These vegan funfetti cupcakes are perfect for a party! Super soft vanilla cake is studded with colorful sprinkles and topped with a delicious dairy free strawberry frosting.
If you’re planning an allergy friendly birthday party, you need a delicious, allergy friendly dessert that’s both festive and delicious. These vegan funfetti cupcakes are just the thing!
Cupcakes are always fun, and the pretty pink frosting on top has just the right amount of strawberry flavor. This recipe is very straightforward, so it’s great for those who are new to vegan baking.
I think you’ll love these cupcakes, and no one will ever guess that these are free of dairy and eggs. We just made these at my house for a special celebration, and they were a big hit!
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Ingredient Notes
- Flour – We like white spelt flour, but you can also use all-purpose flour in this recipe. I have not tried this recipe with gluten free flour.
- Vegan Buttery Spread – Earth Balance Soy Free Vegan Buttery Spread is our favorite. You can also use the Earth Balance baking sticks if you prefer.
- Sugar – We use Wholesome Sweet Organic Cane Sugar, which is vegan. You can use regular granulated sugar if you prefer.
- Freeze Dried Strawberries – I like Karen’s Naturals for freeze dried fruit, as it is a fruit and vegetable only facility.
- Sprinkles – You can use any brand of sprinkles that work for your dietary needs.
Special Equipment
You will need a cupcake pan and parchment paper liners, as well as a disposable piping bag and a 1M piping tip.
Step by Step Instructions
- Place the melted buttery spread and sugar in a bowl, and mix to combine. Add the flour, baking soda, salt, water, vanilla, and vinegar. Mix on medium speed until smooth.
- Stir in the sprinkles by hand.
- Spoon the batter into a cupcake pan that is lined with parchment paper liners.
- Bake at 375 degrees F for 21-23 minutes, or until the cupcakes are lightly golden brown.
- While the cupcakes cool, make the icing. Grind up the freeze dried strawberries and set aside. Beat the vegan buttery spread until light and fluffy. Add the strawberry powder, some powdered sugar, and a little water, and mix until combined. Alternate adding more powdered sugar and water until the frosting is thick and creamy.
- Spoon the frosting into a piping bag that is fitted with a 1M tip. Pipe the frosting onto the cooled cupcakes and top with sprinkles.
Substitutions
If you can’t find dried strawberries, and you still want to dye this frosting naturally, you can use a few tablespoons of beet puree or blood orange juice.
Storage
Store cupcakes in an airtight container. They should stay fresh for about 5 days.
If you’d like to keep them longer, I recommend freezing them. You can store these in a freezer safe container for up to 3 months. This is a great way to have allergy friendly cupcakes on hand if you need to send one to school or to a party with your child.
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Recipe
Vegan Funfetti Cupcakes with Strawberry Frosting.
Ingredients
For the Cupcakes:
- ½ cup melted vegan buttery spread organic canola oil would also work
- 1 cup organic cane sugar
- 1 ½ cups white spelt flour or all purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup cold water
- 2 teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar or white vinegar
- 3 Tablespoons rainbow sprinkles
For the Frosting:
- ¼ cup vegan buttery spread
- 2 ½ cups confectioner’s sugar
- â…“ cup freeze dried strawberries
- 1-3 Tablespoons water
- 2 Tablespoons rainbow sprinkles
Instructions
Make the cupcakes:
- Preheat oven to 375 degrees F. Place cupcake liners in a muffin pan.
- Place the melted vegan buttery spread and sugar in a mixing bowl and mix on medium speed.Â
- Add the flour, salt, baking soda, water, vanilla, and vinegar, and mix on medium speed until smooth. Stir in the rainbow sprinkles.
- Spoon the batter into the prepared cupcake pan – each cupcake liner should be about two-thirds full.
- Bake for about 21-23 minutes, or until the cupcakes are nicely golden on top. Allow to cool for a few minutes before moving the cupcakes to a wire rack to cool fully.
Make the frosting:
- Put the freeze dried strawberries in a mini food processor, and process until they are ground into a fine powder. Set aside.
- Place the vegan buttery spread in a mixing bowl and beat until light and fluffy. Add the dried strawberry powder, some of the confectioner's sugar, and a little water.
- Continue to mix, adding more powdered sugar and a little milk until the frosting is thick and creamy.Â
- Fit a piping bag with a 1M tip. Spoon the frosting into the bag, and twist the top. Pipe the frosting onto the cooled cupcakes.
- Top the frosting with rainbow sprinkles. Store any leftover cupcakes in the refrigerator.Â
D
These are my favorite kind of cupcakes!