These vegan funfetti cupcakes are light, fluffy, moist, colorful and perfect for a party or celebration. Super easy to make and heaps of fun!
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:
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:
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.
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.
- 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 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.
- 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.
- When the cupcakes have cooled, pipe on the frosting and decorate with sprinkles.
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.
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.
More Vegan Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Carrot Cake Cupcakes
- Vegan Lemon Cupcakes
- Vegan Coffee Cupcakes
- Vegan Strawberry Cupcakes
- Classic Vegan Chocolate Cupcakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Funfetti Cupcakes
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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Nutritional information includes frosting.
- 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.
Lost count of how many times I have made this quick & easy recipe, it’s a firm favourite! Just about to decorate another batch as a non vegan work colleague at work has requested I make some for him. I always take various vegan cupcakes into work if someone is leaving but clearly these went down the best🥰. Thank you💚
Glad to hear you enjoyed the recipe and thanks so much for your great review!