8-Ingredient Vegan Funfetti Cupcakes
These 8 ingredient moist vegan funfetti cupcakes are easy, fun, and delicious! Everyone will love them and no one will guess they're vegan!
Ingredients
Vegan Funfetti Cupcakes
- 1 cup unsweetened oat or almond milk
- ½ cup melted vegan butter
- 1 cup sugar
- 2 teaspoon baking powder
- 2 teaspoon vanilla
- 1 teaspoon baking soda
- 2 cup all purpose flour or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- ¼ cup vegan sprinkles
Optional Vegan Butter Cream Icing
- 2 cup powdered sugar
- 4 tablespoon softened vegan butter
- ½ teaspoon vanilla
- 1 tablespoon almond milk
Instructions
Vegan Funfetti Cupcakes
- Preheat oven to 375
- In a large mixing bowl, mix the almond or oat milk, butter, sugar, baking powder, baking soda, and vanilla. Then, mix in the flour just until combined. Be careful not to over mix.
- Finally, mix in the sprinkles and pour the cupcakes into 14-16 cupcake molds. Bake for 25-30 minutes until the cupcakes have risen and are lightly golden on top.
- I love these cupcakes alone without frosting but if you're in the mood for some additional sweetness, mix together the icing ingredients & frost them!
Notes
Nutritional facts are approximate. This calculation includes the vegan buttercream frosting!
To store, place cupcakes in an airtight container and store at room temperature for up to 3 days!
Nutrition
Serving: 1Calories: 245kcalCarbohydrates: 42gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 212mgPotassium: 21mgFiber: 0.5gSugar: 30gVitamin A: 270IUCalcium: 52mgIron: 1mg
Tried this recipe?Let us know how it was!