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    Home » Cakes and Cupcakes

    Vegan Funfetti Cupcakes

    Published: Apr 30, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Funfetti Cupcakes

    These vegan funfetti cupcakes are light, fluffy, moist, colorful and perfect for a party or celebration. Super easy to make and heaps of fun!

    Vegan funfetti cupcakes on a white plate.

    Funfetti cupcakes are cupcakes with sprinkles baked into them. So they’re super pretty and cute and multicolored inside and of course you top them with more sprinkles.

    Lots of fun and kids dig it! (My niece was very impressed).

    And it’s super simple to do as you can simply adapt a winner of a vegan vanilla cupcake recipe, which is exactly what I did.

    And if you love these cupcakes you’ll also love our vegan funfetti cake.

    Ingredients You’ll Need For The Cupcakes:

    Photo of the ingredients needed to make vegan funfetti cupcakes.

    Ingredient Notes

    • Distilled white vinegar – this reacts with the baking soda and causes the cupcakes to rise. You can also use apple cider vinegar.
    • Sprinkles – these should be rainbow sprinkles, also known as ‘jimmies’.
    • Soy milk – can be replaced with a different non dairy milk, whatever you have on hand.
    • Canola oil – can be replaced with any vegetable oil.

    Ingredients You Need For The Frosting:

    Photo of the ingredients needed to make frosting.

    Frosting Notes

    • Soy milk – or any other non-dairy milk.
    • Vegan butter – the firmer the better when it comes to vegan frostings. If you have the sticks available that will work great, otherwise tub-style is fine but just choose one that is the most firm out of what is available. Very soft spreads that are always super soft even straight from the fridge can result in frostings that are too runny.
    Vegan funfetti cupcakes on a white plate.

    How To Make Vegan Funfetti Cupcakes

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
    Collage of two photos showing dry ingredients added to mixing bowl and then mixed together.
    • Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don’t over-mix.
    Two photo collage showing wet ingredients added to dry and mixed into a batter.
    • Add sprinkles and fold them into the batter carefully.
    Two photo collage showing sprinkles added to mixing bowl and folded in.
    • Divide the batter between 12 cupcake liners and bake at 350°F 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.
    • Let the cupcakes cool for a few minutes in the tray and then transfer them to a wire cooling rack to cool completely before frosting.
    Collage of two photos showing funfetti cupcakes before and after baking.
    • Add vegan butter, powdered sugar, vanilla extract and soy milk to the bowl of your stand mixer. Starting at slow speed, gradually increase speed until the frosting is thick and smooth.
    Two photo collage showing frosting ingredients added to stand mixer and mixed into a thick frosting.
    • When the cupcakes have cooled, pipe on the frosting and decorate with sprinkles.
    Two photo collage showing cupcakes on a wire cooling rack and then the frosted cupcakes on a plate.

    Tips For Success

    Measure the flour correctly. If you have a food scale, then it’s ideal to simply weigh your flour for total accuracy. If you don’t have a food scale, then use the ‘spoon and level’ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup.

    Don’t over-mix the batter. Mix until just mixed and then stop mixing. Over-mixing can affect the texture and rise.

    Fold the sprinkles in gently. When you add the sprinkles just fold them in gently.

    Use the right kind of sprinkles. It’s crucial to use the right sprinkles for funfetti cakes and cupcakes and the right kind of sprinkles are rainbow sprinkles or ‘jimmies’. Check the label for vegan friendliness or try these from Sweetapolita.

    Vegan funfetti cupcakes on a white plate.

    Storing and Freezing

    Keep your cupcakes covered at room temperature where they will stay fresh for 2-3 days, or covered in the fridge where they will stay fresh up to a week.

    They are also freezer friendly (frosted or unfrosted) for up to 3 months. Thaw in the fridge and then bring to room temperature on the countertop before serving.

    Vegan funfetti cupcake with the liner pulled down.

    More Vegan Cupcakes

    1. Vegan Red Velvet Cupcakes
    2. Vegan Carrot Cake Cupcakes
    3. Vegan Lemon Cupcakes
    4. Vegan Coffee Cupcakes
    5. Vegan Strawberry Cupcakes
    6. Classic Vegan Chocolate Cupcakes
    Vegan funfetti cupcake cut in half.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan funfetti cupcakes on a white plate.

