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.
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.
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!
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.
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.