Vegan Funfetti Cupcakes
Indulge in the delightful sweetness of these Vegan Funfetti Cupcakes! Bursting with colorful sprinkles that add a touch of whimsy, these cupcakes are moist, fluffy, and absolutely scrumptious. Perfect for birthdays, celebrations, or simply treating yourself, this recipe is sure to become a favorite among children and nostalgic millennials alike.
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
F0r the Cupcakes
1 1/2 c all purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/4 c multicolored vegan sprinkles (plus extra for sprinkling)
1/2 c nondairy yogurt
1/2 c nondairy milk
1/2 c canola oil
2 tsp vanilla extract
For the Frosting
1 c non-hydrogenated shortening
1/4 c vegan butter
3 1/2 c powdered sugar
pinch of sea salt
2 tbsp nondairy milk
1 tsp vanilla extract
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with paper liners. Set aside.
- Make the Batter: In a large bowl whisk together all purpose flour, sugar, baking powder, baking soda, sea salt and sprinkles. In a separate small bowl whisk together nondairy yogurt, nondairy milk, oil and vanilla extract. Poor wet ingredients into dry and mix until just combined. Do not over-mix!
- Bake: Poor batter into prepared cupcake pan, filling liners about 2/3 of the way full. Bake on center rack of oven for 20-22 minutes or until toothpick inserted into the center of a cupcake comes out clean with only a few crumbs clinging to it. Allow to cool completely before frosting.
- Prepare the Frosting: While cupcakes are cooling, combine non-hydrogenated shortening and vegan butter in a large mixing bowl. Using a stand mixer or electric hand mixer, beat on a low to medium setting until well-combined. Add the powdered sugar one cup at a time, beating after each addition. Do this at a lower setting so the powdered sugar doesn’t fly out of the bowl. Add salt, nondairy milk and vanilla extract to the bowl and beat on medium until there are no more clumps of sugar.
- Assemble: Frost cupcakes using a knife, offset spatula or a piping bag and piping tips. Decorate with additional sprinkles if desired. Serve.
Notes
*Cupcakes will keep in an airtight container at room temperature for 2-3 days.
Find it online: https://censoredbaker.com/vegan-funfetti-cupcakes/
