5.0 from 3 votes
Vegan Funfetti Cupcakes
Light and fluffy vanilla cupcakes with funfetti sprinkles baked inside.
Prep Time
15 mins
Cook Time
15 mins
Servings: 12 cupcakes
Calories: 478 kcal
Course:
Dessert
Cuisine:
Vegan
Ingredients
- 280 ml soy milk (1 cup + 2 tablespoons)
- 1 Teaspoon apple cider vinegar (sub white vinegar or lemon juice)
- 230 g self-raising flour (1+ ¾ cups)
- ½ Teaspoon baking soda
- 180 g caster / superfine sugar (¾ cup + 2 tablespoons)
- 6 Tablespoons vegetable oil
- 3 Teaspoons vanilla extract
- 200 g Vegan-friendly sprinkles 1 cup)
To top:
- 240 g vegan butter (1 cup)
- 1 Teaspoons vanilla extract
- 600 g icing/powdered sugar (500g)
- 2-3 Tablespoons Vegan-friendly sprinkles
Instructions
For the buttercream frosting:
Notes
- *The consistency of the frosting will depend on which type of butter you use. If it's too thick, add a splash of plant-based milk and if it's too runny, add more icing sugar.
- Store in an airtight container in a cool, dry place for up to 4 days.
- *The consistency of the frosting will depend on which type of butter you use. If it's too thick, add a splash of plant-based milk and if it's too runny, add more icing sugar.