Vegan Funfetti Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Confetti-flecked and irresistibly nostalgic, these cupcakes bake up into a soft, tender crumb thanks to a simple applesauce-based batter that keeps every bite moist. Rainbow sprinkles get folded right into the mix before baking, then showered on top again for that classic funfetti look in every slice. The crumb comes out golden and springy, with a gentle vanilla sweetness that never feels heavy. On top, a billowy, sky-high swirl of frosting gets whipped until light and cloud-like, piled generously over each cooled cupcake. It's a celebration-ready treat that's easy to pipe, easy to love, and a genuinely solid pick for a vegan dessert table. Whether it's a birthday party or just a Tuesday that needs sprinkles, this one delivers.

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Ingredients

12 servings

For the cupcakes

1 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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1 cup granulated sugar
1 ½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsweetened applesauce
½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
⅓ cup neutral oil (such as canola oil 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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cups powdered sugar, sifted
3 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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.

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