Vegan Funfetti Cupcakes

A close up of a vegan funfetti cupcake with frosting and vegan sprinkles.

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5 from 2 votes

Vegan funfetti cupcakes are a happy little treat that always feels like a party. They’re light, tender, and packed with colorful sprinkles in every bite. This easy recipe uses simple ingredients, so you can whip them up anytime you need something fun and sweet.

Prep Time20

Cook Time15

Total Time35

Course: Dessert, Snack

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings: cupcakes

Calories: 211kcal

Author: Michelle Cehn

Ingredients

Dry:

3 cups white flour unbleached
3 teaspoons baking powder
½ teaspoon baking soda

Wet:

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

Instructions

Set your oven to 325°F and get your cupcake tin ready by lightly greasing it or adding liners.
In a big bowl, stir together the flour, baking soda, baking powder, and salt until everything’s mixed evenly.
In another bowl or large measuring cup, whisk the soy milk and vinegar to make a quick buttermilk, then mix in the oil, applesauce or yogurt, sugar, sprinkles, and vanilla.
Gently fold the wet and dry mixes together. Be careful not to overmix. Fill your cupcake tin with the batter and bake for about 15 minutes, or until a toothpick poked in the center comes out clean.
Let the cupcakes cool down fully before you frost them.

Notes

Storing Tips:

(Frosted) - Keep them in an airtight container in the fridge for up to 4 days. Let them sit at room temp for a bit before eating so they’re nice and soft.
(Unfrosted) - Leave them in a container on the counter for 2–3 days. You can even freeze them—just wrap them up tight and pop them in a freezer bag.

Quantity:

This recipe can be halved for a smaller batch of 12 cupcakes
Or, make the full batch and freeze half (unfrosted) for another time.

Nutrition