Description
Simple recipe for moist vegan cupcakes studded with colorful sprinkles.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/3 cup vegetable oil
- 1 cup cold water
- 1/2 cup vegan rainbow sprinkles (ensure they are egg and dairy-free)
- 1/2 cup vegan butter, softened (for frosting)
- 2 cups powdered sugar (for frosting)
- 2 tablespoons non-dairy milk (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
Instructions
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- In a separate bowl, mix the vanilla extract, white vinegar, vegetable oil, and cold water.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in the vegan sprinkles.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- To make the frosting, beat the softened vegan butter until creamy. Gradually add the powdered sugar, mixing until smooth.
- Add the non-dairy milk and vanilla extract. Beat until light and fluffy. Add more milk if needed for desired consistency.
- Once cupcakes are cool, frost them and top with extra sprinkles if desired.
Notes
- Use high-quality vegan sprinkles for the best color and texture.
- For a brighter vanilla flavor, use pure vanilla extract.
- If you prefer a stiffer frosting, reduce the amount of non-dairy milk slightly.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 35g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cupcakes, funfetti, sprinkles, dairy-free dessert, egg-free baking