Fluffy, soft, homemade funfetti vegan cupcakes are the perfect way to celebrate! These are so much better than anything you can get in a box, and they aren’t that difficult to make. Grab your sprinkles and get baking!
Funfetti Vegan Cupcakes are so festive and the perfect way to celebrate a birthday. Who doesn’t love colorful, soft, fluffy cupcakes? I have made these several times for my kid’s birthday parties, and they are always a hit with the kids (and the adults)!
But you don’t need a reason to make a batch of these cupcakes. A fun baking project always brightens up my days, and these are easy enough to make any day of the week!
Want to know the secret ingredient to light and fluffy vegan cupcakes? It’s aquafaba.
What is aquafaba and why is it good for cupcakes?
Aquafaba is the liquid left over in a can of chickpeas/garbanzo beans. Just drain a can of beans and reserve the liquid. That’s all it is!
To mimic whipped egg whites like we want in this recipe, beat it with a hand mixer for 1-2 minutes until it gets foamy. You don’t need it to get stiff peaks, like you would for meringue. You can also use a whisk, but a hand mixer does work better and faster.
Aquafaba helps to create moist, soft and fluffy cakes/cupcakes. I use it in my Vegan Vanilla Cake and Vegan Lemon Cake.
How to make vegan cupcakes
- Prepare the aquafaba and mix the almond milk and apple cider vinegar (this is your buttermilk). Set aside.
- In a large bowl, beat the vegan butter and sugar together until creamy.
- Measure 6 tablespoons of the whipped aquafaba and add to the bowl, along with the vanilla.
- Mix until combined with the vegan butter and sugar.
- Now add the flour, baking powder, baking soda and salt.
- Mix until just combined, then pour in the vegan buttermilk and mix until combined and smooth. Fold in sprinkles.
Fill paper liners 2/3 of the way full, and bake for 20-24 minutes. Cool completely before frosting!
Can you see how soft and fluffy these cupcakes are? Cake flour also helps, so use it if you can. If you don’t have cake flour, you can use all purpose flour.
For the frosting, make a batch of my Vegan Vanilla Frosting, made with vegan butter and powdered sugar. There are sprinkles in the batter that kind of melt into the cupcakes, and more sprinkles on top.
Gluten free vegan cupcakes
Make sure to substitute a quality all purpose gluten free flour, almond flour will not work here. I like Bob’s Red Mill 1:1 Baking Flour, and usually have good results using it in my baked goods.
More vegan cupcake recipes
- The Best Vegan Chocolate Cupcakes
- Vegan Vanilla Cupcakes
- 1 Bowl Vegan Lemon Cupcakes
- Mint Chocolate Oreo Cupcakes
- Vegan Red Velvet Cupcakes
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Funfetti Vegan Cupcakes
Ingredients
Funfetti Cupcakes:
- 1/2 cup vegan butter, softened to room temperature*
- 1 cup granulated sugar
- 6 tablespoons aquafaba *measured AFTER whipping
- 1 tablespoon pure vanilla extract
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 2 cups cake flour*
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup rainbow sprinkles, plus a few tablespoons for topping
- 1 Recipe Vanilla Vegan Frosting
Instructions
Funfetti Cupcakes
- Preheat the oven to 350 degrees F and line a standard muffin pan with paper liners. Spray inside the liners with oil, to prevent cupcakes from sticking.
- Prepare aquafaba: Add the liquid from a can of chickpeas to a small-medium bowl. Beat with a hand mixer until foamy, about 1-2 minutes. It doesn't have to have stiff peaks, but it should be quite foamy. This is your egg replacement. When ready to use, you will measure 6 tablespoons of the foamy white part.
- Make vegan buttermilk: Combine the almond milk and apple cider vinegar in a measuring cup or small bowl and stir a little. Set aside to curdle for a few minutes.
- In a large mixing bowl, add the softened vegan butter and sugar. Mix with an electric hand mixer on medium speed until creamed together, about 2 minutes.
- Now add in the 6 tablespoons whipped aquafaba and vanilla. Mix on medium speed again until well combined, about 1 minute.
