Soft, fluffy, and packed with colorful sprinkles, these vegan funfetti cupcakes are the perfect treat for birthdays, celebrations, or anytime you're craving something sweet. Made without dairy or eggs, they're just as light, moist and colorful as the classic version!
Made these for my daughter's birthday party and everyone loved them! -Jenny
These cupcakes are so fun and colorful and will send you straight back to the 90's!
Spongy, delicious funfetti cupcakes topped with a light, whipped cream cheese frosting... perfection!
While this recipe should check all of your boxes, be sure to check out all of our vegan cakes and cupcakes to make sure you get the right recipe for you.
Jump to:
Ingredients
This is every item on your grocery list for these vegan funfetti cupcakes:
- All-purpose flour: Forms the structure of the cupcakes, giving them a soft yet stable crumb.
- Granulated sugar: Sweetens the cupcakes while also helping keep them moist and tender.
- Baking powder: Helps the cupcakes rise and creates a light, fluffy texture.
- Baking soda: Works with the acidity in the nondairy yogurt to provide extra lift and tenderness.
- Salt: Balances sweetness and enhances the vanilla and overall flavor of the cupcakes and frosting.
- Multicolored vegan sprinkles: Give the cupcakes their signature "funfetti" look with pops of color and festive texture.
- Nondairy yogurt: Adds moisture and richness while helping create a soft, tender crumb in place of eggs or dairy.
- Nondairy milk: Provides moisture and helps bring the batter together for the right consistency.
- Canola oil: Keeps the cupcakes moist and soft for days while creating a tender texture.
- Vanilla extract: Adds warm, classic bakery-style flavor that gives funfetti cupcakes and frosting their nostalgic taste.
- Nondairy cream cheese: Creates a creamy, tangy frosting base with rich flavor and smooth texture.
- Nondairy heavy cream: Helps make the frosting light, fluffy, and easy to whip into a smooth consistency.
- Powdered sugar: Sweetens and thickens the frosting while creating a smooth, pipeable texture.
Have a Specific Food Allergy?
Click the button below to ask ChatGPT to alter it for your diet!
Why You'll Love These Cupcakes
- Soft and fluffy: These cupcakes bake up light, tender, and perfectly moist with a soft bakery-style texture.
- Packed with funfetti magic: Colorful vegan sprinkles in every bite make them festive and perfect for parties.
- Completely vegan: Made without dairy or eggs, but still every bit as delicious and indulgent as classic funfetti cupcakes.
- Easy to make: Simple pantry-friendly ingredients and straightforward steps make this recipe beginner-friendly.
- Rich, creamy frosting: The tangy vanilla frosting adds the perfect smooth, fluffy finish to every cupcake.
- Perfect for any occasion: Great for birthdays, holidays, parties, or anytime you want a fun homemade dessert.
How to Make Vegan Funfetti Cupcakes
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together all of the dry cupcake ingredients. Add the wet ingredients to the bowl and mix until just combined. Do not over-mix!
Divide the batter between 12 paper cupcake liners - each should be filled about ⅔ of the way full.
Bake at 350 F (175 C) for 20-24 minutes or until a toothpick inserted in the center comes out clean with only a few crumbs clinging to it.
Prepare the frosting while the cupcakes cool. Beat the cream cheese with an electric hand mixer until smooth. Add the heavy cream and beat to combine. Add in the remaining ingredients and beat until stiff peaks form.
Frost cooled cupcakes using a piping bad and top cupcakes with additional sprinkles.
Tips & Tricks
- Use room-temperature ingredients: Let the nondairy yogurt, milk, and cream cheese come to room temperature for a smoother batter and frosting.
- Don't over-mix the batter: Stir until just combined to keep the cupcakes soft and fluffy. Over-mixing can make them dense.
- Fold in sprinkles gently: Mix the vegan sprinkles in at the end to prevent the colors from bleeding into the batter.
- Fill cupcake liners evenly: Fill each about ⅔ full for evenly sized cupcakes with a nice rise.
- Don't peak: Continuously opening the oven door will make your cupcakes collapse. Keep the door shut until at least 20 minutes have passed.
- Cool completely before frosting: Frosting warm cupcakes can cause melting and sliding.
- Chill the frosting if needed: If the frosting feels too soft, refrigerate it for 15-30 minutes before piping or spreading.
- Add extra sprinkles right away: Sprinkle decorations stick best when added immediately after frosting.
- Store for even better texture: These cupcakes stay moist and flavorful the next day, making them great for make-ahead desserts.
Best Vegan Sprinkle Brands
Here are some of the best vegan-friendly sprinkle brands for funfetti cupcakes (they're known for avoiding confectioner's glaze, gelatin, or other animal-derived additives commonly found in sprinkles):
- Sweetapolita: A popular baking brand with a wide variety of colorful sprinkles. Many of their "jimmies" and mixes are clearly labeled vegan, and they hold up well during baking without bleeding.
- India Tree: One of the most widely recommended vegan-friendly options. Their sprinkles are free from confectioner's glaze and artificial ingredients.
