Description
These Vegan Funfetti Cupcakes with Vanilla Buttercream Frosting are soft, fluffy, and full of color. Made with simple plant-based ingredients, they’re perfect for birthdays, celebrations, or anytime you need a sweet vegan treat.
Ingredients
Scale
- 1¾ cups all-purpose flour
- 1 cup organic cane sugar
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
- 6 tablespoons grape seed oil
- 1 cup filtered lukewarm water
- ⅓ cup vegan rainbow sprinkles
- ½ cup vegan butter (room temperature)
- 2 cups organic powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- 1 teaspoon plain unsweetened almond milk
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.
- In a large bowl, whisk together flour, sugar, baking soda, and sea salt.
- In another bowl, mix water, vanilla extract, apple cider vinegar, and grape seed oil.
- Combine wet and dry ingredients, stirring gently until smooth. Fold in sprinkles.
- Divide batter evenly into liners, filling each about two-thirds full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack before frosting.
- To make frosting: beat vegan butter with powdered sugar until fluffy, then add vanilla and almond milk. Mix until smooth and spreadable.
- Frost cooled cupcakes and top with extra sprinkles.
Notes
- Do not overmix the batter for best texture.
- Let cupcakes cool fully before frosting to avoid melting.
- Use high-quality vegan butter for the creamiest frosting.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 25g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg