Description
These vegan funfetti cupcakes are moist, soft, and fluffy with rich and creamy buttercream floating. It’s simple and super easy to make too and of course, so delicious! They are an excellent recipe for home bakers at all levels, great for bringing to home parties and perfect for special occasions like birthday parties!
Ingredients
Scale
For the cupcakes
- 2 cups (220g) plain flour
- 1 & 1/2 cups (200g) caster sugar
- 1/2 cup (60~80g) sugar sprinkles
- 3/4 cup (180ml) soy milk, room temperature
- 1/3 cup (80ml) vegan butter, melted
- 1/4 cup (40ml) cacao butter, melted
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/4 tsp baking soda
Buttercream frosting
- 3/4 cup (180g) vegan butter
- 2 and3/4 cups (330g) icing sugar
- 1/4 cup (60ml) soy whipping
- 1 tsp vanilla
Instructions
- Preheat the oven to 180°C(350°F)
- In a jug, mix well the apple cider vinegar and soy milk together. This makes vegan buttermilk! Set aside for it to thicken and curdle.
- Mix the flour, sugar, cornflour, baking powder, baking soda, and sugar sprinkles in a large mixing bowl until they are well combined with no lumps in the mixture.
- In a jug, mix the melted vegan butter, melted cacao butter, vanilla, and vegan buttermilk together with a whisk until smooth.
- Add the wet mixture to the dry mixture and mix gently with a large wooden spoon or silicone spatula until they are just combined.
- Using an ice cream spoon, scoop the batter and fill the cupcake tin lined with cupcake cups halfway.
- Bake for about 22 mins in the preheated oven until the top is slightly browned and an inserted toothpick comes out clean. If it comes out with batter, bake a few minutes longer. Take them out of the oven and let them cool down until it’s not too hot to touch. Transfer them onto a cooling rack and cool them completely.
- To make the buttercream frosting, beat the room temperature vegan butter in a large mixing bowl until it’s fluffy and light in colour. Add the soy whipping/single cream and beat further until it’s creamy and fluffy for about 3-4 mins.
- Add in the icing sugar 1/3 at a time and beat until well combined and fluffy. Add the sugar sprinkles then beat lightly until just combined.
- To assemble the cupcakes, put the buttercream in a piping bag with a star tip and hold the end of it to prevent the buttercream from leaking. Frost the cupcakes starting from the centre then around the side and to the top.
- Sprinkle more funfetti and enjoy!
Notes
If you are using chocolate colour sprinkles, add them in at the end of Step 3 instead to prevent the colours from leaking into the batter.
Mix the batter gently to prevent gluten from forming too much.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Cupcake
- Method: Baking