Vegan Funfetti Cupcakes

Name: Vegan Funfetti Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 cups white flour (unbleached); 3 teaspoons baking powder; ½ teaspoon baking soda; 1¼ cups plant milk (preferably soy); 2 tablespoons vinegar (apple cider or white); ¾ cup canola oil (or flavorless light oil); 1 cup applesauce or dairy-free yogurt; 1¾ cups cane sugar; 1 tablespoon vanilla extract; 1 cup vegan sprinkles (or desired amount)

Vegan funfetti cupcakes are the kind of treat that instantly makes you smile. They’re light, tender, and full of colorful sprinkles in every bite. This recipe is easy to follow and uses simple, everyday ingredients you probably already have at home. Whether you’re baking for a birthday, a special occasion, or just because, these cupcakes bring a cheerful vibe to any day.

The best part is how versatile they are. You can switch up the sprinkle colors (like these vegan options from Sweetapolita) to match any theme or try different vegan frostings. How about adding fun toppings like chopped fruit or chocolate chips? They bake up beautifully and taste just as sweet and moist as any classic cupcake. Plus, they’re completely dairy-free and egg-free, so everyone can enjoy them without worry.

If you’re a cupcake-lover like we are, don’t miss out on these cute lemon cupcakes, dairy-free dark chocolate cupcakes and cupcakes with matcha tea frosting! Not sure what to use for frosting? Check out our vegan frosting guide for inspiration!

Table of Contents

Why You Must Make These Vegan Party Cupcakes

These vegan cupcakes with funfetti sprinkles are colorful, delicious, and perfect for any celebration. They’re easy to make, super moist, and guaranteed to put a smile on everyone’s face.

Several vegan funfetti cupcakes with frosting and vegan sprinkles on a white table.

They’re Full of Happy Colors. The vibrant rainbow sprinkles make every cupcake look bright and festive. It’s an instant mood booster, no matter your age.
Soft and Fluffy Every Time. This recipe makes cupcakes that are light and airy, just like a good cupcake should be. You won’t miss the eggs or dairy at all.
Simple Ingredients You Already Have. You can make these with pantry staples and a quick trip to the store for sprinkles. No fancy baking skills required.
Perfect for Any Celebration. Birthdays, holidays, or just because—it’s always the right time for funfetti cupcakes. They bring the party to the table.
Loved by Vegans and Non-Vegans. No one will guess they’re vegan because they taste just as rich and sweet as classic cupcakes. It’s a treat everyone can enjoy.

Key Ingredients and Substitutions

Each ingredient in these vegan funfetti cupcakes helps make them sweet, fluffy, and full of color. The best part is you can swap a few things around, so it’s easy to bake them your way.

Unbleached White Flour – Gives the cupcakes structure and helps them rise nicely. You can swap with a gluten-free flour blend if needed, but make sure it has xanthan gum to keep them light and tender. Whole wheat flour works too, though the cupcakes will be denser.
Canola Oil – It keeps the cupcakes soft and tender instead of dry. Any neutral oil, like vegetable or sunflower, works. Melted coconut oil can be used, but it may add a hint of coconut flavor.
Dairy-Free Yogurt (or Applesauce) – Keeps the cupcakes moist and replaces the binding power of eggs. Applesauce gives a light, fruity sweetness, while vegan yogurt makes them a little richer. Mashed banana can work too, though it will add more flavor.
Soy Milk – Adds moisture and helps create a rich, fluffy crumb when combined with vinegar. Any plant milk works—almond milk, homemade cashew milk, or oat are great options—but soy has extra protein that helps with texture. If using thinner milks, your cupcakes may be slightly softer.
Vinegar – The magic ingredient that reacts with baking soda to make the cupcakes rise. Apple cider vinegar or white vinegar both work well. Lemon juice can also do the trick in a pinch.
Vanilla Extract – Gives the cupcakes their sweet, classic flavor and balances the sprinkles. Use pure vanilla extract for the best taste. If you want to mix it up, try almond extract or a blend of both.
Vegan Sprinkles – The fun part—vegan sprinkles add a pop of color and a festive look. You can swap with mini chocolate chips, crushed Oreo cookies or graham crackers, or colorful fruit bits for a twist.

How to Make These Cupcakes

Making dairy-free funfetti cupcakes is super easy and they come out just as moist and delicious as the classic kind. With a few simple swaps like plant milk and oil, you’ll have a batch of sweet treats everyone can enjoy!

Step 1: Preheat and Prep – Heat your oven to 325°F and lightly grease your cupcake tin or line it with papers.

Whisking the dry ingredients for vegan funfetti cupcakes in a glass bowl. — **Step 2: Mix the Dry Ingredients** – In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

A bowl of vegan funfetti cake batter with sprinkles mixed in. — Then, **Step 3: Make the Wet Mix** – In another bowl, whisk the soy milk and vinegar to make buttermilk. Stir in the oil, applesauce or yogurt, sugar, vegan sprinkles, and vanilla.

Finally, Step 4: Combine and Bake – Gently fold the wet and dry mixes together until just combined. Divide the batter into the tin and bake for about 15 minutes, or until a toothpick comes out clean. Let cool before frosting.

A muffin pan filled with vegan funfetti cupcake batter before baking. — Cupcake batter before baking.

A muffin pan filled with baked vegan funfetti cupcakes with colorful sprinkles. — Cupcakes after baking.

Serving Tips and Suggestions

Make your funfetti vegan cupcakes even more fun with simple tips and playful serving ideas. From extra sprinkles to creative toppings, these suggestions will help you turn a tasty treat into something unforgettable:

Go Big with Extra Sprinkles – After frosting, roll the tops of your cupcakes in more rainbow sprinkles. It makes them look extra colorful and adds a fun crunch.
Make a Mini Cupcake Tower – Stack mini funfetti cupcakes on a cake stand for a playful centerpiece. It’s a cute way to serve them at parties.
Turn Them into Ice Cream Sandwiches – Slice a cupcake in half and sandwich a scoop of dairy-free ice cream in the middle. It’s messy, fun, and perfect for summer.
Create a Frosting Bar – Set out different vegan frostings like chocolate, vanilla, and strawberry, along with toppings like vegan sprinkles, crushed cookies, and coconut flakes. Let guests decorate their own cupcakes.
Dress Them Up for Holidays – Swap rainbow sprinkles for seasonal colors—red and green for Christmas, pastels for Easter, or orange and black for Halloween. It’s an easy way to make them fit any occasion.

FAQs

How do I store leftover vegan party cupcakes?

Store leftover vegan cupcakes in an airtight container at room temperature for up to 2 days to keep them fresh and tender. For longer storage, place them in the fridge for up to 5 days or freeze them (unfrosted works best) for up to 2 months, then thaw before serving.

Can you make these dairy-free cupcakes gluten-free?

Yes! You can make dairy-free cupcakes gluten-free by swapping the regular all-purpose flour for a gluten-free flour blend that’s meant for baking. We like King Arthur’s Gluten-Free Measure for Measure flour, Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, and GF Jules All Purpose Flour.

Can you freeze funfetti cupcakes?

Yup, you can freeze funfetti cupcakes! They freeze best unfrosted. Wrap each cupcake tightly in plastic wrap or place them in an airtight container, then freeze for up to 2 months. When you’re ready to enjoy them, let them thaw at room temperature and add frosting right before serving.