Vegan Funfetti Cupcakes

5 from 26 votes

These one-bowl vegan funfetti cupcakes are moist, fluffy, and absolutely loaded with rainbow sprinkles. Topped with rich, creamy vegan buttercream, this favorite party treat is now 100% egg and dairy-free!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: cupcakes

Calories: 197kcal

Author: Toni Okamoto

Equipment

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