Fluffy Vegan Funfetti Cupcakes
These fun Funfetti cupcakes are egg-free, dairy-free and incredibly fluffy and moist--perfect for birthday celebrations!
Servings: 12 cupcakes
Calories: 244kcal
Ingredients
CUPCAKES:
- 1 ½ cups organic cake flour (See Notes!)
- 1 ½ tsps baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup organic cane sugar
- 1 cup Almond milk + 1 Tbsp! (You can use your fave plant-based milk)
- 1 tablespoon Apple Cider Vinegar
- ¼ cup vegan butter, melted (See Notes!)
- 1 teaspoon vanilla extract
- 1 cup vegan rainbow sprinkles
VANILLA BOURBON BUTTERCREAM FROSTING:
- 4-5 cups organic powdered sugar, sifted
- ½ cup vegan buttery sticks, softened at room temp. (That's 1 stick!; I use Earth's Balance)
- 1 teaspoon vanilla extract
- 1 tablespoon bourbon, optional
- 1-2 Tbsps Almond milk (You can use your fave plant-based milk)
TOPPING:
- Vegan rainbow sprinkles
Instructions
CUPCAKES:
- 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!
- Bon Appetit!
Notes
- 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!
Nutrition
Calories: 244kcal | Carbohydrates: 74g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 311mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 0.3IU | Calcium: 59mg | Iron: 0.2mg