well combined. Add the remaining powered sugar and mix until well combined.
• **NOTE: If choosing to add vegan approved food coloring for a bit of fun, you can add 3-4 drops of your choice to the buttercream at this point and beat for a minute or two until well combined.
• **NOTE: If the frosting is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time).
• Lastly, add a pinch of sea salt to balance sweetness and Wallah!

Assembly:

• Add buttercream frosting to fully cooled cupcakes, using a piping bag and topping them with additional sprinkles, if desired. Repeat until all cupcakes are decorated.
• Bon Appetit!

Tips & Tricks

FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead. 

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, 1/4 cup at a time.**

OIL: Instead of coconut oil, you can also use another neutral oil such as Avocado or Coconut oil, if preferred.

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.

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Homemade Vegan Funfetti Sprinkles Cupcakes.

Love this Post? SHARE!