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funfetti cupcakes topped with vanilla frosting and rainbow sprinkles

Vegan Funfetti Cupcakes

Soft & Fluffy Funfetti Cupcakes topped with a vanilla and rainbow sprinkle frosting!
4.84 from 6 votes
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Course: Vegan Cakes + Cupcakes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 10 cupcakes

Ingredients 

Cupcake Ingredients:

  • ¾ cup oat milk
  • 1 Tablespoon apple cider vinegar
  • cup sugar
  • 3 Tablespoons oil or melted vegan butter
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 ⅓ cup pastry flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • cup vegan rainbow sprinkles

Frosting Ingredients:

  • 1 cup vegan butter room temperature
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 ½- 2 cups powdered sugar sifted
  • Rainbow sprinkles to top cupcakes

Instructions

  • Preheat the oven to 350F and line a muffin tray with 10 cupcake liners.
  • Add the oat milk and apple cider vinegar to a bowl and let sit about 5 minutes to curdle and create a vegan buttermilk. Then, add in the sugar, oil, and vanilla bean paste and whisk together. 
  • Next add in the dry ingredients starting with the flour, baking powder, baking soda, and salt and whisk together into a batter until no streaks of flour remain. You can also sift the dry ingredients together in a separate bowl before adding if you prefer. Finally, fold in the rainbow sprinkles using a spatula.
  • Fill the cupcake liners with the batter so each is about ⅔ full. Then, gently tap the muffin tin on the counter to release any large air bubbles. Add to the oven and bake for 20-22 minutes until cooked through.
  • Remove the cupcakes from the oven, place them onto a wire rack, and let them cool completely before frosting. 
  • Once cooled, make the frosting by adding the room temperature butter to a large bowl and whipping with an electric beater until smooth and fluffy. Then, add in the vanilla and whip another 30 seconds. Gradually add in the sifted powdered sugar and continue beating until a fluffy and smooth frosting forms. I prefer 1 ½ cups powdered sugar, but feel free to add more or less depending on preference.
  • Next, pipe the frosting onto the cupcakes and top with additional rainbow sprinkles. Serve and enjoy!

Notes

    • Apple cider vinegar: Can be subbed 1:1 for lemon juice. This is what helps to make the vegan buttermilk and it is needed to interact with the baking soda.
    • Oil: I prefer using olive oil for baking, but you can use any oil or even melted vegan butter. If using butter just make sure it is unsalted.
    • Vanilla bean paste: Can be subbed for vanilla extract
    • Pastry flour: If using all-purpose flour sub 2 Tbsp of flour with 1 Tbsp cornstarch for similar results
    • Cupcakes are best stored in the freezer in a closed container between layers of parchment paper. When you are ready to serve, just remove from the freezer and let defrost 30 minutes-1 hour before eating.
    • While the frosting cannot be stored at room temperature (it will melt), unfrosted cupcakes can be stored in plastic wrap or a closed container at room temperature for 3-5 days.

Nutrition

Serving: 1cupcake | Calories: 488kcal | Carbohydrates: 74g | Protein: 2g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 4g | Sodium: 362mg | Potassium: 74mg | Fiber: 2g | Sugar: 61g | Vitamin A: 38IU | Calcium: 56mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!