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Homemade Vegan Funfetti Sprinkles Cupcakes
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Homemade Vegan Funfetti Sprinkles Cupcakes

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.

Course: Dessert
Keyword baked, birthday, cake, classic, cupcakes, dairy-free, dessert, easter, easy, fluffy, funfetti, gluten-free, healthy, healthy bowl, homemade, indulge, plant-based, recipe, soft, sweet, vanilla, vegan
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 12 cupcakes
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

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:

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

  2. In a medium bowl, add the Almond Milk and Apple Cider Vinegar, mixing until well combined and let it sit for 10 minutes.

  3. In a large bowl, whisk together the flours, baking soda, baking powder, sugar, and sea salt. Set aside.

  4. 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!

  5. Fold in the rainbow sprinkles until well incorporated.

  6. 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.

  7. Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.

  8. Let them cool COMPLETELY before frosting.

For Vanilla Buttercream:

  1. 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.

  2. 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.

  3. **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.

  4. **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).

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

Assembly:

  1. 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.

  2. Bon Appetit!

Tips | Notes:

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.