1-Bowl Vegan Funfetti Cupcakes

Jump to Recipe
Stirring a bowl of batter for Vegan Funfetti Cupcakes

I have one of those super cool moms who brought in cupcakes for my class on my birthday. She always baked them in ice cream cones and she always topped them with tons of sprinkles.

Moms, birthdays, and sprinkles are the best (in that order).

Stirring sprinkles into Vegan Funfetti Cupcake batter

I’m so excited I finally got around to vegan-izing funfetti cupcakes.

Up until this point my favorite flavor of vegan cupcakes has been chocolate, so it was due time to try my hand at good old fashioned vanilla. Turns out, vanilla has my heart, especially when sprinkles are involved.

This recipe may look a little complicated, but I assure you it only requires 1 bowl and less than 1 hour!

The ingredients are basic as well. If you’re like me, you always have vegan butter and sprinkles on hand anyway. If not, you’ll probably start doing so after trying these babes.

Plates of partially frosted Vegan Funfetti Cupcakes
Adding sprinkles to frosted Vegan Funfetti Cupcakes

Quintessential funfetti cupcakes have sprinkles inside the cupcake as well as on top of the frosting. If I could’ve figured out another way to infuse sprinkles into these babes, I surely would’ve. I’ll report back on any such discoveries.

Plate of Vegan Funfetti Cupcakes with frosting and rainbow sprinkles

These cupcakes are seriously dreamy. They’re

Perfectly sweet
Vanilla infused
Loaded with sprinkles
Topped with MEGA fluffy buttercream
Super shareable
& Slightly addictive

I may or may not have sampled one pre frosting…then another post frosting…then another just to ensure I hadn’t in fact gotten a wrong assessment. Turns out, I was right all along. These cakes are amazing!

Holding up a Vegan Funfetti Cupcake from a plate

Make these for book club and birthdays and anniversaries and casual Fridays and everything in between.

You and whomever you bestow them upon will not only experience a slight sugar high, but also the pure bliss that ONLY comes from eating a cupcake loaded with icing and sprinkles. Enjoy!

Batch of our Vegan Funfetti Cupcakes recipe
Partially eaten Vegan Funfetti Cupcake

NOTE: Recipe updated 3/20/19 to address crumbly texture and flat tops. We swapped the vegan butter for oil and it worked much better. 

One Bowl Vegan Funfetti Cupcakes

1-bowl vegan funfetti cupcakes that taste JUST like the real thing! Fluffy, sweet, and loaded with vegan buttercream and sprinkles.
Author Minimalist Baker
Holding a Vegan Funfetti Cupcake topped with frosting and rainbow sprinkles
4.56 from 378 votes
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 12 (cupcakes)
Course Dessert
Cuisine Vegan
Freezer Friendly No
Does it keep? 3 Days



  • 1 scant cup non-dairy milk (we used unsweetened plain almond milk)
  • 1 tsp apple cider vinegar
  • 1/2 cup neutral oil (such as avocado)
  • 1 tsp pure vanilla extract
  • 1 scant cup organic cane sugar
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup rainbow sprinkles* (plus more for topping)


  • 1/2 cup vegan butter (SOFTENED // 1 stick yields 1/2 cup – we like Earth Balance and Miyoko's brands)
  • 1/4 tsp vanilla extract
  • 2 1/2 – 3 cups powdered sugar (SIFTED)
  • 1 splash non-dairy milk (optional // almond and coconut are best!)


  • Preheat oven to 350 degrees F (176 C) and line a standard muffin holder with 12 paper liners (as original recipe is written // adjust if altering batch size).
  • Add non-dairy milk and vinegar or lemon juice to a large mixing bowl and let set a few minutes to curdle/activate. Then add oil and vanilla and whisk or use a hand mixer to beat vigorously to combine. Then add sugar and whisk or use a hand mixer to beat to combine/dissolve. It may splash so be careful!
  • Add dry ingredients (omitting sprinkles) to a sifter in this order: two-thirds of the flour, baking powder, baking soda, salt, and then the remaining third of the flour.
  • Sift over wet ingredients and use a whisk or hand mixer to blend until well incorporated and no large lumps remain. The texture should be somewhere between thick and thin. Not liquidy, but not scoopable (rather, pourable). Somewhere near a buttermilk pancake batter consistency. We had to add another 1-2 Tbsp flour to thicken slightly.
  • Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon. Then divide batter evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
  • Bake on a center rack for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.
  • Let cool completely on a cooling rack. In the meantime, prepare frosting (optional). Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
  • Add SIFTED powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Scrape down sides as needed. If it gets too thick or crumbly, add a splash non-dairy milk to thin (optional). You want this frosting to be very thick so it will hold its shape once on the cupcakes. If it gets too thin, thicken with more powdered sugar.
  • Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated up to 3 days.



*Some brands of sprinkles aren’t vegan friendly, so be sure to check!
*Nutrition information is a rough estimate calculated with frosting.

