Funfetti cupcakes! My all-time favorite as a kid. Every birthday, every year. There was just something about those cupcakes that screamed “celebrate!” I remember making them many times with my best friend Jenni in my kitchen. We always had a good excuse to make funfetti cupcakes. Sprinkles and cupcakes just made us both so happy!
I’ve made this recipe for my gluten free vegan funfetti cupcakes many times, but for some reason haven’t shared it on the blog. I know, how rude of me! It’s pretty much my vanilla cupcake recipe with a scoop bright and colorful sprinkles mixed in the batter. I did change the frosting recipe though. I’ve been having technical difficulties with Earth Balance vegan butter in my buttercream. Anyone else? So this frosting has more of the non-hydrogenated shortening. It’s the fluffy, vanilla yumminess you want on a funfetti cupcake.
Sprinkles in the cupcakes. Sprinkles on the frosting. Just enough sprinkles to bring a smile to your face. Make a batch of these funfett cupcakes with your BFF because there is always a reason to celebrate. Sprinkle on the love, my friends!
- 1 3/4 cups Sarah's gluten free flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup So Delicious unsweetened coconut milk
- 1/2 cup water
- 1 tablespoon white vinegar
- 1 cup organic cane sugar
- 1/3 cup sunflower seed oil
- 1 tablespoon pure vanilla extract
- 1/4 cup gluten free colored sprinkles
- 1/2 cup organic non-hydrogenated shortening
- 2 tablespoons vegan butter, cold
- 3 cups organic powdered sugar, sifted
- 2-3 tablespoons So Delicious coconut milk coffee creamer (regular or french vanilla)
- 1 teaspoon pure vanilla extract
- 2 tablespoons gluten free colored sprinkles (for decorating)
- Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
- Sift together flour blend, baking powder, baking soda, and salt. Set aside.
- In large mixing bowl, stir together coconut milk, water and vinegar, until slightly curdled. Add sugar, oil, and vanilla extract. Slowly whisk in flour mixture and mix until combined. Stir in 1/4 cup sprinkles.
- Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
- To make buttercream, beat together shortening and vegan butter for 1 minute in large stand mixer.
- Add sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for 2 minutes. Add an additional tablespoon coffee creamer if needed.
- Beat the buttercream until light and fluffy. Place in piping bag with star tip and frost cooled cupcakes. Best enjoyed within 1-2 days.
I just used Soy Delicious Unsweetened Coconut Milk THIS MORNING for the first time, and it's pretty top notch if you ask me! These look amazingly good! 🙂
I love these cups cakes
Do you have this recipie for a cake instead of cupcakes?
You can bake the cake in a 10-inch round cake pan or double the recipe and bake in 2 9 or 10-inch round pans for a layer cake. Bake for 25-28 minutes or until toothpick in center comes out clean.
Thank you!!!
I’m looking to make these in a 9 x 13 pan, would I need to double the recipe? We made your mint chocolate cupcakes and they were so good!!!!
My cake would not bake in the middle!!! Have any suggestions!!!
Hi Sarah. How do the frostings with the vegan butter hold up on warm summer days?
If you are going to have the cupcakes outside, they may melt a bit. I would store them in the fridge first, then the frosting is chilled before it goes outside.
Hi Sarah,
I don’t have any sunflower seed oil but do you think I could use coconut oil as a substitute? And if so, would you suggest a different measurement or keep it the same?
Thank you,
Chloe
you can use melted coconut oil! same measurement.
Fantastic recipe, Sarah! This is the first vanilla cupcake recipe I’ve tried that makes light and fluffy cupcakes that stay that way even after freezing. Thank you! Thank you!! They were a hit!
Thanks so much for sharing!
I want to just take a minute and thank you for brining back some joy for our family. I love baking and my kids love celebrating and with their allergies I have had a hard time finding recipes! Your site alone has been such a blessing to us! Keep up the awesome work and thank you so much for sharing with us that need these amazing recipes.
Thank you, Erin! Your sweet words just warm my heart 🙂