Vegan Funfetti Cupcakes
These vegan funfetti cupcakes are soft, fluffy, and completely dairy-free, packed with colorful sprinkles for a fun, bakery-style treat. Perfect for birthdays and celebrations, this easy plant-based recipe is both delicious and festive.
Ingredients
- Dry Ingredients:
- 1½ cups all-purpose flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients:
- 1 cup plant-based milk almond, soy, or oat
- ⅓ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- Funfetti Add-In:
- ⅓ cup vegan-friendly sprinkles
- Optional Frosting:
- Vegan buttercream or cream cheese frosting
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix plant-based milk, oil, apple cider vinegar, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Gently fold in sprinkles.
- Fill cupcake liners about ⅔ full.
- Bake for 18–22 minutes until a toothpick comes out clean.
- Let cool completely before frosting and serving.
Notes
- Do not overmix the batter for best texture.
- Use vegan sprinkles (some contain gelatin).
- Room temperature ingredients help with even mixing.
- Cool completely before frosting.
- Measure flour properly to avoid dense cupcakes.