Nutrition (1 of 12 servings)

Serving: 1 cupcake Calories: 380 Carbohydrates: 56 g Protein: 1.7 g Fat: 17.4 g Saturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 276 mg Fiber: 0.5 g Sugar: 42.1 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. Kristen says

    I made these last night using vegetable oil, oat milk and Bob’s 1:1 gluten free flour mix. The batter was thick. I kept adding oat milk, but eventually assumed the GF mix was keeping it thick. I baked for 17 min and they were fully cooked. The texture was more gummy than fluffy, but they were good enough. I don’t have much experience with GF DF baking. As a cake lover, these would not be a good enough substitute for me, but it will be a fine GF/DF option for a party. This comment is purely meant to provide info for anyone asking about making these GF. I also wonder if using a nut milk or even soy milk might be a better combo with GF flour.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristen, that flour blend might not work well in this recipe! However, we do have a gluten-free/vegan vanilla cupcake recipe here!

  2. Ingrid says

    We are not vegan however I have made these cupcakes a countless number of times for my kids’ birthday to accommodate kids with food allergy. These cupcakes are easy to make, don’t require any special ingredients and are so light and moist. I always get compliments from both kids and adults.

  3. Brenda Clemens says

    I made these cupcakes for my granddaughter’s second birthday and she loved them. The look on her face with her first bite was precious. I made them with avocado oil and the flavor was perfect. I am actually making them again today because she requested them!! Thank you for a great dairy-free recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you and your granddaughter are enjoying them, Brenda. Thank you for sharing! xo

  4. Shawnee says

    I made these for someone and they loved them. I was nervous but they came out very nice. I’m going to make them again today I hope and pray they turn out good again. I’m going to leave the sprinkles out of half the mix for regular vanilla for some. I thought there was an area to upload a picture. Oh I wasn’t sure what a skant cup was but Google helped me lol

  5. Amy says

    Not sure what I did wrong. I bake cupcakes all the time and followed the recipe exactly. They were flat and spread quite a bit over the edges. The taste was great but I am not sure what happened to the texture of the tops of these. I tried a different vegan funfetti recipe right before this one and it did the exact same thing. Not sure if it had something to do with the sprinkles I used maybe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amy, sorry that happened! What brand of sprinkles were you using? Another idea would be maybe your baking powder is old or expired?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacey, we haven’t tried it but we think you could freeze the frosting and cupcakes separately. We just wouldn’t recommend freezing after adding to the cupcakes.

  6. Seth the Chef says

    WOW!! First time I made this it was a 5/5. I feel like a professional baker making these, lol. It’s such a wonderful recipe. Thank you, SO much. I feel like this recipe is so versatile. It could honestly used for anything like red velvet or strawberry cupcakes with just a couple additions.

  7. Leslie says

    This recipe looks wonderful! My first grandson is turning one tomorrow and I want to bake these! I’m on a whole food plant-based lifestyle and would like to know if unsweetened applesauce can be used in place of the oil. I’ve seen that done in other recipes and wondered if anyone had tried it for these cupcakes? I found some organic vegan sprinkles at our natural foods store today! Yay! Thank you for this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leslie, we think subbing half the oil with applesauce would work well, but aren’t sure about all of it. Let us know if you give it a try!

  8. Lorraine says

    Loved these cupcakes!! So did the kids!! But was wondering if I could double and make into a sheet cake? Has anyone tried??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad to hear it, Lorraine! Doubling in a 9×13 pan should work well.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, did you serve with frosting? That should make them quite sweet! Otherwise, you could experiment with adding more cane sugar, but it may impact the texture. Hope that helps!

      • Melissa says

        Yes, mine had frosting, I just expected the actual cupcake to be sweeter, and kinda wanted a little sweeter, I will probably try adding more sugar next time, thank you very much

  9. Rae says

    I’m a regular Minimalist follower. My family takes a vegan Sattvic diet and many of the recipes here are simple enough to meet those needs.
    I will say that avocado oil does not need to be used in these cupcakes. EVER. It is not neutral enough and overpowers and takes over the whole cupcake experience.
    I would suggest a more gentle oil like safflower or sunflower.
    Otherwise easy to follow and I will re-make but as with my suggestion above.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rae, thank you for sharing your experience! Safflower or sunflower would be great options as well. Mind sharing what brand of avocado oil you’re using? We find avocado oil has a neutral taste.

    • Heather N says

      I have to agree. I made the batter on the first round with avocado oil and thank goodness I tasted it before I popped it in the oven. For me, the avocado oil has an almost overpowering chemical taste. I had to do a redo and used EVOO and it worked out great!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thank you for sharing your experience, Heather! Sorry it didn’t turn out right on the first round! Some brands of avocado oil have a stronger flavor than others. Refined will have the least flavor.

  10. Fran says

    Absolutely delicious! Super moist and not too sweet at all.
    Thanks for a great vegan cup cake 😋

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liza! We haven’t tried it but other readers have reported success. Just adjust the baking time (probably ~30 mins) and grease/line the pans (we think 1 or 2 8-9″ round pans should work). Good luck!

  11. Gina Eichenbaum-Pikser says

    I plan to make these the day before serving — Can I make the frosting ahead and store in the fridge, then frost them day of? Or would it be much better to make the frosting same day as serving?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gina, yes, you can make them a day ahead and store the frosting in the fridge. Hope that helps!

