Vegan Confetti Cupcakes

Fluffy, festive, and loaded with rainbow sprinkles, these cupcakes are the kind of treat that makes people do a double-take when they find out there's no dairy or eggs involved. The secret starts with a simple vegan buttermilk — just dairy-free milk and a splash of apple cider vinegar — which gives the batter that tender, bakery-style crumb you'd expect from a classic recipe. Neutral oil keeps the texture moist without weighing things down, and a generous fold of sprinkles through the batter means every bite has a little pop of color and crunch. The frosting is whipped vegan butter beaten with sifted powdered sugar and a touch of vanilla until it's light, smooth, and genuinely pipeable — no compromises there. This batch makes 12 cupcakes, so it's perfectly sized for a birthday party, a bake sale, or honestly just a Tuesday when you want something celebratory on the counter. Store-bought options often disappoint with dense crumbs or waxy frosting, but making them at home with these straightforward steps means you're fully in control of every ingredient. Pile on the extra sprinkles at the end and nobody will believe these came together so easily.

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