Eggless Funfetti Cupcakes
Fluffy, festive, and loaded with rainbow sprinkles, these cupcakes are the kind of thing that makes a birthday table (or a random Tuesday) feel like a real celebration. The secret to getting a tender, moist crumb without any eggs is unsweetened applesauce, which adds just enough moisture and binding power to keep everything perfectly soft. Neutral oil keeps the texture light, and a generous hit of vanilla extract makes the whole batter smell like a bakery. The batter comes together in two bowls with a quick stir — no mixer needed until you get to the dreamy, whipped buttercream frosting. That frosting is beaten until pale and fluffy, then piled high on each cooled cupcake for that classic bakery-style finish. A shower of jimmies-style sprinkles on top seals the deal, and the batch makes exactly 12, so there's one for everyone at the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsweetened applesauce
- ½ cup whole milk
- ⅓ cup neutral oil (such as canola or vegetable oil)
- 2 tsp vanilla extract
- ⅓ cup rainbow sprinkles (jimmies-style, not nonpareils)
For the frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 3 tbsp whole milk
- 1 tsp vanilla extract
- pinch of salt
For serving
- 2 tbsp rainbow sprinkles, for topping (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!