  12. Jessi says

    Help! Can this be used for mini sized cupcakes as well?? What would need to be adjusted? Toddler party in one week 😬

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessi, yes! We’d suggest baking ~15-20 minutes, or until a toothpick comes out clean. Hope that helps!

  13. Alyssa says

    Adding the sprinkles turned the batter a weird color. I would just add them on top after they were frosted next time. Otherwise these turned out pretty good.

  14. Sarah says

    Hi! This recipe looks so good! I’m planning on making them for my birthday on Friday. I was initially thinking of making marbled cupcakes, but the sprinkles won me over. For the frosting, should the butter be salted or unsalted?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We hope you love these cupcakes, Sarah. Either kind of butter will work but we’d suggest salted for a nice flavor balance!

  15. Perri says

    Can you use Bob’s Red Mill 1-1 GF Baking flour? I’ve read online that this flour is not recommended for yeast breads but wasn’t sure if the vinegar solution is acting as a yeast agent. Thanks!

  16. Anne Stark says

    I made these cupcakes and substituted a mix of Spelt flour and Bob’s gluten free flour mix…they turned out delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carie! We haven’t tried it but other readers have reported success. Just adjust the baking time (probably ~30 mins) and grease/line the pans (we think 1 or 2 8-9″ round pans should work). Good luck!

  17. MariCarmen says

    These cupcakes are delicious!!! Just be careful not to overfill the cupcakes liner!! I did this the first time and they overflowed…still tasted good though!!

  18. Elise says

    I made these for my granddaughter’s birthday party. One of her new friends comes from a vegan family and I didn’t want there to not be any cake for her to enjoy. Even though I made them a day in advance, they were so delicious. Super moist and very yummy. I’m not vegan, but these will be my go-to cupcakes in future. I’m also not a baker, so the fact that they came out so tasty is purely because of your super recipe :-)

  19. Olivia says

    These cupcakes are my most favorite recipe probably ever. I use vegetable oil every time for the oil and they turn out incredibly fluffy and moist every time!!
    I have a question though, I was wondering if I could make this as a cake instead of cupcakes? My birthday is coming up and I just want this in cake form!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re glad you enjoy it so much, Olivia! We haven’t tested it as a cake, but it should work! You’ll just need to bake it for longer. Hope that helps!

  20. Cheryl says

    My daughter is allergic to eggs. I have successfully substituted flax eggs and out milk into other recipes I decided to try this because they were super cute and I thought they might stick together better for a cupcake. The flax can be gummy abs crumby!

    Eveything that could go wrong with these cups went wrong. The consistency was way to liquid so I had to add 5.5 extra tbsp of flour to get a cake batter/ buttermilk pancake batter texture. With that I had to increase the baking soda and baking powder since I added so much more flour. Then the color on the sprinkles immediately came off the second I poured them in. Maybe I got cheap, not good sprinkles.IDK. The cake itself ended up being a weird color due to the dye from the cup cakes. 😢

    I used highly refined coconut oil in place of avocado and the apple cider vinegar, not the lemon. I let it sit with the oat milk for 10 min but I couldn’t tell if it curdled.

    With all that being said they actually came out quite delusions. The texture is spot on. Very Moist and they held together really well.

    Any chance I can get some feedback as to why I ended up needed so much extra flour? Was it becaue of the coconut oil? I can’t think of any other reason. Or maybe the “buttermilk” didn’t curdle correctly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cheryl, we’re so sorry these gave you trouble! To confirm, you were using regular all purpose flour? If using a gluten-free all purpose blend, that could cause it to need more flour. We don’t think the “buttermilk” not curdling was the issue. We’re a little stumped on other reasons for that besides using a different flour.

  21. Rachel M says

    The texture of these cupcakes is amazing. I used the metric measurements. I tried this recipe two ways: the first batch with unsweetened almond milk and melted coconut oil and the second with sweetened soy milk and rapseed oil. The second version was much better than the first!
    I omitted the sprinkles and used a thin layer of store bought frosting (Dunkin Hines creamy dark chocolate fudge). The cake part isn’t overly sweet so it can handle a sweet frosting.
    Perfect for a child’s birthday party!

  22. Jessica says

    The cupcake dough was amazing, but the frosting immediately, and I mean immediately became a puddle of oil. I tried again and added more powdered sugar (like A LOT more) and it still became a puddle that dripped down the side of the cupcake and onto the platter…what did I do wrong!!! cupcakes were cool, kitchen was cool…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry the frosting didn’t work out for you. What brand of butter did you use? We typically use Miyoko’s or Earth Balance, and it could need up to 4 cups of powdered sugar to come together. We are here to help trouble shoot if you tell us more about your experience! Thanks for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda, we haven’t tried this with coconut oil, but other readers have reported it worked. Let us know how it goes!

  23. Keri says

    This recipe came out PERFECTLY! It is a super easy recipe and delicious! The cupcakes had perfect form, and my kids LOVED them! I will definitely be using this recipe over and over again!

      • Keri says

        Just wanted to say too – I made these into a 2 tier cake for my daughter’s birthday and it came out perfect! I used 2, 9 inch round cake pans. The texture was perfect just like the cupcakes! My FAVORITE! Everyone loved it!

