Vegan funfetti cupcakes with vanilla buttercream

Name: Vegan funfetti cupcakes with vanilla buttercream
Prep time: 50 minutes (plus 45 to 60 minutes to cool)
Yield: 12
Ingredients: 1 cup unsweetened soy milk, at room temperature; 1 teaspoon apple cider vinegar; 2 cups cake flour; 0.75 cup granulated sugar; 0.5 cup vegetable oil; 1 tablespoon pure vanilla extract; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 0.25 teaspoon fine salt; 0.5 cup vegan rainbow sprinkles; 0.5 cup vegan butter (stick), softened to room temperature; 2 cups powdered sugar; 1 teaspoon vanilla extract; 2 tablespoons vegan cream cheese (optional); 1.5 to 2 teaspoons unsweetened plant-based milk, as needed

Soft, fluffy, and packed with rainbow sprinkles, these vegan funfetti cupcakes make any day feel like a celebration. They’re perfect for birthdays, parties, or a fun afternoon of baking with friends, and you don’t need any fancy decorating skills. A swipe of frosting and a handful of extra sprinkles on top is all it takes.

We added a couple of tablespoons of vegan cream cheese to our vanilla buttercream for extra richness and a smooth, creamy texture, and kept it a little softer so it’s easy to spread. Prefer a classic fluffy buttercream? Just leave out the cream cheese. Or for an even easier option, top them with vegan whipped topping.

Preparation Time: 50 minutes (plus 45 to 60 minutes to cool)

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Ingredients

SERVINGS:

Calories: 400 Protein: 2 g

Cupcakes

1 cup unsweetened soy milk, at room temperature
1 teaspoon apple cider vinegar
2 cups cake flour
0.75 cup granulated sugar
0.5 cup vegetable oil
1 tablespoon pure vanilla extract
1.5 teaspoons baking powder
0.5 teaspoon baking soda
0.25 teaspoon fine salt
0.5 cup vegan rainbow sprinkles

Vegan buttercream

0.5 cup vegan butter (stick), softened to room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons vegan cream cheese (optional)
1.5 to 2 teaspoons unsweetened plant-based milk, as needed

Preparation

Prep the oven and pan: Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners. Keep a few extra liners nearby in case you have leftover batter.
Make the vegan buttermilk: Mix the soy milk and apple cider vinegar in a measuring cup. Let sit for 5 to 10 minutes, until slightly thickened.
Mix the dry ingredients: Sift the cake flour, baking powder, and baking soda into a medium bowl. Add the salt and whisk to combine.
Mix the wet ingredients: In a large bowl, whisk together the sugar, oil, and vanilla. Add the soy milk mixture and whisk until combined.
Make the batter: Add the dry ingredients to the wet ingredients and mix gently until just combined. Use a spatula to scrape the bottom of the bowl for any pockets of flour.
Fold in the sprinkles: Gently fold in the sprinkles with a few strokes of the spatula.
Fill and bake: Divide the batter among the liners, filling each about two-thirds full. Use extra lined cups for any leftover batter rather than overfilling. Bake on the center rack for 20 to 24 minutes, until a toothpick inserted in the center comes out clean or with a few dry crumbs.
Cool: Let the cupcakes cool in the pan for 5 to 10 minutes, then transfer to a wire rack to cool completely before frosting.
Beat the butter: Using an electric mixer, beat the vegan butter for 3 to 5 minutes, until creamy and fluffy.
Finish the frosting: Gradually add the powdered sugar, mixing on low speed at first. Add the vanilla and beat until smooth. Mix in the cream cheese (if using), then add the milk a little at a time until the frosting is spreadable. For a fluffier buttercream, skip the cream cheese and use less milk.
Decorate: Spread the frosting over the cooled cupcakes with a spoon or small spatula, then top with sprinkles.

A stack of unfrosted vegan funfetti cupcakes with rainbow sprinkles baked inside, on a wooden board.

Tips

Use room-temperature ingredients: Room-temperature soy milk and vegan butter blend more smoothly, giving you a lighter batter and a creamier frosting.
Don’t overmix: Once the flour goes in, mix gently and stop as soon as the batter comes together, so the cupcakes stay soft and tender.
Fold in the sprinkles last: Add them right before filling the liners and fold with just a few strokes, so the colors don’t streak the batter. Jimmies hold their color better than nonpareils.
Check for doneness in the center: Use a toothpick rather than relying on how golden the tops look.
Cool completely before frosting: Even slightly warm cupcakes can melt the frosting.
Adjust the frosting: Add the milk a little at a time. If the frosting gets too soft, chill it for a few minutes, then stir before spreading.
No piping bag needed: A spoon or small spatula is all you need for a simple, spread-on layer of frosting.
Cake flour substitute: For each cup of cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch. Sift well before using.
Make ahead: Bake the cupcakes up to 1 day ahead and store them in an airtight container once cooled. Make the frosting separately and decorate closer to serving.
Frosting amount: The buttercream makes enough for a light, spread-on layer. If you’d like tall piped swirls, make a double batch.