Vegan Vanilla Sprinkle Cupcakes
Hello & Happy Friday!!
Going into the weekend, it’s always a good time for a dessert concept and these vegan vanilla sprinkle cupcakes seemed like a must! Believe it or not, I don’t do a lot of cupcakes on EDS. I find them a lil more on the tedious side, you have to be familiar with icing and the list goes on. However, we’re turning over a new leaf and featuring all the staples to offer more diversity with recipes!
I don’t know about you, but I’m currently all about everything sprinkles! Today there are an array of natural sprinkle options unlike 5 or more years ago and they just brighten up any concept.
What’s great about this recipe is that it’s quick, easy, features pantry staples, less oil than other recipes, not even a vegan egg, they are buttery soft, perfect for any season, any occasion, you can use this same recipe to make a sheet cake (tried it), perfect for entertaining, and you can use this recipe as a base for countless other cupcake recipes!
If you’re searching for a staple vanilla cupcake or you’re all about everything sprinkles, you have to try these new vegan Vanilla Sprinkle cupcakes!!
Why this recipe is great:
No dairy or eggs
Features pantry staples
Perfect for any season!
Packed with sprinkles!
Eat Drink Shrink
10 minPrep Time
18 minCook Time
28 minTotal Time
- 1 cup dairy-free milk (room temp)
- 1 tablespoon apple cider vinegar or white vinegar
- 1 ¾ cups plain flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
- 1/3 cup oil
- ¾ cup sugar
- pinch of salt
- 1/2 cup sprinkles
- ½ cup dairy-free butter
- 3-4 cups powdered sugar sugar
- 1 teaspoon vanilla
- 1 tablespoon dairy-free milk
- pinch of salt to taste
- Preheat oven to 350 degrees and line a muffin tin with 8 cupcake liners.
- In a small bowl combine white vinegar and dairy-free milk. Set aside.
- In a medium bowl, sift flour, baking powder and bicarbonate of soda, and set aside.
- In another bowl beat the oil, sugar and vanilla until combined. Slowly add dry ingredients, alternating with the milk until cupcake batter comes together, scraping down the sides of the bowl as necessary. Fold in the sprinkles, saving a few for the tops.
- Spoon the mixture into the cupcake holders filling ¾ full. Please in the oven and bake for 18 minutes or until lightly springy to touch. Allow to cool completely before frosting.
- Make the buttercream. Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free spread for 1-2 minutes until creamy. Add in 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in vanilla and dairy-free milk. If frosting is too thin, add in an extra ½-1 cup of icing sugar until it reaches the right consistency. Add pinch of salt to taste if frosting is too sweet. Pipe the frosting onto the cupcakes and garnish with sprinkles.