        • Emma says

          I made this and they seemed like they were going to be great but then they didn’t fill the cupcake papers at all. They spilled over the top So getting them out of the pan was rough and they are not servable. I have to make a new batch (a new double batch). Not sure what went wrong :( :( :(

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Emma, sorry to hear that! It sounds like there was too much batter in the cupcake tin. Is it possible you were using a cupcake tin that’s smaller than standard? Hope that helps for next time!

  24. Christina says

    I used this recipe for my egg-allergic son’s first birthday last year. It was delicious, and he loved his first time having cake! This year, I’m wanting to make a 2-tier 9” round cake instead of cupcakes. Do you think this recipe would hold up well as a larger cake? If so, what temp and bake time would you recommend?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christina! We haven’t tried it ourselves but other readers have had success baking this as a layer cake. The temp should be the same, and you may want to make it for 28-32 minutes, until a toothpick comes out clean. Let us know how it goes!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Victoria! We haven’t tried it so we cannot guarantee results, but we think somewhere between 10-15 minutes would be best!

      • Rachel says

        Hi! So I did make it!This was a trial run for my daughter’s birthday. And it came out perfect. I baked it in a 9inch pan for 30 mins.
        If anyone wants to do this, I recommend doubling the cake recipe to have a second layer.

        I’m using this recipe to make tiedye cake. My colors didn’t come through after it was baked so I need to find better non-toxic food coloring. But this cake is so yummy that my daughter doesn’t even care that it’s not colorful lol. The frosting is yummy too, but I never add all of the sugar because we don’t like very sweet frosting. It was also delicious!

        Thank you!

  25. Diane says

    Can I bake the vegan funfetti batter in ice cream cones like your mother did when you were a child? I am a grandmother to a third grader who is having a school birthday party next week. One of her classmates is allergic to dairy. This sounds like a good recipe to try.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Diane, we haven’t tried making these cupcakes in cones, but another ready mentioned it working well for them! Let us know if you give it a try!

  26. Sarah says

    Wow! I’m so amazed by these. I had never tried vegan baking before so was a bit nervous, but these are the lightest, fluffiest cupcakes I’ve ever made! I actually prefer them to my usual recipe, and honestly – as a non-vegan, could not notice any difference in flavour. If anything, these tasted better! The cake is light and fluffy, the icing is creamy and vanilla-y and delicious. I could eat the whole batch in a single sitting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We love to hear this. Thanks so much for the lovely review, Sarah. So glad you enjoyed the cupcakes!

  27. Michelle V says

    I made the frosting – not the cake here and it was incredible!! I used it on the carrot cake recipe found on this website and it paired well!

    Homemade frosting was never my favorite. I hated that I could usually taste the butter but using vegan (mykonos) butter is GAME CHANGING!! It was just the right amount of sweetness and texture. I highly highly recommend you keep this standard buttercream recipe in your kitchen!

  28. Carolyn says

    Could I use this recipe for a layer cake instead? Would one batch of the batter be equivalent to one 8 inch round cake?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carolyn, we think so, but haven’t tried it! We’d suggest one batch per 8-inch round pan. Also, make sure to adjust (lengthen) the baking time and grease the pans. Let us know how it turns out!

  29. Vicky says

    Easily the most delicious, best, fluffiest cupcakes I’ve ever made! Always a hit! And no one can believe they’re vegan! I’ve made the base and then I substitute the sprinkles for chocolate chips and it’s amazing. Love love love this recipe, I can’t even say how much. I’ve used it also to make cakes. Best recipe I’ve ever found online ever. THANK YOU!
    Also was wondering how long the frosting can be out for? And if I’m making them the night before for the next day, how do you recommend I store them? Thanks again :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoy this recipe, Vicky. Thank you so much for your lovely review! It will depend on the brand of vegan butter you use. A more melty one like Miyoko’s becomes soft pretty quickly at room temperature, while Earth balance sticks will last a few hours at room temperature. We’d suggest frosting just before serving, if possible!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Ari! We haven’t tried this with gluten free flour, but you might have success with a combination of almond flour, potato starch, and tapioca starch. We aren’t sure if a gluten free blend would work or not. We’d suggest this recipe for guidance. Let us know how it goes if you give it a try!

  30. Lindsey Effner says

    Cupcakes are delicious! I substituted in GF All-Purpose Flour (Bob’s Red Mill brand) and the consistency came out great – non-crumbly, lots of moisture and super yummy! However, one thing I’d note for others looking to make this is to buy the generic, “non-health food store” sprinkles. We could only find the “all natural” sprinkles at Whole Foods last-minute and, alas, they melted and didn’t show up at all once cooked. But, the sprinkles on top and some pink food coloring was all that was needed to make my daughter happy for her 4th birthday! Thanks for sharing this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad she enjoyed them, Lindsey! Happy birthday to your daughter! Thank you for the lovely review! xo

  31. Carolyn says

    I don’t know why, but these were a disaster. :( They spread, and sunk and came out an oily mess. I’ve never not had cupcakes come out fluffy–but I also never tried putting sprinkles in them– I tasted a bit of the creation and it was oily and not good. I will try again without the oil.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! So sorry these didn’t work out for you, Carolyn. Other readers have had similar problems and the cupcakes are on our list of recipes to tweak and troubleshoot. Thanks for sharing your experience! xo

    • Jeanette A Calabrese says

      I had a similar problem the first time i tried them, i realized i didn’t have enough flour (totally my fault). i tried them again today. I used crisco butter flavored sticks melted for the oil, they came out really good! Altho i am finding the cupcakes themselves a bit dense.

