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easy Eggless Confetti Cupcakes with purple buttercream and sprinkles

Eggless Funfetti Cupcakes

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. 
Course Dessert
Cuisine American
Keyword confetti, cupcakes, easy, eggfree, Eggless, funfetti, sprinkle
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 16 cupcakes
Calories 197kcal


  • 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


  • 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.


SPRINKLES: Do not use nonpareils (the little balls) as they quickly bleed their color.
STORE: 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.
FREEZE: to freeze cupcakes just 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.
GLUTEN-FREE: Use an equal amount of your favorite gluten-free flour blend in place of the all-purpose flour. I recommend Cup4Cup gluten-free flour
DAIRY-FREE: Use your favorite plant-based milk, and dairy-free or vegan butter. 
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations. 
 Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 197kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Fiber: 1g | Sugar: 20g