Vegan Funfetti Cupcakes
Light and fluffy vanilla cupcakes with funfetti sprinkles baked inside.
Ingredients
- 280 ml Soy milk (1 cup + 2 tablespoons)
- 1 Teaspoon Apple cider vinegar (sub white vinegar or lemon juice)
- 230 g Self-raising flour (1+ ¾ cups)
- ½ Teaspoon Baking soda
- 180 g Caster / superfine sugar (¾ cup + 2 tablespoons)
- 6 Tablespoons Vegetable oil
- 3 Teaspoons Vanilla extract
- 200 g Vegan-friendly sprinkles 1 cup)
To top:
- 240 g Vegan butter (1 cup)
- 1 Teaspoons Vanilla extract
- 600 g Icing/powdered sugar (500g)
- 2-3 Tablespoons Vegan-friendly sprinkles
Instructions
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Preheat oven to 180°C/350°F (160°C/325°F if using a fan or convection oven) and line a 12-hole cupcake tin with paper cases.
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Mix together the soy milk and vinegar to make vegan buttermilk. Set it aside for 5 minutes to thicken slightly.
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In a large bowl, mix together the flour, baking soda and caster sugar. Make sure there are no lumps left in the bowl.
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Add in the buttermilk from earlier along with the oil and vanilla. Mix until smooth and make sure there's no dry mixture left at the bottom of the bowl.
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Gently fold the sprinkles into the cake batter.
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Divide the mixture between your cupcake cases and bake for 18-20 minutes, until a toothpick through the centre comes out clean.
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Transfer the cupcakes to a wire rack and leave them to cool completely.
For the buttercream frosting:
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Add the vegan butter and vanilla into a large bowl. Beat with an electric whisk or wooden spoon until pale and fluffy.
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Slowly add the icing sugar, a little at a time and keep mixing it together until combined.*
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Pipe some buttercream frosting onto each cupcake and decorate with a few more sprinkles.
Recipe Notes
- Store in an airtight container in a cool, dry place for up to 4 days.
- *The consistency of the frosting will depend on which type of butter you use. If it's too thick, add a splash of plant-based milk and if it's too runny, add more icing sugar.