Vegan Funfetti Cupcakes
User Reviews
5
Vegan Funfetti Cupcakes
Description
The Vegan Funfetti Cupcakes recipe uses common baking ingredients such as all-purpose or whole wheat flour, granulated sugar, and baking soda, balanced with vinegar and vanilla for rising and flavor. Canola oil and water keep the batter moist, while the rainbow sprinkles add specks of color and subtle bursts of sweetness throughout the cupcakes. Baking at 350°F until a toothpick inserted into the center comes out clean ensures a tender crumb with soft texture.
These cupcakes feature a classic vanilla and sprinkle combination made with vegan-friendly ingredients, allowing those who avoid animal products to enjoy a celebratory treat. The addition of sprinkles folded gently into the batter preserves their shape and prevents color bleeding to keep the confetti effect vibrant.
The cupcakes are cooled completely before applying vanilla frosting which adds richness and sweetness. Sprinkles on top enhance the festive look. This recipe is suitable for parties or whenever a cheerful dessert is desired.
Choosing the right vegan sprinkles helps prevent color bleeding during baking. It is also possible to adjust sugar quantity slightly to suit personal taste, keeping in mind it may affect texture.
Ingredients
- 3 cups all-purpose flour or whole wheat flour
- 1 ½ cups granulated sugar depending on your sweet tooth
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons vanilla extract
- 2 teaspoons white vinegar or apple cider vinegar
- ½ cup canola oil or vegetable oil
- 2 cups of water
- ⅓ cup Rainbow sprinkles plus more for topping
- 1 vanilla frosting batch
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 vegan rainbow sprinkles that do not bleed or turn batter colors during baking.
- Gently fold sprinkles into the batter to keep their shape and prevent sinking.
- You may adjust sugar amounts slightly without greatly affecting the recipe's texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 40g | 13% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 225mg | 9% |
| Potassium | 25mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 27g | 54% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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