A few months ago I tried my hand at making vegan cupcakes for the first time. I found the recipe on Pinterest and the pictures looked appetizing, the ingredients were basic so I figured it would be worth a shot. EPIC FAIL. They were very pretty, but tasted awful. I’m being a little dramatic, but they were nobody’s favorite. After this, I was determined to find another recipe that worked because vegans need Funfetti Cupcakes too! Now that I had an experience that didn’t work, I knew what things to avoid. For example, avoid icing where the main ingredient is vegetable shortening! Adding sugar to shortening, doesn’t make for great icing. It’s pretty and holds well, but the taste leaves much to be desired. It simply tastes like sweet shortening. Wuck.
When I found this Funfetti Cupcake recipe from the Minimalist Baker, I was pretty confident that they would be good because #1, she makes awesome vegan recipes and #2, there was no mention of vegetable shortening anywhere! 🙂 The only part I had trouble with was the sifting. Because I don’t own a traditional sifter, I improvised by using a strainer (you know, the thing you use when you want to drain the water from noodles). Because strainers aren’t really made for sifting things like flour, this took a little longer than I wanted. I was tempted to just skip this part and dump the dry ingredients in the bowl and mix them, but I couldn’t afford to have another Funfetti Cupcakes fail on my hands so I stuck with it.
Let’s talk about the frosting. In my past experiences, frosting hasn’t been something I was able to easily master. Either they were too runny, or they were thick, but didn’t taste very good. Well folks, this frosting was actually very good! And VERY simple! Before making it, I didn’t think that I would be able to pipe the frosting (didn’t think it would be stable enough), but I was wrong!
All in all, I thought these Funfetti Cupcakes were pretty good. My husband even agreed. I’m still interested in trying other recipes, so I’ll keep you posted! If you see any yellow cake vegan cupcake recipes, let me know! I used to love yellow cake and chocolate frosting. YUM!
- 1 cup Non-dairy milk + 1 tsp apple cider vinegar
- 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened
- 1 cup Granulated sugar scant
- 1 tsp Pure vanilla extract
- 1 1/2 cups Unbleached all-purpose flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1/3 cup Rainbow sprinkles + more for topping
- 1/2 cup (1 stick) vegan butter, softened
- 2 1/2-3 cups Powdered sugar
- 1/4 tsp Vanilla extract
- Splash non-dairy milk
- Preheat oven to 350.
- Measure out your non-dairy milk in a liquid measuring cup and add in 1 tsp of apple cider vinegar. Set aside to allow the milk to curdle.
- Add your softened butter to a large mixing bowl until creamy
- Add in sugar and vanilla. Beat until combined and fluffy
- Add the dry ingredients in this order to the mixture: - 1 cup flour- Baking soda- Baking powder- Salt- Remaining 1/2 cup flourThen add in almond milk mixture until smooth
- Add in sprinkles, then add your mixture to a lined cupcake pan and bake for 20-24 minutes.Note: The cupcakes will be VERY light in color, so don't base their readiness off of color alone. Insert a toothpick and if it comes out clean, it's ready!
- While your cupcakes are baking, mix your icing ingredients together by adding your softened butter to a bowl and mix until creamy. Add powdered sugar in 1/2 cup at a time until it's reached your desired thickness (2.5- 3 cups).
- When cupcakes have cooled, ice them with the frosting. Enjoy!