    Vegan Funfetti Cupcakes

    These vegan funfetti cupcakes are light, fluffy, moist, colorful and perfect for a party or celebration. Super easy to make and heaps of fun!
    5 from 12 votes
    Print Pin Rate
    Course: Cupcakes, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 12
    Calories: 440kcal
    Author: Alison Andrews

    Ingredients

    Funfetti Cupcakes:

    • 1 ¾ cups All Purpose Flour (220g)
    • 1 cup White Granulated Sugar (200g)
    • 1 tsp Baking Soda
    • ½ tsp Salt
    • 1 cup Soy Milk (240ml) or other non-dairy milk
    • 2 tsp Vanilla Extract
    • ⅓ cup Canola Oil (80ml) or Vegetable Oil
    • 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
    • ⅓ cup Rainbow Sprinkles (50g)

    Frosting:

    • ½ cup Vegan Butter (112g)
    • 4 cups Powdered Sugar (480g)
    • 2 tsp Vanilla Extract
    • 2-3 Tbsp Soy Milk or other non-dairy milk

    Decoration:

    • Sprinkles
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F. Line a cupcake tray with cupcake liners. Set aside. 
    • Sift all purpose flour into a mixing bowl and add white granulated sugar, baking soda and salt. Mix together.
    • Add soy milk, vanilla extract, oil and vinegar and mix into a batter. Don’t over-mix.
    • Add sprinkles and fold them into the batter carefully. 
    • Divide 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. 
    • Let the cupcakes cool for a few minutes in the tray and then transfer them to a wire cooling rack to cool completely before frosting. 
    • Add 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. 
    • When the cupcakes have cooled, pipe on the frosting and decorate with sprinkles. 

    Notes

    1. Measure the flour correctly. If you have a food scale, then it’s ideal to simply weigh your flour for total accuracy. If you don’t have a food scale, then use the ‘spoon and level’ method. Spoon the flour into your measuring cup and level off the top with a knife. Don’t scoop it and don’t pack it into the cup. 
    2. Sprinkles. It’s crucial to use the right sprinkles for funfetti cakes and cupcakes and the right kind of sprinkles are rainbow sprinkles or ‘jimmies’. Check the label for vegan friendliness or try these from Sweetapolita.
    3. Storing. Keep your cupcakes covered at room temperature where they will stay fresh for 2-3 days, or covered in the fridge where they will stay fresh up to a week. 
    4. Freezing. They are also freezer friendly (frosted or unfrosted) for up to 3 months. Thaw in the fridge and then bring to room temperature on the countertop before serving. 
    5. Frosting. The frosting makes enough to generously pipe frosting onto all the cupcakes (as pictured). If you only want to pipe on a small amount or just want to spread the frosting you could halve the recipe. 
    6. Nutritional information includes frosting. 
    7. This recipe was first published in October 2017. It has been updated with new photos and lots of extra tips but the recipe itself is the same. 

    Nutrition

    Serving: 1Cupcake | Calories: 440kcal | Carbohydrates: 74.6g | Protein: 2.6g | Fat: 14.9g | Saturated Fat: 2.5g | Sodium: 299mg | Fiber: 0.5g | Sugar: 58g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Louise Sanchez says

      September 10, 2021 at 6:07 pm

      Just tried these cupcakes and the chocolate ones are cooling. Just wondering can the frosting be made a day ahead?
      Thank you

      Reply
      • Alison Andrews says

        September 11, 2021 at 12:01 pm

        Hi Louise, yes definitely the frosting stores very well in the fridge.

        Reply
    2. Lia Cunningham says

      August 27, 2021 at 7:41 pm

      My husband is vegan but the rest of the family is not. I’ve been making your cupcakes and everyone absolutely loves it!! The only thing I can’t seem to get right is the icing. I follow the exact recipe, add some more powdered sugar to make it thick. It is just a little runny! So it’s just somewhat flat on the cupcake..Help!! Any suggestion is appreciated.5 stars

      Reply
      • Alison Andrews says

        August 28, 2021 at 10:41 am

        Hi Lia! So glad the cupcakes are working out great! For the frosting, since it’s turning out so soft for you, start out without adding any non-dairy milk at all, and then only add in a tiny bit at a time so that you get the right consistency. If that still doesn’t work great then my recommendation would be to switch brands of vegan butter to get one that is much firmer. All the best!

        Reply
    3. Allison says

      May 17, 2021 at 2:39 pm

      Hello Alison, love your site for my dairy and egg allergic child! I’d like to try these for my son’s birthday. What do you think of swapping cake flour for AP flour to make the crumb less dense? Would it change any of the other proportions? Thanks!

      Reply
      • Alison Andrews says

        May 18, 2021 at 1:19 pm

        Hi Allison, I’m not sure about cake flour, others have used it in our recipes with success before, but I’m not 100% sure if it will work as well. The crumb in these isn’t dense at all, as long as you don’t over-mix the batter and bake them right away they are super light and fluffy. If you do swap for cake flour I would definitely do a test run first and see how they turn out. All the best! 🙂

        Reply
    4. Stephanie says

      March 19, 2021 at 12:46 pm

      Hello, I love making your cupcakes, but just need a little advice i have tried making your funfetti cupcakes twice now and both times the sprinkles just dissolve so have no colour in the cake. please tell me what I am doing wrong. Thank you for your recipes.

