One Bowl Vegan Funfetti Cupcakes

• Vegan

• Refrigerated

  • 1 cup Non-dairy milk
  • 1 Splash Non-dairy milk

• Condiments

  • 1 cup Vegan butter

• Baking & Spices

  • 1 1/2 cups All-purpose flour, unbleached
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 scant cup Granulated sugar
  • 2 1/2 cups Powdered sugar
  • 1/3 cup Rainbow sprinkles* + more
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure
  • 1/4 tsp Vanilla extract

Found on minimalistbaker.com

Description

Ingredients

• 1 cup non-dairy milk + 1 tsp apple cider vinegar
• 1/2 cup (1 stick) vegan butter (such as Earth Balance), softened
• scant 1 cup granulated sugar
• 1 tsp pure vanilla extract
• 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* + more for topping
• 1/2 cup (1 stick) vegan butter, softened
• 2 1/2 - 3 cups powdered sugar
• 1/4 tsp vanilla extract
• Splash non-dairy milk

Directions

• Preheat oven to 350 degrees F and line a standard muffin holder with 12 paper liners.
• In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Let set to curdle/activate.
• Add softened butter to a large mixing bowl and cream with a mixer. Then add sugar and vanilla and beat until combined and fluffy - about 2 minutes.
• Add dry ingredients (omitting sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt, and then remaining 1/2 cup flour.
• Sift over butter/sugar mixture alternating with the almond milk mixture. Blend until until well incorporated and no large lumps remain.
• Add sprinkles and gently fold/stir with a rubber spatula or mixing spoon.
• Divide evenly among cupcake holders making sure NOT to overfill. These do best at 3/4 of the way up.
• Bake on a center rack at 350 for 20-24 minutes, or until a toothpick inserted into the center comes out clean. They will only have a very, very slight golden brown color.
• Let cool completely on a cooling rack. In the meantime, prepare frosting.
• Wipe clean your mixing bowl and add softened butter. Beat until light and fluffy. Then add vanilla and mix once more.
• Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be very thick so it will hold its shape once on the cupcakes.
• Once cooled, frost cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated.

Nutrition