I made these vegan funfetti cupcakes for my niece’s birthday last weekend. The sprinkles made the cupcakes colorful, and she said they were the prettiest cupcakes she had ever seen.
The Vegan Funfetti Cupcakes recipe is easy to follow, ensuring you can whip up a batch of these delicious vegan desserts in no time. They are not only tasty but also a fun way to enjoy a classic treat without compromising on dietary preferences.
Delicious Vegan Funfetti Cupcakes
These cupcakes are made with simple vegan-friendly ingredients and filled with colorful sprinkles. Perfect for special occasions, this recipe yields about 12 cupcakes and is ready in just over an hour, including baking and cooling time.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/2 cup non-dairy milk
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup rainbow sprinkles
- Vegan frosting of your choice for topping
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cupcake tray with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the applesauce, non-dairy milk, vegetable oil, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredient mixture and stir until just combined. Gently fold in the rainbow sprinkles.
- Fill Cupcake Liners: Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Frost and Decorate: Once cooled, frost with your favorite vegan frosting and decorate with additional sprinkles if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 cupcakes
- Calories: 180kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 27g
I keep the cupcakes covered at room temperature for up to two days, or in the fridge for up to four days. The sprinkles hold their color, and I let chilled cupcakes come to room temperature for fifteen minutes before serving.