      Reply
      • Alison Andrews says

        March 19, 2021 at 1:23 pm

        The type of sprinkles you use are what causes this to happen. Jimmy sprinkles are the best if you can get them.

        Reply
    5. Cara says

      March 10, 2021 at 8:27 pm

      I have made these and some of you other cupcake & cake recipes and every time get rave reviews. Thank you Alison for helping this fairly new vegan continue to enjoy baked treats!!
      Has anyone tried this recipe using an alternative flour to make gluten free? Any tips?5 stars

      Reply
      • Alison Andrews says

        March 11, 2021 at 10:48 am

        Thanks so much Cara! I think it would work well with a gluten-free all purpose blend. 🙂

        Reply
    6. Yalini says

      October 11, 2020 at 7:06 pm

      Another great recipe – I ALWAYS get great results and feedback when I make your recipes – I am so grateful for your site, thank you.5 stars

      Reply
      • Alison Andrews says

        October 12, 2020 at 10:39 am

        Thanks so much Yalini!

        Reply
    7. Jeanne Desmukes says

      February 25, 2020 at 1:21 pm

      That’s a clever trick. I’m going to try it on my next batch. Alison, thank you so much, for searching out this answer. Your responses are always great.

      Reply
      • Alison Andrews says

        February 26, 2020 at 12:50 pm

        You’re so welcome Jeanne! 🙂

        Reply
    8. Jeanne Desmukes says

      February 24, 2020 at 2:22 pm

      I made 100 of these little beauties this past weekend for our Children’s Church. It fit nicely with our theme, “Joy.” I wish I had read Zee’s idea of using swirl colors for the frosting. But still – EVERYBODY (including the adult kids) loved them! I have a question, please. My cupcake liners at the base were oily. It didn’t seep through to get on your hand – not noticeably anyway. What should I have done to prevent this. Your pictures clearly don’t show any oiliness on the cupcake liners. Thank you!5 stars

      Reply
      • Alison Andrews says

        February 25, 2020 at 11:45 am

        Hi Jeanne! So happy the cupcakes were a success! Thanks so much for the great review! Regarding the problem of the oily cupcake liners, I haven’t had this happen but I did a bit of research and from what I can find out the solution ‘can’ be as simple as using a different brand of cupcake liners. Alternatively, I found an article from Sweet Dreams and Sugar Highs that has another way of addressing the issue!

        Reply
    9. Monica G says

      August 15, 2019 at 5:27 am

      Would adding coconut milk to the cupcakes change the taste of it too much?

      Reply
      • Alison Andrews says

        August 15, 2019 at 1:34 pm

        Hi Monica, no not at all, you can definitely use coconut milk if you like. 🙂

        Reply
    10. Vidhi says

      March 08, 2019 at 11:04 am

      Substitute of white vinegar???

      Reply
      • Alison Andrews says

        March 08, 2019 at 11:48 am

        Apple cider vinegar.

        Reply
    11. Zee says

      June 01, 2018 at 11:00 am

      Just made these and wow! Making these for a friends birthday. I’m not vegan but boy these are amazing! Cannot tell they are vegan. They are so tasty and pretty! Piped them using colours in a swirl. Thanks for this amazing recipe!5 stars

      Reply
      • Alison Andrews says

        June 01, 2018 at 11:04 am

        Whoop! So happy to hear that Zee! A frosting swirl sounds like an amazing idea for these! Thanks for sharing. 🙂

        Reply
    12. Krystle says

      April 07, 2018 at 4:41 pm

      Can this be made into a cake??

      Reply
      • Alison Andrews says

        April 07, 2018 at 4:49 pm

        Sure! You could adapt this very easily into a two layer cake, using two 7 inch cake pans or three 6 inch cake pans.

        Reply
    13. Katrina says

      December 24, 2017 at 1:20 pm

      These are the bomb!!! I made them for my 12-year old vegan son’s birthday and ALL of the kids loved them. They are perfect, exactly like the old school funfetti-from-a-box cupcakes I made in the 90’s but so much more rich (in a great way) and flavorful. I’m making them for the kids’ dessert for Christmas. Who doesn’t love sprinkles on Christmas?5 stars

      Reply
      • Alison Andrews says

        December 24, 2017 at 3:57 pm

        That’s awesome to hear Katrina! Thanks so much for posting! 🙂

        Reply
    14. Jennifer Bliss says

      October 25, 2017 at 5:41 pm

      I’m a horrible baker and I’m in AWE of anyone who can and does! These look FUN and YUMMY!

      Reply
      • Alison Andrews says

        October 26, 2017 at 7:40 am

        Hahaha Jennifer, I bet you could make these! They are just too easy. 🙂

        Reply
    15. Anna Andrews says

      October 25, 2017 at 6:56 am

      So adorable!5 stars

      Reply

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