1-Bowl Vegan Funfetti Cupcakes

Contributed by: Matt Cherepanya

Serving Size: 12 people
  • Prep

    35 minutes
  • Cook

    25 minutes
  • Ready in

    1 hour


  • :

    • 1. Preheat oven to 350 degrees F (176 C) and line a standard muffin holder with 12 paper liners.

    • 2. In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Let set to curdle/activate.

    • 3. Add softened butter to a large mixing bowl and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy - about 2 minutes.

    • 4. Add dry ingredients (omitting sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour.

    • 5. Sift over butter/sugar mixture alternating with the almond milk mixture. Blend until until well incorporated and no large lumps remain.

    • 6. Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.

    • 7. Divide evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.

    • 8. Bake on a center rack for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.

    • 9. Let cool completely on a cooling rack. In the meantime, prepare frosting.

    • 10. Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.

    • 11. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be very thick so it will hold its shape once on the cupcakes.

    • 12. Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated.

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