  32. Anne says

    Lovely recipe. Moist and delicious.
    I added a little extra flour and some cocoa to make them chocolate. The mixture was quite runny, but cooked up just fine.

  33. Megan says

    I made a test batch of these last night for a party this week and WOW sooooo good! I used coconut oil and unsweetened oat milk for my subs. I was a little worried because my coconut oil was not fully liquid when I added it, so it solidified more when meeting with the liquid ingredients. But they turned out very, very good. I haven’t even made frosting yet and easily ate 3 of them. From my experiments with funfetti cake, I can tell you that the sprinkles make a huge difference in taste! And it’s not just the pricier the better, so experiment if you can. My favorite part of these was the crispy sweet edges! Normally I’d never think that crispy edges would work for a cupcake, but here we are. My first minimalist baker recipe, after having followed for some time. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you enjoyed these, Megan! Thank you for the lovely review and for sharing that tip on sprinkles – so helpful! xo

  34. Lisa Marie says

    Stinking delicious! I made these for my daughters birthday and everyone loved them. I made them without the sprinkles inside and made chocolate buttercream. Then rolled the tops in naturally colored sprinkles. They were reminiscent of a chocolate sprinkle doughnut.
    Thank you for always producing delicious recipes. I enjoy that you have a range from really healthy alternatives (we make your vegan breakfast cookie recipe weekly) to treats we eat on special occasions.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad everyone enjoyed them, Lisa! Thank you so much for your kind words and lovely review! xo

  35. Jemma says

    Best cupcakes ever, hands down!
    I’ve been making these for my kids birthdays for the past few years and they are always such a hit… everyone always raves about them and can’t believe they are vegan 👏🏽
    I always use soy milk and coconut oil and they come out perfectly every time.
    10/10 recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad to hear it, Jemma. Thank you so much for the lovely review! xo

  36. Elizabeth says

    I am wondering if anyone found theirs came out tasting a bit chemically? I followed the recipe but am wondering if the sprinkles leant that flavor? That’s what a friend and taster thought it might be.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      How strange! So sorry that happened, Elizabeth. We haven’t heard of that happening to other readers, but perhaps the brand of sprinkles is the issue? Other ideas could be the brand of cupcake liners or baking powder (i.e. not aluminum-free).

    • Jennifer says

      I have definitely learned that sampling the sprinkles is a must! Some seem to leave off a chemically taste

  37. Franny says

    Sorry kid, your birthday cupcakes are in the trash ;(. This recipe was a disaster for me and I followed it exactly, using oatly. I should have known better since baking is a science and a “scant cup” is not a measurement and the note to “add a couple tbsp more of flour if needed” should have been a red flag. Also, if the recipe states to use any alt dairy then it should be tested as such.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Franny, we’re so sorry to hear that was your experience! 1 scant cup means just shy of 1 cup. Would you mind sharing what happened and what type of oil you used? We’d love to help troubleshoot, if possible.

    • Aysis Plet says

      Followed the recipe perfectly and used almond milk and coconut oil. And use the metric system if you want true accuracy, the rest of the world does not use cups 😏It has to have been your technique then cause mine came out amazingly. What oil did u use?

  38. Amy says

    I just made these and they are amazing! Light and fluffy, moist, and most important, yummy. Recipe was easy to follow and the batter came together quickly. That was perfect as I was racing the clock for a birthday party. With the dairy-free buttermilk icing, I can’t say enough good things.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad they turned out well for you. Thanks so much for sharing your experience, Amy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kei, we haven’t tried this with coconut oil, but we think it should be okay. Let us know how it goes!

  39. Evita says

    These look great and I’m looking forward to trying them! For the neutral oil, can we use canola oil or triple filtered coconut oil and get the same results? I don’t have avocado oil at this time.

  40. H says

    These are absolutely perfect. I shared them with several people who are definitely not vegan, and no one could tell the difference. Thank you so very much for sharing this recipe!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Abby, yes, that would work. You may need to double the recipe. Let us know how it goes!

    • Courtney says

      I can’t believe these are vegan! They’re so moist, spongy, and delicious. I love how the ingredients are items I always have on hand, and the recipe is very quick to make by hand *bonus points for being a true one bowl recipe*. Per another comment, I also swapped the sprinkles for mini chocolate chips (as it’s what I had on hand), but I will definitely make this again with sprinkles! Thank you for the recipe, this is the best vegan cake I’ve had.

  41. Cristina says

    I made this yesterday and they came out perfectly. I love how moist the cupcakes were. The frosting was a bit too sweet for my liking but still ate it because it was delicous haha. 10/10 will make this again!

  42. Mona says

    I’ve made these cupcakes for my grand babies birthdays this year and they are delicious, everyone loved them, my only question is can this recipe be made into a cake, if so how long would the baking time be for two round or one 9×13 pan? Btw they are super easy to make the kids even helped me prepare them.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed them. A cake pan should work. Probably 30-35 minutes?

