Vegan Funfetti Cupcakes

Vegan Funfetti Cupcakes Recipe

By Loving It Vegan

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 20 mins

Ingredients

1 and 3/4 cups (220g) All Purpose Flour*

1 cup (200g) White Granulated Sugar

1 tsp Baking Soda

1/2 tsp Salt

1 cup (240ml) Soy Milk (or other non-dairy milk)

2 tsp Vanilla Extract

1/3 cup (80ml) Canola Oil (or Vegetable Oil)

1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)

1/3 cup (50g) Rainbow Sprinkles*

1/2 cup (112g) Vegan Butter

4 cups (480g) Powdered Sugar

2 tsp Vanilla Extract

2–3 Tbsp Soy Milk (or other non-dairy milk)

Sprinkles

Instructions

1Preheat the oven to 350°F. Line a cupcake tray with cupcake liners. Set aside.

2Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.

3Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don’t over-mix.

4Add sprinkles and fold them into the batter carefully.

5Divide the batter between the 12 cupcake liners and bake for 20 minutes. Check if they’re done by inserting a toothpick into the center of one of the cupcakes. It should come out clean.

6Let the cupcakes cool for a few minutes in the tray and then transfer them to a wire cooling rack to cool completely before frosting.

7Add vegan butter, powdered sugar, vanilla extract and 2 Tbsp soy milk to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth. If needed, add the extra soy milk.

8When the cupcakes have cooled, pipe on the frosting and decorate with sprinkles.

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