These Eggless Funfetti Cupcakes are light, fluffy, and extra moist. Topped with creamy vanilla buttercream and sprinkles for the ultimate sweet treat. They’re perfect for birthday parties or any get-together.
Easy Eggless Funfetti Cupcakes
My daughter LOVES sprinkles! Having said that, these Eggless Funfetti Cupcakes are always a big hit in our home.
These Eggless Funfetti Cupcakes are soft, fluffy, and extra moist. So, if you’re searching for the most perfect confetti cupcakes, I’ve got you covered!
The Eggless Funfetti Cupcakes is a variation on my Easy Eggless Vanilla Cupcakes and if you’ve tried those, then you know how good these are already. Plus, they are pretty simple to make.
I guarantee you’ll use this Eggless Funfetti Cupcakes recipe time and time again!
Eggless Funfetti Cupcakes Ingredients
You only need a few basic staple ingredients.
- All-purpose flour
- Baking powder and baking soda
- Salt
- Milk
- Apple cider vinegar
- Unsalted butter
- White sugar
- Pure vanilla extract
- And of course, sprinkles
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
How to make Egg-Free Funfetti Cupcakes
- Mix milk and vinegar.
- Mix dry ingredients.
- Cream butter and sugar.
- Add the flour mixture alternately with milk mixture.
- Add sprinkles.
- Pour/spoon the batter into the liners.
- Bake.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Purple Vanilla Buttercream
To decorate these fun cupcakes, I make a batch of my Vanilla Buttercream recipe and then I tinted it with 2 drops of purple gel food coloring. Here you can find my Vanilla Buttercream Recipe.
FREQUENTLY ASKED QUESTIONS
THE RECIPE CALLS FOR UNSALTED BUTTER BUT CAN I USE SALTED BUTTER INSTEAD?
Yes, you can! Just omit the extra salt called in the recipe.
WHAT TYPES OF SPRINKLES SHOULD I USE TO MAKE FUNFETTI CUPCAKES?
The best sprinkles for making funfetti cupcakes are rainbow jimmies. They are long sprinkles. Do not use nonpareils (the little balls) as they quickly bleed their color.
CAN I FREEZE EGGLESS FUNFETTI CUPCAKES?
Unfrosted cupcakes can be frozen up to 2-3 months. Follow these steps:
- Let cupcakes cool COMPLETELY.
- Wrap cupcakes tightly in plastic wrap.
- Place individually wrapped cupcakes in a plastic double zipper quart freezer bag.
To defrost, unwrap cupcakes and bring them to room temperature. Frost to your liking.
CAN I USE THIS RECIPE TO MAKE MINI EGGLESS FUNFETTI CUPCAKES?
Yes, if you want to make these cupcakes in a miniature muffin tin instead of a regular muffin tin, use mini paper liners and bake them around 10-12 minutes. Check the cupcakes around 10 minutes. You can test for doneness by sticking a toothpick in the center of a cupcake. If it comes out clean, they are done.
STORING
Unfrosted cupcakes will keep well for 2 days at room temp, make sure they are covered. For longer storage, place them up to a week in the fridge, or up to 3 months in the freezer. Frosted cupcakes must be stored covered in the refrigerator for up to 3 days. Keep in mind that they will lose some of their fluffiness once cooled
MAKE AHEAD EGGLESS FUNFETTI CUPCAKES
Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use.
Looking for more eggless cupcake recipes?
- Eggless Carrot Cake Cupcakes
- Eggless Chocolate Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Eggless Vanilla Cupcakes
- Easy Eggless Gingerbread Cupcakes
Eggless Funfetti Cupcakes
Ingredients
- 2 cups (280 gr) all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240 ml) whole milk (you can substitute with any plant milk you like)
- 1 tablespoon apple cider vinegar
- 1/2 cup 114 gr unsalted butter, softened (1 stick)
- 1 cup (200 gr) white sugar
- 1 teaspoon pure vanilla extract
- ½ cup rainbow sprinkles (see notes)
- Vanilla buttercream
Instructions
- Preheat oven to 350° F. Line the cupcake pans with liners.
- In a large bowl, sift flour, baking powder, baking soda, and salt. Set aside.
- Combine milk and vinegar in a small bowl in a measuring cup or bowl. Set aside.
- In a large bowl, beat the butter until creamy, about 2 -3 min. Add sugar and continue beating on high speed until smooth and creamy, about 3 – 4 minutes. Add vanilla and mix to combine.
- Add the flour alternately with milk, beginning and ending with the flour mixture; beat until well combined. Scrape down the sides and up the bottom of the bowl as needed. Do not overmix.
- Gently and slowly whisk in the sprinkles. The batter will be slightly thick.
- Pour/spoon the batter into the liners. Fill only 2/3 full to avoid spilling over the sides.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a couple minutes, then remove. Allow cooling completely before frosting.
- Frost cooled cupcakes with vanilla buttercream. I tinted it with 2 drops of purple gel food coloring. Here you can find the Vanilla Buttercream Recipe.
- Let cupcakes cool COMPLETELY.
- Wrap cupcakes tightly in plastic wrap.
- Place individually wrapped cupcakes in a plastic double zipper quart freezer bag.
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Nutrition
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- Kitchen Scale
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- Measuring Cup Set
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- Magnetic Measuring Spoons Set
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- Cupcake Pan
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