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+ servings
vanilla cupcake with frosting and colourful sprinkles on top

Vegan Funfetti Cupcakes

Light and fluffy vanilla cupcakes with funfetti sprinkles baked inside.

Course Dessert
Cuisine vegan
Keyword vegan funfetti cupcakes
Prep Time 15 minutes
Cook Time 18 minutes
Servings 12 cupcakes
Calories 478 kcal


  • 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


  1. 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.

  2. Mix together the soy milk and vinegar to make vegan buttermilk. Set it aside for 5 minutes to thicken slightly.

  3. In a large bowl, mix together the flour, baking soda and caster sugar. Make sure there are no lumps left in the bowl.

  4. 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.

  5. Gently fold the sprinkles into the cake batter.

  6. Divide the mixture between your cupcake cases and bake for 18-20 minutes, until a toothpick through the centre comes out clean.

  7. Transfer the cupcakes to a wire rack and leave them to cool completely.

For the buttercream frosting:

  1. Add the vegan butter and vanilla into a large bowl. Beat with an electric whisk or wooden spoon until pale and fluffy.

  2. Slowly add the icing sugar, a little at a time and keep mixing it together until combined.*

  3. 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.
Nutrition Facts
Vegan Funfetti Cupcakes
Amount Per Serving (1 cupcake with buttercream)
Calories 478 Calories from Fat 126
% Daily Value*
Fat 14g22%
Sodium 94mg4%
Carbohydrates 86g29%
Fiber 1g4%
Sugar 57g63%
Protein 3g6%
* All values are an estimate only and will vary depending on the food brands used.