Vegan Funfetti Cupcakes
Ingredients
The cupcakes
-
1
scant cup
non-dairy milk
-
1
tsp
apple cider vinegar
-
½
cup
neutral oil
-
1
tsp
pure vanilla extract
-
1
scant cup
organic cane sugar
-
1½
cups
unbleached all-purpose flour
-
1½
tsp
baking powder
-
½
tsp
baking soda
-
¼
tsp
salt
-
⅓
cup
rainbow sprinkles
The frosting
-
½
cup
vegan butter
-
¼
tsp
vanilla extract
-
2½ - 3
cups
powdered sugar
-
1
splash
non-dairy milk (optional)
Instructions
- Preheat the oven to 350°F (176°C) and line a muffin tin with 12 paper liners.
- In a large mixing bowl, combine non-dairy milk and vinegar and let it sit for a few minutes.
- Add oil and vanilla to the bowl and whisk to combine.
- Stir in the sugar until dissolved.
- Sift the dry ingredients (excluding sprinkles) over the wet ingredients and mix until just combined.
- Gently fold in the sprinkles.
- Divide the batter evenly among the cupcake liners, filling them about ¾ full.
- Bake for 20-24 minutes until a toothpick comes out clean.
- Let the cupcakes cool completely on a rack.
- For the frosting, beat the softened vegan butter until fluffy, then add vanilla and mix.
- Gradually add sifted powdered sugar, mixing until thick and creamy, adjusting with non-dairy milk if necessary.
- Frost the cooled cupcakes and top with additional sprinkles.
Nutrition Facts (estimated)
Servings
12
Calories
380
Total fat
17.4g
Total carbohydrates
56g
Total protein
1.7g
Sodium
276mg
Cholesterol
0mg
You might also like