- Stop the mixer for a moment and add the dry ingredients in this order: flour, baking powder, baking soda, salt. Mix on low speed until just incorporated, then slowly pour in the almond milk/vinegar mixture, and continue to mix until smooth and well combined. Fold in 1/2 cup of sprinkles gently with a spoon.
- Fill the liners 2/3 full and bake for 20-24 minutes, until a toothpick inserted comes out clean.
- Completely cool the cupcakes before frosting.
- Frost generously with Vanilla Vegan Frosting. Top with more sprinkles.
Notes
- If needed, you can substitute softened coconut oil instead of vegan butter.
- You can substitute all purpose flour for the cake flour if you must, but cake flour will yield fluffier/softer results.
- For gluten free, use a quality gluten free flour mix, NOT almond flour. It will not work.
- Sweetapolita is probably my favorite place to order vegan sprinkles. Whole Foods also has vegan sprinkles. Some other brands are vegan friendly as well.
Nutrition
*This recipe was first published in May 2018 and has been republished with process photos and writing.
I love these cup cakes especially
Because they are vanilla and vegan. I love Your amazing recipes thanks for helping find delicious new vegan flavors
Hi Naomi! I’m so glad you love the cakes! We do in my family as well, they are fun! Thank for taking time to share your fabulous reviewing feedback!
Made these for my baby’s first birthday party and got a “best cupcake I’ve ever had”, so obviously a winner! Thanks Nora!
You are welcome, Kelly! Happy 1st birthday to your baby! Thanks for sharing your wonderful feedback and review!
I made these on the weekend as mini cupcakes for my 3yo sons birthday party and full size cupcakes for his childcare party – and they were the biggest success! Kids and adults all LOVED them and the colours are great. Thanks so much! It’s now the second year in a row your recipes have wowed people at his parties 🙂 🙂
How awesome the cupcakes were a hit! Thanks for using my recipes, and for sharing your terrific feedback and review!
These cupcakes are incredible! I always bake them for birthdays as i have a lot of vegan friends and want to have inclusive options. The original recipe is flawless, however, i now add a teaspoon of lemon zest to the batter and frosting and it really adds a nice pop to the flavor. Thank you Nora! I really love every recipe of yours i have tried to date!
Hi Linda. You wonderful feedback has definitely made my day! I am thrilled that you love the cupcakes, and all of my recipes. Thank you for using my recipes, and for sharing your positive review!
Thanks for this cupcake recipe! However, I can’t use Aquafaba because my daughter is nursing her baby and I am afraid it may cause him gas and indigestion. Can I just use egg whites – and how much would I use in this recipe? She can’t eat dairy or soy right now either.
You’re welcome! 🙂 Okay, so I have not tried it but you may be able to substitute a few egg whites, maybe 3 or 4? It will probably work but I don’t cook with eggs so I can’t be positive they will turn out the same. Good luck, it’s kind of you to make your friend cupcakes!
If I took them out a little already and left hem out for about a minute is it okay to put them back in the oven? If so, for how much longer? Thanks!
Are they not done, is that why you want to put them back in? It should be fine to stick them back in if it’s only been a minute.
I’m really excited about trying your recipes. I want to make a funfetti cake.
Can I just add sprinkles to your Vegan yellow cake. I noticed the recipe is different for funfetti cupcakes. I want to make ahead and freeze for an upcoming birthday.
I love how easy you make this.
Thanks,
Judy
Hi Judy, I can’t wait for you to try my recipes too! Yes, you can add sprinkles to my yellow cake if you want. Just fold them into the batter when you’re finished mixing it together. And both these cupcakes and the yellow cake freeze very well for about 6 months. Happy baking!
hi I love this recipe and noticed your cake version is different. would this recipe still work for a cake?
Hi there! Either would work, but I may prefer the cake recipe for cake. Hope that helps!
Instead of granulated sugar, can I use a sugar substitute like monk fruit or stevia?
I haven’t tried it, but as long as the monk fruit or stevia is granulated, then it should work as a replacement.
Would subing sprinkles with chocolatechips work? My daughter wants marble but I want to save on dishes and making two batches of batter!
