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These one-bowl vegan funfetti cupcakes are fluffy, sweet, and absolutely loaded with rainbow sprinkles and rich, creamy vegan buttercream – now 100% egg and dairy-free!
Fluffy One-Bowl Vegan Funfetti Cupcakes
Fluffy, moist, and tender vegan funfetti cake is practically a birthday must, because who doesn’t love sprinkles? And now you can enjoy it in cupcake form. These eggless funfetti cupcakes are just as sweet, infused with warm vanilla, absolutely loaded with sprinkles, and perfect for birthdays, celebrations, and any large gathering.
Better yet, these vegan sprinkle cupcakes come together in one bowl in under 40 minutes with just 7 inexpensive pantry staples. They’re made entirely egg-free, and you don’t even need an egg replacement. Plus, they can be topped with your choice of rich and creamy vegan frosting to suit any mood.
Best of all, they’ll stay moist for days, are easily transportable, can be made gluten-free, and are both adult and child-approved! Looking for even more vegan cupcakes to impress? Try these easy vegan lemon cupcakes and easy raspberry cupcakes.
The Ingredients
Please refer to the recipe card for the full list of ingredients and their quantities.
What Is The Best Funfetti Cake Frosting?
You can use several delicious options with this funfetti cupcake recipe. Simple vegan vanilla buttercream frosting is a classic, although some prefer vegan cream cheese frosting for extra tang.
Other popular options include:
- Berry frosting
- Easy biscoff buttercream frosting
- Vegan chocolate ganache or frosting
- Vegan lemon buttercream frosting
- Coconut frosting (or sweetened vegan whipped cream)
Optional Add-ins and Flavor Variations
Homemade funfetti cupcakes are made with a simple vegan vanilla cupcake base – meaning plenty of options to add flavor and texture, including:
- Flavored extracts: Add ¼-½ tsp of almond extract, coconut extract, or orange extract for subtle flavor depth in these vegan sprinkle cupcakes.
- Orange zest: (About 1 tsp) To add a subtle yet bright and citrusy flavor.
- Vegan chocolate: Add dairy-free chocolate chips/chunks (white or dark chocolate) for even more decadent crowd-pleasing vegan birthday cupcakes.
- Chopped nuts: Like pecans, almonds, pistachios, or walnuts – to add crunch.
- Coconut: Add a few tablespoons of unsweetened shredded coconut for texture/flavor in the confetti cupcakes.
How to Make Vegan Funfetti Cupcakes
Step 1: Preheat the oven to 350F/175C and line two 12-hole cupcake tins with silicone or paper liners. Then, in the bowl or a stand mixer, combine all the batter ingredients (except the vegan sprinkles) and mix until only just combined. Then, fold in the vegan sprinkles.
Step 2: Divide the batter into the cupcake tins. Fill each cup ¾ full. Bake the rainbow sprinkle vegan cupcakes in the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean (or with a few moist crumbs). Remove the tray from the oven and allow the vegan cupcakes to cool completely. Next, pipe or spread vegan frosting over the top and sprinkle them with extra vegan sprinkles for garnish.
Be careful not to over-mix the batter, or it can lead to dense/sunken vegan cupcakes.
FAQs
The easiest way to reduce oil in these easy vegan funfetti cupcakes is to replace a portion of it with unsweetened applesauce.
You could experiment with replacing the all-purpose flour with a gluten-free alternative – like King Arthur’s or Bob’s Red Mill. Just note the vegan cupcakes may be a little denser and/or drier.
Check out our vegan birthday cake recipe for a great round layered cake option (and sheet cake instructions in the FAQs).
Divide the batter into mini cupcake tins and bake the confetti cupcakes for about 12-15 minutes.
Pro Recipe Tips
- Measure the flour correctly: Fluff it up in its bag first with a fork, spoon it into the measuring cup, and level it with the back of a knife. This way, you avoid using too much and baking dense, dry vegan funfetti cupcakes.
- Don’t over-mix the batter: Mix the batter just enough to incorporate the ingredients — a few small lumps are fine — to ensure the best texture.
- Use the right sprinkles: Use regular vegan rainbow sprinkles/‘jimmies’ (like the vegan ones from Sweetapolita/ Fancy Sprinkles) or confetti disks – not the balls (nonpareils), which are harder and bleed more into the batter.
- To prevent sprinkles bleeding: It largely comes down to the type used, though it’s good to carefully fold them in the batter. Also, some say that lightly coating them in flour can prevent bleeding (and sinking) in the batter.
- Adjust the amount of sugar: You can slightly reduce/increase the amount of sugar to preference – just note that reducing too much may affect the texture.
Toppings and Fillings
- Crushed vegan cookies: Like Biscoff, Oreos, or vanilla cookies – to decorate the vegan frosting.
- Fresh fruit: Like blueberries, raspberries, or strawberries to garnish the cupcakes.
- Fruit preserves: Optionally, stuff the core with your favorite jam/jelly – like strawberry, apricot, or raspberry jam.
- Vegan chocolate ganache: For a rich, decadent center.
- To drizzle: Drizzle caramel, vegan chocolate sauce, or fruit coulis over the plant-based frosting for extra color and flavor.
Storage Instructions
Store the frosted or unfrosted vegan confetti cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for 3-5 days.
Freeze the vegan funfetti cupcakes, frosted or unfrosted, for up to 3 months. First, flash freeze them until solid, wrap them in plastic wrap, and store in a Ziplock/Stasher.
Leave the vegan cupcakes to thaw in the refrigerator overnight or at room temperature, frost (if needed), and enjoy.
Vegan Funfetti Cupcakes
Ingredients
- 3 cups of all-purpose flour or whole wheat flour
- 1 ½ cups of granulated sugar (depending on your sweet tooth)
- 2 teaspoons of baking soda
- 1 teaspoon of salt
- 4 teaspoons of vanilla extract
- 2 teaspoons of white or apple cider vinegar
- ½ cup + 2 tablespoons of canola or vegetable oil
- 2 cups of water
- ⅓ cup of rainbow sprinkles plus more for topping
- 1 batch of vanilla frosting
Instructions
- Preheat the oven to 350 degrees (175 degrees C). Line two cupcake tins with silicone or paper baking cups.
- In the bowl of an electric mixer (or in a large bowl using a handheld electric mixer or wooden spoon), mix together the flour, sugar, baking soda, salt, vanilla extract, vinegar, oil and water until smooth. When completely mixed, stir in the sprinkles.
- Pour the batter into each baking cup until it’s three-quarters full.
- Bake for 25 to 30 minutes. Test a cupcake by sticking a toothpick in the middle. If the toothpick comes out dry, the cupcakes are done.
- Allow to cool completely before frosting. Sprinkle on some sprinkles for garnish, if using.
Notes
- Use the right sprinkles: Use regular vegan rainbow sprinkles/‘jimmies’ (like the vegan ones from Sweetapolita/ Fancy Sprinkles) or confetti disks – not the balls (nonpareils), which are harder and bleed more into the batter.
- To prevent sprinkles bleeding: It largely comes down to the type used, though it’s good to carefully fold them in the batter. Also, some say that lightly coating them in flour can prevent bleeding (and sinking) in the batter.
- Adjust the amount of sugar: You can slightly reduce/increase the amount of sugar to preference – just note that reducing too much may affect the texture.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Additional Info
Photos by Alfonso Revilla
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