What kind of sprinkles should I use?

Use vegan jimmies-style sprinkles, as they hold their color and shape best during baking. Avoid nonpareils, which can bleed into the batter.

Can I make the frosting ahead of time?

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.

Why did my cupcakes turn dense?

Over-mixing the batter is usually the cause. Mix just until the ingredients are combined to keep the texture light.

Can I change the flavor?

Absolutely. You can swap vanilla extract for almond, lemon, or even funfetti-style extracts for a twist.

Why is my frosting too soft or runny?

It may need more powdered sugar or chilling time. Refrigerate for 10–20 minutes and whip again for a thicker consistency.

Vegan Funfetti Cupcakes

Print Recipe

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Fluffy vanilla cupcakes full of multi-colored sprinkles and topped with a light, whipped cream cheese frosting. All vegan!

Author: Lyndsey Hiltner
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

Scale

F0r the Cupcakes

1 1/2 cups all purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup multicolored vegan sprinkles (plus extra for topping)

1/2 cup nondairy yogurt

1/2 cup nondairy milk

1/2 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

1/4 teaspoon salt

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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 2/3 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 1/4 cup of batter in each liner.

Find it online: https://censoredbaker.com/vegan-funfetti-cupcakes/