- Let's Do… Organic (by Edward & Sons): A great option for naturally colored, organic sprinkles. They tend to be more subtle in color but are fully plant-based and clean-label.
- Supernatural Kitchen: Known for natural coloring derived from plants. Their sprinkles are vegan and visually vibrant, though slightly less "bright neon" than conventional brands.
- Whole Foods 365 Brand (check label): Some varieties are vegan, especially simpler jimmies-style sprinkles. Always double-check, as formulas can vary by product.
Frequently Asked Questions
Use vegan jimmies-style sprinkles, as they hold their color and shape best during baking. Avoid nonpareils, which can bleed into the batter.
Yes, you can prepare it 1-2 days in advance and store it in the refrigerator. Let it soften slightly and re-whip before using.
Over-mixing the batter is usually the cause. Mix just until the ingredients are combined to keep the texture light.
Absolutely. You can swap vanilla extract for almond, lemon, or even funfetti-style extracts for a twist.
It may need more powdered sugar or chilling time. Refrigerate for 10-20 minutes and whip again for a thicker consistency.
Didn't Find the Answer You Were Looking For?
Ask ChatGPT to answer based on this specific recipe:
Best Occasions for Funfetti
- Birthdays: The ultimate funfetti moment. The colorful sprinkles and fluffy frosting make them perfect for celebrating any age.
- Kids' parties: Bright, playful, and mess-free finger desserts that kids always love.
- Baby showers: Easy to customize with pink, blue, or neutral sprinkles to match any theme.
- Bridal showers: A cute, pastel-friendly dessert that feels festive but still elegant.
- Holidays: Swap sprinkle colors for seasonal themes (red & green for Christmas, pastels for Easter, etc.).
- Bake sales: Eye-catching and nostalgic, they tend to be one of the first desserts to sell out.
- School or office celebrations: Simple to transport and guaranteed to be a crowd-pleaser.
- "Just because" treats: Perfect for days when you want something cheerful, nostalgic, and a little extra fun.
Storage
At room temperature (unfrosted): Store in an airtight container for up to 2 days in a cool, dry place. Keep away from heat or sunlight to prevent drying out.
In the refrigerator: Store in an airtight container for up to 3-4 days. Let them sit at room temperature for 20-30 minutes before serving for the best texture and flavor.
In the freezer: Freeze unfrosted cupcakes for up to 1 month. Wrap individually in plastic wrap and place in a freezer-safe bag or container. Thaw at room temperature before frosting.
Frosting storage: Extra frosting can be refrigerated for up to 3 days. Re-whip lightly after chilling to restore fluffiness.
Best tip: For the softest cupcakes, avoid refrigerating if you plan to eat them within a day. Room temperature keeps the crumb more tender.
If you make this recipe, please tag @censoredbaker on Instagram!
PrintVegan Funfetti Cupcakes
Fluffy vanilla cupcakes full of multi-colored sprinkles and topped with a light, whipped cream cheese frosting. All vegan!
- Prep Time: 30 minutes
- Bake Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
F0r the Cupcakes
1 ½ cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup multicolored vegan sprinkles (plus extra for topping)
½ cup nondairy yogurt
½ cup nondairy milk
½ cup canola oil
2 teaspoons vanilla extract
For the Frosting
8 ounces nondairy cream cheese, softened
1 cup nondairy heavy cream
1 teaspoon vanilla extract
2 cups powdered sugar
¼ teaspoon salt
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with paper liners. Set aside.
- Mix: In a large bowl, whisk together all purpose flour, sugar, baking powder, baking soda, salt and sprinkles. Add the nondairy yogurt, nondairy milk, oil and vanilla extract and mix until just combined. Do not over-mix!
- Bake: Divide batter between the 12 paper liners. Each one should be filled only about ⅔ of the way full. Over-filled liners will overflow when baking! Bake on center rack of oven for 20-24 minutes or until toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Whip: Prepare the frosting while the cupcakes cool. Add the softened cream cheese to a bowl and beat with an electric hand mixer until completely smooth. Add the heavy cream to the bowl and beat until ingredients are combined. Add the vanilla, powdered sugar and salt to the bowl. Beat until stiff peaks form. This should take a couple of minutes. Chill frosting for at least 15 minutes or until ready to use.
- Assemble: Frost cupcakes using an offset spatula or a piping bag. Decorate with additional sprinkles if desired. Serve.
Notes
*Cupcakes will keep in an airtight container in the refrigerator for 3-4 days.
*It's very important not to overfill the cupcake liners. Too full and they may spill over in the oven! You only want about ¼ cup of batter in each liner.
More Vegan Cupcake Recipes
More Vegan Cakes and Cupcakes
- Vegan Lemon Poppyseed Layer Cake
- Vegan Tiramisu
- Vegan Cookie Dough Cupcakes
- Vegan Banana Upside-Down Cake
Made these for my daughter's birthday party and everyone loved them!
Sooooooooo glad to hear this!