Sure! Use mini chocolate chips if you can. The bigger ones tend to sink in the cake batter.
If I use a flax egg or Bob’s Mill egg replacer instead of the aquafaba, how much should I measure? Thank you! 🙂
Hi Isabelle. You can replace the aquafaba with flax egg, however keep in mind that aquafaba makes the cupcakes light, fluffy and moist. Flax seeds make them a bit denser and less fluffy, however, will work. For this recipe, replace the aquafaba with 2 tablespoons ground flaxseeds mixed with 5 tablespoons water. Hope this helps! Happy cooking!
I’ve always loved funfetti cupcakes and was excited to try this today! They came out so great. Made them with my two year old and they were so so delicious and perfect. We frosted them with your chocolate frosting! Will definitely make these again! Thank you!
Excited to try these! Could you please tell me if these cupcakes can be stored at room temperature? I’m looking for a vegan vanilla cupcake recipe that does not need refrigeration for 2 days after baking. Thank you!
Yes, they keep well at room temperature for a few days. Too long and they will dry out though. Hope you love them!
Hi there! Just wondering do you use plain or vanilla almond milk?
I use plain but if you only have vanilla that’s fine too.
I want to make these for my daughters first birthday. If I bake and frost them the day before her party, what is the best way to store them?
Also, if I need to double the recipe, is it okay to just double the recipe? Or should I make two separate batches?
I would probably store them in the refrigerator, just to make sure the frosting stays very firm, in case it’s warm in your home. It is okay to double this recipe. Thanks, hope everyone enjoys them!
Question, my niece is allergic to chickpeas (also dairy and egg allergies) so the aquafaba is a no go, is there a substitute? We have struggled to find a good vegan vanilla cake recipe. Our family loves your vegan red velvet cupcakes!
I’m so glad you love the red velvet cupcakes! You can probably use applesauce instead, or flax eggs or even another egg substitute like Bob’s Red Mill. Try 6 tablespoons of applesauce instead. 🙂 Hope you enjoy!
If she’s just allergic to chickpeas and not to great northern beans or cannelini beans you can always use those.
Taste is fantastic but my cupcakes did not rise to top os cupcake cup and sink in more while cooling. This happens to my cakes also. Where did I go wrong? Used exact ingredients and followed step by step.
It sounds like you may just not be baking them for long enough, so they sink when cooling. Either that or you are under measuring your flour.
Do these freeze well? I want to bake them for the weekend but have a busy week so I’m hoping to bake them and freeze them tonight, on Monday!
Yes, the cupcakes freezer perfectly. Just be careful not to smush the frosting if you are frosting them before freezing.
Hi! I wanted to know if the almond milk needs to curdle or can it be used as it is? What does the curdle almond milk does in the recipe?
Btw. I made your vanilla cake recipe into cupcakes and it was great?? After I made them I found out this cup cake recipe (lol) and now I don’t know which one to do at my d-bay party?
It makes vegan buttermilk by adding the vinegar, helping add moisture and tenderness. It would probably be okay if you skipped it though and used plain almond milk. If you liked the vanilla cake as cupcakes you can definitely just add sprinkles to the batter to make it funfetti. 🙂 But these are good, too. Happy birthday!
Great recipe. Beautiful moist cupcakes! I cut a hole in the middle and added some jam. I didn’t have cake flour but used plain flour no problem. Delicious, will make again.
Thank you for sharing your review, Sabrina! I’m glad you loved the cupcakes!
Can I omit the sprinkles for plain vanilla cupcakes?
Sure!
Full disclosure, these are still in the oven, but they look and smell (and the batter tastes) perfect so far. The whipped aquafaba and vegan buttermilk give these a fancy, special-occasion feel, but they’re not too complicated for lazy bakers like me!
Hi Rebecca. Thank you! I look forward to hearing about how the ‘taste test’ goes!
Hi Nora, This was an absolutely delicious recipe. Usually I can’t get my kids to eat their cornbread, but with this fun recipe chili night was a treat!
These turned out so good and so cutesy.
I’ve tried many recipes and this one was a great find, the cupcakes came out fluffy & moist with a great taste! Thank you!