Pescatarian Vegan Confetti Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.7(8)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 cup dairy free milk
- 1 tbsp apple cider vinegar
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup neutral oil (such as canola or sunflower)
- 2 tsp vanilla extract
- ⅓ cup rainbow sprinkles
For the frosting
- 1 cup vegan butter, softened
- 3 cups powdered sugar, sifted
- 2–3 tbsp dairy free milk
- 1 tsp vanilla extract
- 1 pinch salt
For serving
- 2 tbsp rainbow sprinkles (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
Stir together the dairy free milk and apple cider vinegar in a medium bowl and let stand for 5 minutes until slightly curdled. This is your vegan buttermilk.
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