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Funfetti Cupcakes!

Course Dessert
Cuisine American

Ingredients

  • 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

Frosting

  • 1/2 cup (1 stick) vegan butter, softened
  • 2 1/2-3 cups Powdered sugar
  • 1/4 tsp Vanilla extract
  • Splash non-dairy milk

Instructions

  • 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 flour
    Then 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!