Vanilla Funfetti Cupcakes
My favorite way to make (and eat) cupcakes involves lots and LOTS of sprinkles! These vanilla funfetti cupcakes are the perfect treat to bring to a birthday party or pretty much any kind of celebration.
Yield: 12
Vegan Vanilla Funfetti Cupcakes (with Homemade Vegan Buttercream!)
Prep time: 12 MCook time: 22 MTotal time: 34 M
Ingredients:
For the cake
- 1 cup unsweetened plant milk
- 1 tbsp apple cider vinegar
- 1/3 cup oil
- 1 cup sugar
- 1/2 tbsp vanilla extract
- 1 3/4 cups flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup sprinkles of choice
For the vegan vanilla buttercream
- 1/2 cup vegan butter
- 2 1/2 cups powdered sugar
- 1/2 tbsp vanilla extract
- splash of plant milk
Instructions:
- Preheat your oven to 350 degrees Fahrenheit.
- Whisk together plant milk and apple cider vinegar. Let sit for 5 minutes to a form a vegan “buttermilk.”
- To your buttermilk mixture, add oil, sugar, and vanilla extract. Whisk together.
- In a separate bowl, combine flour, baking soda, and salt.
- Gradually add the dry ingredient mixture to the wet, whisking to incorporate. Use a hand mixer if necessary.
- Once the batter is smooth and even (should not be dough-y or too runny), fold in the sprinkles.
- Divide the batter evenly between a lined muffin tin. Bake at 350 degrees for 22 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cupcakes to cool. In the meantime, prepare the buttercream frosting. Add powdered sugar to butter in 1/2 cup ingredients until incorporated. Add the vanilla extract, and a splash of plant milk to thin frosting to the desired consistency.
- After cupcakes are cool, frost them and top with more sprinkles!