Cupcakes in a Bowl: Vegan Funfetti Cupcakes

3 minutes, 16 seconds Read

My mom is one of the super-cool moms who brought cupcakes to my class for my birthday. She baked them in cones, and she topped them off with lots of sprinkles.

I am so happy that I have finally veganized Funfetti cups.

It was time to give vanilla a try. Up until now, my favorite vegan cupcake flavor has been Chocolate. It turns out that vanilla is my favorite, especially with sprinkles.

It may seem like a complicated recipe, but it is only one bowl and takes less than an hour.

Ingredients are also basic. You probably have vegan butter, sprinkles, and other ingredients on hand. You’ll likely start using them after you try these beauties.

Sprinkles are used both inside and on top of the frosting for the quintessential Funfetti cake. If I had figured out a way to add sprinkles inside these babies, I would have. I’ll keep you posted on any discoveries.

I might or might not have tasted a few before frosting, then another after frosting, and another to make sure I wasn’t making a mistake. It turns out I was right the whole time. These cakes are incredible!

These are great for book clubs, birthdays, anniversaries, casual Fridays, or any occasion in between.

Enjoy! You will both experience the sugar rush and pure bliss of eating a cupcake topped with icing, sprinkles, and other goodies. Enjoy!



  • We used plain, unsweetened almond milk as our non-dairy alternative.
  • 1 tsp apple cider vinegar
  • Half a cup of neutral oil (such as avocado oil)
  • 1 tsp pure vanilla extract
  • Cane sugar organic one scant cup
  • Unbleached All-Purpose Flour, 1 1/2 cups
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • Add more rainbow sprinkles for the topping.


  • Half a cup of vegan butter (SOFT // One stick makes 1/2 cup; we prefer Earth Balance or Miyoko brands).
  • 1/4 tsp vanilla extract
  • Sugar powder (Sifted): 2 1/2 to 3 cups
  • One splash of non-dairy ( optional


  • Preheat oven to 350 degrees F. (176 C). Line a standard muffin pan with 12 paper liners. (As written in the original recipe // adjust for a different batch size).
  • Pour non-dairy creamer and lemon juice or vinegar into a large bowl. Let it sit for a few moments to activate. Add oil and vanilla, and use a whisk or a hand mixer to beat to combine vigorously. Add sugar, whisk, or use a mixer to mix/dissolve. Be careful, as it may splash!
  • To a sifter, add the dry ingredients in the following order (without the sprinkles): two-thirds of the total flour, baking powder, and baking soda, then salt. The remaining flour is added last.
  • Use a hand mixer or whisk to mix the wet ingredients until they are well combined and there are no large lumps left. The texture should fall somewhere between thin and thick. Not liquidy, but not scoopable (rather, pourable). It’s close to a buttermilk batter consistency. To thicken the batter, we added another 1-2 tablespoons of flour.
  • Sprinkles can be added and gently folded/stirred with a rubber spoon or spatula. Divide batter evenly between cupcake holders, being careful not to overfill. They are best when they reach 3/4 the way up.
  • On a middle rack, bake for 20-24 minutes or until the toothpick is clean when inserted in the center. The color will be a very light golden brown.
  • Let cool on a cooling rack. Prepare frosting (optional) in the meantime. Add butter to the bowl after cleaning it. Beat until fluffy and light. Add vanilla and continue mixing.
  • Add SIFTED sugar powder 1/2 cup at a time and continue to mix until thick and creamy. As needed, scrape the sides. Add a splash of non-dairy liquid milk to thin if it becomes too thick. This frosting should be wide to ensure it holds its shape on the cupcakes. If the frosting becomes too thin, add more powdered sweetener.
  • Sprinkle sprinkles on top of the cupcakes once they have cooled. Serve immediately. Serve immediately.

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