One bowl vegan funfetti cupcakes that taste just like the real thing! Fluffy, sweet, and loaded with vegan buttercream and sprinkles.

Yields: 12

~Ingredients:

-Cupcakes:

1 Cup non - dairy milk + 1 teaspoon apple cider vinegar.

1/2 Cup (1 stick) vegan butter, softened.

Scanted 1 Cup Granulated Sugar.

1 Teaspoon Pure Vanilla Extract.

1 1/2 Cup Unbleached All Purpose Flour.

1 1/2 Teaspoon Baking Powder.

1/2 Teaspoon Baking Soda.

1/4 Teaspoon Salt.

1/3 Cup Rainbow Sprinkles + more for topping.

~Frosting:

1/2 Cup (1 stick) vegan butter, softened.

2 1/2 - 3 Cups Powdered Sugar.

1/4 Teaspoon Vanilla Extract

Splash Non - Dairy Milk.

~Instructions:

Step 1: Preheat the oven to 350 degrees Fahrenheit.

Step 2: Line a standard cupcake / muffin holder with 12 liners.

Step 3: In a liquid measuring cup, measure out non-dairy milk.

Step 4: Add either vinegar or lemon juice.

Step 5: Set aside to curdle / activate.

Step 6: Add softened butter to a large mixing bowl and cream with a mixer.

Step 7: Then add sugar and vanilla.

Step 8: Beat until combined and fluffy. (About 2 minutes).

Step 9: Add the dry ingredients (not including the sprinkles) to a sifter in this order: 1 cup flour, baking soda, baking powder, salt, and then the remaining 1/2 cup of flour.

Step 10: Sift over butter / sugar mixture alternating with the almond milk mixture.

Step 11: Blend until well mixed and no large lumps remain.

Step 12: Add the sprinkles.

Step 13: Gently fold / stir with a rubber spatula or mixing spoon.

Step 14: Divide evenly among the liners.*

Step 15: Bake on a center rack for 20 - 24 minutes, or until a toothpick inserted comes out clean. They will only have a very, very slight golden brown color.

Step 16: Let them cool completely on a cooling rack. In the mean time prepare the frosting.

Step 17: Clean your mixing bowl and add the softened butter.

Step 18: Beat until light and fluffy.

Step 19: Then add the vanilla and mix some more.

Step 20: Add the powdered sugar 1/2 cup at a time and continue mixing until thick and creamy.

Step 21: Drizzle in a little bit of non - dairy milk to thin up the batter a bit. You want this forsting to be very thick so it will hold its shape once on the cupcakes.

Step 22: Once cooled, frost the cupcakes and top with sprinkles. Serve immediately. Store leftovers covered at room temperature or refrigerated.

Enjoy!

*Do NOT overfill.These do best at 3/4 of the way because they will rise. If it's filled too much it will spread all over the pan.

Be sure to leave us a link in the comments below if you make this cupcake =)

~Hailey and Hannah