  43. Leah says

    I need a white cake recipe for an experimental birthday cake which will require making six 14” round cakes. (!!!) I love the simplicity of this recipe for making so many cakes. 2 questions: 1) can the sprinkles just be eliminated from the recipe? 2) how should I adjust the quantities for a 14” round? I see many people have used the recipe for cakes with success, but no one seems to have made a cake so big. 2.2) any idea how much to adjust the cook time? Thanks! Your recipes are always good, I’m looking forward to trying this one!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Leah, these are great questions! We haven’t tried with those modifications, but we do think leaving the sprinkles out would be just fine. We’re thinking probably 1.5x or double the recipe for one 14″ cake. Maybe 35-40 minutes? Let us know how it goes!

  44. Jeanine says

    Followed the recipe exactly(used canned coconut milk) but they fell terribly! Taste delicious but look terrible and seem too delicate to handle. Also the oil has leeched out through the liners. If i make them again i will use half applesauce instead of all oil.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jeanine, we’re so sorry to hear that happened! The canned coconut milk is likely the issue because it contributes a lot more fat – we used almond milk. We’ll take another look at the recipe to clarify that!

  45. Lindsay says

    Made these for my hubby’s birthday and everyone loved them. The non-vegans couldn’t believe that they are vegan. I’ll be making them again for my sons first birthday. Can’t wait :)

  46. Aimee says

    These are AMAZING! 4yo wanted to bake cupcakes so decided to try this recipe because it’s 1 bowl. It is super easy, not super messy, and sooooo delicious! Best life advice: leftovers make a great breakfast 😁

  47. David Cash says

    My favorite thing about your recipes is the ease and the confidence you embed in each. This OSS delicious and easy.

      • Carly says

        Love these cupcakes! Super easy to make, good instructions. Tasted great! however I had just enough batter for 10 cupcakes instead of 12, but I was happy with that :)

  48. Bre says

    Oh my goodness! The first vegan cupcakes I have ever made and they were so good especially after being refrigerated overnight. I will definitely make again. I used unsweetened almond milk and extra virgin olive oil.

      • Helen says

        1. Could I use monk fruit instead of cane sugar? Same amount?
        2. Instead of sprinkles, could I add frozen raspberries to the batter?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Helen, we haven’t tried with monk fruit, but if it’s granulated, then yes, we’d suggest the same amount. Frozen raspberries sound nice! You may need slightly more flour as they will add more moisture.

      • Ashley Davis says

        This is hands down one of my favorite cupcake recipes. I don’t generally like frosting but I love this frosting recipe. I was wondering if this could be turned into a cake? My daughter’s birthday is this week so I wanted to make this for her.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoy it, Ashley! It can definitely be turned into a cake. Just adjust (lengthen) the baking time and grease the pans.

  49. Annie says

    I doubled the recipe for my sons bday party and substituted 2/3 of the flour with all-purpose GF flour.
    Turned out perfect….everyone loved them and were surprised to learn they were Vegan!

      • Melissa says

        Do you think if I used a 1 to 1 GF flour it would work okay? I’m making for my son to bring to school and trying to make them so everyone can have :)

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          So we have a GF vegan cupcake recipe coming up very soon that may work well! Otherwise, you could try a 1:1 GF blend and let us know how it goes!

  50. syd says

    i want to try this recipe but i’m planning to do a cake… i have a couple questions!
    1. do you think this would work well as a cake batter?
    2. if so, how many servings of your cupcake batter do you think i would need to fit 1 square 8-in pan and 1 circular 8-in pan?

    thank you! these questions may be difficult to answer but i thought it was worth a shot asking.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Syd, We haven’t tried it, but do think it would work well! We recommend doubling the batch size for two 8-inch pans and baking for slightly more time than the cupcakes. You’ll know it’s done when a toothpick inserted into the center comes out clean and the tops are slightly golden brown. Let us know how it goes!

      • syd says

        Thank you so much! This did work. We made a heart-shaped caked for my friend’s 22nd birthday, on valentine’s day. I live in a house full of vegans so this was such a hit! We ate every bit of it. Complete with pink funfetti frosting and cherries.


    • Princess Jj says

      Hey sis you make this? I’m also looking to make this recipe into a cake. It was so perfect as a cupcake. But I’m now looking to make it into a 6 inch cake.

  51. Kedi says

    I’m absolutely in awe!!! This was my first time making cupcakes and frosting from scratch. Your instructions were so thorough and easy to follow. I used full fat coconut milk from a can and was worried the cream would make the texture weird, and on top of that I don’t have a sifter. But I think I got the desired result! I would never have guessed these are vegan. I’m so excited to make these again.

  52. Katie says

    These cupcakes were so, so good! My partner said they may be the best cupcakes he’s ever had (vegan or otherwise)!

    I used avocado oil, but subbed oat milk for the almond milk and coconut sugar for the cane sugar. To be honest, the coconut sugar made the batter so dark that I ended up omitting the sprinkles… :-)

    Wanting a simple chocolate frosting, I simply sifted cocoa powder in with the powdered sugar (to taste). The overall effect was a cupcake that wasn’t too sweet or heavy – just perfect.

