Serves 12
60 min
One Bowl Vegan Funfetti Cupcakes
Recipe GLPRe2dab956caf495
Delightful vegan cupcakes bursting with rainbow sprinkles, featuring a tender crumb and topped with luscious vegan buttercream frosting. These colorful treats are perfect for celebrations and completely plant-based.
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Ingredients
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegan butter, softened
1 cup granulated sugar
1 cup non-dairy milk mixed with 1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/3 cup rainbow sprinkles, plus more for topping
1/2 cup vegan butter, softened (for frosting)
2 1/2 to 3 cups powdered sugar
1 teaspoon pure vanilla extract (for frosting)
2 to 3 tablespoons non-dairy milk (for frosting)
Directions
Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper cupcake liners.
In a liquid measuring cup, combine 1 cup of non-dairy milk with 1 teaspoon of apple cider vinegar. Let sit for 5 minutes to curdle and activate.
Add 1/2 cup softened vegan butter to a large mixing bowl and beat with an electric mixer until creamy. Add 1 cup of granulated sugar and 1 teaspoon vanilla extract, then beat for about 2 minutes until light and fluffy.
In a separate bowl, sift together 1 1/2 cups all-purpose flour, baking soda, baking powder, and salt. Alternately add the dry ingredients and the curdled milk mixture to the butter mixture in three additions, starting and ending with dry ingredients. Mix on low speed until just combined with no large lumps remaining.
Gently fold 1/3 cup of rainbow sprinkles into the batter using a rubber spatula. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Bake on the center rack for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes will have only a very slight golden color.
Remove from the oven and allow the cupcakes to cool completely on a wire cooling rack.
While the cupcakes cool, prepare the frosting. In a clean mixing bowl, beat 1/2 cup softened vegan butter until light and fluffy. Add 1 teaspoon vanilla extract and mix briefly.
Add the powdered sugar in 1/2-cup increments, mixing on low speed after each addition until the frosting is thick and creamy. Drizzle in 2 to 3 tablespoons of non-dairy milk to reach a thick, spreadable consistency that holds its shape.
Once the cupcakes are completely cooled, frost each with the vegan buttercream and top with additional rainbow sprinkles. Serve immediately or store leftovers covered at room temperature or in the refrigerator.
