Vegan Vanilla Funfetti Cupcakes
by: claire cary
Who says you need a special occasion to enjoy funfetti cupcakes?! These vegan vanilla cupcakes are perfectly sweet, moist, spongey and made in one bowl! Plus, this vegan buttercream frosting will make your head spin it is so good. Happy baking!
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12
Ingredients
Cupcakes:
- 1 ¾ cup all purpose flour*
- 1 tbsp corn starch
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup oil
- 1 cup non-dairy milk
- ¾ cup granulated cane sugar
- 1 tbsp vanilla extract you can use clear vanilla to keep them white
- 1 tsp white or apple cider vinegar
- ½ cup rainbow sprinkles I used these for the cake and these for decorating
- 1 batch dairy free buttercream click for recipe
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, whisk together the oil, milk, sugar, vanilla and vinegar.
- Add in the all purpose flour (spoon and level to measure), cornstarch, baking powder, baking soda and salt. Add the baking powder/soda on top of the flour, then gently mix into the flour to evenly distribute. This keeps this a one bowl recipe, but ensures the leavening agents are properly spread throughout the batter so the cupcakes rise evenly!
- Whisk together until smooth, a few clumps is ok. The batter should have a pancake batter consistency, definitely not really runny, but also not so thick that its hard to stir.
- Fold in the sprinkles carefully and just until combined because they will start to bleed into the batter if mixed too much.
- Spoon the batter into a lined cupcake tray, filling about 3/4 of the way up.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool in the cupcake tray for about 20 minutes, then carefully remove. I like to gently spin the cupcakes around in the tray so any stuck parts come loose, then tilt the tray on its side slightly to slide them right out. This prevents the tops from getting smushed when you pull them out.
- Make the buttercream if you haven't done so already.
- Wait until the cupcakes are completely cool to frost & enjoy!
Notes
Once the cupcakes are cool, put them in an air tight container so they don't dry out. They should keep for about 5 days.
For the cupcakes themselves, it's best to use sprinkles that aren't the really small circle kind, because those bleed into the batter a lot. I suggest sprinkles in stick form, also known as jimmies.
Serving: 1cupcake, with frosting / Calories: 278kcal / Carbohydrates: 41g / Protein: 2.9g / Fat: 13.1g / Fiber: 1.4g / Sugar: 25g