  53. Ashley says

    These are SO good! I’ve made them twice in a row now to have as a sweet treat throughout the week. The first time, I make chai cupcakes by replacing some of the milk with some strong brewed chai tea and adding chai spice. The second time I made the recipe as written. They are delicious and moist, and I definitely wouldn’t be able to tell they are vegan! My favorite part is the top which has that amazing cripsy-chewy amazing texture to it. This will definitely be my go to cupcake recipe from now on!

      • Mish says

        Hi there! Was wondering if you have made this recipe with your vegan gf vanilla cupcake batter as I have a gf nephew but would love to try something a little more fun for Easter, thanks!!

  54. Anna F says

    Great recipe, my go-to for quick delicious cupcakes! I’m not vegan but I prefer these to other recipes that include eggs, who knew!!!

  55. Lola says

    These cupcakes were awesome! They have great flavor, and the buttercream was so delicious! I am pretty new to baking, (and this was my first time making cupcakes) and I had no problems with this recipe. Because this was my first time frosting cupcakes, I did not wait long enough, so the buttercream was a little melted :p Thank you!

  56. Sandra says

    I’ve made this recipe in the past as written with great success! Everyone was shocked that cupcakes could be this fluffy without eggs.

    I’m now trying to make orange flavored cupcakes and was wondering if subbing the nondairy milk with orange juice would work. I might then decrease the sugar a bit because of juice’s natural sugars. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Sandra! We haven’t tried that, but wonder if orange extract might work better?

      • Sandra says

        Update! I don’t have orange extract, so I ended up replacing the vegan buttermilk with an equal amount of orange juice, decreased the sugar by half to compensate, and added 2 heaping tablespoons of orange zest. The result was a fluffy cupcake full of fresh orange flavor!

  57. Elycia says

    Hi, can I make this into a cake? Same recipe or do I need to double it? I have made these cupcakes almost every one of all three of my kids birthdays so far! They are the absolute best!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elycia, We’re so glad you enjoy it! We haven’t tried it as a cake, but think a 9-inch cake pan would work well with a single batch. Let us know how it goes!

      • Robyn says

        Nicely written recipe and beautiful pics. Sadly, these did not turn out very well for me. I’m a pretty experienced baker (mom of 4) and followed the recipe faithfully. I used almond milk and coconut oil. I baked them for 24 minutes and they seemed done, yet when I pulled them out, 1/3 of them fell and look like cupcake bowls now!
        Was trying to make them for a friend with a dairy allergy. I’ll use a recipe with eggs next time I try this. Thanks anyway!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Robyn, we’re so sorry to hear that was your experience. A couple ideas here: 1) is it possible you opened the oven door during baking? or 2) is it possible the batter was whipped too much, causing excess air to get in? These can both cause sinking after baking.

  58. Anastasia says

    I am going to make these for my sons birthday party but just wandering if it works and tastes any good with some kind of gluten free flour? And if so which type? eg coconut flour, buckwheat etc (as Im from Australia I may not be able to find a blend or brand you suggest).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anastasia, we wouldn’t recommend using just one type of gluten-free flour as it will be too dense and gummy. The closest alternative would be an all-purpose gluten-free blend (such as this one). But we’d suggest our gluten-free vanilla cake for best results. Hope that helps!

  59. Liz says


    I tried making these cupcakes and they turned out really good and super moist!!

    I was testing them out since I was making them for someone who is vegan and since I’m not vegan the taste was very different for me compared to regular cupcakes.

    I used the original earth balance butter for the frosting but noticed that the frosting tasted quite salty compared to regular buttercream. Is this normal? or is it because I’m not use to the vegan taste?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, was it quite salty even with the sweetener? You can buy unsalted Earth Balance, I believe! Or, use Myoko’s next time which does come in unsalted. Glad you enjoyed the cupcakes!

  60. Jenna says

    This is my favorite cupcake recipe hands down! I want to make my birthday cake using this recipe- how should I adjust the baking time for a one or two layered funfetti cake (I’m using a 24 cm diameter springform pan)? Thanks in advance! :)

  61. Katie says

    Thank you for your response. Can you advise me on how much cocoa/flour I should substitute? Also do you have any icing recipe that can be frozen

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, we haven’t tried it, so not certain! But maybe 1/4-1/2 cup? You could freeze the frosting and cupcakes separately, but we just wouldn’t recommend freezing after adding to the cupcakes.

  62. Katie says

    Made these for my niece – she loved them and is extremely picky! What could I add to make them chocolate cupcakes (without a whole new recipe). She has a lot of allergies so everything in this recipe currently works.

    Also why can they not be frozen?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Katie, you could try reducing the flour and replacing with cocoa powder. We haven’t tried it that way though. Let us know how it goes! And yes, they can be frozen unfrosted.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ally, It should be widely available! Maybe it goes by a different name? But if not, you can use normal table sugar.

