Vegan Funfetti Cupcakes with Strawberry Frosting.
These funfetti cupcakes are festive, delicious, and so colorful! This is a vegan recipe that's just right for a celebration!
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
- ⅓ 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.
- 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.
- 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.
Notes
If you don't want to use melted vegan buttery spread, organic canola oil or melted coconut oil would work.
These should stay fresh in an airtight container for up to 5 days.
These cupcakes can be frozen. Wrap them well, and they should stay fresh in the freezer for up to 3 months.
Serving size is one cupcake with frosting.
Nutrition
Calories: 349kcalCarbohydrates: 62gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 236mgPotassium: 94mgFiber: 3gSugar: 49gVitamin A: 539IUVitamin C: 80mgCalcium: 3mgIron: 2mg
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