Vegan Funfetti Cupcakes | Happy and Full

Happy and Full

Name: Vegan Funfetti Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; O Organics Sugar, Organic, Powdered; Gold Medal All Purpose Flour with Resealable Bag; Betty Crocker Sprinkles, Eggs & Flowers; Morton Iodized Salt, 26 Ounce; BOOST Very Vanilla; Cake Mate Sugar, Blue; SIGNATURE SELECTS Baking Powder, Double Acting; Arm & Hammer Fridge-N-Freezer Baking Soda; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Califia Farms Salted Caramel Cold Brew Coffee with Almondmilk

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Vegan Funfetti Cupcakes

Serves 1215 mins prep20 mins cook

Fluffy, delicious vegan funfetti cupcakes made with real ingredients. These cupcakes are dairy-free and perfect for any occasion, receiving rave reviews from both adults and children. The recipe is easy to follow, and with some tweaks like reducing sugar and adding extra vanilla, they become irresistible. A wonderful treat to celebrate Fridays and get you in the baking mood!

0 servings

What you need

olive oil

powdered sugar

all purpose flour

sprinkles

salt

tsp vanilla

cup sugar

baking powder

baking soda

apple cider vinegar

almond milk

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Instructions

1: Preheat the oven and prepare cupcake liners.

2: In a bowl, mix olive oil and reduced sugar together.

3: Add all-purpose flour, almond milk, apple cider vinegar, extra vanilla, baking powder, baking soda, and salt, then mix until combined.

4: Fold in sprinkles gently.

5: Pour the batter into cupcake liners and bake until golden brown.

6: Let the cupcakes cool before frosting with vegan butter and powdered sugar.

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