      • Ally says

        Oh of course! Thank you! Also if I am baking the cakes the night before a party, can I ice them too and put them in the fridge or would you recommend them to be stored at room temp? Or not to ice in advance? Sorry many questions! Thanks so much xx

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Ally, we’d suggest storing the cake at room temperature so it doesn’t dry out and ice just before serving. Enjoy =)

  63. SK says

    We made these as our Christmas dessert. My 2 girls (5 and 3)wanted to use their Christmas sprinkles and what better way than cupcakes.
    Well! They turned out beautifully! The girls enjoyed making and eating them! My husband has told me this recipe is a keeper and to make sure i don’t lose it! I had to hide one cupcake to ensure I got one myself!!!
    (the only problem I had was the sprinkled we used melted and so we had a little bit of rainbow bleed! The girls didn’t mind and it didn’t affect the flavour!
    Thankyou so much for a great, easy recipe!

  64. Brooklyn says

    This was a great recipe! The batter was great and easy to make. The only problem for me was that I tried using Steve’s Gluten Free flour but that totally ruined it.

    Just recommending not to use Steve’s Flour for this recipe because it is not the right type. Not saying that you shouldn’t make this gluten free but don’t use Steve’s Flour.

  65. GreekChristina says

    I made these cupcakes for my grandchildren. My eldest is allergic to eggs. I was so pleased with how they turned out! They were moist and the sponge was so light! They were a hit! And my daughter asked for the recipe. I would definitely make these again!

  66. Yuri says

    Made these as a baking activity with a 3 year old and they turned out perfect and soooo easy! Rose beautifully, moist and just absolutely delicious! Only downside is I need to increase my sprinkle budget as she keeps asking me to make them again and again =D
    I subbed half the oil for applesauce as other posters recommended and they weren’t oily at all! Topped with your dairy free buttercream frosting…wow!

    Thank you for this amazing recipe that will score me major brownie points as my new go-to recipe for all kids birthdays moving forward!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad your little one enjoys them. Thanks so much for your kind words and lovely review! xo

  67. Anna says

    This recipe was amazing! I did not add the rainbow sprinkles and used canola oil as the neutral oil. They were a bit oily but I really enjoyed that because too often vegan baked goods can be dry. I checked them after 20 minutes and let them continue to bake for about 2 more minutes. I only needed about 1.75 cups of powdered sugar to make the frosting stiff. They made 12 cupcakes and I had a little mix left over (which I may or may not have eaten.) Will DEFINITELY make this again.

  68. Kelli says

    I made these for my daughters birthday. My family said they were the best cupcakes they’ve ever had. I made a double batch. I used avocado oil for the oil and almond milk for the dairy milk. They turned out perfect. They made exactly 24 cupcakes(I filled the cups 3/4 of the way as suggested).
    We will be making these often. Dana’s recipes never let us down!!!

  69. Isabelle says

    Made these for my mom’s birthday and I added some orange zest for a little “zing”. My dad are 2, so I guess they loved them. But personally, next time I’ll do them, I will sub half of the oil for apple sauce because I found the muffins to be a bit too oily. Other than that it’s a great vanilla muffin recipe that is so versatile (we can add whatever flavour we want to it).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback! I think subbing half the oil with applesauce would work well, actually. Let us know if you give it a try!

      • Isabelle says

        Hey Dana, I just tried baking them today with half/half applesauce and avocado oil and they turned great, better than with all oil.
        I was in the mood of trying a different flavour, so I replaced the vanilla extract by 1/2 teaspoon of almond extract.

          • Kady says

            Super delicious recipe (and I don’t typically enjoy vegan treats). However I did notice that the cupcakes are very moist and fall apart as you try to unwrap them. Any tips on what caused this?
            Thank you!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Kady, did you make any modifications? If not, it sounds like maybe the cupcake liners were too sticky or the batter needed more flour.

  70. Milla Shanaz says

    I made this and it so good! Thank you for the recipe, will be on repeat in our family ☺️ by the way, first time i made, i got a flat top like in your pictures, but second time i got a rise top. Any idea why?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, sometimes baking is mysterious. Could have to do with leavening ingredients, over or under mixing, wet to dry ratio, proper oven temp? Glad you enjoyed them!

  71. Liz says

    Sadly these did not turn out for me :-( I followed the 12 serving recipe to a T and the cupcakes overflowed the “cups” to the point they morphed into each other. While tasty, I made such a mess removing them that I couldn’t salvage them to decorate. If I try them again, perhaps I will only fill 1/2 way vs 3/4.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Milla, that should work. Just know that olive oil has a stronger flavor, especially if using extra virgin. Let us know how it goes!

  72. clothilde dunleavy says

    Literally the best cupcake I’ve ever had in my life. I have always been an avid baker, I use to bake with dairy products but in the past few years I’ve switched to plant based products. These cupcakes are AMAZING, don’t leave you with an upset stomach like dairy butter cupcakes, and are simply better.

  73. Nishma says

    Used this recipe to make a cake. Turned out very soft, fluffy and moist. Only problem I had was, that it was a bit too soft. When I removed it from the tin it started to break. How can I avoid that without compromising on the texture?

    Even after 3 days in the fridge, it is still moist.


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nishma, did you let it cool slightly before removing? That should help it firm up. Or you can try lining the pan with parchment. Hope that helps!

  74. Jenna says

    I just made them and they are delicious! But I have one question – I only got 8 cupcakes out of the batter. I didn’t have enough to fill more liners. Anything I can do to fix that? Double the recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jenna, feel free to double or make 1 1/2 times the recipe. You could also fill the muffin tins less full.