2cupall purpose flour or gluten free all purpose flourIf 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.
¼cupvegan sprinkles
Optional Vegan Butter Cream Icing
2cuppowdered sugar
4tablespoonsoftened vegan butter
½teaspoonvanilla
1tablespoonalmond 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!