One Bowl Vegan Funfetti Cupcakes
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Minimalist Baker · by Minimalist Baker★ 4.5 (406)

One Bowl Vegan Funfetti Cupcakes

NUTRITION · PER SERVING60M COOK
CAL 19%·PRO 4%
CARBS 55G57% OF CAL
0G FIBER43G SUGAR12G OTHER
FAT 17G39% OF CAL
6G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Single-bowl vegan funfetti cupcakes with fluffy crumb and vegan buttercream frosting topped with rainbow sprinkles. Sweet and festive, indistinguishable from traditional versions.

dessertamericanbaked gooddairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 scant cup non-dairy milk ((we used unsweetened plain almond milk))
  • 1 tsp apple cider vinegar
  • 1/2 cup neutral oil ((such as avocado))
  • 1 tsp pure vanilla extract
  • 1 scant cup organic cane sugar
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup rainbow sprinkles* ((plus more for topping))
  • 1/2 cup vegan butter ((SOFTENED // 1 stick yields 1/2 cup - we like Earth Balance and Miyoko's brands))
  • 1/4 tsp vanilla extract
  • 2 1/2 - 3 cups powdered sugar ((SIFTED))
  • 1 splash non-dairy milk ((optional // almond and coconut are best!))
PREP
35M
SODIUM
156MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.